Mini Lime and Guava Cheesecakes
These no-bake Cuban Mini Guava Cheesecakes with rich and smooth tropical flavor will make your taste buds want to come back for more.
Mini cheesecake pan or a muffin tin
For the crust
or 1 cup graham cracker crumbs
For the filling
zest of 1 lime
For guava sauce
(about 3 wedges)
Generously grease the
mini cheesecake pan
or line a muffin tin with paper liners and grease them with nonstick cooking spray (if you are using ring molds, line with parchment paper).
and pulse until the cookies are crushed into fine crumbs. Add melted butter and process to combine. The mixture should have the consistency of wet sand.
Place about a heaping tablespoon of the cookie mixture into the bottom of each cavity. Press the mixture down firmly to form the crust.
In the bowl of a
, beat cream cheese and sugar together until light and fluffy, about 3 minutes.
Add in the cream, vanilla, lime zest, and juice and continue beating until well combined and thickened.
Distribute the mixture evenly over the crusts. Refrigerate.
In a small saucepan, add
and water. Use medium heat to melt the guava paste, occasionally stirring, until smooth.
Let guava cool down, but don't let it solidify.
Using a spoon, pour the melted guava paste over the cheesecakes and refrigerate before serving. Remove from the pan and top with freshly whipped cream if desired.
I used my mini cheesecake
for this recipe because the bottoms are removable, so you can easily pop them out. You can also use a muffin tin with paper liners or small ring molds.
Instead of mini cheesecakes, make a
cheesecake in a 9-inch pie pan.
the cookie crumbs down firmly into each mold. You can use your fingers, a shot glass (works great!), or another small object.
I try to brush off any stray
sticking to the sides so that my cheesecake layer comes out clean.
combine cream cheese
with the other ingredients, it should be softened before using it. I like to take it out of the fridge about an hour before I plan on making these guava cheesecakes.
I prefer to
mix the fillin
g in a stand mixer, but you can mix it by hand if you prefer. It will take a little longer, and make sure the ingredients are smooth and well combined.
the cheesecake layer, I use an ice cream scoop/dipper. It takes about 1 ½ - 2 scoops, depending on the pan you're using.
Once you have made your mini lime and guava cheesecakes, let them
sit in the fridge
for at least 1 hour before serving.
Mini Lime and Guava Cheesecakes https://www.all-thats-jas.com/cuban-mini-guava-cheesecakes/