Persimmon cheesecake cups

Name: Persimmon cheesecake cups
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: Cookies 5.3 oz; Butter; Cream cheese 8.8 oz; Mascarpone cheese 1 cup; Fresh liquid cream 1 cup; Persimmon ripe 2; Powdered sugar ½ cup; Vanilla extract to taste; Apple kaki (persimmon) 2; Butter 0.7 tbsp; Powdered sugar 4 tsp

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 5 min
Makes: 4 pieces
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Persimmon cheesecake cups are such a good way to enjoy dessert without too much fuss. Really, in many Italian kitchens, these mini persimmon cheesecakes pop up just as persimmons hit their sweetest peak in autumn. You start with a crumbly, buttery cookie base—so good—and add a touch of crunch at the bottom. Then comes the soft, creamy cheese and mascarpone mix—which is super smooth and a bit tangy from the cheese. But the standout feature? The persimmon pulp. Italians are all about seasonal fruit, and persimmon gives this mellow, moist texture that makes each bite taste so so fresh. This dessert really offers a nice mix of tender filling, crispy biscuit, and that burst of ripe fruit all together.

Across Italy, you’ll spot all kinds of takes on these individual persimmon cheesecake recipes. Some folks add caramelized persimmon cubes on top—adds sweetness—while others throw in some citrus zest for a fresh twist. And listen, since these are no-bake, the focus is on simplicity while still feeling a bit fancy on the table. These easy persimmon cheesecake treats look elegant in a glass, perfect for anything from a casual dinner to impressing family. The contrast? It's between the cool, silky mascarpone and the slightly golden, rich cookie bottom—seriously good.

And you know what? You can even swap out the biscuit base for amaretti or digestive cookies if you're feeling like mixing it up. Italians often just use what’s handy, and persimmons are a favorite for all sorts of desserts, not just cheesecake. These persimmon dessert cups hit the sweet spot, for real—super quick to make, full of soft textures, and they bring a bit of autumn magic to the table without any fuss. Whether you’re hosting friends or chilling on a quiet evening, these cups are sure to bring a smile to everyone's face.

INGREDIENTS

For the base (for 4 glasses with a capacity of 5.6 oz): Cookies 5.3 oz (150 g); Butter (75 g)

For the cream: Cream cheese 8.8 oz (250 g); Mascarpone cheese 1 cup (250 g); Fresh liquid cream 1 cup (250 g); Persimmon 2 - ripe; Powdered sugar ½ cup (60 g); Vanilla extract to taste

For the sautéed persimmons: Apple kaki (persimmon) 2; Butter 0.7 tbsp (10 g); Powdered sugar 4 tsp (10 g)

Preparation

How to prepare Persimmon cheesecake cups

To prepare the persimmon cheesecake cups, first scoop out the soft persimmons 1, then peel the firm persimmons 2 and cut them into cubes 3.

In a pan, melt the butter, then add the cubed firm persimmons 4 and the powdered sugar 5. Sauté the cubes for 5 minutes, just enough time to lightly caramelize them 6. Set aside.

For the cream: in a bowl, place the cream cheese, mascarpone 7, powdered sugar 8, and heavy cream 9.

Blend with an electric mixer 10. Add the vanilla extract 11 and mix again 12.

Now add the soft persimmons 13, mix one last time 14, and set aside. In a blender, place the digestive biscuits 15.

Add the softened butter 16 and blend until you obtain a crumbly mixture 17. You are ready to assemble the dessert: take 4 glasses with a capacity of about 5.6 oz and form a layer at the base with the biscuit and butter mixture 18.

Continue with a layer of cream 19, then add the sautéed persimmons 20, and finally more cream 21 until you reach the rim of the glasses.

Garnish the surface with crumbs from the biscuit and butter mixture, a few more cubes of firm persimmon 22, and finally almond flakes 23. Your persimmon cheesecake cups are ready to be served 34!