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Persimmon Cheesecake Pie

Persimmon Cheesecake Pie

You would never guess this delectable dessert has a base of cottage cheese. This higher protein, lower calorie dessert may be made in a pie plate as below, or in 8 individual half-cup ramekins.

Makes (1) 9-inch pie.


  • 1 Tbsp softened butter
  • 1 c cottage cheese
  • 1/4 c all-purpose flour
  • 1/4 c granulated sugar
  • 4 egg yolks
  • 1/2 tsp lemon zest
  • 1 Tbsp lemon juice
  • 2 Tbsp water
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla extract
  • 1/3 c sour cream
  • dash nutmeg
  • 2 c persimmons, chopped (1/3 inch dice)


  1. Preheat oven to 350 degrees F and butter a 9-inch cake pan with the softened butter.
  2. Place cottage cheese, flour, sugar, egg yolks, lemon zest, lemon juice, water, salt, vanilla, and sour cream in a food processor and process until creamy (should be the consistency of royal icing).
  3. Place chopped persimmons evenly in bottom of prepared baking dish. Pour the cheese filling on top and sprinkle with freshly grated nutmeg.
  4. Bake for 50 minutes, or until set. Cool, chill, and cut into wedges. Serve with a dollop of yogurt or slices of persimmon.

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