Skip to Content

Persimmon Cheesecake in a Glass


Persimmon Cheesecake in a glass! An easy, nearly raw dessert that is perfect for using up persimmons and fun for holiday parties!

Persimmon cheesecake in a glass, on a white saucer with gold spoon and text

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.

Christmas tree with ornaments and multi-colored lights

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!

Left pic: Close up shot of 5 hachiya persimmons, Right pic: bowl of raw cashews

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?

Left pic: almonds and dates in a food processor, Right pic:  ingredients processed into a crust

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!

Left pic: Crust mixture in a small bowl, Right pic: Cheesecake filling in blender pitcher

Substitutions & Tips:

  • Raw cashews – for this recipe, I don’t recommend switching this out with anything, as it will change the ratio of the remaining filling ingredients. However, if you want to get a head start on soaking them, you can leave them in the refrigerator for up to 1 or 2 days, soaking in water, in an airtight container.
  • Vegan yogurt – personally, I prefer soy or almond based yogurts, but pretty much any base will work here. We’re using the yogurt for it’s tang, as opposed to texture.
  • Maple syrup – nearly any liquid sweetener will work here, if you don’t have maple syrup on hand.
  • Raw almonds – I love the crunchy texture these provide for the “crust”, but raw buckwheat groats, pumpkin seeds, or even Brazil nuts can work here.
  • Dates – These have a great, caramel-like flavor, but other dried fruits like raisins or dried figs will also work.
  • Hachiya persimmons – These are the almost strawberry-shaped persimmons (as opposed to Fuyu which look like tomatoes). They must be soft and not hard to be used in this recipe. If you don’t have soft hachiyas on hand, slightly firm Fuyu persimmons could also be used.
  • Coconut sugar – I like that this isn’t too sweet, but if you don’t have it, light brown sugar will do just fine!
Assembly steps of persimmon cheesecake in a glass

One Year Ago: Persimmon Oatmeal Cookies // Two Years Ago: Quick Curry Tofu with Sauteed Kale

Yield: 4 -6

Persimmon Cheesecake in a Glass

Persimmon cheesecake in a glass, on a white saucer with gold spoon

An easy, nearly raw dessert that is perfect for using up persimmons and fun for holiday parties!

Prep Time 5 minutes
Chilling time 30 minutes
Total Time 35 minutes

Ingredients

Cheesecake Filling

  • 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

Crust

  • 1/2 cup (64 g) raw almonds
  • 1/4 cup (41 g) pitted dates
  • Pinch of sea salt

Persimmon Topping

  • 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

Instructions

Cheesecake Filling

  1. Place all ingredients in a high-speed blender and puree until completely smooth. Chill in the refrigerator until ready to assemble.

Crust

  1. Place all ingredients in a food processor and pulse until the mixture resembles coarse sand (as pictured). Pour into a bowl and set aside.

Persimmon Topping

  1. (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.

Assembly

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information:

Yield:

4

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Persimmon cheesecake in a glass, on a white saucer with gold spoon scooping it out

I hope that everyone is having a great December, so far! (And below, I shared a pic from the original set on this post!)

Persimmon Cheesecake in a glass! An easy, nearly raw dessert that is perfect for using up persimmons and fun for holiday parties!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Merilynn

Sunday 15th of December 2024

Is there a plant based no oil substitute for the yogurt in this recipe?

14 Must Try Persimmon Recipes | Sugar&Cinnamon

Friday 11th of October 2024

[…] Get the persimmon cheesecake in a glass recipe. […]

16+ Best Persimmon Recipes To Try This Year 2022

Sunday 24th of July 2022

[…] 5. Persimmon Cheesecake (In A Glass) […]

Karen

Sunday 19th of December 2021

I made this today with Fuyu’s and homemade coconut yogurt and it’s fantastic! Thanks for recipe

Gluten-free Rocky Road Popcorn Clusters - Vegan Yack Attack

Thursday 20th of September 2018

[…] year: Savory Tomato Cobbler // 3 years: Veggie Frittata Bites // 4 years: Persimmon Cheesecake in a Glass // 5 years: Quinoa Pasta with Garlic Sauce // 6 years: Salted Chocolate […]

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe