Persimmon and Turmeric Cheesecake Slice

It is indeed persimmon season here and that makes me smile! I love these gorgeous, sweet, decadent fruits. They are perfect eaten alone, mixed up in smoothies, on top of porridge, chopped through salad or spread with tahini! I had a few that were very ripe so I decided to make a cheesecake with them. To make the colour stand out I decided to add some fresh turmeric also. Turmeric really is one of natures greatest super foods- it is a wonderful anti inflammatory, boosts your immunity and assists with a variety of ailments from Alzheimer’s to arthritis to cancer and more. I love making desserts that are beneficial for your health and delicious at the same time.



The Base-

  •  1 cup of desiccated coconut
  • 1 cup of pecans
  • ¾ cup of soft dates
  • ¼ cup of soft dried apricots
  • small pinch of salt

You can soak the dates and apricots on warm water for 20 minutes or so to soften them and then strain well.

Add all of the base ingredients to your food processor and process until the mixture comes together. It should stick together but still retain some texture.

Press the base into a large square spring form tin and place in the fridge while you make the filling.

The Filling-

  •  1 ½ cups of cashews soaked for 2-4 hours
  • 3 ripe soft persimmons chopped roughly
  • ½ cup of coconut nectar
  • ¼ cup of coconut oil
  • a good pinch of turmeric powder (it should be very yellow and fresh- organic is best! Otherwise you may get a curry cashew cake!)
  • 1 tablespoon of coconut yogurt ( I used a mango swirl flavor but plain is fine too!)
  • ¼ teaspoon of orange zest
  • a small pinch of salt
  • 2 teaspoons of lemon juice


Place the persimmons in the bottom of your blender, then the coconut yogurt, lemon juice, coconut nectar, salt, orange zest, turmeric powder and then the cashews on top- this will help make blending easier.

Blend on high speed until very smooth and creamy, the liquid from the persimmons should be enough to get everything moving easily.

Lastly, add the coconut oil and blend until mixed through.

Pour the filling over the base and smooth out so it is completely even.

Place the slice back in the fridge to set for 3-4 hours.

You can top this with fresh slices of persimmon, chopped pecans and serve with coconut yogurt and mint.