Guava Cheesecakes with Toasted Coconut Recipe


July 3, 2016

Recipe by Chef Jacquie


2 8-ounce packages of Philadelphia brand cream cheese, softened

1/2 cup guava paste, melted over double boiler or in microwave

1/4 cup sugar

1/2 teaspoon vanilla bean paste

2 eggs

8 honey graham cracker, made into crumbs

4 tablespoons melted butter

1/4 cup shredded coconut


1Preheat oven to 350°F.

2Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

3Add eggs and mix until just blended.

4Place cupcake liners in a muffin pan.

5Pour butter into graham crumbs and mix thoroughly, then add to bottom of cupcake liner.

6Pour batter into cups and top with shredded coconut.

7Place in oven and bake for 30-35 minutes or until center is almost set.

8Cool. Refrigerate 3 hours or overnight.