Dessert

No Bake Strawberry/Coconut Cheesecake is for Dessert.

No Bake Strawberry/Coconut Cheesecake takes 35 minutes to prepare.

No Bake Strawberry/Coconut Cheesecake takes several minutes to cook.

No Bake Strawberry/Coconut Cheesecake makes 16 servings.

The ingredients for No Bake Strawberry/Coconut Cheesecake are:

24 Reduced fat vanilla wafers, crushed (about 1 cup)
1/2 cup shredded coconut
1/3 cup margarine, 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) fat free cream cheese, softened
1.25 cup Splenda granulated or equivalent
1/2 cup orange juice
1 Tbsp. lemon juice
2 cups thawed fat free whipped topping, divided

Here is how you make No Bake Strawberry/Coconut Cheesecake:

Mix first 3 ingredients; press onto bottom of 9-inch spring form 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, Splenda 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 topping. Serving Size: 16 servingsNumber of Servings: 16Recipe submitted by SparkPeople user KCOGSWELL726.

The nutritional information for No Bake Strawberry/Coconut Cheesecake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 124.9

• Total Fat: 3.7 g
• Cholesterol: 7.5 mg
• Sodium: 348.2 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 1.1 g
• Protein: 6.8 g