Easy Guava Swirl Cheesecake (Printable Version)

Luscious no-bake cheesecake with creamy layers and vibrant guava swirls for a tropical twist.

# What You’ll Need:

→ Crust

01 - 7 ounces digestive biscuits, crushed (about 14 cookies)
02 - 2.6 ounces unsalted butter, melted

→ Cheesecake Filling

03 - 14 ounces cream cheese, softened
04 - 4.2 ounces powdered sugar
05 - 1 cup heavy cream, cold
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon lime juice

→ Guava Swirl

08 - 6.3 ounces guava marmalade
09 - 2 tablespoons water

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • No baking required means you can make this on the hottest days without heating up your kitchen.
  • The tropical guava and lime combination feels fancy enough for guests but tastes like pure comfort.
  • Chilling overnight actually works in your favor—it gives you time to do other things while this dessert practically makes itself.
02 -
  • Room-temperature cream cheese is non-negotiable—cold cream cheese will create lumps that won't incorporate, no matter how much you beat it.
  • Don't skip chilling the crust before adding the filling; a cold base keeps the layers distinct and prevents the bottom from becoming soggy.
  • The guava layer needs to cool after heating, or the heat will cause the whipped cream to deflate when the warm marmalade hits it.
03 -
  • Room-temperature cream cheese beats smooth in half the time and without any lumps, so take it out of the fridge 30 minutes before you start cooking.
  • If your marmalade is very thick, you might need an extra tablespoon of water—it should flow like honey, not like jam.
  • Make this up to two days ahead and keep it covered in the fridge; the flavors actually deepen slightly overnight, making it even better the second day.
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