Looking for the ultimate summer dessert that’s creamy, fruity, and downright irresistible? Look no further than this No Bake Orange Pineapple Swirl Cheesecake! The velvety cream cheese base swirls together sweet, tangy orange and pineapple flavors, all sitting on a buttery graham cracker crust. It’s no-bake, meaning you don’t have to worry about turning on the oven — just mix, chill, and enjoy. Perfect for hot days, parties, or any time you’re craving a tropical twist on a classic cheesecake. Trust me, this one’s a game-changer!
Table of Contents
Why You’ll Love This Recipe:
- No baking required – Perfect for hot weather or busy days.
- Tropical flavors – Orange and pineapple create a refreshing and vibrant combo.
- Creamy & indulgent – Smooth, rich, and perfectly sweet.
- Easy to make – No complicated steps, just mix and chill.
- Great for parties – A showstopper dessert that’s sure to impress.
Recipe Snapshot:
| Category | Details |
|---|---|
| Course | Dessert |
| Prep Time | 20 minutes |
| Chill Time | 4-6 hours |
| Servings | 8-10 servings |
| Difficulty | Easy |
Ingredients:
- Graham cracker crumbs – Provides a sweet, buttery base.
- Butter – Helps bind the crust and adds richness.
- Cream cheese – The creamy, smooth base that makes this cheesecake so dreamy.
- Sweetened condensed milk – Adds sweetness and helps set the filling.
- Pineapple (crushed) – Gives that tropical, juicy sweetness.
- Orange juice – A splash of citrusy brightness.
- Gelatin – Ensures the cheesecake holds its shape without baking.
- Heavy cream – For that lush, fluffy texture.
- Powdered sugar – A subtle sweetness that balances the tanginess of the cream cheese.
You’ll find the full recipe card below, but let’s break down the steps to make this gorgeous, no-bake cheesecake.
How to Make:
Step 1: Prepare the Crust
In a bowl, combine graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated and the mixture looks like wet sand. Press this into the bottom of a pie dish or springform pan to form an even crust. Pop it in the fridge while you make the filling.
Step 2: Make the Filling
Beat the cream cheese until smooth. Add sweetened condensed milk, powdered sugar, and a splash of orange juice. Beat until completely combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Step 3: Add the Fruit
Gently fold in the crushed pineapple to the cream mixture for that juicy, tropical punch. If you want to create the swirl effect, divide the mixture into two bowls. In one bowl, mix in a bit more orange juice or zest for a pop of citrus.
Step 4: Assemble the Cheesecake
Spoon the pineapple mixture into the crust, smoothing it out. Add spoonfuls of the orange mixture on top, and use a knife or toothpick to swirl them together for that beautiful marbled effect.
Step 5: Chill
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if you can. This helps the flavors set and the cheesecake become firm.
Pro Tips:
- Use room temperature ingredients: For a smoother filling, make sure your cream cheese is softened before you start.
- Don’t skip the chill time: The cheesecake needs to firm up, so let it sit for a few hours to reach its full, creamy potential.
- Swirl for extra flair: Feel free to get creative with your swirl pattern – it’s all about the fun, tropical vibes!
Flavor Variations:
- Tropical twist: Add shredded coconut or mango puree to the filling for a full-blown island flavor.
- Berry infusion: Use strawberry puree or blueberry compote to swirl through instead of orange for a different fruity experience.
Serving Suggestions:
- Serve with a dollop of whipped cream on top for extra fluff.
- Garnish with extra pineapple chunks, orange zest, or fresh mint for a pop of color and extra flavor.
If you’re looking for more healthy, no-bake options, you might also love our Apple Carrot Oatmeal Bake – No Sugar. It’s a wholesome and delicious treat that pairs perfectly with a cup of tea after a light lunch, offering a satisfying yet guilt-free indulgence.
Make-Ahead/Storage:
- This cheesecake is perfect for making ahead! Store it in the fridge for up to 2-3 days, covered with plastic wrap or foil.
- If you’re planning for a party, it’s great to make it the night before and let the flavors mingle.
Leftovers:
- Keep leftovers tightly covered in the fridge for 2-3 days.
- The cheesecake might get even better as it sits — the flavors have time to meld together!
Freezing:
- Yes, you can freeze this cheesecake! Wrap it tightly with plastic wrap and foil, and it’ll last for up to 2 months in the freezer. Just be sure to thaw it in the fridge overnight before serving.
Reheating:
- Since this is a no-bake cheesecake, there’s no need for reheating. Just let it thaw if frozen, and it’s good to go!
FAQ:
How do I make sure the cheesecake sets properly?
To get that perfect, firm texture, be sure to refrigerate it for at least 4-6 hours. The gelatin in the mixture will help it set without baking.
Can I use fresh pineapple instead of canned?
You can, but make sure to finely chop the fresh pineapple to get a similar texture. Canned pineapple is already crushed and more juicy.
Can I add a layer of fruit on top?
Absolutely! Fresh fruit like orange slices, pineapple chunks, or even kiwi would make a beautiful and refreshing topping.
Is there a substitute for gelatin?
Yes, you can use agar-agar as a vegan alternative to gelatin. Just follow the instructions on the package for the right substitution.
Final Thoughts:
This No Bake Orange Pineapple Swirl Cheesecake is a tropical dream come true. It’s easy to make, endlessly customizable, and the perfect way to add some sunshine to your day. Whether you’re serving it for a special occasion or just because you deserve a treat, this cheesecake is bound to be a hit. Enjoy every creamy, fruity bite!
No Bake Orange Pineapple Swirl Cheesecake
Equipment
- Pie Dish or Springform Pan
Ingredients
- Graham cracker crumbs
- 1/4 cup butter melted
- Cream Cheese
- 1 can sweetened condensed milk
- 1/4 cup orange juice
- Gelatin
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 can pineapple (crushed)
Instructions
- In a bowl, combine graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated and the mixture looks like wet sand. Press this into the bottom of a pie dish or springform pan to form an even crust. Pop it in the fridge while you make the filling.
- Beat the cream cheese until smooth. Add sweetened condensed milk, powdered sugar, and a splash of orange juice. Beat until completely combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Gently fold in the crushed pineapple to the cream mixture for that juicy, tropical punch. If you want to create the swirl effect, divide the mixture into two bowls. In one bowl, mix in a bit more orange juice or zest for a pop of citrus.
- Spoon the pineapple mixture into the crust, smoothing it out. Add spoonfuls of the orange mixture on top, and use a knife or toothpick to swirl them together for that beautiful marbled effect.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if you can. This helps the flavors set and the cheesecake become firm.