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Nutty Persimmon Cheesecake Bars
Submitted by: cybercook
This no-bake cheesecake dessert uses gelatin. The persimmon pulp is combined with cream cheese and whipped cream, spooned on top of a macadamia nut crust, then chilled and cut into bars or squares.
Ingredients
- 2 1/2 cups macadamia nuts, finely ground, divided use
- 2 1/2 cups sugar, divided use
- 1/2 cup unsalted butter, melted and cooled
- 2 envelopes unflavored gelatin
- 1 cup cold water
- 1 cup persimmon pulp
- 8 ounces Cream Cheese, softened
- 1 1/2 cups heavy whipping cream, beaten to stiff peaks
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Method
In a medium bowl, combine 2 cups nuts, 1/2 cup sugar and the melted butter. Stir until well blended. Press into the bottom of a 13x9x2" dish; set aside. Combine the gelatin and the water in a small saucepan. Allow to sit for 5 minutes to soften the gelatin. Cook over a medium heat until gelatin is melted and liquid is clear, about 4 - 5 minutes. Remove from heat, stir in the pulp and set aside to cool. In a large bowl combine the cream cheese and 2 cups of sugar. Beat smooth. Gently fold in the heavy cream and the persimmon mixture. Pour the mixture over the prepared crust and sprinkle with the remaining 1/2 cup nuts. Cover and refrigerate until the filling is set, at least 4 hours. Cut into bars or squares of desired size.
Notes: A very tropical cheesecake bar.
Number of Servings: 8
Submitted by: cybercook ( See all of cybercook Recipes )
