Cream Cheese Snowballs
About this Recipe
You might be thinking “These look more like a dessert”. You are right, they look very dessert like. In fact they look so dessert like (like little white truffles) that we were tricked into making them expecting little cheesecake-like dessert balls. We should have expected something different looking at the recipe which really doesn’t add any sugar aside from the canned pineapple. Once the ingredients were mixed and we realized that they would be AMAZING with sliced apples, some crackers and served on a fruit and cheese platter. So because of their unsatisfying ‘dessert’ quality, but their deliciousness nonetheless, we are categorizing this Cream Cheese Snowball recipe as an appetizer recipe.
Grandmother’s TIPS for Cream Cheese Snowball Recipe:
1. These cream cheese snowballs taste even better if you let them sit in the fridge for an hour before serving.
2. You can substitute pecans for walnuts if you like. You an add in some dried fruit, which will also make them sweeter if that is what you are going for.
3. Serve as an after dinner sweet tray with apples and other types of cheeses.
4. Leaving these snowballs to sit for several hours infuses the flavors throughout and their taste is best if you wait before eating them until this process has happened.
5. You can make these snowballs days ahead, just like a cheese ball. Be sure to put parchment paper between the layers when you store them.
6. While you don't need to use the oven for these treats, you do need to chill them for at least an hour. So make sure that you plan ahead when you're going to make these cream cheese snowballs.
Makes: 60 One-inch balls
1 cup chopped pecans
1 can (398ml)crushed pineapple, well drained
1 package (8 ounces) cream cheese, at room temperature
3 cups natural unsweetened coconut flakes
1. Line a baking sheet with parchment paper.
2. Chop the pecans into small pieces.
3. Drain the juice from the crushed pineapple into a bowl. Be sure to squeeze down with a spoon to get out the moisture.
4. Place the cream cheese into a mixing bowl and using an electric mix beat until smooth.
5. Add the pineapple and beat in until well combined. Fold in the chopped pecans. Cover and place into the refrigerator for an hour.
6. Remove from the refrigerator and form into little one inch balls. We found that a teaspoon measuring spoon was the perfect size measuring tool. When working with a gooey texture like this we like to wear disposable kitchen gloves as it is very messy otherwise on the hands.
7. Form the ball and roll in the coconut. Some coconut will be on the inside and the rest will give a coating to the outside. Place the balls on the parchment lined sheet.
8. Place into the refrigerator overnight or at least 4 hours.
9. Remove from the tray and stack into a container with a sealing lid. Be sure to put parchment paper between the rows.