No Bake Orange Pineapple Swirl Cheesecake

Preparing the Crust:

1. Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
2. Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to ensure an even, compact crust layer.
3. Chill the Crust: Place the crust in the refrigerator to set while you prepare the filling and fruit layers.

Preparing the Cheesecake Filling:

1. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add Granulated Sugar and Vanilla: Add the granulated sugar and vanilla extract, beating until well combined.
3. Whip the Cream: In a separate bowl, whip the cold heavy whipping cream with the powdered sugar until stiff peaks form.
4. Dissolve the Gelatin: In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of water. Let it sit for a minute to bloom, then microwave for about 15 seconds or until the gelatin is fully dissolved. Let it cool slightly.
5. Combine Cream Cheese and Gelatin: Gradually add the dissolved gelatin to the cream cheese mixture, mixing well.
6. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.

Preparing the Orange and Pineapple Layers:

1. Orange Layer: In a medium bowl, dissolve the orange-flavored gelatin in 1/2 cup of boiling water. Stir in the orange juice and orange zest. Let it cool to room temperature, but not set.
2. Pineapple Layer: In another medium bowl, dissolve the pineapple-flavored gelatin in 1/2 cup of boiling water. Stir in the pineapple juice and well-drained crushed pineapple. Let it cool to room temperature, but not set.

Assembling the Cheesecake:

1. Layer the Cheesecake Filling: Pour half of the cheesecake filling over the chilled crust, spreading it evenly.
2. Add the Orange Layer: Spoon the cooled orange gelatin mixture over the cheesecake filling. Swirl gently with a knife to create a marbled effect.
3. Add the Pineapple Layer: Spoon the cooled pineapple gelatin mixture over the orange layer, swirling gently to create a marbled effect.
4. Top with Remaining Cheesecake Filling: Spread the remaining cheesecake filling over the fruit layers, smoothing the top.
5. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.

Serving:

1. Release from Pan: Carefully run a knife around the edge of the springform pan to loosen the cheesecake. Remove the sides of the pan.
2. Garnish (Optional): Garnish with fresh orange slices, pineapple chunks, or a dollop of whipped cream if desired.
3. Serve Chilled: Slice and serve the cheesecake chilled for a refreshing and creamy dessert.

Tips for Perfect No Bake Cheesecake:

• Room Temperature Cream Cheese: Ensure the cream cheese is fully softened to avoid lumps in the filling.
• Chill Time: Allow the cheesecake to chill thoroughly to ensure it sets properly.
• Swirling: Use a knife to gently swirl the fruit layers for a beautiful marbled effect without mixing them completely.

Why You’ll Love This Recipe:

• No Bake Convenience: No need to turn on the oven, making it perfect for hot days.
• Refreshing Flavors: The combination of orange and pineapple is vibrant and refreshing.
• Creamy Texture: The cheesecake filling is smooth and creamy, balancing the fruity layers perfectly.

Enjoy your No Bake Orange Pineapple Swirl Cheesecake as a delightful, refreshing dessert that’s perfect for any occasion!