Cheese balls are perfect entertainment appetizers, especially when made in mini version. These mini cheese bites are made out of cream cheese, sharp old cheddar, fresh parsley, chives and covered in chopped almonds.
Cheese balls as little bites
I have brought these cheese bites to a little wine pairing party with my friends, and it was a simple hit! This is a version of classic cheese ball made out of cream cheese, sharp cheddar cheese and some herbs, but in smaller bites. And since my friends loved it this much I have decided to write down the cheese ball recipe.
I love preparing this simple, easy cheese balls recipe, delicately covered in roasted chopped nuts. It’s easy to serve it on small crackers on a piece of fruit, such as slices of apples. Or you can use pretzel sticks to poke the homemade cheese ball for easy serving.
Cheese balls ingredients:
- cream cheese
- sharp old cheddar cheese
- green onions or chives
- almonds, pecans or walnuts
- salt and pepper
What cheese to use for cheese bites
You can add any kind of cheese into this simple mixture. I love using sharp old cheddar finely shredded. But there is many great cheeses that you can use. Parmesan, Swiss cheese, Gouda or Blue cheese.
If you prefer spicy cheeses, then jalapeño cheese or spicy Havarti cheese is a great choice as well. I sometimes use premixed shredded cheeses in a bag for nachos. This also makes it easy on preparation, you don’t have to shred the cheese.
Spice it up
You might also add a few drops of Tabasco sauce to the cheese mixture or mix chopped nuts with a few crushed chili seeds and cover the cheese balls in spicy nuts.
Herbs for cheese bites
In this recipe I used very mild herbs. Parsley & chives finely chopped will add aroma and flavour. If you like to add some stronger herbs, I would recommend fresh rosemary, basil or finally chopped dill. Also dried herbs adds up aroma. As a dried herb, you can use oregano, onion powder, garlic powder to add more flavour.
What kind of nuts to use
I covered the cheese bites with roasted almonds, roughly chopped. I like the crunchiness and almonds deliver the crunchy satisfaction. But roasted chopped pecans or walnuts taste equally delicious. But it’s no only nuts, that you can use to cover the cheese ball.
The second batch I covered in black sesame, and it looked fabulous. There are endless possibilities in covering the cheese bites, you can cover it with chopped dry cranberries or chopped herbs.
How to serve cheese balls
The Best way how to serve mini cheese balls, is on crackers or on slices of fruit, such as apple or pear. Also, a thin slice of bread, preferable toasted would work. I accompanied cheese balls on salty crackers with little stalks of dill for extra aroma and aesthetically it gives a nice look.
How to make cheese balls
Combine the cheese and herbs – First step is to have cream cheese at room temperature. Beat the cream cheese until smooth and then add shredded old cheddar along with finely chopped chives and parsley. Season with salt and pepper. With a spatula mix all these ingredients together.
Form the mini cheese balls – Best way how to create same size cheese bites is to use either measurement spoons or small ice cream scoop. Or to be super precise, you can use a kitchen electronic scale to measure 25 grams for each cheese ball. Use non-stick cooking spray or water on your hands to prevent sticking the cheese to your hands. Roll a piece of the cheese mixture in between your palm of hands. If the cream cheese mixture is too sticky, let it chill in the refrigerator for 30 minutes. It will be easier to roll out small balls.
Cover in roasted nuts – I love using roasted nuts. So in this case prepare the roasted nuts little in advance. Roasting should be done in the oven 350 F / 177 C for maximum of 15 minutes. Keep an eye on the nuts, so they won’t burn. Chop the nuts (almonds) roughly with a large knife and roll cheese balls in the nuts by pressing firmly on the balls.
Chill – Cover the cheese balls with plastic wrap and let them chill for 30 minutes to one hour in the refrigerator before serving.
Serve the cheese balls on crackers with small decorative dill stalks or on a piece of fruit.
Storing and freezing instructions
You can prepare these cheese balls in ahead, without covering them with nuts. Store them in airtight container for up to one week. One hour before serving the cheese balls, cover them with roasted nuts and refrigerate them for one hour.
You can also freeze the cheese balls in an airtight container (without the nuts cover) for up to 1 month. To serve, thaw the cheese balls in the refrigerator overnight and follow the step covering with nuts.
Interested in more appetizers
- CAPRESE STYLE TOMATO & MOZZARELLA APPETIZER
- FIG AND PROSCIUTTO CROSTINI
- HOLIDAY CHARCUTERIE BOARD
- EASY BRIE BITES WITH STRAWBERRY SPREAD
- BAKED FIGS WITH GOAT CHEESE
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CREAMY MINI CHEESE BALLS
- 1 pkg (250 g) cream cheese room temperature
- 1 cup (120 g) sharp old cheddar shredded
- 2 chives or one green onion finely chopped
- 1 Tbsp fresh parsley finely chopped
- Salt and pepper to season
- 1 ½ cup (190 g) raw unsalted almonds roasted and chopped
- In a medium bowl of electric stand mixer, beat the cream cheese until creamy. Add shredded old cheddar, herbs, salt and pepper, and mix until combined.
- Set oven to 350 F / 177 C and roast whole almonds on baking sheet for a maximum of 15 minutes. Keep an eye on the nuts, not to burn them. Let cool down the roasted almonds and chop them roughly with a large knife.
- Take a measuring spoons (use tablespoon) and measure a tablespoon of cheese mixture. Roll in between of your palm of hands small balls and roll them in previously roasted, chopped almonds.
- Place the cheese balls in an airtight container or cover them with plastic food wrap and refrigerate for a minimum of 30 minutes. Serve the cheese balls on crackers with small dill stem.
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