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Summer for a lot of us means aguas frescas, cut fruit, and pan dulce! But what if you could have a little bit of all three in one? Something creamy, sweet, with a dash of cinnamon crust perhaps? Enter: No-Bake Guava Cheesecake

A super simple, super delicious recipe using authentic Mexican ingredients. 



  • Put cookies in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

  • Pour crumbs into a medium bowl. Add butter, and stir until well combined.

  • Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

  • Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.

  • Pour the filling into the crust; smooth the top with a rubber spatula. 

  • Add 4-5 dollops of guava marmalade, lightly mix with the top layer of the filling.
  • Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

  • Unclasp sides of pan, and remove cheesecake.

  • Enjoy!