No Bake Orange Pineapple Swirl Cheesecake
Looking for the ultimate summer dessert that’s creamy, fruity, and downright irresistible? This No Bake Orange Pineapple Swirl Cheesecake is the answer. It’s a tropical twist on a classic cheesecake, with a buttery graham cracker crust and a smooth, creamy filling swirled with orange and pineapple flavors. No baking required, just mix, chill, and enjoy!
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.
Notes
Feel free to get creative with the swirl pattern and the toppings! You can even add shredded coconut or other tropical fruits like mango.