Guava Cheesecake

I have been thinking  of making a guava cheesecake for some time now.  Guava is hard to find these days due to it being out of season, and when I saw a box of guava cheese, or guava paste as they call it, selling at a local supermarket, I was delighted.  It was time to make a delicious guava cheesecake.  I had already showed you all my banana cheesecake recipe, now it was time for another local fruit  inspired cheesecake recipe.

I assembled all the ingredients I needed for this cheesecake recipe.  It was simple and an amazing no fuss cheesecake recipe.  I could not wait to  taste it.  But it would take me hours before I could enjoy this cheesecake.  This is because this guava cheesecake recipe is not baked; and does not include any eggs.  Yes, that’s right no eggs and no baking required. How’s that?

You will be amazed at the smooth light texture of the guava and cream cheese filling. Also, the crust in this cheesecake is also delicious.   The nutmeg and cinnamon is a flavourful inspiration combined with the digestive biscuit that says from its core I am Trini; I am Caribbean. And I won’t have it any other way. In fact this recipe was so simple, save for the length of time it has to stay in the fridge, this would be my go to cheesecake recipe from now on. It really has had that sort of impression on me.

A Guava Cheesecake Recipe

Anyhow, here is my trini guava cheesecake recipe. Enjoy! No really, cause it’s going to rock your world :)


guava cheesecake



Crumb crust:

2 cups digestive biscuits, finely crushed
1/2 cup butter, softened
1/2 tsp. nutmeg
1/2 tsp. cinnamon



250 g (9 ounces) cream cheese
15 ml (1 tbsp) gelatine
Juice and rind of one lemon
1 can condensed milk (395 g)
1  can Fruta guava juice (315 ml)
8 slices guava cheese, chopped (Tricopilia brand)



Make a guava puree with the guava juice and guava cheese.

Note: We used Fruta Guava Pineapple Juice Drink for the guava puree.

Here’s how to make the guava puree

Heat about 100 ml of the juice in a deep pot; add the guava cheese and stir until the mixture blends well. Add the remainder of the juice.  Stir until mixture is somewhat thick and smooth.  Remove and leave to cool.


Crush or place the biscuit in a food processor to grind smoothly.
Mix together with softened butter, cinnamon and nutmeg.


Press the crushed biscuit into a mini baking dish.


Add gelatine to lemon juice and dissolve by heating over hot water or in a microwave.


 Soften the cream cheese then add gelatine.



Beat together the cream cheese, condensed milk, dissolved gelatine, and lemon rind.



Add the guava puree and beat until smooth.


Pour mixture into the pie crust…

… and refrigerate for at least 12 hours.

   Finally, decorate top with whip cream and/ or fresh fruits or you can drizzle on some more guava puree to your liking.


Well there you have it; a simple but delicious trini guava cheesecake using local ingredients you can find at your local supermarket…even when guava is not in season. So, yuh doh have to wait ’til guava season to try this recipe lol :)

If you find this STC original guava cheesecake recipe deliciously creative, why not leave us a comment or two in the box below.

Ah gone :)

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15 Responses to Guava Cheesecake

  1. Elizabeth Ramirez Wattie-Branker February 9, 2014 at 11:59 pm #

    So DIVINE :-)

  2. dc February 10, 2014 at 5:26 am #

    Allo Felix, guess who this is! And guess what I have finally acquired! Something you and I spoke about last year! Yup! I finally got a copy! I am away from Trinidad right now but will be back in a few months. Hope you are well! – dc
    By the way, 8 slices of guava paste would be how much in weight in either cups or ounces? And how would you prepare this dish if you have ripe guavas?

    • Felix February 10, 2014 at 8:34 pm #

      I wonder who is this lol. Long time no see and Happy New Year one time DC :) 8 slices of guava paste would be about 4.6 oz according to our calculation. If I was to prepare the dish with ripe guavas I would make sure that the puree from the guava equals 315 ml. Sugar may have to be added. Between 1/4 to 1/2 cup of sugar… but ultimately let taste be your guide.

      • dc February 15, 2014 at 4:03 pm #

        Allo Felix – The guavas would be washed, blemishes removed, cut in half, seeds inside removed and the shells would be stewed with a bit of water and the required amount of sugar and then blended to get the puree? Shells would be stewed until soft etc…am i on the right track so far? Or can you just blend the raw guavas with a bit of sugar in a blender to make a puree?

        • Felix February 18, 2014 at 7:43 pm #

          I would prefer that you cook the guavas first, like in the first suggestion, then puree.

      • dc February 15, 2014 at 8:40 pm #

        Felix – I forget my manners – Happy New Year also! Safe Carnival, Blessed Easter and do enjoy all of the holidays that will occur until I get home. You know, you don’t appreciate the holidays in Trinidad until you have none to be able to take some time off from work.. :)

  3. nikki February 10, 2014 at 11:45 am #

    Hey looks amazing! I was wondering if you can give a rough amount of how many packs of digestive you used to get the 2 cups? thanks

    • Felix February 12, 2014 at 10:33 pm #

      12 digestive biscuits would make the 2 cups.

  4. Hazel Cummings February 10, 2014 at 12:01 pm #


  5. Khads Jackson February 10, 2014 at 1:44 pm #

    not a lover of cheesecake but love guava. so definitely will try this one. thank you.

  6. Becky Durham February 10, 2014 at 2:47 pm #

    Definitely gonna give this a try! Thanks!

  7. Marilyn Noel February 15, 2014 at 9:22 am #

    I love to make cheese cake so I will try to make this

  8. Cupcakes & Desserts by Risha February 23, 2014 at 10:04 am #

    Nice, I have to try this flavour!

  9. chard Peters October 29, 2014 at 12:17 am #

    Hi I wanted to know how well does this hold up to our local heat ? Planning to use this recipe for a bake sale and dont what it be a gooey mess on delivery? Any help would be great

    • Felix October 30, 2014 at 9:59 pm #

      After it has been refrigerated, the cheesecake will not melt but it is still advisable to serve it a little chilled. The best way I could think of is to transport it in an icebox or cooler and keep it refrigerated until serving time.

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