Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup pineapple puree (from canned pineapple, drained and blended)
1/2 cup orange juice concentrate (thawed)
1 tablespoon orange zest
For the Swirl:
1/4 cup pineapple juice
1/4 cup orange juice
1 tablespoon cornstarch
1 tablespoon granulated sugar
Instructions
Step 1: Prepare the CrustMix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well-coated and resemble wet sand.
Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or glass to ensure the crust is even and compact.
Chill the Crust: Place the crust in the refrigerator to set while you prepare the filling.
Step 2: Make the Cheesecake Filling
Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add Sugar: Gradually add the powdered sugar, mixing until well combined.
Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks.
Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until smooth. Add the vanilla extract and mix well.
Divide the Filling: Divide the cheesecake filling evenly into two bowls. In one bowl, add the pineapple puree and mix until combined. In the other bowl, add the orange juice concentrate and orange zest, mixing until combined.
Step 3: Make the Swirl
Prepare the Swirl Mixture: In a small saucepan, combine the pineapple juice, orange juice, cornstarch, and granulated sugar. Cook over medium heat, stirring constantly, until the mixture thickens and becomes a gel-like consistency. Remove from heat and let cool slightly.
Step 4: Assemble the Cheesecake
Layer the Fillings: Pour half of the pineapple filling into the chilled crust, spreading it evenly. Add half of the orange filling on top, then repeat the layers with the remaining fillings.
Create the Swirl: Drop spoonfuls of the cooled swirl mixture onto the top of the cheesecake. Use a knife or skewer to gently swirl the mixture through the top layer to create a marbled effect.
Step 5: Chill and Serve
Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to set.
Serve: Remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve chilled.
Tips for Success
Room Temperature Ingredients: Ensure the cream cheese is at room temperature for a smooth filling.
Whipping Cream: Whip the cream to stiff peaks for a light and airy filling.
Chill Time: Allow adequate chill time for the cheesecake to set properly.
Variations
Citrus Twist: Substitute lime juice concentrate and zest for the orange for a lime pineapple cheesecake.
Berry Swirl: Add a berry puree (like strawberry or raspberry) instead of the orange juice concentrate for a different flavor profile.
Nutty Crust: Add crushed nuts to the graham cracker crust for extra texture and flavor.
Final Thoughts
This No-Bake Orange Pineapple Swirl Cheesecake is a delightful and refreshing dessert that’s perfect for any occasion. Its vibrant flavors and beautiful presentation make it a crowd-pleaser. Enjoy the tropical taste and creamy texture of this easy-to-make cheesecake!