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Guava is a delicious tropical fruit that is enjoyed by many. Now, you can enjoy its flavor in a decadent no bake cheesecake. This one of our favorite ways to eat cheesecake here in Puerto Rico, where we call it Guayaba chhesecake. This dessert is perfect for any occasion, and best of all, it’s easy to make! Try it out today.
How to make guava cheesecake
I love guavas! I actually have a tree growing in my backyard that produces these huge, sweet guavas we enjoy in the summer months. Guavas provide fiber, vitamin C, vitamin A, potassium, iron and calcium. They’re also rich in health-protecting antioxidants.
This no bake guava cheesecake is very easy to make. The best part is that there’s no baking involved! This makes it the perfect summer dessert. It’s a refreshing combination of the sweetness from the guava marmalade and the tanginess of the cream cheese. Let’s check out how to make it.
Guava cheesecake ingredients
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Condensed milk
- Vanilla extract
- Lemon juice
- Guava jam
Preparing the crust
For the crust, combine the graham cracker crumbs with the sugar in a mixing bowl. I like using ready made crumbs but you can use graham crackers crushed in a food processor if you wish. Add the melted butter and combine well.
Next, press the crust ingredients evenly into the bottom of a 9-inch springform pan. Freeze for 10-15 minutes.
Making the filling
Now we’ll be preparing the guava swirl cheesecake filling. Start with softened cream cheese, and with a electric mixer set at medium-high speed. Beat the cream cheese in an bowl until smooth then slowly add condensed milk until combined well and scrape sides if necessary for better blending!
Lastly mix in the lemon juice and vanilla extract until well combined. Continue beating the guava cheesecake filling mixture until smooth.
Once the filling is smooth, pour it into the crust and smooth the top with a rubber spatula.
Guava sauce for cheesecake
I used guava jam for the guava cheesecake topping and gave it a marbled effect. However, you can also use guava jelly or guava paste if you like. I prefer the guava jam since it’s a bit more tart. Guava paste tastes very sweet, but I wanted a clean, refreshing taste for this cheesecake, so I used the jam instead.
You may find it useful to mix the guava jam or jelly until it has a smooth consistency–easy for spreading. If you use guava paste, you may have to warm it for a few seconds in the microwave until it’s softened. Then beat until smooth and spreadable.
Divide guava jam (or jelly or paste) into 4 parts. Spoon a dollop of the guava sauce on top of each “corner” of the filling. With a small kitchen knife, swirl it around until you get a marbled effect.
Cover the guava cheesecake with plastic wrap, and refrigerate until firm, 3 hours or overnight.
Once it’s ready, run a knife around the edges of the pan, unclasp the sides of pan, and remove the cheesecake. Enjoy!
Mini guava cheesecake
Another variation on this recipe is as a mini guava cheesecake. I used mini mason jars with rubber gasket lids since they’re amazing for storing and taking them with you on an outing or picnic.
All you have to do is press the graham cracker crumb mixture into 6 of these mason jars (ramekins work well too), and pour the filling evenly between them.
Add 2 tsp of the guava jam into each jar and swirl with a toothpick. Alternately, you can also beat the guava jam into the cheesecake filling before pouring into the cups, for cute, pink mini guava cheesecakes!
Refrigerate for 3 hours or overnight.
No Bake Guava Cheesecake
For the crust
- 1¼ cup graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
For the filling
- 2 8 oz cream cheese packages, softened
- 1 14 oz can of sweetened condensed milk
- ¼ cup lemon juice
- 1 tsp vanilla extract
- ¼ cup guava jam or jelly or 2 oz of guava paste*
For the crust
- Combine graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and combine well.
- Press the crust mixture into the bottom of a 9-inch springform pan.**
- Freeze for 10-15 minutes.
For the filling
- Add softened cream cheese to a mixing bowl and with an electric mixer, beat until creamy.
- Add the condensed milk and continue beating until well incorporated.
- Add the lemon juice and vanilla extract until all the filling ingredients are smooth.
- Pour the filling into the springform pan and use a rubber spatula to even out the surface. ***
- Add the guava sauce to the top of the filling in 4 dollops.
- With a small kitchen knife, swirl the guava topping until you get a marbled effect.
- Cover the cheesecake with plastic wrap and refrigerate until firm: 3 hours or overnight.
- Once the cheesecake is firm, run a knife around the edges of the pan to loosen the cheesecake. Unhinge the pan's clasp to remove the cheesecake, serve and enjoy!
More delicious dessert recipes
Hi! I’m Melissa, Registered Dietitian and mother of two dragons. When I’m not talking nutrition you can find me rolling around the floor with my kids, sewing, crafting, cooking or missing the 90s (seriously, music just isn’t the same). Read More…