Guava Cheesecake Bars (No-Bake)
Guava Cheesecake Bars for when you need something cool, sweet and no-bake with a little tropical flair.
- Prep Time: 30
- Chill time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 9-12 bars 1x
Ingredients
Scale
- 2 sleeves graham crackers (2 cups)
- 1/2 cup butter (1 stick), melted
- 2 tbsp brown sugar
- 1, 8 oz brick cream cheese, full-fat + room-temperature
- 1/2 cup heavy whipping cream
- 2 tbsp sour cream
- 2 tbsp granulated sugar
- 2 tbsp powdered sugar
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/3 cup guava jam
- 1 1/2 tsp water
Instructions
- Chill beaters and bowl you plan to use for making the whipped cream in the freezer.
- Pulse graham crackers in a blender until fine. Measure out 2 cups and add to a small bowl with melted butter and brown sugar. Mix until fully moistened.
- Line an 8×8 inch baking dish with parchment then press the graham cracker mixture firmly into the bottom of the dish and up the sides slightly. Place the crust in the fridge while you prep the filling.
- In a small saucepan, heat guava jam and water over medium heat just until smooth and spreadable. Set aside to cool to room temperature.
- Add the whipping cream to your chilled bowl and beat until stiff peaks form. Set aside.
- In a separate bowl, beat cream cheese until smooth. Then add powdered sugar, granulated sugar, sour cream, lemon juice and vanilla. Beat again until smooth.
- Fold in the whipped cream using a rubber spatula until combined. Be gentle.
- Remove the crust from the fridge and spread the cheesecake filling over the crust in an even layer.
- Make sure the guava jam mixture is cooled, then spread gently across the top of the cheesecake in an even layer.
- Cover with plastic wrap and refrigerate for 8 hours or overnight.
- It’s easiest to use the parchment paper to lift the cheesecake out of the dish so you can cut into slices/bars on a flat surface, then serve.
Find it online: https://www.figjar.com/guava-cheesecake-bars-no-bake/