Cuban Food/ Recipes/ Sweets

Guava Cheesecake

Guava Cheesecake, Maria cookie crust, guayaba cheesecake

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!

Guava Cheesecake, Maria cookie crust, guayaba cheesecake

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!

Guava Cheesecake, Maria cookie crust, guayaba 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.

Guava Cheesecake, Maria cookie crust, guayaba cheesecake

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.

Guava Cheesecake, Maria cookie crust, guayaba cheesecake

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!!

Guava Cheesecake, Maria cookie crust, guayaba cheesecake

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, Maria cookie crust, guayaba cheesecake

Guava Cheesecake, Maria cookie crust, guayaba cheesecake
Print Recipe
5 from 9 votes

Guava Cheesecake

Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: Cuban
Servings: 10 people
Author: Coco and Ash


The Crust

  • 7 ounces Goya Maria Crackers
  • 1/2 cup salted butter (melted)

The Cheesecake

  • 2 packages of cream cheese (8 ounces each) (softened)
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 large eggs
  • 1/2 cup guava marmalade


  • 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.

Guava Cheesecake, Maria cookie crust, guayaba cheesecake

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  • Reply
    August 29, 2019 at 2:43 pm

    Guava is completely new to me, I can’t wait to try it! It looks so nice, I love the swirl on top!

    • Reply
      Coco and Ash
      August 30, 2019 at 10:51 am

      Thank you! I hope you get to try it!

  • Reply
    August 29, 2019 at 2:50 pm

    Delicious, easy recipe! Thanks for sharing…so unique!

  • Reply
    August 29, 2019 at 4:28 pm

    This Cheesecake looks so velvety! I never thought to pair cream cheese with Guava, but I can imagine just how delicious that is!

  • Reply
    August 29, 2019 at 4:37 pm

    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.

  • Reply
    March 27, 2020 at 9:06 pm

    Cant wait to try!!

    • Reply
      April 17, 2020 at 9:45 pm

      Does it require a water bath like most cheesecakes?

  • Reply
    Analisa Burke
    April 11, 2020 at 11:36 pm

    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.

  • Reply
    July 22, 2020 at 10:20 am

    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.

  • Reply
    August 28, 2020 at 3:32 pm

    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?

    • Reply
      Coco and Ash
      August 28, 2020 at 10:58 pm

      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.

      • Reply
        August 29, 2020 at 2:30 pm

        Ok great! I’m still new to baking cheesecakes, so what’s a good visible sign that they are done?

        • Reply
          Coco and Ash
          August 30, 2020 at 10:00 am

          You can wiggle the pan a bit and they shouldn’t be jiggly any more (that’s a technical term) LOL

          • Jennifer
            August 30, 2020 at 11:16 am

            Thanks so much! So excited to give this a try! 🙂

  • Reply
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  • Reply
    Tina Ward
    April 19, 2021 at 11:46 pm

    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?

    • Reply
      Coco and Ash
      April 20, 2021 at 11:32 am

      I’ve never doubled it so I can’t give an exact time. Sorry!

  • Reply
    Michelle Murga
    January 28, 2022 at 5:48 pm

    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.

  • Reply
    Mike walker
    July 24, 2022 at 10:25 am

    Can i use gava paste? Have alot!! Was thinking of copping ii up and adding it

    • Reply
      Coco and Ash
      July 24, 2022 at 10:58 am

      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!

  • Reply
    Mike walker
    July 24, 2022 at 4:28 pm

    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

  • Reply
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