This Guava Cheesecake a very simple cheesecake recipe with guava swirls that are so fun and easy to create.
And if guava cheesecake wasn't enough, it also has a Maria cookie crust that makes this dessert a favorite in our Cuban family!
I have been wanting to post a guava cheesecake for some time now and I'm so excited to finally share it with you! There's no special equipment needed (I decided against a springform pan since not everyone has one) and the guava marmalade and Maria cookies should be found in the International section of almost any grocery store. It's also a really pretty dish with the guava swirls so it's perfect for sharing with guests!
I mentioned above that this guava cheesecake has a Maria cookie crust. These cookies are such a familiar treat in my family. We love to top them with a slice of cream cheese and a slice of guava paste. So I thought what better way to bring all of those flavors together than in a cheesecake!
How to make guava cheesecake:
It starts by crushing the Maria crackers. If you don't have a food processor, thats ok. You can put the crackers in a zip-top bag and crush them with a rolling pin or by hand. Just make sure to get them as finely crushed as possible.
The crackers then get pressed into a 9 inch (high sided) pie pan. You can press them in tightly with your fingers or use a the bottom of a flat cup to pack them in.
After baking the crust for 10 minutes you can pour in the cheesecake filling. The filling just takes a few minutes to blend together and it turns out perfectly every time. Super easy!!
Now for the fun part!! I don't know why swirling the guava marmalade is so satisfying...but it is! Just dollop on spoonfuls of the guava and then use a dinner knife to swirl it through the cheesecake filling. Feel free to go crazy like I did!
If you absolutely can't find the guava marmalade or you just don't feel like leaving your house...I found some HERE on amazon prime. It's slightly over priced but hey...you can stay in your pajamas and have it delivered!
Ok now the whole cheesecake goes in the oven for 45 minutes. Here's the bad part: you have to refrigerate it for at least 5 hours before enjoying it. Unless you're some kind of cheesecake rebel and enjoy a hot cheesecake (definitely not recommended)! Once cooled, you can slice the cheesecake with a sharp knife and enjoy!
Guava Cheesecake
Ingredients
The Crust
- 7 ounces Goya Maria Crackers
- ½ cup salted butter (melted)
The Cheesecake
- 2 packages of cream cheese (8 ounces each) (softened)
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 large eggs
- ½ cup guava marmalade
Instructions
- Pre-heat your oven to 325 degrees.
- Add the cookies to a food processor and pulse on high until you have fine crumbs. (If you don't have a food processor, you can add them to a zip-top bag and crush them as finely as possible by hand or with a rolling pin)
- Pour in the melted butter and pulse a few more times to combine.
- Press the cookie mixture into a tall 9" pie pan. You can use your hands or the bottom of a flat cup to press them in firmly. Press the crumbs up the sides as well.
- Bake the pie crust for 10 minutes.
- While the pie crust is baking you can make the cheesecake filling.
- In a large bowl, combine the softened cream cheese, sugar, vanilla extract, and lemon juice and beat with a hand mixer until smooth.
- Add in the eggs and beat just until combined.
- Pour the cheesecake mixture into the baked pie crust. (It's ok if it's still warm)
- Drop spoonfuls of the guava marmalade onto the top of the cheesecake mixture then swirl with a knife to slightly incorporate it into the batter.
- Bake at 325 for 45 minutes. The center will still be slightly wiggly when you take it out but it will set. Let it cool completely at room temperature then refrigerate for at least 5 hours or preferably over night.
Tonje says
Guava is completely new to me, I can't wait to try it! It looks so nice, I love the swirl on top!
Coco and Ash says
Thank you! I hope you get to try it!
Traci says
Delicious, easy recipe! Thanks for sharing...so unique!
Coco and Ash says
Thank you!!
SHANIKA says
This Cheesecake looks so velvety! I never thought to pair cream cheese with Guava, but I can imagine just how delicious that is!
Coco and Ash says
Thanks Shanika!!
Caroline says
That looks delicious! I always remember the first time I had guava jam/paste in Mexico and I instantly loved it. Can imagine it's tasty in here, and looks pretty too.
Coco and Ash says
Thank you Caroline!
Arlem says
Cant wait to try!!
Keila says
Does it require a water bath like most cheesecakes?
Coco and Ash says
None needed 🙂
Analisa Burke says
Made this for my Salvadorean family with homemade guava jelly! I would put a little less than I did just because the jelly can be very sweet, but it goes exceptionally well with the cheesecake, which has a perfect sweetness level . There was no cheesecake left by the end of the party, so it was a huge hit. Thank you for sharing.
Iveliss says
I made it for my family and friends and they loved it. The only problem was that I should’ve made 2 because everyone wanted seconds.
Coco and Ash says
Lol so happy to hear you all loved it!
Jennifer says
After visiting Puerto Rico last year and having an amazing guava cheesecake (we may have bought it 4 times), we’ve been craving it for so long. I’d love to try this! If I want to make this as mini cheesecakes in a cupcake pan, should the time in the oven change?
Coco and Ash says
It will definitely be shorter time. I haven’t tried it with minis so I can’t say the exact time but just keep an eye on them.
Jennifer says
Ok great! I’m still new to baking cheesecakes, so what’s a good visible sign that they are done?
Coco and Ash says
You can wiggle the pan a bit and they shouldn’t be jiggly any more (that’s a technical term) LOL
Jennifer says
Thanks so much! So excited to give this a try! 🙂
Tina Ward says
If i wanted to double the filling how long would it need to bake if I used a spring form instead of a pie dish?
Coco and Ash says
I’ve never doubled it so I can’t give an exact time. Sorry!
Michelle Murga says
I made this recipe last night for my mom's birthday. I followed the recipe exactly as stated without any substitutions and it was absolutely AMAZING!!! My whole family was so shocked at how good this was and I can honestly say it was simple and straightforward to make. This recipe is definitely a keeper! I was able to find the Ancel guayaba mermelada at Northgate Market here in Southern CA.
Mike walker says
Can i use gava paste? Have alot!! Was thinking of copping ii up and adding it
Coco and Ash says
I haven't tried it with the paste. You won't be able to swirl it so it would just be the chunks...but let me know if you try it!
Mike walker says
I actually held back about a half a cup of the mixture and added a half a cup of the guava paste. Blended it from there, turned out great. Was able to swirl it through it's just more of a pink color
Norma says
Can I tell you that I took a few pieces to work and had people asking if I had anymore. At first no one knew what guava was but this recipe won them over.! I made it exactly as written and let it sit overnight in the fridge. It was firm, not too sweet just perfect with a cup of coffee! Thank you !
Ecstasy says
When I tried guava cheesecake for the first time as my friend introduced me to the same, I was quite smitten by its taste! Never tried it before but this recipe helped me to create a marvellous treat indeed.
Y.C. says
Made this the other night and oh my god, this was amazing! The only things I did differently were using like juice (I ran out of lemon) and I baked it in a 9 inch spingform pan. I'll be making this again...and again and again lol!
Jorge says
Hi there! Thai came out so delicious. Thank you so much for this. What can I do to avoid the crust from sticking? 🙁
Coco and Ash says
Hi and thank you! It might have been the type of pan of the heat difference in the bottom of everyone’s oven. But if you want to make it again, I’d suggest cutting a circle of parchment paper and placing it in the bottom of the pan before you add the crust. That should help 🙂
Ili says
This is absolutely delicious