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Description
Strawberries stand as sentinels around a colorful cloud of coconut-citrus cheesecake topped with more fruit and tufts of whipped cream.
Ingredients
US|METRIC
16 SERVINGS
- 28 vanilla wafers (finely crushed, about 1 cup)
- 1/2 cup Baker's Angel Flake Coconut
- 1/3 cup butter (melted)
- 4 cups strawberries (fresh, divided)
- 2 envelopes knox unflavored gelatine (1/4 oz. each)
- 1/2 cup cold water
- 3 pkg. Philadelphia Cream Cheese (8 oz. each, softened)
- 1 cup sugar
- 1/2 cup orange juice
- 1 Tbsp. lemon juice
- 2 cups Cool Whip whipped topping (thawed, divided)
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Directions
- 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.
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