Raw Persimmon Cheesecake

Fuyu persimmons bring honeyed sweetness and a gorgeous warm colour to this frozen cheesecake, made with nothing but a blender — no baking, no fuss. It's the kind of dessert that looks far more effort than it actually is.

Ingredients

Crust

• 1½ cups pitted dates
• 1½ cups walnuts
• A pinch of salt

Filling

• 2 cups raw cashews, soaked overnight
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• The juice of 3 limes
• A pinch of salt

Persimmon topping

• 2 persimmons
• 1 tbsp maple syrup
• ½ tsp cinnamon

Method

1. Blend the dates and walnuts with the pinch of salt in a food processor until you get a fine, sticky texture — press a little between your fingers to check it holds together before stopping.
2. Pour the mixture into a 23 cm springform tin (or a pie dish lined with baking paper) and press it firmly and evenly over the base, making sure to work it well up the edges.
3. Gently melt the coconut oil in a small saucepan over low heat and whisk briefly to loosen it.
4. Blend the soaked cashews with the melted coconut oil, vanilla, maple syrup, lime juice and pinch of salt on high speed until perfectly smooth — this can take a few minutes, so keep blending until no grains remain.
5. Pour the filling over the crust, smooth with a spatula, then freeze for about 3 hours, until set.
6. While the cake sets, dice or thinly slice the persimmons and gently toss them with the maple syrup and cinnamon to make the topping.
7. About 30 minutes before serving, take the cheesecake out of the freezer so it softens slightly.
8. Finish with the spiced persimmon topping, plus a few pomegranate seeds and fresh mint if you like.
9. Run a knife blade under hot water before each cut for clean slices.

FAQ: your questions about raw persimmon cheesecake