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Strawberry Cheesecake Supreme

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.

Prep time

35 min

Total time

3 hr 35 min

Servings

Makes 16 servings.

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    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) unflavored gelatin
    • 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 frozen whipped topping, divided
Preparation
  • 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 whipped topping; 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 whipped topping.

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.

118491
Calories 320
% Daily Value*
Total Fat 22g
Saturated Fat 14g
Cholesterol 65mg
Sodium 230mg
Total Carbohydrate 26g
Dietary Fiber 1g
Total Sugars 21g
Protein 4g
Vitamin A 10% DV
Vitamin C 40% DV
Calcium 4% DV
Iron 25% DV

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