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Guava coconut cheesecake with creamy coconut filling, toasted graham crust, and glossy guava topping on a white plate
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Guava Coconut Cheesecake (Creamy Tropical Cheesecake Recipe)

This guava coconut cheesecake is a rich, ultra-creamy tropical dessert made with a buttery toasted coconut graham cracker crust, smooth coconut cheesecake filling, and a vibrant guava topping. Perfect for summer gatherings, special occasions, or make-ahead desserts, this baked cheesecake delivers bakery-quality texture with bright, balanced flavor in every slice.
Course Dessert
Cuisine American, Fusion, Tropical
Keyword baked cheesecake recipe, coconut cheesecake recipe, coconut dessert, creamy cheesecake, easy baked cheesecake, graham cracker crust cheesecake, guava cheesecake, guava coconut cheesecake, guava dessert, homemade cheesecake, island dessert recipes, make ahead dessert, summer dessert recipe, tropical cheesecake, tropical dessert recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling and Chill Time 10 hours
Total Time 11 hours 35 minutes
Servings 12 slices
Calories 405kcal
Cost $18 for entire recipe

Equipment

  • 9-inch springform pan (2.5–3 inches tall)
  • Roasting pan (for water bath)
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Flat-bottom measuring cup (for pressing crust)
  • Saucepan (for guava topping)
  • Whisk or spoon
  • Aluminum foil (if using water bath)
  • Cooling rack
  • Sharp knife (for slicing)

Ingredients

Crust

  • 1 1/2 cups 170g graham cracker crumbs
  • 1/2 cup 40g toasted shredded coconut
  • 6 tbsp 85g unsalted butter, melted
  • 1 tbsp 12g granulated sugar
  • 1/4 tsp salt

Filling

  • 24 oz 680g cream cheese, softened
  • 3/4 cup 150g granulated sugar
  • 3 large eggs room temperature
  • 1 egg yolk
  • 1/4 cup 60g coconut cream (thick, scoopable)
  • 1/3 cup 80g sour cream
  • 1 tsp vanilla extract
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 2 tsp 6g cornstarch

Guava Topping

  • 6 oz 170g guava paste
  • 2–3 tbsp water
  • 2 tsp lime juice
  • Pinch of salt

Instructions

Prepare the Pan

  • Preheat oven to 325°F (163°C), conventional bake.
  • Wrap the outside of a 9-inch springform pan in foil or place inside a larger pan.
  • Lightly grease the sides.

Make the Crust

  • Toast shredded coconut until lightly golden.
  • Mix graham cracker crumbs, toasted coconut, sugar, salt, and melted butter until combined.
  • Press firmly into the bottom of the pan using a flat-bottom cup.
  • Bake for 10 minutes.
  • Cool completely.

Make the Filling

  • Beat cream cheese on medium speed for 2–3 minutes until smooth.
  • Add sugar and mix for 1 minute until creamy.
  • Add coconut cream, sour cream, vanilla, lime juice, and salt. Mix on low until smooth.
  • Add cornstarch and mix briefly.
  • Add eggs and yolk one at a time on low speed (15–20 seconds each), mixing just until combined.
  • Do not overmix.

Bake the Cheesecake

  • Pour filling over cooled crust.
  • Place pan in a roasting pan.
  • Add hot water until it reaches halfway up the sides of the cheesecake pan.
  • Bake for 65–75 minutes.
  • Doneness indicators:
  • Edges set
  • Center slightly jiggly (~2-inch circle)
  • Top set, not wet

Cool

  • Turn off oven and crack the door. Cool cheesecake inside oven for 1 hour.
  • Remove and cool at room temperature for 1 hour.

Chill

  • Refrigerate for at least 8 hours or overnight.

Make the Guava Topping

  • Heat guava paste with 2 tablespoons water over low heat until smooth.
  • Stir in lime juice and salt.
  • Add more water as needed until thick but spreadable (jam-like consistency).
  • Cool until lukewarm.
  • Spread evenly over chilled cheesecake.

Slice & Serve

  • Let sit at room temperature for 15–20 minutes before slicing.
  • Use a warm knife and wipe clean between cuts.

Notes

  • For the best texture, use full-fat cream cheese and thick coconut cream, not coconut milk. The richer fat content ensures a smooth, creamy cheesecake that sets properly.
  • Make sure all ingredients are room temperature before mixing to avoid lumps and create a silky batter.
  • Do not overmix after adding the eggs—this can incorporate too much air and lead to cracks in your cheesecake.
  • The cheesecake is done when the edges are set and the center slightly jiggles. It will continue to firm up as it cools and chills.
  • A water bath (bain-marie) helps prevent cracking and creates an even, creamy texture throughout the cheesecake.
  • Allow the cheesecake to cool gradually in the oven, then chill for at least 8 hours. For best flavor and texture, chill overnight.
  • Use the thick, scoopable part of canned coconut cream. If your coconut cream is separated, stir it until smooth before measuring.
  • The guava topping should be thick but spreadable, similar to jam. If it becomes too thick, gently reheat with a small amount of water.
  • For clean slices, let the cheesecake sit at room temperature for 15–20 minutes, then use a warm knife wiped clean between cuts.
  • This guava coconut cheesecake is perfect for summer desserts, tropical-themed parties, or make-ahead entertaining, as the flavor improves after a full day in the fridge.