Easy Guava Swirl Cheesecake (Printer View)

Creamy no-bake cheesecake with tangy guava swirls and a buttery biscuit crust. An elegant tropical dessert.

# What You'll Need:

→ Crust

01 - 7 oz digestive biscuits, crushed
02 - 2.6 oz unsalted butter, melted

→ Cheesecake Filling

03 - 14 oz cream cheese, softened
04 - 4.2 oz powdered sugar
05 - 8.5 fl oz heavy cream, cold
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon fresh lime juice

→ Guava Swirl

08 - 6.3 oz guava marmalade
09 - 2 tablespoons water

# Method Steps:

01 - Combine crushed digestive biscuits with melted butter in a medium bowl until evenly combined. Press mixture firmly into the base of a 9-inch springform pan and refrigerate while preparing the filling.
02 - Beat softened cream cheese and powdered sugar in a large bowl until smooth and creamy. Mix in vanilla extract and lime juice until fully incorporated.
03 - Whip cold heavy cream in a separate bowl to stiff peaks. Gently fold whipped cream into cream cheese mixture until completely blended and smooth.
04 - Combine guava marmalade and water in a small saucepan over low heat. Stir until smooth and slightly runny, then cool to room temperature.
05 - Pour half of cheesecake filling over chilled crust. Drizzle half of guava marmalade and swirl gently with a skewer or knife. Add remaining filling and repeat swirling with remaining marmalade.
06 - Cover and refrigerate for at least 6 hours or overnight until fully set.
07 - Remove cheesecake from springform pan carefully. Slice and serve chilled.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really you spent twenty minutes, which is the best kind of deception.
  • No oven means your kitchen stays cool and your stress levels even cooler.
  • The guava swirl gives you that show-stopping dessert appearance without requiring any special baking skills.
02 -
  • Cold cream cheese is your enemy; it won't beat smooth and will give you a grainy texture that no amount of folding can fix.
  • Over-swirling muddies your beautiful pink colors, so make peace with restraint and let the marmalade stay distinct.
  • The cheesecake needs every bit of that six-hour chill time to set properly; cutting into it early results in a soupy disappointment.
03 -
  • Buy the best cream cheese you can find; it makes a noticeable difference in flavor and texture when it's the star ingredient.
  • Use a springform pan with a tight seal, or wrap the outside with plastic wrap to prevent any leakage during those long hours of chilling.
  • Guava marmalade varies by brand, so taste yours first and adjust the water amount if it's already quite runny.
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