This easy no-bake Guava Charlotte dessert is a Mexican version of an icebox cake made with only five ingredients: Marias cookies, guava paste, cream cheese, condensed milk, and lime juice.
Prep the guava paste: In a small saucepan, add 10 oz. Guava paste and ½ cup water. Over medium heat, melt the guava paste, occasionally stirring until a thick sauce forms without clumps. Set aside to cool.
Make the filling: In the bowl of a standing mixer fitted with the paddle attachment or with a hand-held mixer, beat together 3 packages of softened cream cheese with 1 cup of sweetened condensed milk until smooth. Add 2 tablespoons of lime juice and half of the guava sauce (about ¾ cup). Mix to combine.
Assemble the cake: Spray an 8-inch springform pan with non-stick cooking spray or oil. Arrange Marias cookies in a single layer on the bottom and sides of the pan (*scroll up to see step-by-step images). Pour ⅓ of the filling over the cookies, ensuring they are completely covered. Repeat the layering two more times, finishing with the filling on top.
Top the cake: Evenly spread the remaining guava sauce over the filling and refrigerate for at least two hours or until set. Open the springform pan and remove the ring. Cut the cake into wedges and serve with whipped cream if desired.
Notes
Use an offset spatula to spread filling evenly across the cookies, as you don't want it pooling up in one area. You want a beautiful, level surface for the next layer of cookies.
You want the filling to get really cold and firm, all the while softening the cookies so you can slice through them with ease when your wait is finally over.
To cut the cake, warm your serving knife under hot water, dry it off, then make a clean slice. Do this for each cut.
Use the gluten-free version of Maria biscuits or your favorite GF cookies (*scroll up for other substitutions).
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Storage:Refrigerate leftover cake tightly wrapped in plastic wrap or in an airtight container for up to 5 days.Freeze for up to 5 months.