Persimmon Cheesecake in a Glass

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

This persimmon cheesecake in a glass is sweetened with dates, coconut sugar and a touch of maple syrup. These are great for a holiday dessert.

subheading: Cheesecake Filling:

1 ½ cup (198 g) raw cashews, soaked in boiling water 15 min.

½ cup (120 ml) water

¼ cup (60 g) vegan yogurt, vanilla or plain

2 Tbsp. (30 ml) maple syrup, or to taste

1 Tbsp. (15 ml) lemon juice

Pinch of sea salt, or to taste

subheading: Crust:

½ cup (64 g) raw almonds

¼ cup (41 g) pitted dates

Pinch of sea salt

subheading: Persimmon Topping:

1 ½ cups (300 g) peeled and chopped hachiya persimmon, Fuyu Persimmons would probably work just as well

2 Tbsp. (18 g) coconut sugar

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground cardamom

Note: Ingredients may have been altered from the original.

Directions at veganyackattack.com

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