Tropical PHILADELPHIA Cheesecake – a delicious recipe with 'S ANGEL, flour, margarine, Unflavored Gelatine, water, PHILADELPHIA Cream Cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Mix coconut, flour and margarine.
3
Press firmly onto bottom of 9-inch springform pan.
4
Bake 12 to 15 minutes or until very lightly browned.
5
Meanwhile, soften gelatine in water in small saucepan; let stand 1 minute.
6
Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally.
7
Set aside.
8
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
9
Add dissolved gelatine, lime zest, juice and food coloring; mix well.
10
Gently stir in whipped topping; pour over crust.
11
Refrigerate 3 hours or until firm.
12
When ready to serve, run knife or metal spatula around rim of pan to loosen cake; remove rim of pan.
13
Store leftover cheesecake in refrigerator.
519
kcal
Calories
34
g
Fat
49
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup BAKER'S ANGEL FLAKE Coconut, 2 Tbsp. flour, 2 Tbsp. margarine, melted, 1 env. KNOX Unflavored Gelatine, and more.
Yes, Tropical PHILADELPHIA Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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