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No-Bake Orange Pineapple Swirl Cheesecake

This No-Bake Orange Pineapple Swirl Cheesecake combines the tangy flavors of orange and pineapple in a creamy, dreamy cheesecake. Imagine a velvety smooth filling with vibrant swirls of citrus, all atop a buttery graham cracker crust. Perfect for summer gatherings or whenever you need a tropical escape, this cheesecake is sure to impress. Let’s get swirling!

Resume of the Recipe:

This No-Bake Orange Pineapple Swirl Cheesecake is a refreshing dessert that’s easy to prepare and bursting with flavor. The combination of orange and pineapple creates a delightful balance of tangy and sweet, while the no-bake method keeps things simple and convenient. It’s a perfect make-ahead dessert for parties or a special treat to enjoy at home.

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One sunny afternoon, I was craving something light, fruity, and creamy. With a basket of fresh oranges and a can of pineapple in the pantry, I decided to create a no-bake cheesecake that would capture the essence of a tropical paradise. My family fell in love with the vibrant swirls and the refreshing taste. Now, this cheesecake is a staple at our summer gatherings, always bringing a smile to everyone’s face and a little taste of sunshine to our table.

Why This No-Bake Orange Pineapple Swirl Cheesecake?

  • No-Bake Convenience: No oven needed, perfect for hot days.
  • Tropical Flavors: A delightful blend of orange and pineapple.
  • Eye-Catching Swirls: Beautiful and impressive presentation.

Ingredients:

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream, whipped

For the Orange and Pineapple Swirls:

  • 1/2 cup fresh orange juice
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 cup crushed pineapple, drained

For the Topping:

  • Whipped cream
  • Orange zest
  • Pineapple chunks

How to Make No-Bake Orange Pineapple Swirl Cheesecake:

For the Crust:

  1. Prepare the Crust:
    1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
    2. Press the mixture into the bottom of a 9-inch springform pan.
    3. Chill in the refrigerator while preparing the filling.

For the Cheesecake Filling:

  1. Prepare the Filling:
    1. In a large bowl, beat the cream cheese until smooth.
    2. Add powdered sugar and vanilla extract, and beat until well combined.
    3. Gently fold in the whipped cream until the mixture is smooth and fluffy.

For the Orange and Pineapple Swirls:

  1. Prepare the Swirls:
    1. In a small saucepan, combine orange juice, sugar, and cornstarch.
    2. Cook over medium heat, stirring constantly, until the mixture thickens.
    3. Let it cool slightly before using.
    4. Fold the crushed pineapple into the cheesecake filling.

Assemble the Cheesecake:

  1. Layer and Swirl:
    1. Pour half of the cheesecake filling over the chilled crust.
    2. Drizzle half of the orange mixture over the filling.
    3. Use a knife or skewer to gently swirl the orange mixture through the filling.
    4. Repeat with the remaining cheesecake filling and orange mixture.
  2. Chill:
    1. Refrigerate the cheesecake for at least 4 hours or overnight to set.

For the Topping:

  1. Decorate:
    1. Before serving, top the cheesecake with whipped cream, orange zest, and pineapple chunks.

Tips:

  • Use freshly squeezed orange juice for the best flavor.
  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Chill the cheesecake thoroughly to ensure it sets properly.
No-Bake Orange Pineapple Swirl Cheesecake

No-Bake Orange Pineapple Swirl Cheesecake

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

  • For the Crust:

  • 2 cups 2 graham cracker crumbs

  • 1/2 cup 1/2 melted butter

  • 1/4 cup 1/4 granulated sugar

  • For the Cheesecake Filling:

  • 16 oz 16 cream cheese, softened

  • 1 cup 1 powdered sugar

  • 1 tsp 1 vanilla extract

  • 1 cup 1 heavy cream, whipped

  • For the Orange and Pineapple Swirls:

  • 1/2 cup 1/2 fresh orange juice

  • 1/4 cup 1/4 granulated sugar

  • 1 tbsp 1 cornstarch

  • 1 cup 1 crushed pineapple, drained

  • For the Topping:

  • Whipped cream

  • Orange zest

  • Pineapple chunks

Directions

  • For the Crust:
  • Prepare the Crust:
  • In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
  • Press the mixture into the bottom of a 9-inch springform pan.
  • Chill in the refrigerator while preparing the filling.
  • For the Cheesecake Filling:
  • Prepare the Filling:
  • In a large bowl, beat the cream cheese until smooth.
  • Add powdered sugar and vanilla extract, and beat until well combined.
  • Gently fold in the whipped cream until the mixture is smooth and fluffy.
  • For the Orange and Pineapple Swirls:
  • Prepare the Swirls:
  • In a small saucepan, combine orange juice, sugar, and cornstarch.
  • Cook over medium heat, stirring constantly, until the mixture thickens.
  • Let it cool slightly before using.
  • Fold the crushed pineapple into the cheesecake filling.
  • Assemble the Cheesecake:
  • Layer and Swirl:
  • Pour half of the cheesecake filling over the chilled crust.
  • Drizzle half of the orange mixture over the filling.
  • Use a knife or skewer to gently swirl the orange mixture through the filling.
  • Repeat with the remaining cheesecake filling and orange mixture.
  • Chill:
  • Refrigerate the cheesecake for at least 4 hours or overnight to set.
  • For the Topping:
  • Decorate:
  • Before serving, top the cheesecake with whipped cream, orange zest, and pineapple chunks.

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