Persimmon Cheesecake in a Glass (Printable View)

Creamy dairy-free layered dessert with sweet persimmons and smooth cheesecake filling, served in individual glasses for an elegant presentation.

# Ingredient List:

→ Crust

01 - 2.8 ounces vegan graham crackers or digestive biscuits
02 - 2 tablespoons coconut oil, melted
03 - 1 tablespoon maple syrup

→ Cheesecake Layer

04 - 7 ounces vegan cream cheese (plain, unsweetened)
05 - 0.5 cup coconut yogurt (unsweetened)
06 - 3 tablespoons maple syrup
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon lemon juice

→ Persimmon Topping

09 - 2 ripe persimmons (Fuyu or Hachiya), peeled and chopped
10 - 1 tablespoon lemon juice
11 - 1-2 teaspoons maple syrup (optional)

→ Garnish

12 - 1 tablespoon chopped pistachios or pecans (optional)
13 - Pinch of ground cinnamon (optional)

# How to Prepare:

01 - Crush vegan graham crackers into fine crumbs using a food processor or place in a ziplock bag and crush with a rolling pin. Mix in melted coconut oil and maple syrup until mixture resembles wet sand.
02 - Divide 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 vegan cream cheese, coconut yogurt, maple syrup, vanilla extract, and lemon juice until smooth and creamy.
04 - Spoon cheesecake mixture over crust in each glass, smoothing the tops evenly.
05 - Blend or mash persimmons with lemon juice and maple syrup until smooth and jammy. Taste and adjust sweetness if needed.
06 - Spoon persimmon puree over cheesecake layer in each glass.
07 - Cover and refrigerate assembled glasses for at least 2 hours to set completely.
08 - Just before serving, garnish with chopped pistachios or pecans and a sprinkle of cinnamon if desired.

# Expert Suggestions:

01 -
  • Its the kind of dessert that makes people pause and ask whats in it
  • The creamy tang against sweet persimmon creates balance you cant get from typical toppings
02 -
  • Use truly ripe persimmons, they should yield to gentle pressure like an avocado
  • Room temperature cream cheese blends much smoother than cold
03 -
  • Freeze any extra persimmon puree for future batches
  • A drop of coconut milk in the persimmon layer makes it extra silky

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