Tropical Cheesecake Truffles

photo by recipe author

Servings: 5
Preparation Time: 10 min/chill 60 min

8 oz cream cheese
2 tablespoons honey
2 oz raw ripe mango
1 inch vanilla bean
3 oz dried coconut for rolling

Let the cream cheese soften at room temperature.

In a large bowl, mix the mango, vanilla bean, honey and cream cheese using a whisk or an immersion blender. Place the mixture in the freezer for 5 minutes. This will allow the cream cheese mixture to harden and then let you shape into small balls.

In a soup bowl, place 3 oz dried coconut. Shape cheese into truffle (ball) shapes, roll in the coconut and place in individual candy cups or directly on a plate. Chill in the fridge for 60 minutes and enjoy.

Recipe submitted by Galya, RSM, CA

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Published on April 13, 2011

(10 votes, average: 3.90 out of 5)

6 Comments

Lynn P June 13, 2013 at 7:33 pm - Reply

I’m curious about the vanilla bean also! Is it removed or ground up?

Deb April 25, 2011 at 1:05 pm - Reply

These seems like they’d be a wonderful hostess gift. I am looking forward to trying this. I think I might try peaches instead of mango as that is what i have in the pantry. I wonder if they will make it out of the kitchen? Yum.

Delores April 14, 2011 at 1:04 pm - Reply

Substitute any fruit for the mango – whatever flavor you like – apricots, peaches, etc.

Carmen April 14, 2011 at 9:10 am - Reply

What happens with the vanilla bean?  Is it crushed or ground?  Please explain

Galya April 13, 2011 at 9:32 pm - Reply

You can use strawberries, peaches, apricots, any soft fruit, or you can even use dates, soaked in water. Why not applesauce and some cinnamon. Make sure whatever you use is soft and has lots of flavor!