No-Bake Pineapple Raspberry Swirl Cheesecake

👩‍🍳 Instructions

1️⃣ Prepare the Crust 🍪

1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well mixed.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
3. Chill the crust in the refrigerator while preparing the cheesecake filling.

2️⃣ Prepare the Raspberry Swirl 🍓

1. In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5 minutes).
3. Remove from heat and strain the mixture through a fine mesh sieve to remove the seeds. Let it cool to room temperature.

3️⃣ Prepare the Cheesecake Filling 🧀🍍

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add powdered sugar and vanilla extract, and continue to beat until well combined.
3. In a separate mixing bowl, whip the chilled heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
5. Divide the cheesecake filling evenly into two separate bowls.
6. In one bowl, fold in the crushed pineapple until fully combined.
7. In the other bowl, fold in the mashed raspberries and raspberry jam until well combined.

4️⃣ Assemble the Cheesecake 🍰

1. Remove the graham cracker crust from the refrigerator and spread the pineapple cheesecake filling evenly over the crust.
2. Dollop spoonfuls of the raspberry cheesecake filling over the pineapple filling.
3. Using a knife or toothpick, swirl the two fillings together to create a marbled effect.

5️⃣ Chill & Serve 🍽️

• Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
• Garnish with fresh pineapple slices, raspberries, and mint leaves for a festive look.
• Slice and serve chilled for a refreshing, creamy dessert!

🌟 Tips & Variations