No Bake Persimmon Dessert

This No Bake Persimmon Dessert is a light, elegant treat with a creamy cheesecake-style base and a smooth persimmon–banana topping, offering a naturally sweet, no-bake option that feels refined without being fussy.

Hey folks, I hope you all are doing well!

This is one of those desserts I love making when I want something effortless yet polished, especially during persimmon season. It’s simple to assemble, requires no oven time, and still feels special, so let’s dive into this No Bake Persimmon Dessert.

Why You’ll Love This No Bake Persimmon Dessert

• No baking required. Perfect when you want a dessert without turning on the oven.
• Cheesecake-style texture. Creamy and smooth, without gelatin or baking.
• Seasonal and fresh. A great way to showcase ripe persimmons.
• Flexible presentation. Works in small glasses, larger servings, or a trifle bowl.

Flavour and Texture Profile

This dessert is creamy, lightly sweet, and fruity, with a rich yet airy cream cheese base balanced by a smooth persimmon–banana topping. The pistachios add a subtle crunch and a gentle salty contrast.

Ingredients You’ll Need for This Recipe

This No Bake Persimmon Dessert is built from two simple layers that come together effortlessly.

Cream Cheese Base

• Cream cheese. Use plain cream cheese at room temperature for a smooth texture.
• Whipping cream. Adds lightness and richness to the base.
• Powdered sugar (optional). Sweeten gently, only if needed.

Persimmon Topping

• Persimmons. Choose ripe, soft fruit for the smoothest purée.
• Banana. Adds natural sweetness and body to the topping.
• Honey. Enhances the fruit flavours without overpowering them.
• Cinnamon. A subtle warm note that complements persimmons.
• Salted pistachios. Add texture and contrast when sprinkled on top.

Possible Additions and Variations

• Different nuts. Walnuts, hazelnuts, or almonds work just as well as pistachios.
• Vanilla. A splash of vanilla extract in the cream base adds warmth.
• A touch of booze. A small splash of bourbon, whisky, or dark rum blends beautifully into the persimmon topping.
• Extra sweetness. Adjust honey or powdered sugar depending on fruit ripeness.

How to Make No Bake Persimmon Dessert

To make this No Bake Persimmon Dessert, whip the cream cheese with cream until smooth and airy, then blend the persimmons, banana, honey, and cinnamon into a silky topping. Layer the two components in glasses, finish with chopped nuts, and chill until set.

More Delicious Easy Recipes

Are you looking for more fun recipes, like this No Bake Persimmon Dessert? Be sure to check more recipes below:

• Rum and Raisin Sautéed Apples – Easy Skillet Recipe
• Cranberry Greek Yogurt Trifle with Shortbread and Pistachios
• Lavender Honey Caramelized Figs: An Easy Skillet Dessert
• Sautéed Honey Toffee Apples (Easy Skillet Recipe)
• Dessert Lemon Risotto with Limoncello and White Chocolate

I’d love for you to try this easy No Bake Persimmon Dessert. If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

No Bake Persimmon Dessert

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

A no bake persimmon dessert with a creamy cheesecake-style base and a smooth persimmon-banana topping. Elegant, light, and easy to make.

Course: Chilled and No-Bake Desserts

Print

Servings

4

small servings

Prep time

5

minutes

Cooking time

10

minutes

Chilling Time

1

hour

Cook Mode

Keep the screen of your device on

Ingredients

• Cream Cheese Base:

• 1 cup (250 g) plain cream cheese, room temperature

• 1/2 cup (120 ml) whipping (35%) cream

• Optional: some powdered sugar, to taste

• Persimmon Topping:

• 3 small persimmons or 2 medium, roughly cubed

• 1 large ripe banana (preferably overripe)

• 1 tbsp. (20 g) honey

• a pinch of cinnamon

• 2-3 tbsp. (20-30 g) salted pistachios, chopped

Directions

• Cream Cheese Base:
• Using a blender, whip the softened cream cheese until smooth, about 1 minute. Add the cream and continue blending until fully incorporated and creamy. Sweeten lightly with powdered sugar if desired, then set aside.
• Persimmon Topping:
• For the persimmon topping, combine the persimmon, banana, honey, and cinnamon in a blender. Pulse to break down the fruit, then blend until smooth. If the mixture is too thick, add a small splash of water, extra honey, or a little alcohol such as bourbon or whisky.
• Assembling:
• To assemble, spoon 3–4 tablespoons of the cream cheese base into the bottom of serving glasses, followed by 3–4 tablespoons of the persimmon topping. Sprinkle with chopped pistachios. You can also make two larger portions or assemble the dessert in a medium trifle bowl. Chill for at least 1 hour before serving and enjoy.