No-Bake Pineapple Orange Swirl (Printable Version)
# What You'll Need:
→ Base
01 -
240 g graham cracker crumbs
02 -
120 g unsalted butter, melted
→ Filling
03 -
450 g cream cheese, softened
04 -
200 g crushed pineapple, well-drained
05 -
120 ml frozen orange juice concentrate, thawed
06 -
120 g powdered sugar
07 -
5 ml vanilla extract
08 -
480 ml whipped topping
# Step-by-Step Directions:
01 -
In a mixing bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press firmly and evenly into the base of a 23 cm springform pan using the back of a spoon. Chill in the refrigerator while making the filling.
02 -
In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully blended and light. Divide the filling evenly between two bowls.
03 -
Fold the drained crushed pineapple into one half of the filling. Gently blend thawed orange juice concentrate into the second half. The mixtures should be smooth and not overmixed to retain their texture.
04 -
Spoon alternating dollops of the pineapple and orange mixtures onto the prepared crust. Using a butter knife, gently swirl the mixtures together to create a marbled pattern, taking care not to overmix.
05 -
Cover the pan and refrigerate for at least 6 hours or overnight to allow the cheesecake to set fully before serving.
# Helpful Notes:
01 -
For the best swirled appearance, avoid overmixing the fillings once spooned into the pan.