Cheesecake, Pie

Guava Cheesecake for two

Guava Cheesecake for 2

These little cheesecakes are a mini version of my large cheesecakes and let me tell you, the secret is definitely in the heavy cream! It makes it so smooth, and soft and fresh. I doubt I will ever turn to the sides to look at another cheesecake recipe.

The first time I made this recipe was with Guava swirled in the middle, then a sour cream frosting, and more guava swirled in it. It was for our first Christmas Eve in the USA and I made it to share at a friends house. We all loved it so much I don’t think we had any leftover. From that day, I am hooked on this recipe, AND on always having guava paste in my pantry to whip up this recipe in an instant. If you have visited Miami, you know how popular Guava and Cheese are, and especially if they are together. How delicious!! Guava and cheese pastelitos are life!

So now, lets get down to business. I am going to share more recipes that yield smaller amounts since we are all locked up at home during these quarantine times and some of us *ahem ahem* have a family of only 2. And in my case, I want to eat a little bit of a dessert and jump right up to the next recipe to try a new dessert (YES! I declare myself GUILTY!!).

This recipe is ideal for 2 small ramekins (like these ones!) and only take a few minutes to put together. PLEASE, do not eat cheesecake right out of the oven, unlike bread, cheesecake needs time to cool down and refrigerate for at least 5 hours. I’ve found that the longer I wait (even 2 days) the better the flavor of the cheesecake.

Guava Cheesecake for 2

See Notes at the end for some fun substitutions!

You may also like...