Mini Guava Cheesecakes
These no-bake Cuban Mini Guava Cheesecakes with rich and smooth tropical flavor will make your taste buds want to come back for more.
For the crust
- 15 Maria cookies or 1 cup graham cracker crumbs
- 4 tbsp melted butter
For the filling
- 8 oz cream cheese softened
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- Juice from 1/2 lime
- 1 cup heavy whipping cream
- 7 ounces minced guava paste about 1 cup
- 1/4 cup water
Add Maria cookies to a food processor and pulse until the cookies are crushed into fine crumbs. Add melted butter and process to combine. The mixture should have the consistency of wet sand.
Line a muffin pan with muffin wrappers, or line ring molds with parchment paper.
Place 1 ½ tablespoon of the cookie mixture into the bottom of each mold. Press the mixture down firmly to form the crust.
Meanwhile, in the bowl of a stand mixer, beat cream cheese and sugar together until light and fluffy, about 3 minutes. Stir in vanilla extract and lime juice.
In a separate bowl, whisk heavy cream until soft peaks form. Fold whipped cream into cream cheese mixture until fully combined. Top the crust with cream cheese mixture.
In a small saucepan, add guava paste and water. Use medium heat to melt the guava paste, stirring occasionally.
Using a spoon, pour the melted guava paste over the cheesecakes and refrigerate before serving. Top with whipped cream if desired.
~ Free Tip ~
Instead of mini cheesecakes, make a traditional cheesecake in a 9-inch pie pan.
Calories: 295kcal | Carbohydrates: 28g | Protein: 2g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 196mg | Potassium: 64mg | Fiber: 1g | Sugar: 18g | Vitamin A: 710IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 0.7mg