Creamy Guava Cheesecake Bites

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Creamy Guava Cheesecake Bites
  • Prep 20 min
  • Total 1 hr 40 min
  • Ingredients 10
  • Servings 24
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Premade preserves are an easy way to add exotic flavor to a classic, mini cheesecake.
By Angie McGowan
Created Oct 22, 2012



  • 16 graham cracker squares
  • 2 tablespoons sugar
  • 1/3 cup butter, melted


  • 1 package (8 oz) cream cheese, softened
  • 1 tablespoon guava preserves or jelly
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1 1/2 cups guava preserves or jelly


  • 1
    Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  • 2
    In food processor, place crust ingredients. Cover; process, using on-and-off pulses, until well combined. Spoon 2 teaspoons crust mixture into each muffin cup; firmly press in bottom and up side of cup.
  • 3
    In medium bowl, beat cream cheese, 1 tablespoon preserves, 1/4 cup sugar, the egg, sour cream and salt with electric mixer on medium speed until smooth. Spoon about 1 tablespoon filling into each crust-lined cup.
  • 4
    Bake 15 to 20 minutes or until filling is set. Cool completely.
  • 5
    In small microwavable bowl, microwave 1 1/2 cups preserves uncovered on High 30 seconds or until softened. Spoon 1 tablespoon preserves onto each mini cheesecake. Refrigerate until chilled.

Tips from the Pillsbury Kitchens

  • tip 1
    Look for guava preserves with the other jams and jellies or in the Hispanic section of the supermarket. If you can’t find guava preserves or jelly, substitute apple butter.
  • tip 2
    If you don’t have a food processor, crush the graham crackers in a resealable food-storage bag with a rolling pin or meat mallet, then mix the crumbs in a bowl with the sugar and melted butter.

Nutrition Information

No nutrition information available for this recipe
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