Hi everyone and welcome back to DadCook!
Autumn gives us incredible flavors and our table gets ready to welcome richer, heartier dishes.
But how do you finish an important dinner in a light and delicious way?
Imagine you’ve just enjoyed a warm, comforting first course, like our lentil, cavolo nero, mushroom and pumpkin soup: what could be better than a dessert that cleanses the palate without weighing you down?
Today I reveal the Mascarpone and Persimmon No-Bake Cheesecake (Quick Recipe), the spoon dessert that will revolutionize your autumn after-dinner.
Forget the oven and the 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 minutes.
They’re every busy cook’s dream: an elegant, firm and fresh dessert that comes together in a flash and gives the perfect finish to your meal, big or small.
Are you ready to see how to create this autumn magic?
Let’s get started!
- No-Bake Cheesecake: The Refreshing 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 Borlotti Bean Soup with Sausage and Broccoli Rabe: Quick and Hearty Recipe
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Autumn, 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
- 1 cup (≈3.5 oz) plain dry cookies (e.g., digestive or graham crackers)
- 3.5 tbsp (≈1.76 oz) butter, melted
- 1 cup (≈8.8 oz) mascarpone
- 1/3 cup (powdered sugar, ≈1.4 oz) powdered sugar (For the filling)
- 3.4 fl oz (≈7 tbsp) heavy cream (whipping cream)
- 2 sheets gelatin sheets
- 2 persimmons
Tools
- 4 Glasses Glasmark
- 1 Chopper Kenwood
- 1 Electric hand mixer Girmi
Steps
Follow these simple steps and your mini cheesecakes will be ready to rest in the refrigerator in under 20 minutes!
The Base and the First Chill
Start with the base: finely crush the cookies (you can use a mixer or chopper) and transfer them to a bowl.
Add the previously melted butter and mix vigorously until you get a homogeneous, sandy mixture.
Divide the mixture evenly among the four glass cups and press down firmly with a teaspoon.
Transfer to the refrigerator for at least 30 minutes so the base firms up.
Preparing the Components
While the base chills, soak the 2 gelatin sheets in cold water.
Next, whip the cold heavy cream in a clean bowl and set it aside temporarily.
The Mascarpone and Persimmon Cream
In a second bowl, put the mascarpone, powdered sugar and the puréed persimmon pulp.
Stir well to combine all the ingredients and obtain a smooth cream.
Squeeze the soaked gelatin and dissolve it in a tablespoon of hot water or warm milk.
Immediately incorporate the dissolved gelatin into the mascarpone mixture.
Finally, add the whipped cream you set aside earlier.
Gently fold with a spatula, using upward motions, until you have a velvety, lump-free mixture.
Carefully fill each cup with the mascarpone and persimmon cream, leveling the surface evenly and using all of the mixture.
After filling the single servings, the fundamental step is patience: immediately place the cheesecakes to rest in the refrigerator for at least 4 hours or, even better, leave them overnight.
This will ensure a firm and perfect texture!
Before serving, once the dessert is well chilled, add a final layer of fresh persimmon pulp on top.
The color contrast between the pale cream and the orange topping will make the dessert irresistible.
Plating and Tasting
When serving, decorate the surface with a dusting of unsweetened cocoa, a sprinkle of chopped nuts (such as walnuts or pistachios) and assorted seeds for a crunchy, healthy touch.
Enjoy from DadCook!
🍽️ Storage, Tips and Variations
How to Store Mini Cheesecakes:
In the Refrigerator:
Mini persimmon cheesecakes keep perfectly in the refrigerator for up to 3–4 days.
It is important to cover the glasses well with plastic wrap to prevent them from absorbing odors and to keep the surface from drying out.
Freezing:
We do not recommend freezing this dessert.
Due to the high mascarpone and cream content, the cream may lose its velvety texture and become grainy once thawed.
Tips and Variations to Personalize
Crunchy Variation:
If you don’t have sugar restrictions, add one or two tablespoons of crumbled amaretti or cookie crumbs to the biscuit base for a more intense flavor.
Chocolate Variation:
For a decadent touch, add one tablespoon of unsweetened cocoa powder to the mascarpone mixture.
Then decorate with dark chocolate flakes.
Spiced Variation:
To enhance the autumnal flavor, add a scant 1/8 teaspoon of cinnamon and a pinch of nutmeg to the cream mixture.
❓ FAQ – Frequently Asked Questions
Can I replace persimmons with another fruit?
Yes, you can use other autumn fruits provided they are firm and very ripe. Great substitutes are cooked and puréed pumpkin (with added spices) or a thick purée of quince or pears.
If I don’t use gelatin, will the cream set?
No, to achieve the cheesecake-like (firm and shape-holding) texture it is essential to use gelatin (gelatin sheets). Whipped cream and mascarpone alone are not enough to guarantee 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 a spreadable cheese like Philadelphia for a fresher, tangier taste. Use the same total quantities: 125 g mascarpone and 125 g cream cheese.
