Persimmon Cheesecake in a glass! An easy, nearly raw dessert that is perfect for using up persimmons and fun for holiday parties!
I am finally feeling like the holidays are truly here. Mostly because my family and I just got our Christmas tree this past weekend and I decorated it most of Saturday, wrapped some presents that night and tucked them under the tree Sunday morning. Oooh, sparkly. To be honest, I’m not religious. I do enjoy celebrating certain holidays and I really like giving people gifts, even if it is just a big batch of cookies.
Something that I also find fun is going to holiday parties, although Corey hates it so that is sometimes hard to negotiate. Either way, socializing and eating delicious food is a great time to me, and if I get to wear gaudy Christmas sweaters while doing so, even better!
Speaking of delicious holiday eats, I saw this idea for Cheesecake Shooters from The Pioneer Woman recently. I just knew that I had to do my own interpretation of it! Meaning, that I needed to up the portion size just a tad and use much healthier ingredients. Some of you may have made my raw desserts in the past, so imagine one of those recipes and cut the waiting time by 75%. Crazy-easy, right?
This persimmon cheesecake in a glass is sweetened with dates, coconut sugar and a touch of maple syrup. No overly-processed sugar here! Now, you have another way to use those persimmons that are in your CSA baskets. These are also great for your next holiday party. And, if you’re worried about breaking stem-ware get some small plastic cups and do it up. 🙂 EDIT: Or use stemless glassware like I did in the updated photos!
Persimmon Cheesecake in a Glass
- Food Processor
- 1 1/2 cup (198 g) raw cashews soaked in boiling water for 15 minutes
- 1/2 cup (120 ml) water
- 1/4 cup (60 g) vegan yogurt vanilla or plain
- 2 tablespoons (30 ml) maple syrup or to taste
- 1 tablespoon (15 ml) lemon juice
- Pinch of sea salt or to taste
- 1/2 cup (64 g) raw almonds
- 1/4 cup (41 g) pitted dates
- Pinch of sea salt
- 1 1/2 cups (300 g) peeled and chopped hachiya persimmon Fuyu Persimmons would probably work just as well
- 2 tablespoons (18 g) coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- Place all ingredients in a high-speed blender and puree until completely smooth. Chill in the refrigerator until ready to assemble.
- Place all ingredients in a food processor and pulse until the mixture resembles coarse sand (as pictured). Pour into a bowl and set aside.
- (Make this RIGHT before assembling, or it may get too thick) Rinse out the food processor and use it for the topping. Place all ingredients into the processor and pulse until the mixture is slightly chunky.
- Place 2 tablespoons (18 g) of the crust into the bottom of each glass (I used 4 but you may need 5). Tap the glass down lightly to settle the crumbs.
- Next, carefully spoon about a heaping 1/3 cup (90 g) of the cheesecake filling into each glass. Again, tap down lightly to settle the filling.
- You can chill the glasses for 10 minutes before completing the last step, but it's not necessary; it will just make the filling more firm for the topping to sit upon.
- Lastly, spoon 3-4 tablespoons (55 g) of persimmon topping into each glass and top with a pinch of crust mixture (if you have some left) and a sprinkle of ground cinnamon. Chill for 30 minutes before serving.
I hope that everyone is having a great December, so far! (And below, I shared a pic from the original set on this post!)