No-Bake Orange Pineapple Swirl Cheesecake
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
2 8 oz packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
1/2 cup crushed pineapple, drained
1/2 cup orange juice concentrate, thawed
1 tablespoon orange zest
A few drops of orange food coloring optional
For the Swirl:
1/4 cup pineapple preserves
1/4 cup orange marmalade
Instructions
Prepare the Crust:
Mix the Crust Ingredients:
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture resembles wet sand.
Form the Crust:
Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass to press the crumbs down firmly. Chill the crust in the refrigerator while you prepare the filling.
Prepare the Cheesecake Filling:
Beat the Cream Cheese:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add Sugar and Vanilla:
Gradually add the powdered sugar and vanilla extract, beating until well combined.
Incorporate Heavy Cream:
Slowly pour in the heavy cream and continue beating until the mixture is light and fluffy.
Divide the Filling:
Divide the cheesecake filling into two equal portions.
Prepare the Flavors:
In one portion, fold in the crushed pineapple. In the other portion, mix in the orange juice concentrate, orange zest, and a few drops of orange food coloring if desired.
Assemble the Cheesecake:
Layer the Fillings:
Remove the crust from the refrigerator. Alternately spoon the pineapple and orange fillings over the crust, creating layers.
Create the Swirl:
Gently swirl the fillings together with a knife or skewer to create a marbled effect.
Add the Preserves:
Warm the pineapple preserves and orange marmalade slightly until they are spreadable. Drizzle them over the top of the cheesecake, then swirl them into the cheesecake filling.
Chill the Cheesecake:
Refrigerate:
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until fully set.
