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Strawberry Cheesecake Supreme

Strawberry Cheesecake Supreme

Strawberries stand as sentinels around a colorful cloud of coconut-citrus cheesecake topped with more fruit and tufts of whipped cream. Since this special-occasion cheesecake serves 16, it's the perfect dessert to serve at your next party or family gathering.


  • 28 vanilla wafers, finely crushed (about 1 cup)
  • 1/2 cup BAKER'S ANGEL FLAKE Coconut
  • 1/3 cup butter, melted
  • 4 cups fresh strawberries, divided
  • 2 (1/4 ounce) envelopes KNOX Unflavored Gelatine
  • 1/2 cup cold water
  • 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1/2 cup orange juice
  • 1 tablespoon lemon juice
  • 2 cups thawed COOL WHIP Whipped Topping, divided


  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 minutes to soften. Cook over low heat until gelatine is dissolved.
  4. Beat cream cheese, sugar and juices in medium bowl with mixer until blended. Add mashed berries; mix well. Gradually whisk in gelatine.
  5. Refrigerate for 5 minutes or until slightly thickened.
  6. Whisk in 1 cup COOL WHIP; pour into prepared pan.
  7. Refrigerate for 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half.
  8. Garnish cheesecake with halved berries and remaining COOL WHIP.

Prep Time 35 min | 16 servings

Substitute wax paper for the parchment paper to line the pan.

Recipe and photo credit:

Recipe Goldmine

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