Description
A refreshing no-bake cheesecake with a creamy orange flavor swirled with sweet pineapple, set on a buttery graham cracker crust. Perfect for summer desserts.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/2 cup fresh orange juice
- 1 cup heavy whipping cream
- 1 cup crushed pineapple, well drained
- Orange food coloring (optional)
- Pineapple pieces and orange slices for garnish (optional)
Instructions
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing filling.
- In a large bowl, beat softened cream cheese and powdered sugar until smooth. Add vanilla extract, orange zest, and orange juice; beat until fully combined.
- In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Divide the filling into two bowls. Stir crushed pineapple into one bowl, and add orange food coloring (if using) into the other bowl to create a pale orange color.
- Spoon alternating dollops of the orange and pineapple mixtures over the crust. Use a knife or skewer to gently swirl the two mixtures together to create a marbled effect.
- Smooth the top with a spatula. Cover and refrigerate for at least 6 hours, or until set (overnight is best).
- Before serving, carefully remove from the springform pan. Garnish with pineapple pieces and orange slices if desired. Slice and serve chilled.
Notes
You can customize the seasonings to taste.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American