Easy Guava Swirl Cheesecake (Printable)

Luscious no-bake cheesecake featuring creamy layers and vibrant guava marmalade swirls for a tropical twist.

# What you need:

→ Crust

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

→ Cheesecake Filling

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

→ Guava Swirl

08 - 6.3 oz guava marmalade
09 - 2 tablespoons water

# Directions:

01 - Combine crushed digestive biscuits with melted butter in a medium bowl until well incorporated. Press mixture firmly into the base of a 9-inch springform pan. Refrigerate while preparing the filling.
02 - Beat softened cream cheese and powdered sugar in a large bowl until smooth and creamy. Add vanilla extract and lime juice, mixing thoroughly to combine.
03 - Whip cold heavy cream in a separate bowl to stiff peaks using an electric mixer or whisk.
04 - Gently fold whipped cream into the cream cheese mixture using a rubber spatula until fully incorporated and smooth.
05 - Combine guava marmalade and water in a small saucepan over low heat. Stir until smooth and slightly runny. Cool to room temperature.
06 - Pour half of the cheesecake filling over the chilled crust. Drizzle half of the 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.
07 - Cover and refrigerate for at least 6 hours or overnight until fully set.
08 - Carefully remove cheesecake from pan, slice, and serve chilled.

# Expert tips:

01 -
  • No oven required, just a fridge and 20 minutes of actual work time.
  • The guava swirls look fancy enough to impress, but honestly taste like summer in every bite.
  • It's light enough to eat after a heavy meal, yet rich enough to feel like a real celebration.
02 -
  • Cold is your best friend with no-bake cheesecake. Everything from the bowl to the cream needs to stay cold, or your filling will be heavy instead of airy.
  • Don't over-fold the whipped cream into the cream cheese mixture. Fold until just combined, then stop, even if a tiny streak of white remains.
  • The marmalade must cool before swirling, or it will sink straight through your beautiful filling and disappear.
03 -
  • Use a springform pan with a solid bottom, not one with a removable base, so the filling doesn't leak through the cracks.
  • If you don't have an electric mixer, a whisk and some arm strength will work fine. The key is beating the cream cheese long enough to make it fluffy, which takes about 3 minutes by hand.
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