This is the absolute best recipe for the creamiest guava cheesecake with the most delicious blood orange gelee topping! It is packed with a ton of guava and is so fragrant and delicious yet super easy to make. This no bake cheesecake recipe is going to be your new go to, I promise! ❤
The creamiest & best guava cheesecake!
I absolutely love guavas and growing up in India meant I got to enjoy them very often. I love the naturally buttery flavor of guavas and how it enhances the flavor of any dessert that you use it in!
My husband actually came up with this recipe and made it for my birthday a couple of weeks ago. We loved this cake so much and its rich guava flavor, so I had to share this recipe with you all. I made a few changes from his original recipe to make it easier for you guys to implement and I think it turned out absolutely perfect. The buttery guava flavor goes so well with the tangy blood orange gelee and the smooth and creamy texture offers a wonderful contrast to the crumbly biscuit base. This guava cheesecake is a true winner!
What makes this guava cheesecake absolutely delicious and packed full of guava flavor is this guava paste. I discovered this guava paste a few years ago when I visited Florida and tried some Cuban pastries (Pastelitos de Guayaba). The pastries were so delicious and had the most amazing guava filling, which had me intrigued and led to discovering this amazing product!
Guava paste (also known as guayabate or goiabada) is a very thick puree of guava fruit, sugar & citric acid ( sometimes with added pectin). The consistency is super thick and sticky and it can be easily cut into slices/cubes if it is chilled in the refrigerator. It reminds me of guava cheese (a popular east Indian dessert, made commonly during Christmas time).
It is incredibly hard to find fresh guavas in North America. It is also quite time consuming to process guavas for desserts and this guava paste makes it super easy and convenient. I bought the guava paste on Amazon, but you might be able to find it in the Hispanic ingredients section at your local supermarket or at Latin grocery stores.
The important thing to note when buying guava paste is that you must read the ingredients. Some brands can include preservatives and/or food coloring which I prefer not to include in my recipes. This brand has clean ingredients (just 3) and tastes amazing from my experience.
If you have access to fresh guavas and would rather make your own paste, here’s a recipe that you can use.
The cheesecake base
I used Trader Joe’s Milk and Honey Cookies while making the cheesecake base for this recipe and I really liked the outcome.
If you are using cookies or crackers, the important thing to remember is to pack down the cookie crumbs really well in your cake pan. You can use a flat bottomed cup/glass to help with this like I’ve shown in the video.
The filling for this delicious guava cheesecake!
The filling for this guava cheesecake is so light and airy, almost like a mousse! I use full fat cream cheese in this recipe and whisk it for a few minutes to give it a light and airy texture. I have also used mascarpone cream in the past and it makes for a very delicious and light cheesecake.
If you can’t find either, you can try making this cake with Greek yogurt as a replacement. Make sure your yogurt is completely drained of all its moisture before you begin and only whisk it until it turns smooth, about 20 seconds.
Agar agar/ Gelatine
If you are using agar agar powder, make sure to heat up the mixture until it comes up to a boil which helps activate its gelling properties. Also keep in mind that agar agar sets at room temperature while gelatine sets in the refrigerator. Pour the melted guava mixture into the cream cheese while it is still hot and with the mixer still running to avoid clumps.
Blood orange gelee topping!
I decided to use blood orange juice for the topping of this guava cheesecake because blood oranges (and all citrus) are in season right now and I absolutely love the deep color contrast of the blood orange juice with the guava filling. If you can’t find blood oranges, any other fruit juice either fresh or store bought will work well in this recipe! Some nice options would be fresh orange juice, pomegranate juice, cranberry juice etc.
You could also leave out this layer if you prefer or you could also swirl in some of the melted guava paste on top of the cheesecake filling just before setting in the refrigerator for a beautiful swirled effect.
Tools for making this no bake guava cheesecake
This recipe makes enough to fit in one 9″ cake pan. If you want to use a smaller 6 or 7 inch cake pan, you can easily halve the recipe. You could also set the cheesecake filling in smaller cups/glasses for a beautiful presentation.
This is the cake collar I used to make this guava cheesecake look absolutely perfect around the edges. You could also use strips of parchment paper or just leave it out and loosen the edges with a knife/spatula after the cake has set completely. Be sure to line the bottom with parchment paper for easy transferring of the cake.
This guava cheesecake keeps incredibly well when made ahead of time (up to 5 days!). Decorate the cheesecake just before you are ready to serve so the fruits on top stay fresh.
If you have leftovers after cutting the cake, you can store it in air tight containers in the refrigerator for up to 5 days.
If you would like to store this cake for longer, you could freeze it for up to 3 months. (Don’t decorate it with fresh fruit if you plan on freezing it). Before serving it, thaw it in the refrigerator overnight.
Frequently asked questions
Is this guava cheesecake vegetarian?
Yes it is, if you use agar agar! I tested this recipe using both gelatin and agar agar and I’ve provided quantities and detailed instructions below.
Why is my cheesecake not setting firmly even after refrigeration?
Your cheesecake has to be refrigerated for a minimum of 4 hours to set completely.
If you are using agar agar, there’s a couple of reasons why this could happen:
1. Your agar agar powder isn’t working as expected.
2. You didn’t boil the mixture properly (agar agar needs to be boiled to be activated)
3. Your agar agar mixture cooled down too much before you mixed it into the cream cheese causing a lumpy filling. (Make sure you mix it in while it is still hot).
If your cheesecake still isn’t firm enough, you can freeze it to help it set.
