Strawberry Cheesecake Supreme

127  Ratings
  • 35 min prep
  • 3 hr 35 min total
  • Makes 16 servings.

Strawberries stand as sentinels around a colorful cloud of coconut-citrus cheesecake topped with tufts of whipped delight. In the realm of potluck dishes, ours reigns supreme.

Strawberry Cheesecake Supreme Recipe

Ingredients

  • 28 NILLA Wafers, finely crushed (about 1 cup)
  • 1/2 cup flaked coconut
  • 1/3 cup butter, melted
  • 4 cups fresh strawberries, divided
  • 2 env. (1/4 oz. each) KNOX Unflavored Gelatine
  • 1/2 cup cold water
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • 1/2 cup orange juice
  • 1 Tbsp. lemon juice
  • 2 cups thawed COOL WHIP Whipped Topping, divided

Instructions

  • Mix  first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment paper.
  • Reserve  8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around inside edge of prepared pan; mash remaining strawberry slices.
  • Sprinkle  gelatine over cold water in saucepan; let stand 5 min. to soften. Cook on low heat until gelatine is dissolved. Beat cream cheese, sugar and juices in medium bowl with mixer until blended. Add mashed berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.
  • Refrigerate  3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Garnish cheesecake with halved berries and remaining COOL WHIP.

Recipe Tips

Size-WiseSince this special-occasion cheesecake serves 16, it's the perfect dessert to serve at your next party or family gathering.

SubstituteSubstitute waxed paper for the parchment paper to line the pan.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

  • Calories 320 
  • Total fat 22 g
  • Saturated fat 14 g
  • Cholesterol 65 mg
  • Sodium 230 mg
  • Carbohydrate 26 g
  • Dietary fiber 1 g
  • Sugars 21 g
  • Protein 4 g
  • Vitamin A 10 %DV
  • Vitamin C 40 %DV
  • Calcium 4 %DV
  • Iron 25 %DV

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