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Coconut And Guava Cheesecake

A creamy, coconut cheesecake with a sweet guava topping
Prep Time 1 hr
Cook Time 10 mins
Total Time 1 hr 10 mins
Servings 8


For the crust

  • 300 g crushed digestive biscuits
  • 80 g finely grated fresh or dessicated coconut
  • 1 tsp sugar
  • 85 g unsalted butter melted and cooled

For the coconut filling

  • 375 g low-fat cream cheese
  • 130 ml condensed milk
  • 180 ml coconut milk
  • 2 tsp powdered gelatin
  • 1 tbsp Malibu rum
  • 125 g grated coconut

For the guava topping

  • 2 tsp gelatin
  • 500 ml guava pulp sieved to remove all seeds or 400 ml thick guava juice
  • 125 g sugar
  • 2-3 tsps fresh lemon juice


  • Preheat the oven to 80 degrees C.
  • Combine biscuit crumbs, grated coconut, sugar and melted butter in a food processor so that they form a homogeneous mixture. Press this mixture into a 10" springform pan to form a layer of uniform thickness, bake for 10 minutes in the oven and cool on a rack.
  • To prepare the filling, sprinkle the gelatin over the coconut milk in a saucepan, mix and set aside for 7-10 minutes.
  • In a saucepan, gently heat cream cheese and condensed milk to a low simmer till combined. Pour into a big bowl.
  • Now very very slowly warm the gelatin and coconut milk but be very careful NOT TO BOIL. Pour into the cream cheese mixture, whisk to combine and allow to cool for a few minutes.
  • Add the grated coconut and rum and pour the filling over the cooled base. Level with a spatula and chill in the fridge till set.
  • To make the topping, mix sugar, guava pulp/juice till the sugar is dissolved. Remove from heat and cool for a few minutes till it just warm. Whisk in the gelatin and cool.
  • Once the cheesecake has set for a couple of hours, pour the cooled topping evenly over and chill for a couple of hours or even overnight to set.
  • Remove the cheesecake from the fridge about 20 minutes before you serve.


Cooking time does not include chilling time.
Adapted from The Brazilian Kitchen by Leticia Moreinos Shwartz