Guava Cheesecake with Maria Cookie Crust Recipe

Look no further—this is the guava cheesecake recipe you’ll make again. Enjoy every bite of the creamiest cheesecake, flavored with guava jelly, baked in a crumbly Maria cookie crust and finished with a glossy layer of guava on top.

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Right now, during guava season in Southern California and South Florida, the trees are full of fruit. If you have access to guavas, this cheesecake makes great use of the familiar tropical flavor even when made with store-bought guava jelly. The jelly is what gives the filling its lovely pink hue and bright, fragrant flavor. The base is a simple Maria cookie crust that bakes up crisp and buttery, and a thin layer of warmed guava jelly on top gives the cake a beautiful finish.

If you prefer to make guava jelly from fresh fruit, you can absolutely do so and use it in this recipe. I experimented with fresh guavas in the past but settled on guava jelly because it consistently yields the smooth, evenly flavored filling I love. Note that the cheesecake needs time to chill overnight, so plan ahead for the best texture and flavor.

What Are Guavas?

Guava is a tropical fruit grown throughout the southern United States, Mexico, and Central America. Fruits are typically small to medium in size and range from round to oval. The skin turns greenish-yellow when ripe, and the flesh can be white, pink, or red with tiny edible seeds. Guava has a fragrant aroma and a sweet-tart taste that works beautifully in desserts and preserves.

You can buy fresh guavas, guava jelly, or guava paste at many Latin grocery stores and specialty markets.

What Are Maria Cookies?

Maria cookies are a light, slightly sweet biscuit that originated in Spain and are popular across Latin America. They have a mild vanilla flavor and a crisp texture, making them an excellent choice for a compact, crunchy cheesecake crust. If you can’t find Maria cookies, graham crackers make a suitable substitute.

Why You Should Try This Guava Cheesecake Recipe

• Simple preparation compared to many baked cheesecakes.
• A unique tropical twist on a classic dessert.
• The ruby-red guava topping makes it elegant for holidays or dinner parties.
• Ultra-creamy filling with a perfectly crumbly crust.

Ingredients

• Maria cookies (or graham crackers)
• Unsalted butter, melted
• Granulated sugar
• Full-fat cream cheese, brick-style, not whipped
• Guava jelly (jam or marmalade will work; I use a 17-ounce jar)
• Lemon or lime juice to balance sweetness
• Vanilla extract
• Sour cream
• Kosher salt
• Large eggs, room temperature

How To Make This Recipe (Step-by-Step Instructions With Photos)

step one

Make the crust. Pulse Maria cookies in a food processor until they become fine crumbs, or place cookies in a bag and crush with a rolling pin. Combine 1 1/2 cups cookie crumbs with 1/4 cup granulated sugar and 5 tablespoons melted butter until the mixture is sandy and holds together when pressed.

step two

Press into pan. Press the crust mixture firmly into the bottom and slightly up the sides of an ungreased 9-inch springform pan, creating an even layer.

step three

Bake the crust. Bake at 350°F for 10 minutes, then remove and set on a wire rack while you prepare the filling.

step four

Beat cream cheese. In a stand mixer fitted with the paddle attachment or with a handheld mixer, beat cream cheese and 3/4 cup granulated sugar on medium-high speed until smooth and fluffy, about 2–3 minutes. Scrape down the bowl.

step five

Add the flavorings. Beat in 3/4 cup guava jelly, 2 tablespoons lemon juice, 1/3 cup sour cream, 1 teaspoon vanilla, and 1/4 teaspoon kosher salt until fully combined and smooth.

step six

Beat in the eggs. Add eggs one at a time on medium speed, mixing just until incorporated. Stop as soon as the last egg is blended to avoid overmixing.

step seven

Prep the cheesecake for baking. Pour the batter into the cooled crust and smooth the top. Tap the pan a few times on the counter to release air bubbles. Wrap the bottom of the springform pan with foil and place it in a roasting pan.

step eight

Make the water bath. Bring a kettle of water to a boil and pour it into the roasting pan until it reaches about 1 inch up the side of the springform pan. The water bath helps the cheesecake bake evenly and prevents cracks.

step nine

Bake guava cheesecake. Bake in the lower third of the oven at 350°F for 55–75 minutes, until the edges are set and the center still gently wobbles. If needed, top lightly with foil to prevent over-browning.

step ten

Let cool. Turn off the oven, crack the door open, and let the cheesecake cool slowly in the oven for 1 hour. Remove from the oven, lift the springform pan out of the water bath, and cool to room temperature on a wire rack.

