Persimmon Cheesecake in a Glass (Printable)

Creamy dairy-free layered dessert with sweet persimmons and crumble base

# What You'll Need:

→ 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, depending on sweetness of persimmons)

→ Garnish

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

# Directions:

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 Advice:

01 -
  • No oven required, so you can make this even when you want to avoid heating up the kitchen
  • The individual servings feel so fancy and restaurant worthy while being incredibly simple to assemble
  • That vibrant persimmon layer makes these glasses look absolutely stunning on any dessert table
02 -
  • The crust needs to be pressed firmly into the glasses or it will crumble apart when you try to eat it
  • Persimmons vary wildly in sweetness, so always taste your puree before adding extra maple syrup
  • These need the full chilling time to set properly, otherwise the layers will slide together when you serve them
03 -
  • Run your spoon under hot water between servings if you are plating these for guests, it gives you perfectly smooth layers
  • If your persimmons are not quite ripe enough, a quick roast in the oven at 400°F for 15 minutes will concentrate their sugars beautifully

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