Make a bunch of these no-bake tropical cheesecake balls for Super Bowl snacking, but they’re perfect any time.
Cheesecake With Portion Control
Do you love cheesecake and don’t want to overdo it? These tropical fruit flavored cheesecake ball just might be the thing you’re looking for.
While I myself am not much into controlling my portions (mainly from being old, fat and plain lazy) I realize that lots of folks are. One or two of these delicious cheesecake balls are often enough to satisfy a craving without going overboard. Strangely enough, that works for me too and remember, I’m not into it!!!
Think Out Of The Box Fruitwise
All of the recipes I’ve seen out there (there are thousands) call for crushed pineapple. Of course, pineapple tastes great just like it does in my No-Bake Pineapple Cream Dessert, but I wanted to think out of the box here. However, to be completely honest here I didn’t have any crushed pineapple on hand and was too lazy to clean the food processor if I were going to process the chunks I did have 🙂
I did have several cans of tropical fruit salad on hand. Mainly, I like the stuff and my neighbor gave me a great recipe for chicken that uses it. My thinking was the tropical fruit salad would taste pretty good in these cheesecake balls. I wasn’t wrong–it’s delicious (even though I still had to clean the food processor).
Yummy Coconut Too
To top it all off, these yummy cheesecake balls are rolled in delicious coconut.
OK I know some folks aren’t as crazy about coconut as I am, so instead of coconut, roll them in some ground nuts! That’ll be just as yummy.
Since these balls tend to be a bit soft, refrigerate them very well before serving. One trick I use is to freeze them once they are solid enough.
- 2 (8 oz) packages cream cheese, softened
- 1 (29 oz) can tropical fruit salad, well drained
- 1 cup finely chopped pecans
- 4 cups flaked coconut
- Pulse drained tropical fruit salad a few times in a food processor. Squeeze out as much liquid as you can.
- Mix all ingredients except for coconut, together in a medium bowl.
- Refrigerate for 1 hour.
- Line a large baking sheet with waxed paper or parchment.
- Form balls about 1 inch in diameter. Roll in the coconut and place on prepared sheets.
- Refrigerate for about 6 hour or overnight. These may be frozen too.
- Makes about 30 balls.