Mix together the flaxseed meal and water in a small bowl and set it aside for 15 minutes to thicken.
Preheat the oven to 350 F and line a cupcake pan with small strips of parchment paper (see example here).
Add all of the ingredients into a food processor, including the flax egg, and pulse until the mixture forms a ball.
Transfer 1 tablespoon of the crust mixture into each slot of the pan and press down evenly to distribute evenly and be sure it is well packed. We suggest using a drinking glass or your hands.
Bake for 5 minutes, then remove from the oven and set aside to cool.
To a high-speed blender, add in all of the filling ingredients and blend on high until smooth, scraping down sides down as needed. Adjust flavor as desired.
Pour 1/4 cup sized scoops into the cupcake tins on top of crust and gently tap on counter to remove air bubbles.
Bake for 15 minutes or until the edges are slightly dry and the center is “jiggly” but not liquidy. Allow the cheesecake bites to cool completely, then transfer to the refrigerator (in the pan) and chill overnight, or for about 8 hours.
The next day, remove the cheesecakes from the pan and top with the persimmons and any other toppings of choice, such as chocolate hazelnut butter.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Combine all the ingredients in a small pot over medium heat and bring to a boil. Lower the heat to a simmer for 15 minutes, or until caramelized and fragrant.
Cool for 10 minutes, then serve atop the cheesecakes.