Carefully roll out the puff pastry dough on a lightly floured surface.

Cut the dough horizontally into thirds, then vertically into thirds, creating 9 equal squares.

Lightly score a smaller square about ¼ inch from the edges of each square. Be careful not to cut all the way through the dough.

Use a fork to poke holes inside the scored area of each square to prevent it from puffing up too much during baking.

Add a heaping spoonful or two of the no-bake cheesecake filling inside the scored square of each pastry.

Spread the filling evenly within the scored area.

If using, add a spoonful of guava fruit preserves on top of the cheesecake filling.

If you prefer a more golden crust, brush the edges of the pastry with an egg wash.

Preheat your oven to 375°F (190°C).

Place the assembled pastries on a baking sheet lined with parchment paper.

Bake for 15 minutes, or until the pastries are golden brown and puffed up.

Allow the pastries to cool slightly before serving. Enjoy warm or at room temperature.