Name: Guava Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: Fusion
Ingredients: 200g digestive biscuits or graham crackers, crushed; 100g melted butter; 500g cream cheese, softened; 150g sugar; 3 large eggs; 200g guava paste or 1 cup guava puree; 1 tsp vanilla extract; 200ml heavy cream; 1 tbsp lemon juice

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I like making this guava cheesecake when I want a dessert that feels both tropical and indulgent. The creamy cheesecake pairs beautifully with the sweet and slightly tangy guava flavor, creating a smooth and refreshing treat.

Why You’ll Love This Recipe

I enjoy how this cheesecake combines richness with a fruity twist. The guava adds a unique flavor that makes it stand out from classic cheesecakes. I also like how the texture turns out silky and satisfying, while the crust adds a nice contrast. It’s a dessert that always feels special without being overly complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

digestive biscuits or graham crackers
melted butter
cream cheese
sugar
eggs
guava paste or guava puree
vanilla extract
heavy cream
lemon juice

Directions

I start by crushing the biscuits into fine crumbs and mixing them with melted butter. I press this mixture into the bottom of a springform pan to create the crust, then chill it while I prepare the filling.

I beat the cream cheese with sugar until smooth, then add the eggs one at a time, mixing gently. I stir in the guava paste or puree, vanilla extract, lemon juice, and heavy cream until everything is well combined.

I pour the filling over the prepared crust and smooth the top. I bake the cheesecake in a preheated oven at a moderate temperature until the center is just set but still slightly jiggly.

After baking, I let it cool at room temperature before refrigerating it for several hours or overnight to fully set.

For an extra touch, I sometimes spread a thin layer of warmed guava paste on top before serving.

Servings and timing

I usually make this cheesecake to serve about 8 slices.
Preparation takes around 20 minutes, baking takes about 50–60 minutes, and chilling requires at least 4 hours or overnight.

Variations

I sometimes add a swirl of guava on top before baking for a marbled look. I also like pairing guava with cream cheese and a hint of lime for a slightly different citrus note. If I want a lighter version, I occasionally make it as a no-bake cheesecake using whipped cream.

storage/reheating

I store the cheesecake in the refrigerator, covered, for up to 4–5 days. I don’t reheat it since it’s best served chilled. If needed, I let it sit at room temperature for a few minutes before serving for a creamier texture.

FAQs

Can I use fresh guava instead of paste?

I can use fresh guava by cooking and blending it into a smooth puree, then straining out the seeds.

How do I prevent cracks in my cheesecake?

I bake it at a moderate temperature and avoid overmixing the batter, which helps keep the texture smooth.

Can I freeze guava cheesecake?

I can freeze it for up to 2 months, wrapped well, and thaw it in the refrigerator before serving.

What type of pan should I use?

I prefer using a springform pan because it makes removing the cheesecake much easier.

How do I know when the cheesecake is done?

I check that the edges are set while the center still has a slight jiggle when I gently shake the pan.

Conclusion

I love how this guava cheesecake brings a tropical twist to a classic dessert. It’s creamy, flavorful, and perfect for when I want to serve something a little different yet completely satisfying.

Guava Cheesecake

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A creamy and indulgent guava cheesecake with a tropical twist, featuring a buttery biscuit crust and a smooth, fruity filling.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 5 hours 20 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: Fusion
Diet: Vegetarian

Ingredients

200g digestive biscuits or graham crackers, crushed
100g melted butter
500g cream cheese, softened
150g sugar
3 large eggs
200g guava paste or 1 cup guava puree
1 tsp vanilla extract
200ml heavy cream
1 tbsp lemon juice

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Instructions

Mix crushed biscuits with melted butter until combined, then press into the base of a springform pan. Chill in the refrigerator.
Preheat oven to 160°C (320°F).
Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing gently after each addition.
Stir in guava paste or puree, vanilla extract, lemon juice, and heavy cream until fully combined.
Pour the filling over the chilled crust and smooth the top.
Bake for 50–60 minutes until the edges are set and the center slightly jiggles.
Turn off the oven and let the cheesecake cool gradually inside with the door slightly open.
Refrigerate for at least 4 hours or overnight before serving.
Optional: Spread a thin layer of warmed guava paste on top before serving.