No Bake Orange Pineapple Swirl Cheesecake
This no bake orange pineapple swirl cheesecake is a creamy, tropical-inspired dessert with bold citrus flavor and beautiful swirls. Made without an oven, it’s an easy make-ahead treat that’s perfect for summer parties, holidays, or any time you crave a refreshing slice of sunshine.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1½ cups whipped topping (like Cool Whip)
For the Orange Pineapple Swirl:
- 1 can (8 oz) crushed pineapple, well-drained
- 1 box (3 oz) orange gelatin
- ¼ cup hot water
- 1 tsp orange zest (optional)
Optional Toppings:
- Orange zest curls
- Fresh mint leaves
- Crushed pineapple or orange slices
Instructions
Step 1 – Make the Graham Cracker Crust:
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until fully coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling.
Step 2 – Prepare the Cheesecake Filling:
- In a large bowl, beat softened cream cheese with powdered sugar and vanilla until smooth. Fold in whipped topping gently until just combined.
Step 3 – Create the Orange Pineapple Swirl:
- In a small bowl, dissolve orange gelatin in hot water. Stir in crushed pineapple and orange zest. Let cool for 5–10 minutes until slightly thickened.
Step 4 – Layer and Swirl:
- Spread half of the filling over the crust. Spoon half of the swirl mixture on top. Repeat with remaining filling and swirl. Use a butter knife to gently swirl the top layer.
Step 5 – Chill Until Set:
- Cover the cheesecake and refrigerate for at least 6 hours or overnight. Once set, slice and serve cold.
Notes
- Use full-fat cream cheese for a firmer texture.
- Drain pineapple thoroughly to avoid excess moisture.
- Best served cold with fresh fruit or whipped topping.