Recipe

Smoked cream cheese with guava for spreading

Name: Smoked cream cheese with guava for spreading
Prep time: 25 min
Cook time: 120 min
Total time: 150 min
Ingredients: 1 compact block of whole cream cheese, 225 g (8 oz), refrigerated; 1 teaspoon mild olive oil, plus a few drops to grease the tray; ½ teaspoon sweet paprika; ¼ teaspoon garlic powder; 1 pinch black pepper; 100 g seedless guava paste, cut into small cubes; 30 ml water; 1 teaspoon lime or lemon juice; 120 g sturdy salted crackers for spreading

Block of cream cheese slowly smoked on the grill, with mild spices and a guava topping. A fusion appetizer to spread on crackers.

CiberCubaNovember 6, 2026

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Preparation25 min
Cooking2 h
Total time2 h 30 min
Servings6 appetizer servings
DifficultyEasy

Guava with cheese is one of those pairings that any Cuban recognizes immediately: as an afternoon snack, in a pastry, or simply a small piece of each on the plate. This recipe is not a traditional Cuban dish, but a fusion adaptation that takes that classic combination to the barbecue grill, so common in American backyards.

The idea is simple: a block of cream cheese is heated slowly, with indirect heat and a light smoke, until it becomes soft, creamy, and slightly golden. Finally, it is covered with a thick guava sauce and served warm, with salted crackers around for everyone to spread to their liking. It is ideal for sharing while the meat finishes on the grill or as finger food at a gathering with family and friends.

Ingredients

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For the cheese

1 compact block of whole cream cheese, 225 g (8 oz), refrigerated
1 teaspoon mild olive oil, plus a few drops to grease the tray
½ teaspoon sweet paprika
¼ teaspoon garlic powder
1 pinch black pepper

For the topping

100 g seedless guava paste, cut into small cubes
30 ml water
1 teaspoon lime or lemon juice

To serve

120 g sturdy salted crackers for spreading

Method

Preparation (active work)

Prepare the grill or smoker at 110-120 °C (230-248 °F) with indirect heat: place the coals on one side and reserve the other side, without coals, for the tray. Add a small piece of fruit wood for smoking; we aim for a light smoke, not dense clouds.
Lightly grease a small metal tray (or a sturdy aluminum one) and place the cold block of cream cheese on top. The cheese must remain supported on that tray throughout the process.
With a knife, mark diamonds on the surface of the cheese with cuts 3-4 mm deep, without cutting through to divide the block.
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Brush the cheese with the oil and distribute the sweet paprika, garlic powder, and black pepper over the top and sides.
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Smoking (cooking)

Place the tray in the area of the grill without coals underneath and close the lid. Smoke for about 2 hours, maintaining the temperature and without adding wood continuously. The cheese is ready when it is hot, soft, and slightly golden; it does not need to boil, become liquid, or form a black crust.
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Topping, resting, and serving

Towards the end of smoking, place the cubed guava paste and 30 ml of water in a saucepan over low heat. Stir for 3-5 minutes until you obtain a thick but fluid topping; add water one teaspoon at a time only if necessary. Remove from heat and incorporate the lime or lemon juice.
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Remove the tray from the grill and let the cheese rest for 5 minutes. Spread the guava topping over it and serve warm, with a spreading knife and salted crackers around.
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Tips and variations

Equipment needed: charcoal grill with lid or smoker, a small metal heat-safe tray (or a sturdy aluminum one), a small saucepan, a kitchen brush, and a small piece of fruit wood for smoking, such as applewood.

Times: about 25 minutes of active work (including preparing the coals), 2 hours of smoking during which you only need to monitor the temperature, and 5 minutes of resting before serving.

The cheese: use compact, whole cream cheese in a block, not whipped cream or very light versions. The block must retain its general shape even as it softens; we do not want it to melt or become liquid.

The guava: add at the end to preserve its flavor and prevent burning. You can substitute the paste with 100 g of thick guava jam, using water only if it needs thinning.

To serve: the crackers can be replaced with 120 g of pre-made thin Cuban toast slices.

Without a grill: an oven at the same temperature (110-120 °C / 230-248 °F) yields a similar creamy appetizer, but without the smoky flavor.

Storage: store any leftovers covered in the refrigerator and consume within a couple of days.