Persimmon Cheesecake in a Glass (Printable)

Luscious no-bake layered dessert with sweet persimmons and creamy dairy-free filling in 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 and 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, peeled and chopped
10 - 1 tbsp lemon juice
11 - 1-2 tsp maple syrup, optional to taste

→ Garnish

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

# How-To Steps:

01 - Crush the vegan graham crackers into fine crumbs using a food processor or place in a ziplock bag and crush 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 with a spoon.
05 - Blend or mash the persimmons with lemon juice and maple syrup until smooth and jammy. Taste and adjust sweetness with additional maple syrup if needed.
06 - Spoon the persimmon puree over the cheesecake layer. Cover and refrigerate for at least 2 hours to set properly.
07 - Just before serving, top each glass with chopped pistachios or pecans and a sprinkle of ground cinnamon if desired.

# Expert Advice:

01 -
  • No oven required and assembly takes about twenty minutes flat
  • That stunning orange layer looks like something from a fancy café window
02 -
  • Straight-from-the-fridge temperature is crucial for the cleanest layers when assembling
  • Fuyu persimmons give you a spoonable texture while Hachiya becomes almost pudding-like when fully ripe
03 -
  • Chill your serving glasses in the freezer for 15 minutes before layering for faster setting
  • A splash of coconut milk in the persimmon layer makes it extra luxurious

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