step eleven

Top with guava jelly. Warm the remaining 3/4 cup of guava jelly in a small saucepan until it is spreadable but not hot. Break up any lumps, then, without removing the springform sides, spread the jelly evenly to the edges of the cheesecake.

step twelve

Chill overnight. Chill the cheesecake in the refrigerator until the jelly is firm, then cover with plastic wrap and continue to chill at least 4 hours, preferably overnight. This resting time ensures a silky texture and clean slices.

step thirteen

Serve. Run a knife around the edge of the pan and remove the sides. Garnish with whipped cream, fresh mint, edible flowers, or slices of fresh guava if desired. For neat slices, wipe the knife clean between cuts and serve.

Tips For Success

1. Bring all ingredients to room temperature before starting for a smooth batter.
2. Use a water bath to minimize cracking and to bake the cheesecake gently.
3. Cool slowly: first in the oven with the door cracked, then at room temperature, then chilled overnight.
4. For clean slices, rinse and dry the knife between each cut.

Guava Cheesecake Recipe FAQ’s

Can I use guava paste? No—guava paste is too thick to incorporate into the filling or spread smoothly on top. Guava puree is usually too thin. Jelly or jam gives the right texture and flavor.

Can I freeze it? Yes. For best results freeze the cheesecake without the guava jelly topping. Wrap tightly with plastic wrap and foil and freeze up to 3 months. Thaw overnight in the refrigerator before adding the topping and serving.

Top 5 Most Popular Holiday Dessert Recipes

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3. Authentic Tres Leches Cake
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Have Your Taste Buds Been Tantalized?

Try this guava cheesecake and share your results. If you post a photo on social media, tag @holajalapeno or use #holajalapeno so the recipe creator can see it. If you enjoyed the recipe, leaving a comment or rating on the original post is always appreciated.

Guava Cheesecake Recipe

Yield:
16 servings

Prep Time:
30 minutes

Cook Time:
1 hour

Chilling Time:
4 hours

Total Time:
5 hours 30 minutes

Look no further—this is the guava cheesecake you’ll make again. Savor the creamy filling, Maria cookie crust, and sweet guava topping.

Ingredients

Maria Cookies Crust

• 1 sleeve (36 cookies) Maria cookies
• 5 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Cheesecake

• 32 ounces (four 8-ounce bricks) full-fat cream cheese, room temperature
• 3/4 cup granulated sugar
• 3/4 cup guava jelly
• 1/3 cup sour cream
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 3 large eggs, room temperature

For the Topping

• 3/4 cup guava jelly
• Whipped cream (optional)
• Edible flowers (optional)
• Fresh mint leaves (optional)
• Fresh guava, quartered (optional)

Instructions

1. Preheat oven. Heat oven to 350°F and position the rack in the lower third.
2. Make crust. Grind Maria cookies into 1 1/2 cups crumbs, mix with sugar and melted butter until sandy.
3. Bake crust. Press into a 9-inch springform pan and bake 10 minutes. Cool on a wire rack.
4. Beat sugar and cream cheese. Beat cream cheese and sugar until smooth, about 2 minutes.
5. Add flavorings. Add guava jelly, lemon juice, sour cream, vanilla, and salt; beat until combined.
6. Beat in eggs. Add eggs one at a time, mixing just until blended.
7. Prep for baking. Pour batter into crust, smooth, tap out air bubbles, wrap pan bottom with foil and place in a roasting pan.
8. Make water bath. Pour hot water into the roasting pan until it reaches about 1 inch up the springform pan.
9. Bake cheesecake. Bake 55–75 minutes until edges are set and center is slightly wobbly. Let cool in the oven with the door cracked for 1 hour.
10. Cool to room temp. Remove from water bath and cool on a wire rack.
11. Spread with jelly. Warm remaining jelly until spreadable and smooth; spread over the top without removing the springform sides.
12. Chill. Chill uncovered until the jelly firms, then cover and refrigerate at least 4 hours or overnight.
13. Serve. Remove the springform sides, garnish as desired, slice and serve. Wipe the knife between slices for clean cuts.

Notes

1. Guava jelly: I use a full 17-ounce jar—half added to the batter and half used for the topping.
2. Room temperature: Bring all ingredients to room temperature for the smoothest batter.
3. Chilling: Overnight chilling gives the best texture and helps the cheesecake set properly.
4. To finish: Garnish with whipped cream, fresh guava slices, mint, or edible flowers for a pretty presentation.

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 46Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 0g

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