This Guava Cheesecake was the surprise hit of our Labor Day get-together! I gave it the name Guava “Dream” Cake because it is so dreamy and delicious that I couldn’t think of a better way to describe it.
Guava Cheesecake (aka Guava Dream Cake)
Guava is fruit used in many Cuban desserts (having a Cuban stepfather, my husband ate tons of it!) and it pairs perfectly with soft, creamy cheesecake. Imagine: real cheesecake layered between buttery crescent dough, finished with sweet and slightly tart guava jelly and fluffy whipped topping. However, even that description doesn’t do it justice!
We didn’t really have a big shindig at our house, just our family and the grandparents, but there were NO leftovers of this dessert. NONE. It was that good.
Guava Cheesecake Ingredients & Supplies
I’ve included shop-able ad links for your convenience in re-creating this guava cheesecake recipe; disclosure policy available here.
- Refrigerated crescent dough
- Cream cheese
- Heavy cream
- Sour cream
- Vanilla extract
- Guava jelly (may substitute for any fruit jelly if you prefer another flavor)
- Whipped topping
- 9 x 13″ baking dish
- Stand mixer (or hand mixer)
A free copy of this guava cheesecake recipe with full ingredient amounts and directions is available at the bottom of the post.
Keep reading for photo step-by-step instructions or click here to jump to printable recipe.
How to Make Cuban Inspired Guava Cheesecake
In a stand mixer, beat cream cheese and sugar until light and fluffy. (You can also use a hand mixer).
Add heavy cream, sour cream, and vanilla extract. Slowly mix in eggs one at a time – beating just enough to combine with the batter. Set aside.
In a 9 x 13″ baking dish, layer the bottom completely with croissant dough. (We use a classic Pyrex Baking Dish) It will be like putting together a puzzle.
PREP TIP: Freeze dough for 10 minutes before using for easier handling.
Pour cheesecake batter over the first layer of croissant dough.
With the remaining croissant dough, cover completely the cheesecake batter.
Bake at 350°F for 25-30 minutes. Remove from oven and allow to cool for half an hour. Refrigerate for at least 2 hours to fully set.
Once the cheesecake is cooled, spread guava jelly to cover the top, about 1/4″ thick. Finish with a layer of whipped topping about 1/2″ thick. Refrigerate until ready to serve.
Here’s the printable version of this Guava Cheesecake recipe:
- 2 cans crescent dough
- 24 ounces cream cheese (3) 8 ounce blocks
- 3/4 cup heavy cream
- 1 cup sour cream
- 4 eggs
- 1 cup sugar
- 1 Tablespoon vanilla extract
- 1 cup guava jelly
- 1 container whipped topping
- With an electric mixer, beat cream cheese and sugar until light and fluffy.
- Add heavy cream, sour cream, and vanilla extract.
- Mix in eggs one at a time, just enough to combine with the batter. Set aside.
- In a medium baking dish, layer the bottom completely with croissant dough.
- Pour cheesecake batter over the first layer of croissant dough.
- With the remaining croissant dough, cover completely the cheesecake batter.
- Bake at 350° for 25-30 minutes.
- Remove from oven and allow to cool for half an hour, then refrigerate for at least 2 hours to fully set.
- Spread guava jelly to cover the top of cheesecake, about 1/4" thick.
- Finish with a layer of whipped topping about 1/2" thick. Keep refrigerated until you're ready to serve.
More of our Favorite Cuban Inspired Recipes
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