Easy No-Bake Guava Cheesecake
Ingredients
- Crust:
- 1 1/2 cups crushed Maria cookies (150g)
- 5 tablespoons melted butter (70g)
- Filling:
- 1 package cream cheese (8 oz/221g)
- 1 can condensed milk (14 oz/397g)
- 1 cup sour cream (270g)
- 1 tablespoon vanilla extract (15g)
- 1 cup guava pulp (195g)
- 2 packets unflavored gelatin (18g)
- 1/4 cup room temperature water
- 1/4 cup warm water
- Topping:
- 1 cup guava pulp (195g)
- 1/3 cup sugar (77g)
- 1/3 cup water (80g)
- 1 packet unflavored gelatin (9g)
- 1/4 cup room temperature water
- 1/4 cup warm water
Instructions
- In a bowl, mix the crushed cookies with melted butter. Press the mixture into a round mold at the bottom using a cup. Bake the crust for 7 minutes at 350°F (180°C). You can also freeze it, but it'll be easier to unmold if you bake it.
- For the filling, combine cream cheese with condensed milk until smooth. Add sour cream, vanilla, guava pulp, and mix well.
- Hydrate the gelatin with 1/4 cup room temperature water. When it solidifies, melt it in the microwave or by adding 1/4 cup warm water and stirring. Pour it into the cheesecake mixture and mix.
- Pour the mixture over the crust and refrigerate for about 2-3 hours.
- For the topping, heat a saucepan over medium heat, add guava pulp, sugar, water, and bring to a boil. Pour in the hydrated and melted gelatin, and let it cool until it reaches room temperature.
- Gently cover the cheesecake with the topping and refrigerate for at least 5 more hours.
- Unmold, serve, and enjoy! 😜
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