This No Bake Persimmon Dessert is a luscious and elegant treat that offers you a layer of cream cheese base and a tasty persimmon-banana topping sprinkled with pistachios.
Thank you from Daisy!
Hello everyone! I hope you are doing well. First of all, thank you for all you Birthdays wishes. Since Daisy doesn’t not know how to write (yet), she asked me to pass along her HUGE thank you. She was touched with all your lovely words. Also, she wanted to note if you are willing to ship her your presents, she will be happily accepting them for a while (Like until she turns two years old.) According to her Wishlist, the items include smoked salmon, prosciutto, and canned tuna and pâtés. Certainly, she insisted on shrimp and scallops too, but I was able to persuade her not to list highly perishable foods.
In case you’ve missed that post (above), please do check it. I attached a few Daisy’s photos, including her with her birthday “cake”.
In fact, you’re going to see Daisy today again! While she wasn’t too much interested in this No Bake Persimmon Dessert, she was in a mood to pose for my photos.
No Bake Persimmon Dessert
This No Bake Persimmon Dessert is such a delight my friends! It is very much similar to this No Bake Blood Orange Dessert I posted last week. Except for the fruit part, of course. There’s no white chocolate in this recipe either. Also, no bourbon today (Which is in fact sad but can be easily fixed. Why not add a little splash into the fruit puree?) Other than that, it suggests the similar idea with a cream cheese base. Basically, that’s a simplified no-bake cheesecake version!
But you know what is the best part of this dessert? Persimmons. If you like persimmons, and you live somewhere they are not cultivated, you probably know it could be hard to find delicious, ripe fruit. I know there are a couple of tricks to help too firm persimmons to ripen up faster, but sometimes it simply does not work. Instead of turning mellow, they often end up being spoiled.
That being said, if you have some firm persimmons (I am not talking about stone-hard) that are not very pleasant to eat, you can use them in this recipe. By the way, not all types of persimmons are going to be sweet, soft, juicy, and meaty. And that’s another good way to utilize them.
Relatively Small Servings
This rich desserts yields four small servings. But let’s be realistic – I made small servings for a styling purpose. Andrew and I might (or might have not) had all four servings at once. So if you’re making this dessert for a hungry company, one serving will probably be not enough to satisfy their sweet teeth, even though it’s a rich dessert.
I hope you like this idea, and you will give it a try soon.
Not approved by Daisy but still utterly delicious.
Cheers for now!
No Bake Persimmon Dessert
Course: Dessert4
small servings5
minutes10
minutes1
hourThis No Bake Persimmon Dessert is a luscious and elegant treat that offers you a layer of cream cheese base and a tasty persimmon-banana topping sprinkled with pistachios.
Ingredients
- Cream Cheese Base:
~ 250 gr. plain cream cheese, room temperature
1/2 cup 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. honey
a pinch of cinnamon
2-3 tbsp. salted pistachios, chopped
Directions
- Cream Cheese Base:
- Using a blender, whip the softened cream cheese until smooth, for about one minute. Add the cream and continue beating until well-incorporated and smooth. Try and add a bit of powdered sugar if you wish. Set aside.
- Persimmon Topping:
- Simply combine the persimmon, banana, cinnamon, and honey in a blender and pulse first to break the fruit then increase the speed and process until pureed. If the persimmons are not meaty enough, you could add a little splash of water, honey, or even some alcohol (like bourbon or whiskey)
- Assembling:
- To assemble dessert, simply place 3-4 tablespoons of the cream cheese base on the bottom of your serving glasses, then add 3-4 tablespoons of the sauce, and sprinkle with the pistachios. Instead of making four small servings, you can opt for two bigger or even assemble dessert in one medium trifle bowl. Chill for at least one hour or longer. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Daisy is so adorable — I love persimmons and have been eating it all winter! I’ve been wanting to make something with them, but unfortunately, they end up in my tummy first! Haha! These desserts look incredible — I’d try it if I could stop eating them first!!
This just looks insanely pretty and so does Daisy. I love a great no bake dessert and something easy to make but so impressive is always a winner.
i love your photos Ben, and Daisy is gorgeous. we have a persimmon tree in the backyard but it hasn’t fruited for quite a few years. i think the tree has borers, sadly:( what a lovely looking dessert.
I want some!!! This looks so good Ben. Great topping! Your photos are so pretty too! You can’t go wrong with a no-bake dessert.
I think Daisy may have been more interested in the mini-pinecone here – haha! Me? I’d be more interested in this dessert! Persimmons are definitely on the hard-to-find (if not impossible-to-find) list here, but I’ll keep my eye out whenever I wander into specialty grocery stores. This sounds like my kind of fun dessert! That cream cheese base is a really cool way to serve this, Ben!
David @ Spiced recently posted…Chicken Scallopini