Indulge in a guilt-free Guava Cheesecake that’s vegan, gluten and grain free. Discover more delicious recipes at That Girl Cooks Healthy!
Delicious and Healthy Guava Cheesecake Recipe
Indulge in a taste of the tropics with this mouthwatering vegan guava cheesecake recipe. This no-bake dessert features a velvety smooth filling that sits atop a gluten and grain-free almond flour crust. Whether you’re a cheesecake lover or simply looking to try something new, this recipe is sure to satisfy your sweet tooth.
With the combination of rich guava flavor and creamy texture, this cheesecake offers a delicious twist on a classic dessert. Plus, it’s plant-based, making it a great option for those following a vegan diet or looking to reduce their dairy intake. Treat yourself to a slice of this decadent guava cheesecake and transport your taste buds to a tropical paradise.
Decadently Delicious: Indulge in the Ultimate Vegan Guava Cheesecake!
Hi guys what’s up what’s up it’s your girl charotte from that girl Cooks healthy today I’m going to show you how to make this super super delicious guava cheesecake it’s vegan friendly and it also has a biscuit base that is made from almond flour so it is grain free I cannot wait to share this recipe with you guys and most importantly I want you.
To make it so let’s get to it so these are the ingredients that you’re going to need you’re going to need some almond flour make sure you’re using almond flour not almond meal that’s really really important you need some vegan cream cheese.
Some vegan white chocolate I have two lots of guava so I have um a small amount of guava for the topping and then you need some guava for the filling I also have two lots of powdered sugar as well some vegan butter that’s melted some egar egar that’s just a vegan alternative to gelatine so it’s really important that you use that for the.
Recipe that’s just going to help with setting the cheesecake filling some coconut milk and I also have some water as well so the first thing we need to do is to prepare the base so I’m adding some almond flour to a bowl and then I’m going to add the powdered sugar followed by the melted vegan butter then I’m just.
Going to take my hands or in this case I’m going to use one hand to break that down into a crumb type texture you don’t have to use your hands if you don’t want to you can use a pasture cutter that does the job as well but I really think it’s a lot easier and convenient just to use your hands or a hand to just crumb it down into a crumb type of texture.
Really so that’s what you want to do and then I’ll show you what you need to do next so this is the texture that you’re looking for I’m just showing you guys why I’m turning it towards the camera so you guys can see that it’s a crumb texture so that’s the texture you need.
So I’m then just going to remove that bowl and show you what you need to do next so for this recipe you’re going to need either a spring foam pan or a removable pan that the bottom of the pan is removable as you can see I’ve lined and greased the sides and the bottom of my pan so the next thing we need to do is.
To pour the crumbs that we made and that is going to serve as the base for our cheesecake so I’m just using a spoon to scoop that all in and once I’ve done that I’m just going to use a smaller spoon to smooth it out so I use the back of a spoon to smooth out those crumbs and while I’m doing that as well I’m just going to rotate.
The pan as well so I’m going to rotate the pan at the same time as pressing down using the back of the spoon and that’s going to smooth out the top of the cheesecake base.
So now that the base is nice and smooth I’m just going to bake it in the oven until it’s slightly Brown so this is what it looks like once it’s been baked and you can see that it’s slightly Brown and that’s pretty much how it needs to look before we move on to making the filling so the first thing we need to do.
Is to melt that vegan white chocolate so I’m going to create a makeshift double boiler so I have a pot and I just added a heat proof Bowl on top of the pot that’s already been boiling and then I’m just going to transfer that vegan chocolate into my heat proof pan heat prooof Bowl sorry and you just want to leave it now until.
It completely melts do not Stir It just don’t do anything to it orse you ruin it and just leave it to melt so this is what the white chocolate looks like once it’s melted I’m just going to grab a spoon just to determine that all of it all of the pieces are completely melted as you can see I’m not stirring it I don’t want to do anything.
Like that because you will ruin the chocolate trust me I’ve done this before you will ruin the chocolate if you keep stirring it just allow it to melt and then we’re going to put it to a side ready to use so in a separate Bowl we’re going to add our vegan cream cheese and I’m going to use a hand whisk just to whisk that.
