Persimmon Cheesecake in a Glass (Printable)

Individual layered glasses featuring crushed cookie crust, creamy vegan filling, and fresh persimmon puree. A modern no-bake dessert.

# What You'll Need:

→ Crust

01 - 2.8 oz vegan graham crackers or digestive biscuits
02 - 2 tbsp coconut oil, melted
03 - 1 tbsp maple syrup

→ Cheesecake Layer

04 - 7 oz vegan cream cheese (plain, unsweetened)
05 - 0.5 cup coconut yogurt (unsweetened)
06 - 3 tbsp maple syrup
07 - 1 tsp vanilla extract
08 - 1 tbsp lemon juice

→ Persimmon Topping

09 - 2 ripe persimmons (Fuyu or Hachiya), peeled and chopped
10 - 1 tbsp lemon juice
11 - 1-2 tsp maple syrup (optional, depending on sweetness of persimmons)

→ Garnish

12 - 1 tbsp chopped pistachios or pecans (optional)
13 - A pinch of ground cinnamon (optional)

# How To Make It:

01 - Crush the vegan graham crackers or biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix in the melted coconut oil and maple syrup until the mixture resembles wet sand.
02 - Divide the crust mixture evenly among 4 serving glasses. Press down gently with the back of a spoon to create a compact layer.
03 - In a medium bowl, whisk together the vegan cream cheese, coconut yogurt, maple syrup, vanilla extract, and lemon juice until smooth and creamy.
04 - Spoon the cheesecake mixture over the crust in each glass, smoothing the tops.
05 - Blend or mash the persimmons with lemon juice and maple syrup until smooth and jammy. Taste and adjust sweetness if needed.
06 - Spoon the persimmon puree over the cheesecake layer.
07 - Cover and chill the assembled glasses in the refrigerator for at least 2 hours to set.
08 - Just before serving, garnish with chopped pistachios or pecans and a sprinkle of cinnamon if desired.

# Expert Suggestions:

01 -
  • No oven required means you can make these year round without heating up your kitchen
  • The individual glasses create such an elegant presentation that guests think you spent hours
  • Each spoonful delivers creamy tangy cheesecake with bright sweet persimmon in perfect balance
02 -
  • The cheesecake layer might seem soft when you first spoon it in, but it will firm up beautifully during chilling so don't be alarmed by the initial texture
  • Persimmons vary wildly in sweetness, so always taste your puree before adding it and adjust with more maple syrup or lemon juice as needed
03 -
  • A small offset spatula is perfect for smoothing layers against the glass sides for that professional restaurant look
  • If your persimmons aren't quite ripe enough, roasting them at 400°F for fifteen minutes brings out their natural sweetness before pureeing

Go back