Guava Cheesecake

Desserts Required's Guava Cheesecake recipe is unique with guava paste blended into the creamy filling and guava marmalade over the top.

Guava Cheesecake

It was not until my mid-thirties that I learned what a guava is. It is not that I confused guava with something else, but rather, I had never heard of one.

I went to a food show in Orlando where vendors were showing off their various products and I came across a cheesecake that had a gorgeous salmon/brown color topping that tasted out of this world. I knew I needed to know more.

Guava fruit right off the trees does not look or taste anything like the paste or marmalade I use in my recipe. The fruit by itself can be bitter or sweet and is often combined with other ingredients before being eaten, depending upon what part of the world one might be eating guava.

Guava paste reminds me of the consistency of a fruit rollup. Before you become as ill as I do at the thought of fruit rollups, let me reassure you that the taste is nothing like those vile products I had packed in my lunchbox when I was a kid.

The marmalade is delicious by itself; I even have friends who take the can and pour the marmalade over a block of cream cheese and serve this with chips. Yum.

Desserts Required's Guava Cheesecake recipe is unique with guava paste blended into the creamy filling and guava marmalade over the top.

What makes my Guava Cheesecake unique, aside from the fact that half the people I serve it to for the first time have never tried a guava, is that I cut up the guava paste and blend it into the creamy filling. The top is guava marmalade, mixed with just a bit of sugar that gets firmed up with one packet of unflavored gelatin. This keeps it from dripping off the cake.

Guava Cheesecake is too delicious to not share with everyone you know. When your friends give you a questionable look that says you are making up a fruit, serve them a slice and watch their ‘a ha’ moment begin.

Guava Cheesecake
5.0 from 5 reviews
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 10-12
  • Crust:
  • 5.35 ounces graham crackers (10-1/3 crackers)
  • 1 tablespoon sugar
  • 3½ tablespoons unsalted butter, melted
  • Cream cheese filling:
  • 4 - 8 ounce packages cream cheese, room temperature
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup sour cream
  • 8 ounces guava paste, cut into ¼” cubes
  • Topping:
  • 1 - 17 ounce can guava marmalade
  • 1 packet unflavored gelatin
  • 1 tablespoon sugar
  1. Preheat oven to 325°. Set aside a 10” cake pan.
  2. For the crust:
  3. Combine the graham crackers and sugar in a food processor fitted with a metal blade and process until it is the consistency of powder. Add the melted butter and pulse on/off until well blended. Grease the pan with nonstick cooking spray. Transfer the crust mixture to the pan and pat evenly onto the bottom. Set aside.
  4. For the filling:
  5. Beat the cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add the eggs two at a time and mix until smooth. Blend in the sour cream and vanilla. Add the guava paste and mix on low speed until the guava cubes are separated. If the guava cubes are sticking together use your spatula to separate them.
  6. Pour the filling into the pan and bake at 325º for 50 minutes. Remove from the oven and cool completely on a cooling rack. Refrigerate for several hours or overnight.
  7. Cover a 12” round cakeboard round with plastic wrap. Place the cheesecake in a larger pan. Fill halfway up the side of the cheesecake pan with very warm water. Let sit for about 20 seconds. Take cheesecake out of the water and dry the bottom of the pan. Cover with the 12” covered cakeboard and turn upside down. Tap firmly once or twice against the countertop to loosen the cake from the pan. Carefully lift the pan off the cheesecake. Place a serving plate over the bottom of the cheesecake and invert, holding onto the cardboard round as you do this. Remove the cardboard round.
  8. For the topping:
  9. Place the guava marmalade in a small saucepan. Add the gelatin and allow to sit for 5 minutes. Add the sugar and stir over low heat for 2 minutes. Cool for 10 minutes. Pour over the top of the cheesecake leaving a ¼” border.
  10. Refrigerate for at least 1 hour before serving.
  11. Betsy's tidbits:
  12. Guava Cheesecake may also be prepared in a springform pan. Once the cake cools, remove the side of the pan and continue with the topping.
  13. I prefer Ancel brand guava marmalade and paste.
  14. Filling the kitchen sink with very warm water is an option to use instead of a larger pan when removing the cheesecake from the pan.


Desserts Required - Betsy's Favorite Things


  1. M. Miller says

    Just wondering if this cake can be frozen. I am making it this week end and I kind of over ordered the guava paste and the guava marmalade. I thought as long as I was in the Guava Cake mode that I would make two of them, but only if one can be frozen and taste just as good when defrosted. If you think it’s best not to freeze it, can you please tell me how long the guava paste will last, if unopened. I ordered 3 boxes of 16 ounces each. I, obviously, did not check the recipe amount before ordering, Thanks.

    • says

      The Guava Cheesecake freezes beautifully, without the topping. Defrost the cheesecake and then top once it has defrosted.

      The guava paste and marmalade should have an expiration date printed on the packaging.

