In a large mixing bowl, using an electric mixer, beat cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add powdered sugar, ensuring it’s fully incorporated.

Gently fold whipped cream into the cream cheese mixture using a spatula until fully combined.

Add pureed fresh pineapple and freshly squeezed orange juice to the mixture, swirling gently to create marbled patterns.

Pour the filling into a pre-prepared graham cracker crust or serving dish, spreading it evenly.

Cover with plastic wrap and refrigerate for at least 4 hours or until firm to the touch.

Remove from the refrigerator and let it sit at room temperature for about 10 minutes before slicing. Garnish with additional whipped cream or fresh pineapple chunks.