Description
Indulge in this refreshing no-bake cheesecake, featuring a delightful swirl of orange and pineapple flavors. Perfect for summer gatherings or a light dessert!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- Zest of 1 orange
- Zest of 1/2 lemon
For the Orange Pineapple Swirl:
- 1/2 cup orange marmalade
- 1/2 cup crushed pineapple, drained
Instructions
- For the crust, mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, beating until combined.
- Fold in whipped cream until smooth and creamy.
- Divide the cheesecake batter into two separate bowls.
- In one bowl, mix in orange juice and orange zest until fully combined.
- In the other bowl, mix in pineapple juice and crushed pineapple until fully combined.
- Alternate spoonfuls of the orange and pineapple mixtures onto the crust in the springform pan, creating a swirl pattern.
- Drop spoonfuls of orange marmalade on top of the cheesecake batter and swirl gently with a knife.
- Refrigerate for at least 4 hours or overnight until set.
- Before serving, garnish with additional orange zest and pineapple slices if desired.
Notes
For a more intense flavor, use fresh juices and zests from the fruits.
- Prep Time: 20 minutes
- Cook Time: 4 hours