  2. M. Miller says

    There is only one way to describe this cheesecake: it is absolutely out of this world. If anyone is looking for a recipe they have never served before, buy your Guava Paste and Marmalade and start baking. I made mine in a springform, because it’s just easier for me. No problem getting it out of that pan! It’s gorgeous.

  3. malini says

    Hi I live in Guyana where I can get Guave very easily at the market. I would like to make my own marmalade or paste ….would this be a good idea??? I am thinking this will be better to used than those stuff with all the additives. Please let me know what you think.


    • says

      Hi Malini,

      I think it would be wonderful to make your own marmalade and paste. I wish that I had guidance for you, in terms of how to do this, but I have never tried to make either one.

      Please let me know how it works for you and best of luck!

  4. Lori says

    If I use a springform pan, how far up the side of the pan should the graham cracker crust go? I cannot wait to try this as my Cuban husband is a guava addict!

    • says


      The crust does not need to go up the sides of the springform pan. Press the crumb crust evenly onto the bottom of your pan and you are good to go.

      As an aside, I am posting my Raspberry Cheesecake on Monday. One thing I discovered is that one package of graham crackers no longer is sufficient for the graham cracker crust. You will need 5.35 ounces of graham crackers, which comes out to 10-1/3 crackers (I use Nabisco.) I will be revising all of the cheesecake graham cracker crumb crust recipes, but in case you bake the Guava Cheesecake before I do this, I want you to know the proper amount of graham crackers you will need.

      Hope this helps and that your husband loves the cheesecake!

      • Lori says

        Thanks Betsy! I realized after I posted my questions that the graham cracker crust was only on the bottom. By the way, my husband went nuts for this cheesecake! I also brought some in for the folks at the office and am now asked daily when I’ll be making another. Can’t wait to try the rasberry cheesecake!

  5. S.Klein says

    This is one of the most amazing cakes I have ever made. Truthfully, I had never heard of a Guava Cheesecake before (I’m not sure I had ever heard of Guava anything before); when I saw your recipe, I knew I had to try it. It’s so creamy and the Guava taste is de-e-elicious. Served to company, who wondered before hand just what they were getting. I beamed as I looked at their expressions of delight, when they took their first bite. And, of course, I anticipated their first question: “What am I eating?” Praise from all. Thank you. Highly recommended for anyone, who loves compliments!

  6. Elisa says

    I never would have thought that guava and cheesecake would be a dessert of choice, but this cheesecake is amazing, and I could have eaten an entire cake! So delicious!

  7. Elisa says

    This cheesecake is a party in my mouth! I never thought guava with cheesecake would be a good match but this combo is amazing… super delicious dessert!!

    • says


      I have never tried using guava concentrate. My only concern is that it will be too liquidy. I would recommend sticking with the marmalade.

      If you do try the concentrate, please let me know how it works!

  8. Emily Hernandez says

    Amazing dessert. I am Cuban and I can’t wait to take it to my in laws house. They are going to go crazy over it. Thanks so much for your posting. I will be looking at your site for other amazing recipes.

  9. kilolo says

    Hi I made my own guava paste so I’m going to make my hubby this cake for his birthday. i will post the pics wish me luck!

  10. Maria Luiza Fontoura says

    Hi Betsy,

    I’m from Sao Paulo /Brasil and next saturday 12/07 i”ll have a Cuban Dinner Party, that i’ll take two desserts which one of them it’s your Guava Cheesecake that seems to be delicious and very tipical from Cuba.
    I’m sure that it will be a success! After i’ll tell you
    Maria Luiza

  11. Daysi C says

    I am so excited to make this over the weekend. Where can I find the Ancel guava pasta and marmalade? I hope I don’t have to order it online. I’d have to wait another week. I don’t think I can. I’ve dreamt about this since last night when I found the recipe on your website. :-)

    • says


      If your grocery store does not carry guava paste, I would suggest going on line to Ancel and finding out where they sell their product in your area. Please let me know if you run into a problem and enjoy your cheesecake.

  12. Luana says

    I am brazilian and I love goiabada (guava paste). Over there we normally eat a slice of guava paste with a slice of cheese (it’s called Romeo & Juliet) I really want to try your recipe now. I never made cheesecake before, do you have a video for this recipe?

    • says


      I love guava paste with a slice of cheese, too. :-)

      I do not have a video of this recipe. However, please do not hesitate to contact me if you have any questions as you are making this cheesecake. The pictures should help, too.

  13. Jennifer T. says

    I can’t wait to try this recipe! My husband is from Cuba and while we lived in Miami, we would eat at a Cuban restaurant called La Carreta which served a guava cheesecake. It was out of this world! It’s been 16 years since I last had Guava cheesecake!

    • says


      I am so excited that you found Desserts Required. Living so close to Miami, I am constantly inspired by the fantastic flavors that are readily available to those of us living in South Florida. ENJOY!!!

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