Guava & Cream Cheese Bars

Name: Guava & Cream Cheese Bars
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 16 servings
Cuisine: Caribbean
Ingredients: 4 oz (113 g) unsalted butter, cold, cut into ½-inch cubes; 1 cup (125 g) all-purpose flour; ¼ cup (50 g) granulated sugar; ¼ tsp (1½ g) fine sea salt; 1 large egg yolk; 8 oz (226 g) cream cheese, softened, at room temperature; ½ cup (100 g) granulated sugar; 2 large eggs, room temperature; 1 tsp (5 ml) vanilla extract; 1 cup (280 g) guava paste, softened or broken into small, bite-sized pieces; ¼ tsp (½ g) ground cinnamon (optional)

From the MyKitchenBank Kitchen

A Cuban-inspired treat with a buttery shortbread crust, smooth cream cheese filling, and sweet guava paste in every bite. These bars are less dense than cheesecake and perfect for sharing at gatherings or enjoying alongside café con leche.

Prep: 20 min
Cook: 40 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 16 bars

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Steps

Before you start

Soften cream cheese at room temperature for at least 30 minutes (or microwave in 5-second bursts if needed)
Use room-temperature eggs for the filling—they incorporate into the cream cheese mixture much better
Preheat oven to 350°F (175°C) at least 10 minutes before baking
Line your pan with parchment paper for easy removal and cleanup

1
Preheat oven and prepare panOven 350°F / 175°C
- Preheat your oven to 350°F (175°C).
- Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal (or lightly grease the pan).
- Set aside.
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Tip: Parchment paper makes removal and cleanup much easier
2
Mix and press crust
- In a large mixing bowl, whisk together the flour, sugar, and salt until evenly combined.
- Add the cold butter cubes and use your fingertips or a fork to rub the mixture together until it resembles coarse breadcrumbs with some pea-sized pieces of butter still visible, about 3–4 minutes.
- Add the egg yolk and gently mix with a wooden spoon or your hands until the mixture just comes together—do not overmix.
- Press the crust firmly and evenly into the prepared pan, using the bottom of a measuring cup to level and compact the surface.
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Ready when: Crust is even, firmly packed, and smooth on top
Tip: Cold butter keeps the crust tender—don't let it warm up while rubbing it into the flour
3
Pre-bake crust until setOven 350°F / 175°C
- Bake the crust alone at 350°F (175°C) for 10 minutes.
- The edges should be very lightly golden and the surface should no longer look wet or shiny.
- Remove the pan from the oven and let it cool for 2–3 minutes while you prepare the cream cheese filling.
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Ready when: Edges are pale gold, surface is no longer wet
Tip: Don't overbake the crust at this stage—it will bake again with the filling on top
4
Beat cream cheese filling
- In another bowl, using an electric mixer or whisk, beat the softened cream cheese with the sugar for 2–3 minutes until light, fluffy, and pale.
- Add the room-temperature eggs one at a time, beating well after each addition to fully incorporate.
- Pour in the vanilla extract and beat gently until just combined.
- Stop mixing as soon as the eggs are fully integrated—overmixing can trap too much air and cause cracks.
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Ready when: Mixture is smooth, fluffy, and no streaks of cream cheese remain
Tip: Mixing at a slow speed helps prevent overmixing and keeps the filling smooth and dense
5
Spread filling and add guava
- Carefully spread the cream cheese mixture evenly over the warm pre-baked crust, smoothing it with a spatula and leaving about a ½-inch border around the edges.
- Break or chop the guava paste into small, bite-sized pieces (roughly ½ inch) and scatter them evenly over the cream cheese layer.
- You can gently press the pieces in slightly so they don't shift during baking.
- If using cinnamon, sprinkle it evenly over the top.
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Ready when: Cream cheese layer is smooth and guava pieces are distributed across the surface
Tip: Don't worry if guava pieces shift slightly—they'll soften and fuse into the filling during baking
6
Bake until cream cheese setsOven 350°F / 175°C
- Place the pan back into the 350°F (175°C) oven and bake for 25–30 minutes.
- The cream cheese layer should be mostly set and look slightly puffed around the edges, but may still jiggle very slightly in the absolute center when you gently shake the pan.
- The surface should look dry, not wet or glossy.
- Overbaking will make the bars dry and grainy.
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Ready when: Edges look set and slightly puffed, center is mostly firm with a tiny jiggle
Tip: Remove while there's still a hint of jiggle in the very center—the bars firm up as they cool
7
Cool and set bars
- Remove the pan from the oven and set it on a wire cooling rack.
- Let the bars cool to room temperature for at least 30 minutes without moving them.
- For the best texture and to make cutting easier, transfer the pan to the refrigerator and chill for at least 1–2 hours (or up to overnight).
- The guava and cream cheese will firm up significantly during chilling.
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Ready when: Bars are completely cool and set throughout
Tip: Chilling is optional but highly recommended—it makes the bars much easier to cut neatly and improves the texture

Good to know

Tips

Line the pan with parchment paper extending up two sides—it makes removal simple and gives you clean edges
Don't overmix the cream cheese filling once eggs are added, as this incorporates air and can cause cracks or sinking during baking
The bars continue to firm up significantly as they cool and chill, so a slight jiggle in the center when hot is exactly right
For clean, neat cuts, use a long, hot, wet knife, wiping the blade between each cut—this works much better than a dry knife and prevents dragging

Make ahead

The bars can be made up to 2–3 days ahead and stored in an airtight container in the refrigerator. They taste great at room temperature or slightly chilled.

Storage & reheating

Room temperature (up to 4 hours in a cool kitchen): Store covered in an airtight container. Refrigerator (up to 3 days): Store in an airtight container with parchment paper between layers to prevent sticking. Freezer (up to 1 month): Wrap bars individually in plastic wrap, then place in a freezer bag. Thaw at room temperature for about 1 hour before serving.

Substitutions

guava paste → passion fruit paste, raspberry jam, or mango paste. Use the same amount (1 cup) for a similarly thick, sweet filling with different tropical flavor
cream cheese, softened → mascarpone cheese or whipped ricotta. Use 7–8 oz mascarpone (slightly less due to higher richness) or whip 1 cup ricotta with 1/4 cup sugar before mixing into the filling
all-purpose flour → ¾ cup all-purpose flour + ¼ cup almond flour or cornstarch. Almond flour makes a nuttier crust; cornstarch creates a crispier, more tender texture
vanilla extract → rum extract or almond extract. Rum extract is very authentic to Cuban pastries; use the same amount (1 tsp)