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.
Prep Time 30 minutes
Total Time 30 minutes
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