Save My sister called on a humid Tuesday afternoon asking if I could bring dessert to her dinner party that weekend, and I panicked because my usual go-to recipes felt too heavy for the season. Then I spotted a jar of guava marmalade at the market, and something clicked—tropical, no-bake, and honestly foolproof. That cheesecake became the thing people asked about for months, not because it was complicated, but because it tasted like summer in every bite.
I made this for a potluck where everyone brought something store-bought, and watching people's faces when they realized it was homemade was genuinely worth the minimal effort. One friend asked for the recipe that same night, and I loved that it felt like sharing a secret rather than reading instructions from a blog.
Ingredients
- Digestive biscuits, crushed (200 g, about 14 cookies): The foundation of your crust—these British-style biscuits pack just the right amount of sweetness and crunch without being too heavy for a no-bake situation.
- Unsalted butter, melted (75 g): Binds everything together and gives the crust that golden, slightly buttery flavor that makes people want another slice.
- Cream cheese, softened (400 g): Room temperature is non-negotiable here or you'll have lumps; let it sit on the counter for 30 minutes before you start.
- Powdered sugar (120 g): Creates that silky, sweet base without the grittiness that granulated sugar would leave behind.
- Heavy cream, cold (250 ml): The colder this stays, the better your whipped peaks will be, so don't skip chilling your bowl and beaters.
- Vanilla extract (1 tsp): A small touch that keeps the filling from feeling one-dimensional when the guava takes center stage.
- Lime juice (1 tbsp): This brightens everything and prevents the cheesecake from tasting too sweet or heavy, trust it even if you're skeptical.
- Guava marmalade (180 g): The star of the show—choose one with visible fruit bits if you can, as they add texture and authentic flavor.
- Water (2 tbsp): Just enough to loosen the marmalade so it swirls beautifully instead of clumping.
Instructions
- Build your crust:
- Crush the biscuits until they're fine but still have a little texture—not powdery dust—then mix with melted butter until the whole thing resembles wet sand. Press it firmly into your springform pan, taking time to get the sides solid, then tuck it in the fridge while you work on the filling.
- Cream the base:
- Beat softened cream cheese and powdered sugar together until genuinely smooth with no lumps; this takes longer than you think, maybe 2-3 minutes. Add vanilla and lime juice, mixing just until combined.
- Whip and fold:
- Whip your cold heavy cream to stiff peaks—you want it to hold its shape completely—then gently fold it into the cream cheese in two additions so you don't deflate all that air you just worked for. The whole point is keeping it light and cloud-like.
- Warm the guava swirl:
- Heat guava marmalade with water in a small saucepan over low heat, stirring until it loosens up and becomes pourable but still vibrant. Let it cool to room temperature so it doesn't melt your carefully whipped filling.
- Create the swirl:
- Pour half your filling over the chilled crust, then drizzle half the guava over top and drag a skewer through it in swooping motions—don't overwork it or the colors blur together. Repeat with the remaining filling and guava.
- Let time do the work:
- Cover the pan and refrigerate for at least 6 hours, preferably overnight, so everything sets into that perfect sliceable texture. If you try to serve it early, it will collapse and you'll be sad.
- Serve with care:
- Run a hot knife around the edges before unclasping the springform, and use a clean knife dipped in hot water between slices for neat cuts. Keep it chilled until the moment you serve.
Save There's this moment when you pull the cheesecake out of the fridge and see those vibrant guava swirls catch the light that makes you feel like you actually know what you're doing in the kitchen. It stopped being about following a recipe and started being about the joy of creating something beautiful enough to photograph.
Choosing Your Guava
Not all guava products are created equal, and this matters more than you might think. Real guava marmalade with visible fruit pieces tastes infinitely better than smooth jelly, and the slight tartness in premium brands prevents the whole dessert from feeling cloying. I've learned to read labels and hunt for the ones with interesting color—a deep pink or coral guava suggests real fruit rather than food coloring.
The No-Bake Advantage
There's something oddly liberating about a dessert that requires zero oven time, especially during summer or when your kitchen is already dealing with a million things. This cheesecake means you can prep it in the morning and let your refrigerator do all the heavy lifting while you live your life. The chill time is actually your secret weapon—it gives the flavors time to meld and creates that perfect creamy texture that tastes like something you spent hours perfecting.
Make It Your Own
The beauty of this recipe is that it's a canvas for whatever you're feeling—I've made it with passion fruit curd, mango marmalade, and even a blackberry swirl for someone who wasn't into tropical flavors. The structure stays solid no matter what you swap in, as long as you keep the ratios roughly the same. This flexibility is why I've made it so many times; it never gets boring because it's never the same twice.
- Add lime zest on top for brightness and visual pop right before serving.
- A drizzle of dark chocolate over the top layer adds richness if you want to push it beyond the tropical route.
- If you're short on time, you can serve it after 4 hours in a pinch, though it's not quite as firm and elegant.
Save This cheesecake proved to me that you don't need complicated techniques or hours of work to create something memorable. It's become my answer to nearly every potluck invitation, and I'm completely fine with that.
Recipe Questions & Answers
- → Can I use fresh guava instead of marmalade?
Fresh guava lacks the concentrated sweetness and gel-like consistency needed for proper swirling. Marmalade or preserves work best because they hold their shape when chilled and create distinct ribbon patterns throughout the creamy layers.
- → How long does this cheesecake stay fresh?
Store covered in the refrigerator for up to 5 days. The texture remains perfectly creamy and the guava swirls stay vibrant. Avoid freezing as it can alter the smooth consistency of the filling.
- → What can I substitute for digestive biscuits?
Graham crackers, vanilla wafers, or even shortbread cookies make excellent crust alternatives. Choose something mildly sweet and crisp that complements the tropical guava flavors without overpowering them.
- → Why must the heavy cream be cold?
Cold cream whips faster and achieves greater volume, creating the light, airy texture that balances the dense cream cheese. Room temperature cream won't hold stiff peaks properly, resulting in a heavier filling.
- → Can I reduce the chilling time?
While tempting, the full 6 hours ensures proper setting. Shorter chilling produces a soft, unstable dessert that's difficult to slice cleanly. For best results, prepare the day before serving and let it chill overnight.