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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 28 NILLA Wafers, finely crushed (about 1 cup)
  • ½ cup flaked coconut
  • ⅓ cup butter, melted
  • 4 cups fresh strawberries, divided
  • 2 env. (1/4 oz. each) unflavored gelatin
  • ½ cup cold water
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • ½ cup orange juice
  • 1 Tbsp. lemon juice
  • 2 cups thawed frozen whipped topping, divided

Nutrition facts

Recipe Tips

1

Mix first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment paper.

2

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.

3

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.

4

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.