How long can I store this guava cheesecake?
This cheesecake keeps incredibly well when made ahead of time and can be stored up to 5 days in the refrigerator or 3 months in the freezer.
Is this cheesecake gluten free?
If you use gluten free cookies for the base, this cake is entirely gluten free!
I can’t find the guava paste, what else can I use?
If you can’t find the guava paste, you could use guava jam in this recipe or even make your own if you have access to fresh guavas.
I can’t find blood oranges. What can I use instead?
I love the deep color contrast of the blood orange juice with the guava filling, but any other fruit juice either fresh or store bought will work well in this recipe! Some nice options would be fresh orange juice, pomegranate juice, cranberry juice etc. You could also just use more guava paste (watered down) to make the gelee topping!
More recipe to try!
The best guava cheesecake with blood orange gelee (no-bake)
For the cheesecake base
For the cheesecake filling:
- 1.25 cups heavy cream (chilled very well before whipping)
- 2 cups cream cheese (softened at room temperature)
- 3/4 cups powdered/icing sugar
- 14 oz guava paste (cut into small cubes for easy melting)
- 5 teaspoons gelatine powder (or 2 teaspoons agar agar powder)
- 1/2 cup water
- 1/4 small cooked beetroot (or 1 teaspoon beet powder, optional)
- Oil a 9 inch springform pan evenly on the base. Line it with parchment paper round on the bottom. Line the sides of the cake pan with either a cake collar or strips of parchment paper.
For the cheesecake base
- Transfer the cookies/graham crackers into a ziploc bag and bash them with a rolling pin till you get fine crumbs.
- Transfer the crumbs into a bowl and mix well with the melted butter until it resembles wet sand. Then pour this mixture into the springform pan and spread the crumbs evenly on the bottom. Press the crumbs down first with your spatula and then use a flat based glass/cup to pack the crumbs down tightly. Chill the biscuit base in the refrigerator for 1 hour or until firm.
For the cheesecake filling:
- Using either a stand mixer, handheld mixer or regular whisk and a large bowl, whisk the heavy cream with 1/2 cup powdered sugar until it thickens and stiff peaks form. Make sure the cream is chilled thoroughly before beating. Be careful not to over mix, otherwise you will turn the cream into butter! Transfer the whipped cream into a separate bowl for later.
- Sprinkle the gelatin/agar agar powder over the room temperature water and let sit for 10-15 mins. Then, transfer it into a saucepan on the stove-top along with the guava paste and heat it on medium heat, until it has completely melted and you have a thick homogenous mixture. If using agar agar, make sure this mixture comes to a boil before you take it off the heat.
- In a separate bowl, beat the cream cheese for 2-3 minutes until it turns smooth and creamy. Add 1/4th cup of powdered sugar and beat until everything is well combined.
- With the mixer still running, pour in the hot guava mixture into the cream cheese and continue mixing until it is nicely combined.
- (This step is optional for added color)Puree the beet with 1/4 cup water (or use beet powder) and add it into the bowl. Mix again until you have a homogenous mixture.
- Fold in the reserved whipped cream mixture into the guava filling in 3-4 additions, mixing gently and making sure to keep as much air as possible.
- Pour the cheesecake filling evenly over the biscuit base. Tap on the counter top a few times to level the surface and release any air bubbles. Now, refrigerate the cheesecake for 3-4 hours.
For the blood orange gelee topping
- Sprinkle the gelatin/agar agar powder over room temperature water and let sit for 10-15 mins.
- Juice some blood oranges and sieve the juice into a measuring cup, until you have 1 cup of blood orange juice.
- Add the agar agar/gelatin mix, blood orange juice and sugar into a saucepan on the stove-top and heat it until the sugar is completely melted. Finally mix in the fresh lime juice and turn off the heat. If using agar agar, make sure this mixture comes to a boil before taking it off the heat.
- Strain this mixture again through a fine mesh sieve to get a super smooth gelee. Let this mix cool down for about 15-20 minutes or until it is lukewarm.
- Pour this mixture evenly over the cooled cheesecake layer. Pop any air bubbles with a skewer if needed and refrigerate the cake for 2-3 hours or until the gelee has set completely.
Unmolding & decorating
- When ready to serve, take the cake out of the refrigerator and release the spring form. Transfer the cake onto a serving platter/cake stand and peel off the cake collar.
- Decorate the cake with more cut fruits of your choice. Cut into slices and serve!
- If you are having trouble with the agar agar + guava mixture being too thick when heated, add in another 1/2 cup of water. Also, make sure you add the melted guava mix into the cheesecake filling while it is still hot and with the mixer still running to avoid clumps.
- This recipe makes one 9″ cake. Halve the recipe, if you want to make a smaller 6 or 7 inch cake. You could also set the cheesecake filling in smaller cups/glasses for a beautiful presentation.
- If you can’t find cream cheese, you can try making this cake with Greek yogurt as a replacement. Make sure your yogurt is completely drained of all its moisture before you begin and only whisk it until it turns smooth, about 20 seconds.
- I used store bought guava paste which is already sweetened. You could also use guava jam in this recipe. You might need to adjust the amount of sugar based on the product you use.
- If you can’t find blood oranges, any other fruit juice either fresh or store bought will work well in this recipe! Some nice options would be fresh orange juice, pomegranate juice, cranberry juice etc. You could also just use more guava paste to make the gelee topping! Use 1/2 cup guava paste, sugar and 1 cup water to water it down and make a silky smooth gelee.
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A Little Note & Thanks
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