Description
Creamy “no-bake orange pineapple swirl cheesecake” brings tropical paradise to dessert lovers’ plates. Tangy citrus and sweet pineapple dance through silky cream cheese, promising a refreshing slice of summer bliss you’ll savor to the last bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (453 grams) cream cheese, softened
- 1 cup pineapple chunks
- 1/2 cup orange juice
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Sweetening and Binding Ingredients:
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 2 tablespoons orange zest
- 1 envelope unflavored gelatin
Instructions
- Prepare the crust by thoroughly blending graham cracker crumbs with sugar and melted butter until the mixture resembles wet sand.
- Firmly compact the crumb mixture into the bottom of a 9-inch springform pan, creating an even and compact base.
- Using an electric mixer, whip cream cheese until completely smooth and free of lumps.
- Incorporate powdered sugar and vanilla extract into the cream cheese, mixing until the texture is uniform and silky.
- Gently fold whipped cream into the cream cheese mixture, creating a light and airy consistency.
- Divide the cheesecake base into two equal portions in separate mixing bowls.
- Enhance one portion with fresh orange juice and vibrant orange zest, stirring until the color and flavor are evenly distributed.
- Transform the second portion by blending in tangy pineapple juice and chunks of crushed pineapple.
- Layer the orange and pineapple batters alternately into the prepared crust, using a spoon to create an artistic swirled pattern.
- Drizzle orange marmalade across the surface, using a knife to create delicate, marbled swirls.
- Chill the cheesecake in the refrigerator for 4-6 hours, or ideally overnight, to allow complete setting.
- Before serving, optionally garnish with additional orange zest and fresh pineapple slices for a decorative touch.
Notes
- Chill all ingredients before mixing to ensure a smoother, more stable cheesecake texture.
- Use room temperature cream cheese to prevent lumps and create a silky-smooth filling.
- Drain pineapple thoroughly to avoid excess liquid that could make the cheesecake watery.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 591 kcal
- Sugar: 20 g
- Sodium: 230 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 73 mg