Easy Guava Swirl Cheesecake (Print Version)

Creamy no-bake cheesecake with tangy guava marmalade swirls and crunchy biscuit crust for a refreshing tropical dessert.

# Components:

→ Crust

01 - 14 digestive biscuits, crushed (about 7 oz)
02 - 5.3 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 14 oz cream cheese, softened
04 - 4.2 oz powdered sugar
05 - 1 cup heavy cream, cold
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon fresh lime juice

→ Guava Swirl

08 - 6.3 oz guava marmalade
09 - 2 tablespoons water

# Directions:

01 - In a medium bowl, combine crushed digestive biscuits with melted butter until evenly 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 until well combined.
03 - In a separate bowl, whip cold heavy cream to stiff peaks using an electric mixer or whisk. 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 in consistency. Cool to room temperature before using.
05 - Pour half of the cheesecake filling over the chilled crust. Drizzle half of the cooled guava marmalade over the filling. Use a skewer or knife to create gentle swirling patterns. Add remaining cheesecake filling and repeat swirling process with remaining marmalade.
06 - Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, until completely set and firm.
07 - Carefully remove cheesecake from the springform pan using a thin knife if needed. Slice with a warm, damp knife between cuts for clean edges. Serve chilled.

# Expert Advice:

01 -
  • No oven required means you can make this on the hottest days without heating up your kitchen.
  • The guava swirl adds just enough tartness to cut through the richness, so it doesn't feel heavy or one-note.
  • Six hours of chilling gives you actual free time instead of fussing with thermometers and timers.
02 -
  • Room temperature cream cheese is absolutely essential—I learned this the hard way when I tried to save time with cold cream cheese and spent twenty minutes fighting lumps.
  • Don't skip cooling the guava marmalade before swirling; hot marmalade can partially melt the filling and create a muddy, separated mess.
03 -
  • If your guava marmalade is particularly thick, add a touch more water so it swirls like silk instead of dragging and creating streaks.
  • Use a springform pan with a solid bottom, and line it with parchment paper before pressing in the crust—it makes unmolding infinitely easier and keeps crumbs from escaping.
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