Easy Guava Swirl Cheesecake (Printable)

A luscious no-bake cheesecake with creamy layers and vibrant guava swirls for a tropical touch.

# What You Need:

→ Crust

01 - 7 ounces digestive biscuits, crushed
02 - 2.6 ounces unsalted butter, melted

→ Cheesecake Filling

03 - 14 ounces cream cheese, softened
04 - 4.2 ounces powdered sugar
05 - 8.5 fluid ounces heavy cream, cold
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon lime juice

→ Guava Swirl

08 - 6.3 ounces guava marmalade
09 - 2 tablespoons water

# Directions:

01 - In a medium bowl, combine crushed digestive biscuits with melted butter until well incorporated. Press mixture firmly into the base of a 9-inch springform pan. Refrigerate while preparing the filling.
02 - In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Add vanilla extract and lime juice, mixing thoroughly.
03 - In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until fully incorporated and smooth.
04 - In a small saucepan over low heat, combine guava marmalade and water. Stir until smooth and slightly runny. Cool to room temperature.
05 - Pour half of the cheesecake filling over the chilled crust. Drizzle half of the cooled guava marmalade over the filling and use a skewer or knife to create gentle swirls. Add remaining cheesecake filling and repeat swirling with remaining marmalade.
06 - Cover and refrigerate for at least 6 hours, or overnight, until fully set.
07 - Carefully remove cheesecake from pan. Slice and serve chilled.

# Expert Suggestions:

01 -
  • No oven required, just a refrigerator and about twenty minutes of hands-on time.
  • That moment when you slice into it and see those gorgeous guava ribbons running through the cream is pure kitchen magic.
  • It tastes like summer even in the middle of winter, with a tartness from the lime that keeps it from feeling too heavy.
02 -
  • Room temperature cream cheese is non-negotiable, or you'll spend forever fighting lumps that refuse to disappear no matter how hard you beat them.
  • Over-swirling the guava will turn it into a murky brown instead of those pretty ribbons, so less is actually more when you're being artistic.
03 -
  • If your guava marmalade is too thick, warming it gently with water creates the perfect drizzle consistency without cooking off the flavor.
  • The lime juice is your secret weapon against a one-note sweetness, so don't skip it or reduce it, even if you think it seems like a tiny amount.
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