These Mini Guava Cheesecakes will make everyone happy. Inspired by the Colombian Torta de Cuajada, we created this mini version of Cuajada cheesecake with a guava heart on top. You can call us romantic! Tropical Cuajada Cheese has the authentic flavor and texture you need for this recipe. Enjoy and celebrate with those you love the most!
1 cup of graham cracker crumbs
4 tablespoons of butter, melted
6 teaspoons of Guava Paste, melted
¼ teaspoon of lemon juice
Optional: Individual paper liners to ease the removal
Preheat oven to 325°F. Lightly grease a mini muffin or cupcake pan for 12 pieces (or place the paper liners).
Put the graham crackers in a food processor to make the crumbs. Then mix them with the melted butter in a different bowl.
In a blender, mix the Cuajada Cheese in chunks, then add the condensed milk and eggs. Mix well until smooth.
With a heaping tablespoon, put a spoonful of graham cracker crumbs into the bottom of each cup of the baking pan and press down firmly with your fingers.
Pour the cheese/milk/egg mixture into each cup until half an inch from the top.
Put the guava paste in a bowl, and warm it in the microwave until it melts; careful it doesn’t get too hot. Then use the lemon juice to make it thinner and stir well.
Place a half teaspoon of guava paste on the top of each cheesecake. Use a toothpick to slightly pull down the paste to shape the lower part of the heart.
Bake in preheated oven for about 15-20 minutes, or until the outside is firm to the touch.
Remove from oven, let cool and unmold. Chill them in the fridge before serving.