Mini Cheese Balls

These mini cheese balls are packed with creamy, savory flavor and just the right touch of sweet and crunchy. They’re the perfect bite for parties, holidays, or quick no-cook snacks.

Mini Cheese Balls on a wooden cutting board with parchment paper

Flavor: A balanced mix of creamy, tangy, smoky, and sweet in every bite.
Skill Level: Mini cheeseballs are the easiest appetizer.
Recommended Tools: A small cookie scoop ensures even-sized portions.
Time-Saving Tip: Prep mini cheese balls up to 3 days ahead, then add the pretzel sticks right before serving so they stay nice and crunchy.
Serving Suggestions: These are perfect to add to a charcuterie board with cranberry brie bites for a festive, homemade touch.

bacon , cream cheese , garlic powder , pecans , worcestershire , pretzel sticks , sour cream , onion , cranberries , parsley , cheese with labels to make Mini Cheese Balls

Cheese Ball Ingredients

Cream cheese: Use block-style, softened cream cheese for the best structure; whipped cream cheese is not dense enough for bite-sized cheese balls.
Sour cream: Adds a creamy tartness and makes the mixture super easy to mix, shape, and roll.
Sharp cheddar cheese: Shred it finely for the best cheeseball texture and bold flavor.
Bacon bits: Smoky, salty bacon flavor pairs perfectly with the other ingredients. If time permits, chop real bacon pieces instead of using store-bought bacon bits.
Pecans: Toast them in the oven, or in a hot, dry pan for a few seconds for deep flavor and crunch. Toasted walnuts, pistachios, or almonds can be used in place of pecans.

Variations

Fruit Swap: Try chopped dried apricots or cherries for a sweeter flavor in every bite.
Savory-Only: Skip the dried fruit and add minced jalapeño or extra minced green onion.
Nut-Free: Try rolling in crushed croutons, crackers, or everything bagel seasoning.
Herb Boost: Add dill or chives along with parsley for extra freshness.

adding ingredients to bowl to make Mini Cheese Balls

adding ingredients to bowl to make cheesy bacon and pecan coating for Mini Cheese Balls

Holly’s Pro Tips for Bite-Size Cheese Balls

Don’t skip the chill! It helps the mixture firm up so the mini cheese balls will hold their shape.
If the mixture is too soft to roll, chill it for an extra 20 to 30 minutes, then try again.
Oil the cookie scoop to keep the cheese from sticking.
Toast the nuts before rolling for extra flavor.

Storing, Freezing, and Making Ahead

Store assembled mini cheese balls in an airtight container in the fridge for up to 3 days. Add optional pretzel sticks right before serving so they stay nice and crunchy.
Freeze uncoated cheese balls for up to 1 month; thaw overnight in the refrigerator and roll in fresh toppings before serving.

Holiday Appetizers Everyone Loves

Did you make these Mini Cheese Balls? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Chill Time 2 hours 30 minutes

Total Time 2 hours 50 minutes

Heat the oven to 350°F. Arrange the pecans on a baking sheet. Bake until the nuts release their aroma, then allow them to cool completely and finely chop.
In a medium-sized bowl, beat the cream cheese with a hand mixer until smooth and fluffy. Add sour cream, Worcestershire sauce, garlic powder, and green onion. Mix until well combined.
Stir in the cheddar cheese, dried cranberries, and bacon bits. Cover and chill for at least 2 hours or up to 24 hours.
Use a small cookie scoop to form the mixture into 22 tablespoon-sized portions, then roll into small balls using clean hands.
On a small plate, combine the chopped pecans and parsley. Roll each cheese ball in the coating, pressing gently to adhere. If desired, poke each with a pretzel stick.
Refrigerate the mini cheese balls for at least 30 minutes before serving. Remove from the refrigerator about 15 minutes prior to serving for best flavor and texture.

Do not use spreadable cream cheese as it won’t hold its shape.
Try swapping cranberries for chopped dried apricots or other dried fruit.
Use a lightly oiled small cookie scoop for even portions.
Prep ahead: These can be made up to 3 days in advance or prepared and frozen up to 1 month before serving. Roll in the topping the day of serving.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Party Food, Snack

Cuisine American

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