Filed Under: Appetizer, Food, Recipes, snack, Starter

Mini Cheese Balls Four Ways

Wow guests at your next gathering with these simple and delicious mini cheese balls that are perfect for feeding a crowd.

December 24th, 2012

Recipes and Styling by Paula Bowman

Tip: All of the recipes follow a similar procedure. They can be made by hand or for convenience, blended using an electric mixer fitted with a paddle attachment.
Servings
Each recipe makes approximately 12 to16 mini cheese balls
Prep Time
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes, includes chilling time
Ingredients
  • Pistachio, Goat Cheese and Dried Cherry Cheese Balls

  • Pistachio and cherry are a classic pairing that compliment these goat cheese balls, both in colour and flavour.
  • 6 oz cream cheese, softened
  • 6 oz goat cheese, softened
  • 1/2 cup dried cherries or cranberries, finely chopped
  • 1 tbsp chopped fresh mint
  • 1/2 cup shelled pistachios, lightly toasted and finely chopped
  • Directions:
  • 1. In a medium bowl, combine the cream cheese and goat cheese and using a wooden spoon, stir mixture until blended. Add dried cherries and mint and mix just until incorporated. Season to taste with salt and freshly ground black pepper. Divide cheese mixture into 16 evenly sized portions and use hands to roll into balls. Pour pistachios into a shallow bowl and roll each ball in chopped pistachios until well covered. Chill until firm, about 1 hour and serve with crackers. Cheese balls can be stored in refrigerator, tightly sealed until ready to use for up to 1 day.
  • Chocolate Chip Cheesecake Balls with Cocoa and Vanilla

  • Like mini chocolate cheesecakes, these little gems are a great dessert option.
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup icing sugar
  • 3 tbsp firmly packed brown sugar
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 tbsp finely chopped fresh mint
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup finely crushed chocolate chip cookie crumbs*
  • Chocolate and honey graham flavored crackers and apple slices to serve
  • Directions:
  • 1. In a medium bowl, combine the cream cheese and butter and using a wooden spoon, stir mixture until blended. Add sugars, cocoa powder, vanilla and mint and mix until well blended. Add chocolate chips and stir well. Divide cheese mixture into 12 evenly sized portions and use hands to roll into balls. Pour cookie crumbs into a shallow bowl and roll each ball in crumbs until well covered. Chill until firm, about 1 hour and serve with crackers and fruit. Cheese balls can be stored in refrigerator, tightly sealed until ready to use for up to 1 day. Make cookie crumbs by pulsing 4-6 chocolate chip cookies in the bowl of a food processor until finely crushed.
  • Lemon and Sundried Tomato Feta Cheese Balls

  • These Greek-inspired cheese balls are light and fresh tasting and are great served with warm pita.
  • 8 oz cream cheese, softened
  • 1 cup crumbled feta cheese, about 8 oz
  • 3 tbsp minced sun-dried tomatoes
  • 1 tbsp finely grated lemon zest
  • 2 tsp finely chopped fresh oregano
  • 1 tsp chopped fresh thyme
  • 1/2 cup finely chopped fresh parsley
  • 1/2 cup finely chopped fresh parsley
  • Pita bread, warmed and sliced into wedges, for serving
  • Directions:
  • 1. In a medium bowl, combine the cream cheese and feta and using a wooden spoon, stir mixture until blended. Add sundried tomatoes, lemon zest, oregano and thyme and mix until well blended. Season to taste with salt and freshly ground black pepper. Divide cheese mixture into 16 evenly sized portions and use hands to roll into balls; roll each ball in chopped parsley until coated. Chill until firm, about 1 hour and serve with warm pita bread for garnish. Cheese balls can be stored in refrigerator, tightly sealed until ready to use for up to 1 day.
  • Old Cheddar with Mild Curry, Mango Chutney and Cashews

  • Mango and mild curry are a very good compliment to the flavour of these sharp cheddar cheese balls.
  • 8 oz cream cheese, softened
  • 4 oz grated old cheddar cheese, about 1 cup
  • 2 tbsp sweet mango chutney
  • 1/2 tsp mild curry powder
  • 3/4 cup finely chopped roasted cashews
  • Directions:
  • 1. In a medium bowl, combine the cream cheese and cheddar cheese and using a wooden spoon, stir mixture until well blended. Add chutney and curry powder and mix just until incorporated. Season to taste with salt and freshly ground black pepper. Divide cheese mixture into 14 evenly sized portions and use hands to roll into balls. Pour cashews into a shallow bowl and roll each ball in cashews until well covered. Chill until firm, about 1 hour and serve with crackers. Cheese balls can be stored in refrigerator, tightly sealed until ready to use for up to 1 day.
Directions

    Mini Cheese Balls Four Ways
    Photography by Carlo Mendoza

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