HONEY MAID Strawberry Cheesecake Supreme

HONEY MAID Strawberry Cheesecake Supreme

Prep time35 min
Total time3hr 35min
ServingsMakes 16 servings, 1 piece (106 g) each.
  • 1 cup Honey Maid Crumbs
  • ½ cup flaked coconut
  • ⅓ cup butter, melted
  • 4 cups fresh strawberries, hulled, divided
  • 2 env. (7 g each) unflavoured gelatine
  • ½ cup cold water
  • 3 pkg. (250 g each) brick cream cheese, softened
  • 1 cup sugar
  • ½ cup orange juice
  • 1 Tbsp. lemon juice
  • 2 cups thawed frozen whipped topping, divided
  • Combine crumbs, coconut and butter; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment paper.
  • Reserve 8 strawberries for later use; cut remaining strawberries into 1/4-inch-thick slices. Stand enough of the largest strawberry slices to form single layer of strawberries around edge of lined pan; gently press bottoms of strawberry slices against rim of pan. Mash remaining sliced berries.
  • Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly.  Remove from heat. 
  • Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add mashed berries; mix well. Gradually beat 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. Run knife around rim of pan to loosen cake; remove rim.  Discard parchment paper. Cut reserved strawberries in half. Spoon dollops of the remaining whipped topping around edge of cheesecake; top with reserved strawberries.
Recipe Tips
  • Size-Wise
    Sweets can add enjoyment to a balanced diet. Just be sure to choose an appropriate portion.
  • Substitute
    Substitute strips of wax paper for the parchment paper.
  • Variation
    Prepare recipe as directed, using brick light cream cheese and/or thawed frozen light whipped topping.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 22g 
   Saturated 14g 
Cholesterol 55mg 
Sodium 280mg 
Carbohydrate 26g 
   Dietary fiber 1g 
   Sugars 21g 
Protein 5g 
Calcium5 %DV
Iron2 %DV
Potassium3 %DV

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