Guava Cheesecake

Print Recipe

Prep Time20

Setting Time2

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: Cake, Fruit

Servings:

Equipment

Food Processor

Ingredients

Basic Crust

3 cups raw almonds soaked
1 cup medjool dates soaked
2 tbsp coconut oil
1 tbsp vanilla extract
1 tsp sea salt

Cheesecake Filling

3 cups raw cashews soaked
1 lemon juice and zest
3/4 cup maple syrup (non raw)
3/4 cup coconut oil
1 tablespoon vanilla extract
up to a 1/4 cup of water if necessary to facilitate blending

Guava Filling

1 cup raw cashews
3 ripe guavas peeled and chopped
1/4 cup maple syrup (non raw)
1/4 cup coconut oil

Instructions

Basic Crust

Pit and peel the dates.
Put everything in a food processor and pulse until crumbly and sticky.
Press into the bottom of an 8″ springform pan and set aside.

Cheesecake Filling

Place everything in a high speed blender and blend until completely smooth. Use the tamper to facilitate blending, as needed.
Pour over the crust, smooth out with a spatula, and set in the freezer for an hour or so to set. It needs to be set enough to withstand the final guava layer.

Guava Filling

Blend everything in a high speed blender until smooth. Use a tamper as needed to help facilitate blending.

Assembly

Remove the cheesecake layer from the freezer and test for firmness.
Pour the guava filling over the cheesecake layer and smooth with a spatula.
Place in the freezer to set for another 1-2 hours, or until firm.
Top with coconut cream and shaved guava.

Notes

YUM! This cake is incredibly creamy. It has a tangy overall flavor with a delicate balance between rich, tart creaminess and bright guava.

This cheesecake is an incredibly dense dessert - so share with (many) others. Or, cut the recipe in a half or by a third to make a family sized / you for the weekend version.