Guava Cheesecake is a creamy, tropical dessert that pairs a classic cheesecake base with a fruity guava topping.
It’s inspired by the sweet and tangy flavors often found in Latin desserts, especially those made with guava paste and soft cheeses like queso blanco or cream cheese.
I first made this Guava Cheesecake for a casual Sunday dinner with my family, and let me tell you, it was gone fast.
There’s something about the combo of creamy cheesecake and sweet-tart guava paste that makes this feel like a tropical dessert getaway, without needing to leave your kitchen or buy anything fancy. It’s rich, smooth, fruity, and just sweet enough.
If you’ve never baked with guava before, this is the place to start. The guava topping melts into a gorgeous glaze that cuts through the creaminess of the queso blanco filling.
The buttery crust, zesty lime, and splash of vanilla make it balanced and bright. Whether you’re celebrating something or just want a make-ahead dessert that actually tastes better the next day, this is it.
How To Make Guava Cheesecake?
Recipe Overview
A rich and creamy guava cheesecake recipe layered with sweet guava paste and zesty lime, baked in a simple buttery crust—no fancy tools needed.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes (plus chilling)
- Cuisine: Latin-inspired
- Course: Dessert
- Difficulty: Easy
- Servings: 10–12
- Calories: ~420 per slice
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand mixer or whisk
- Saucepan
- Zester
- Spatula
- Measuring cups and spoons
Ingredients
For the crust:
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- 1 oz sugar
- ⅔ cup unsalted butter, cold and cubed
- 1 egg yolk
For the filling:
- 16 oz fresh queso blanco, cubed or shredded
- 14 oz can of sweetened condensed milk
- 3 eggs
- 1½ teaspoons pure vanilla extract
- Zest of 2 limes
For the topping:
- 1¼ cups guava paste (cut into small cubes)
- ⅓ cup water
- 1 oz cachaça or spiced rum (optional but worth it)
Ingredient Notes
1. Queso Blanco: Go with a fresh variety—soft and mild. If you can’t find it, cream cheese or ricotta can step in.
2. Guava Paste: This thick, sweet fruit paste (sometimes labeled “membrillo”) can be found near Latin or Caribbean products.
3. Cachaca or Spiced Rum: Adds depth and a subtle kick to the guava topping. You can skip it or swap in orange juice.
4. Lime Zest: Brightens the filling and plays beautifully with guava’s fruity punch.
Instructions
Step 1: Make the crust
In a bowl, whisk flour, salt, and sugar. Cut in the cold butter with your fingers or a pastry cutter until it looks crumbly. Add egg yolk and mix just until it starts to clump. Press the dough into the bottom of a 9-inch springform pan. Prick with a fork and chill while you make the filling.
Step 2: Mix the filling
In a large bowl, blend queso blanco and sweetened condensed milk until smooth. Add eggs one at a time, beating well after each. Stir in vanilla and lime zest.
Step 3: Bake the cheesecake
Preheat your oven to 325°F (163°C). Pour the filling over the crust. Bake for 50–55 minutes or until the center is just set and the edges are lightly golden. Cool to room temp, then refrigerate at least 4 hours or overnight.
Step 4: Make the guava topping
In a saucepan, heat guava paste with water and cachaça (or rum) over medium-low heat. Stir constantly until it melts into a thick sauce. Cool slightly, then pour over the chilled cheesecake. Spread it gently to the edges.
Step 5: Chill and serve
Let the cheesecake sit in the fridge for another 30 minutes so the guava layer sets. Then slice, serve, and prepare for compliments.
Nutrition Facts
- Calories: ~420
- Fat: 23g
- Carbs: 38g
- Sugar: 27g
- Protein: 10g
Tips
1. No queso blanco? Use cream cheese or a mix of cream cheese and ricotta.
2. Make it ahead: The cheesecake can be made and chilled 1–2 days in advance. Just add the guava topping the day you serve.
3. Try citrus twists: Swap lime zest for orange or lemon for a new take.
4. No springform? Use a deep pie dish. Just grease it well and line with parchment to help lift slices.
Serving Suggestions
1. Serve chilled, topped with a dollop of whipped cream or a few lime wedges.
2. Pair with hot coffee or a splash of coconut milk over ice.
3. For parties, cut into small squares and top with a little extra guava sauce for a pop of color.
How to Store Guava Cheesecake in the Refrigerator?
Wrap the cheesecake tightly with plastic wrap or store in an airtight container. It’ll stay fresh for up to 5 days in the fridge. The guava layer helps keep it moist.
How to Freeze Guava Cheesecake?
Yes, you can freeze it! Wrap individual slices or the whole cake in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving. Add extra guava topping fresh if needed.
FAQ
Can I make this crustless?
Sure, but I’d recommend lining the pan with parchment to help it release. The crust adds nice texture though.
Is this like the guava cheesecake at Costco?
It’s similar in flavor but richer, creamier, and homemade. Plus, you get to control the sweetness and ingredients.
Conclusion
If you’re into guava, cheesecake, or just want a simple but wildly flavorful dessert, this Guava Cheesecake has your name on it.
Try it out and let me know how it turned out in the comments or tag me on Facebook @allcooksrecipe. I’m always here for questions or to hear how you made it your own!
Guava Cheesecake
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand mixer or whisk
- Saucepan
- Zester
- Spatula
- Measuring cups and spoons
Ingredients
For the crust:
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- 1 oz sugar
- ⅔ cup unsalted butter cold and cubed
- 1 egg yolk
For the filling:
- 16 oz fresh queso blanco cubed or shredded
- 14 oz can sweetened condensed milk
- 3 eggs
- 1½ teaspoons pure vanilla extract
- Zest of 2 limes
For the topping:
- 1¼ cups guava paste cut into small cubes
- ⅓ cup water
- 1 oz cachaça or spiced rum optional but worth it
Instructions
Step 1: Make the crust
- In a bowl, whisk flour, salt, and sugar. Cut in the cold butter with your fingers or a pastry cutter until it looks crumbly. Add egg yolk and mix just until it starts to clump. Press the dough into the bottom of a 9-inch springform pan. Prick with a fork and chill while you make the filling.
Step 2: Mix the filling
- In a large bowl, blend queso blanco and sweetened condensed milk until smooth. Add eggs one at a time, beating well after each. Stir in vanilla and lime zest.
Step 3: Bake the cheesecake
- Preheat your oven to 325°F (163°C). Pour the filling over the crust. Bake for 50–55 minutes or until the center is just set and the edges are lightly golden. Cool to room temp, then refrigerate at least 4 hours or overnight.
Step 4: Make the guava topping
- In a saucepan, heat guava paste with water and cachaça (or rum) over medium-low heat. Stir constantly until it melts into a thick sauce. Cool slightly, then pour over the chilled cheesecake. Spread it gently to the edges.
Step 5: Chill and serve
- Let the cheesecake sit in the fridge for another 30 minutes so the guava layer sets. Then slice, serve, and prepare for compliments.
