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single slice of cheesecake

Guava Cheesecake (Vegan)

Bring a taste of the tropics to your household via this delicious vegan style no bake guava cheesecake. A  cheesecake with a delicious velvety smooth filling layered on top of a grain/gluten free almond flour crust.
Course Dessert
Cuisine Caribbean
Prep Time 12 hours
Total Time 12 hours
Calories 490kcal
Author Charla


For the base

  • cups almond flour (280g)
  • 5 tablespoon dairy free butter melted (73g)
  • 4 tablespoon powdered sugar see notes, (60g)

For the cheesecake filling

  • 12 oz vegan cream cheese (340g)
  • 10.5 oz vegan white chocolate (300g)
  • 1 cup guava puree (165g)
  • ½ cup full fat coconut milk (150ml)
  • 4 tablespoon powdered sugar see notes (60g)
  • 1 tablespoon agar agar mixed with ¼ cup of warm water

For the topping

  • ¼ cup guava puree (60ml)


To make the base

  • Line the base and perimeter of a  8'' spring form pan with parchment paper.
  • Place the almond flour, dairy free butter and powdered sugar in a bowl.
  • Use your hands or a pastry cutter to make a crumbly texture (it should be slightly sticky).
  • Once formed, pour the crumbs into the pan and use the back of a spoon to flatten the crumbs to form the cheesecake base.
  • If you want to bake the base, this is an optional step, do so on 180c/356f for 10-12 minutes or until slightly golden.

For the filling

  • Break the white chocolate into pieces, and place in a medium sized heat proof bowl. Fill a saucepan (that is the same size of the bowl) half way with water and bring to the boil.
  • Once boiled place the bowl of chocolate over the saucepan to create a makeshift double boiler, reduce the heat to medium and leave the chocolate to melt. (do not stir the chocolate or it will be ruined ).
  • Place the cream cheese in a medium sized bowl and proceed to whisk with a hand mixer until smooth (don't over mix) it should take less than one minute.
  • Pour and whisk in the full fat coconut milk and powdered sugar.
  • Pour the melted chocolate into the bowl and whisk until fully combined.
  • Add the guava puree then whisk until the mixture is smooth.
  • Scoop out a few tablespoons of the cheesecake filling and stir into the agar agar mixture
  • Stir the agar agar mixture into the cheesecake filling using a spoon.
  • Pour the filling onto the base of the cheesecake.
  • Spoon the remaining guava puree on top of the cheesecake in blobs then use a blunt knife to marble the puree using a back and fourth/side to side motion (don't run the knife too deep, just less than an inch into the cheesecake is fine).
  • Carefully transfer the cheesecake into the freezer and leave to set overnight (very important).

To serve the cheesecake

  • Remove the cheesecake from the freezer about 10 minutes before serving.
  • Allow the cheesecake to thaw out for about 5 minutes.
  • Push the base of the cheese cake upwards, using the palm of your hand, don't be tempted to run a knife around the perimeter. Keep trying until it eventually loosens up.
  • Remove the parchment paper from the perimeter and use a knife to slice the amount of portions you need.
  • Return any leftovers to the freezer immediately before serving.
  • Eat the cheesecake once it is soft to do so, if you don't want the cheesecake straight away then return it to the freezer or it will soften too much and create a mess (treat it like ice cream)


  • Be sure to use a good quality vegan cream cheese i.e tofutti, Trader Joe, Kite Hill, Bute Island etc..
  • This is the recipe I used to make the Powdered Sugar.
  • Goya do a sugar free guava puree, you will need roughly 2 packs of this.
  • Alternatively, use canned (2 should be enough) guava, if it in syrup then drain off the syrup and rinse the fruit in water to rid any excess syrup.
  • Don't skip the use of vegan white chocolate, that helps to stabilise the cheesecake and mask the taste.
  • Use agar agar powder NOT the flakes (it doesn't seem to hold up very good)
  • I cannot emphasize how important it is to remove the cheesecake no more than 10 minutes before serving. DO NOT at any time leave the cheesecake out on the counter top.
  • Only take out the portions that you are serving i.e if you are only serving 4 portions, then leave the rest of the cheesecake in the FREEZER.
  • I found that the cheesecake holds up better in the freezer, please don't be tempted to store it in the refrigerator, if you choose to do so you are doing this at your own risk!


Calories: 490kcal | Carbohydrates: 27g | Protein: 14g | Fat: 53g | Saturated Fat: 12g | Trans Fat: 2g | Sodium: 298mg | Potassium: 44mg | Fiber: 9g | Sugar: 14g | Vitamin C: 1mg | Calcium: 138mg | Iron: 3mg