Until it’s nice and smooth so now that the vegan cheese is nice and smooth I’m going to add my coconut milk followed by powdered sugar and I’m just going to continue to mix those two.
Ingredients together until it’s nice and smooth once again and now I’m going to add my vegan white chocolate I’m just going to mix that in again as I said before I’m using a hand mixer you don’t really need to use an.
Electric whisk or anything like that for this it can all be done by hand so just carefully just scoop that into the bowl and mix it in and you’re going to get a really nice velvet smooth texture to this mixture so now I’m going to add my.
Pureed guava so you’re going to notice when you add the guava that when you mix it in the color of the filling is going to be an off-white color now so it’s perfectly normal don’t be alarmed it’s pretty much that’s how it is when you add a color to white that it’s going to have more of an off color it’s not going to be completely white anymore and.
That’s normal so um that’s pretty much all I have to say on that that it’s a normal thing to happen it’s going to start off quite red and then you’re going to get the two colors going to come through so I’m going to show you how to use the agar egar and how to add it to the.
Filling so I’m just going to add some warm water to the agar egar and I’m just going to mix it a few times and then I’m just going to get a few tablespoons of the mixture that we’ve already prepared and I’m going to add that to the AAR AAR mixture and that’s going to make it a lot easier when it comes to adding all of that to the big batch of filling that.
We’ve prepared so now I’m just going to show you guys how to add the AAR AAR it’s really simple it’s just a case of pouring that AAR AAR mixture into the filling that we’ve already prepared and you just want to mix it in and make sure that you’ve thoroughly mixed it in.
Because this is going to help with setting our cheesecake because it’s a no bake recipe as well we want to make sure that we have some type of stabilizer in it and my vegan choice of stabilizer is agar AAR it’s really easy to work with and it’s a great alternative to gelatine as well so just want to mix that in and then we going to pour that onto the.
Base so now we’re just going to pour that cheesecake filling on top of the base that we baked earlier so you just want to be really careful that you don’t spill any of that and make sure it goes all on top of that cheesecake base and just using a spoon as well just to guide that to make sure that it all goes on there and there’s no over spill once.
You’ve done that as well you also want to give the pan a gentle tap to the side as well that’s going to help to level out the cheesecake feeling so you don’t have to use use the back of a spatula or spoon you’ll see that I’ll do a little quick wiggle and just tap it to make sure that it’s completely.
Level so now we’re just going to get the guava puree and we’re just going to put it at the top I put it in the center but you can also go around the edges of the cheesecake if you want to it’s really just a matter of what you prefer to do and I’m just going to get a knife and I’m just going to make some swirls just to create that marble effect you don’t.
Want to go too deep when you’re doing this just want to go in by maybe about half an inch with using a blunt knife and that’s just going to create some really nice swirls there’s no right or wrong way of doing it mine come out different each time when I make this cheesecake sometimes it looks more that it has more of a the guav puree on top.
And other times it’s marbled in quite a bit so just really go through it really in terms of how you do this and then the next thing we’re going to do is we’re going to put it in the freezer overnight so you want to make sure that at least for 8 to 10 hours but preferably overnight that you want to freeze it because it’s a nobaked cheesecake so you.
Want to freeze it for as long as possible um to allow it to set so this is what the cheesecake looks like the next day so I’m going to show you guys how I remove it so I just get my hand because it’s a removable base and I’m just going to push upwards and.
I’m just going to really push to the point that all of my hand goes pretty much into the pan and then I’m just going to release it that way it’s a really easy way to do it that way and I’m just going to remove the parchment paper what’s been around the side to support the cheesecake as well I’m going to show you.
How I do that as well on camera and it’s really easy you might want to leave it for about 5 minutes once you remove it from the freezer so it gives it enough give that it releases quite easily that’s pretty much what I did and I’m just slowly removing the parchment paper cuz I don’t want it to stick and pull too much just do it slowly and that’s.
Pretty much it really that’s your cheesecake ready to be served and eaten also one more thing you want to make sure that you leave any leftovers in the freezer don’t put it in the refrigerator or on the countertop so that’s it guys that’s how you make your guava cheesecake do not forget to like comment and subscribe.
Thank you for watching this video and I will see you on the other side
