Hello everyone and welcome back to DadCook!
Fall brings us incredible flavors as our table prepares to welcome richer and more substantial dishes.
But how to end an important dinner in a light and delicious way?
Imagine you have just enjoyed a warm and comforting main course, like our lentil, black kale, mushroom, and pumpkin soup: what better way to cleanse the palate without weighing down than a dessert?
Today I reveal the No-Bake Mascarpone and Persimmon Cheesecake (Quick Recipe), the spoon dessert that will revolutionize your autumn evenings.
Forget the oven and long waits!
Thanks to the exclusive use of creamy Mascarpone and the velvety sweetness of Persimmons, these mini cheesecakes in a glass are ready in just a few minutes.
They are every busy cook’s dream: an elegant, firm, and fresh dessert that is quickly prepared and provides a perfect ending to your meal, big or small.
Are you ready to see how to create this autumnal magic?
Let’s get started!
- No-Bake Cheesecake: The Fresh and Summer Recipe with Ricotta, Goat Cheese, and Melon
- Cold Nutella Cheesecake: Easy Recipe with Ricotta
- Light Grapefruit Cake without Sugar: Easy and Soft Recipe (with Erythritol and Coconut)
- Soft Mandarin Cake
- Rustic Soup with Fresh Borlotti Beans, Sausage, and Broccoli: Quick and Hearty Recipe
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: Fall, Autumn, Winter
- Energy 604.99 (Kcal)
- Carbohydrates 50.76 (g) of which sugars 24.98 (g)
- Proteins 5.66 (g)
- Fat 45.12 (g) of which saturated 21.37 (g)of which unsaturated 3.73 (g)
- Fibers 2.90 (g)
- Sodium 137.90 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/2 oz digestive biscuits
- 3 1/2 tbsp butter
- 9 oz mascarpone
- 1/3 cup powdered sugar (For the filling)
- 3 1/2 fl oz heavy cream
- 2 sheets gelatin
- 2 persimmons
Tools
- 4 Glasses Glasmark
- 1 Blender Kenwood
- 1 Electric whisk Girmi
Steps
Follow these simple steps and your mini cheesecakes will be ready for chilling in the fridge in under 20 minutes!
The Base and the First Chill
Let’s start with the base: finely crumble the biscuits (you can use a food processor or a blender) and transfer them to a bowl.
Add the previously melted butter and mix vigorously until you obtain a homogeneous and crumbly mixture.
Distribute the mixture evenly at the bottom of the 4 glass cups and press it down well with a teaspoon.
Transfer to the fridge for at least 30 minutes to allow the base to set.
Preparation of the Elements
While the base is chilling, soak the 2 gelatin sheets in cold water.
Then, whip the fresh liquid cream in a clean bowl and set it aside for now.
The Mascarpone and Persimmon Cream
In a second bowl, place the Mascarpone, powdered sugar, and pureed persimmon.
Mix well to combine all ingredients and achieve a smooth cream.
Squeeze the soaked gelatin and dissolve it in a tablespoon of hot water or milk.
Immediately incorporate the dissolved gelatin into the Mascarpone mixture.
Lastly, add the whipped cream you prepared earlier.
Gently fold with a spatula, using movements from bottom to top, until you have a velvety and lump-free mixture.
Carefully fill each cup with the Mascarpone and Persimmon cream, leveling the surface evenly using all the mixture.
After filling the portions, the crucial step is patience: immediately place the cheesecakes in the fridge to chill for at least 4 hours or, even better, leave them overnight.
This will ensure a firm and perfect consistency!
Before serving, or once the dessert is well chilled, it’s time to add a splash of color: pour the last layer of fresh persimmon pulp on top.
The color contrast between the light cream and the orange topping will make the dessert irresistible.
Plating and Tasting
When serving, garnish the top with a dusting of cocoa powder, chopped nuts (like walnuts or pistachios), and various seeds for a crunchy and healthy touch.
Enjoy from DadCook!
🍽️ Storage, Tips, and Variations
How to Store Mini Cheesecake:
In the Refrigerator:
Mini persimmon cheesecakes keep perfectly in the refrigerator for up to 3-4 days.
It’s important to cover the glasses well with plastic wrap to prevent them from absorbing odors and the surface from drying out.
Freezing:
We do not recommend freezing this dessert.
Due to the high percentage of mascarpone and cream, the cream could lose its velvety consistency and become grainy once thawed.
Tips and Variations for Customization
Crunchy Variation:
If you have no sugar concerns, add one or two tablespoons of crumbled amaretti biscuits to the biscuit base for an even more intense flavor.
Chocolate Variation:
For a decadent touch, add a tablespoon of unsweetened cocoa powder to the mascarpone mixture.
Then decorate with dark chocolate shavings.
Spice Variation:
To enhance the autumnal flavor, add a pinch of cinnamon and a dash of nutmeg to the cream mixture.
❓ FAQ – Frequently Asked Questions
Can I substitute persimmons with another fruit?
Yes, you can use other autumn fruits as long as they are firm and well-ripened.
Great substitutes include cooked and pureed pumpkin (with added spices) or a dense quince or pear puree.
If I don’t use gelatin, will the cream thicken?
No, to achieve a cheesecake consistency (firm and holds its shape) it is essential to use gelatin.
Whipped cream and mascarpone alone aren’t enough to ensure the stability of a no-bake dessert.
Can I use cream cheese instead of Mascarpone?
Certainly.
In the original recipe, we used only Mascarpone for richness, but you can replace half of the Mascarpone with cream cheese like Philadelphia for a fresher and more tart flavor.
The amounts remain the same: 125g Mascarpone and 125g Cream Cheese.
