Persimmon Cheesecake in a Glass (Printable)

Layered vegan dessert with sweet persimmons over creamy no-bake cheesecake, served in elegant individual glasses.

# 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, adjust to taste)

→ Garnish

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

# How to Make It:

01 - Crush 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 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 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 evenly.
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 in each glass.
07 - Cover and chill the assembled glasses in the refrigerator 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 Advice:

01 -
  • Its completely dairy-free but nobody ever believes me when I tell them
  • The individual glasses make everyone feel like theyre getting their own special dessert
  • You can assemble them ahead and pull them out right before guests arrive
02 -
  • Overripe persimmons will make your topping too watery, so choose fruits that are ripe but still firm
  • The cheesecake layer firms up significantly during chilling, so dont worry if it seems soft going into the glasses
03 -
  • If your persimmons arent quite ripe enough, let them sit on the counter for a day or two before using
  • A small offset spatula is invaluable for getting clean layers in the glasses

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