No Bake Cheesecake with Strawberry Guava Jam

This is truly the most perfect and easy no-bake cheesecake. It’s an easy to follow recipe that will leave you with a lightly sweet and perfectly refreshing cheesecake everyone will love.

What We Love About this No Bake Cheesecake

This recipe is going to leave you with a cheesecake that is so light and delicious you won’t even believe that it was just setting in the refrigerator. We love this cheesecake for many reasons. The first being the obvious, no bake. A no bake dessert is appealing because it saves you on time and there’s no risk of burning (lol).

The other reason we love this no bake cheesecake is for it’s ease. We think cheesecake can get a little tricky, but this is a sure fire recipe that will give you a luscious thick creamy dessert in half the time and effort.

The Guava Strawberry Jam

The Guava Strawberry Jam is really our favorite reason for yout o make this dessert. It is the star of the show here. The truth is you can serve this jam with anything and it will be a crowd pleaser. It’s the perfect compliment to a creamy dessert like this cheese cake. However it it so good you can just put it on your toast.

Our Tips for Making this Easy No Bake Cheesecake

To start, you are going to need an 8″ springform pan. A spring form pan is a round, two-piece baking pan with a removable bottom and sides that are designed to be released and removed from the base. It helps form your cheesecake and will help hold it’s shape once it’s ready so serve.

Another important tip to keep in mind is to let your cream cheese be at room temperature before mixing. Helps leave a smooth filling.

We highly recommend making the whipped cream first, and then slowly folding it in to your cream cheese mixture. This will help ensure that your filling is nice and light.

The Guava Strawberry Jam is something that can be made ahead up to 3 days, and will be so perfect served cold with your cheesecake.

Try Some of Our Other Delicious Desserts

No Bake Cheese Cake

Recipe by Abuelas Cuban CounterCourse: Brunch, Desserts

Servings

8

servings

Prep time

25

minutes

Set time

2

hours 

Ingredients

• 1 1/2 cups of graham crackers (about 2 bags)

• 2 bars of cream cheese (room temperature)

• 1 pint of heavy cream

• 2/3 cup granulated sugar divided

• 1 stick of melted butter

• 1/3 cup brown sugar

• 1 tbsp vanilla extract

• Zest and juice of 1 lemon

• Sprinkle of salt

• Guava Strawberry Jam for topping

Directions

• Place your graham crackers, brown sugar and melted butter in your food processor. Blend until it becomes crumb-like.
• Pour the graham cracker mixture into the spring foam pan. Gently form the mixture into a crust for the cheesecake. Make sure you push up the sides. Set it in the refrigerator to set for at least an hour.
• Time to make your cheesecake. Start with your whip cream. In a bowl add your heavy cream and beat on high. Once it starts to thicken, add 1/3 cup of sugar to the mixture and continue to beat. Beat this mixture until stiff (it is fluffy and won’t fall from your spoon). Set aside.
• In a larger bowl, mix your cream cheese, zest and lemon juice, remaining sugar and vanilla extract until thick and creamy.
• Now gently fold your whip cream into your cream cheese mixture. Don’t freak out! This just means put a little whip cream mixture at a time and don’t over mix it in just kind of gently mix it. Mix until it’s incorporated then add more until you’ve added all your whipcream.
• Take your cheese cake mixture and pour it into your set crust. Smooth the top, cover with foil, and put it in your fridge for at least 2 hours (ideally overnight).
• Serve it with your Strawberry Guava Jam and fresh berries.