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Persimmon cheesecake in a glass: layered orange persimmon puree, creamy cashew-almond filling, and date-almond crust.

Persimmon Cheesecake in a Glass

Vegan no-bake persimmon cheesecake in a glass with cashew filling, almond date crust, and spiced persimmon topping. Ready in 35 minutes.
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Prep Time 5 minutes
Chill Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Cheesecake Filling
  • 1 1/2 cups raw cashews 198 g, soaked in boiling water for 15 minutes
  • 1/2 cup water 120 ml
  • 1/4 cup vegan yogurt 60 g, vanilla or plain
  • 2 tablespoons maple syrup 30 ml, or to taste
  • 1 tablespoon lemon juice 15 ml
  • sea salt Pinch, or to taste
Crust
  • 1/2 cup raw almonds 64 g
  • 1/4 cup pitted dates 41 g
  • sea salt Pinch
Persimmon Topping
  • 1 1/2 cups peeled and chopped hachiya persimmon 300 g, Fuyu Persimmons would probably work just as well
  • 2 tablespoons coconut sugar 18 g
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
Assembly

Method
 

Cheesecake Filling
  1. Blend every component until silky smooth in a high-speed blender, then refrigerate until assembly time.
Crust
  1. Process all crust ingredients in a food processor until the texture is like coarse sand; transfer to a bowl and reserve.
Persimmon Topping
  1. Prepare this topping immediately before assembly to avoid thickening. Clean the food processor bowl for this use. Combine all topping ingredients and pulse until slightly chunky.
Assembly
  1. Distribute 2 tablespoons (18 g) of crust into each of 4 glasses (5 may be needed). Gently tap to level the crumbs.
  2. Spoon roughly a heaping 1/3 cup (90 g) of cheesecake filling over the crust in each glass, tapping lightly to even it out.
  3. Optionally refrigerate the glasses for 10 minutes to firm the filling, though this step is not required; it helps the topping stay on top.
  4. Finish by spooning 3-4 tablespoons (55 g) of persimmon topping onto each glass, sprinkle with remaining crust and cinnamon, then chill for 30 minutes prior to serving.