Tuesday, May 4, 2010

Pina Colada Cheesecake Truffles

When it comes to tropical flavors, I can't help but think of those cool, refreshing umbrella drinks. Maybe it's due to my pregnancy brain that is subconsciously longing for a taste of alcohol with the summer months around the corner. Nonetheless, I could really use a pina colada right now! But since that isn't a possibility, I decided to take the flavors of a pina colada and put them in a cheesecake truffle. These Pina Colada Cheesecake Truffles were another hit at my friend's bridal shower and they're easier to make than you think!...

Similar to the Passion Fruit Cheesecake Truffles I made, I started with my go-to cheesecake recipe. After baking, the cheesecake cools and then is smashed up in a large bowl. I added crushed pineapple and cream of coconut to the bowl along with crushed graham crumbs for the right truffle consistency. The mixture is then left to chill and set up a bit before scooping and then rolling in a coat of toasted coconut flakes. The end result is a pretty easy cheesecake truffle with a nice contrast of textures! Now if you're looking for convenience, skip making the cheesecake from scratch and use a frozen pre-made cheesecake.

Pina Colada Cheesecake Truffles
original Joelen recipe

Cheesecake recipe: (or use a store bought cheesecake)
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
2 (8 oz.) packages cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 large eggs
1/4 cup lemon juice

Preheat oven to 300ºF. Combine graham cracker crumbs, sugar and butter in small bowl; press firmly into bottom of ungreased 9-inch springform pan.

Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.

Bake cheesecake in the preheated oven for 50 to 55 minutes or until center is set. Cool for 1 hour and then chill for at least 4 hours or overnight.

To assemble the truffles:
1/2 cup crushed pineapple
1/4 cup cream of coconut
1 cup graham cracker crumbs
2 cups toasted coconut flakes

Place the chilled cheesecake, crushed pineapple and cream of coconut in a large bowl and mash up until fully combined.

Add 1 cup of graham cracker crumbs to the bowl and stir until you have a consistency of a loose cookie dough that will hold it's shape when rolled into a ball. You may need to add more crumbs so go by feel. Cover with plastic wrap and chill mixture for at least 2 hours to set and allow flavors to meld.

Using a small scoop, scoop mixture from the bowl and roll into a small ball with your hands. Roll each truffle in the toasted coconut flakes to coat. Serve chilled or at room temperature.


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