Add Maria cookies to a food processor 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.
Line a muffin pan with muffin wrappers, or line ring molds with parchment paper.
Place 1 ½ tablespoon of the cookie mixture into the bottom of each mold. Press the mixture down firmly to form the crust.
Meanwhile, in the bowl of a stand mixer, beat cream cheese and sugar together until light and fluffy, about 3 minutes. Stir in vanilla extract and lime juice.
In a separate bowl, whisk heavy cream until soft peaks form. Fold whipped cream into cream cheese mixture until fully combined. Top the crust with cream cheese mixture.
In a small saucepan, add guava paste and water. Use medium heat to melt the guava paste, stirring occasionally.
Using a spoon, pour the melted guava paste over the cheesecakes and refrigerate before serving. Top with whipped cream if desired.
Instead of mini cheesecakes, make a traditional cheesecake in a 9-inch pie pan.
Press the cookie crumbs down firmly into each mold. You can use your fingers or the back of a spoon.
So that the cream cheese is easy to combine 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 filling together 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.
Once you have made you mini guava cheesecakes, let them sit in the fridge for at least 30 minutes before serving.