Each of these mini cranberry cheese balls is perfect for topping just a couple of crackers. They are perfect for parties because each individual can grab one or two.
Mini individual sized cheese balls are perfect for a party. They are cute, easy to make and eliminate the worry of double dippers! These cranberry blue cheese and pecan cheese balls combine some of my favorite salad toppers in spreadable appetizer form.
When planning a baby shower for our friend we just knew there had to be cheese balls. They are always one of her favorites.
The problem is, serving from a large cheese ball in a buffet line like that can hold things up. So, we thought it would be fun to do them as individual cheese balls instead!
All our guests had to do was grab one or two and move on. If you put a pretzel stick in each one, you don’t even need utensils.
People can grab a pretzel and walk away with a cheese ball. Some people even eat them as is, nothing additional needed.
We served them with crackers on the side in case people would want to spread them over the top like a traditional cheese ball. Either way is completely fine.
These cheese balls have a fun mix of sweet and savory and are an unexpected addition to your menu. They are perfect for the holidays, parties or even potlucks.
Though it’s not absolutely necessary, I love making cheese balls in a food processor. It’s a great way to quickly make chunky ingredients smaller and fully incorporate everything together.
Gently roll the ball in the nuts to coat. Then roll the balk between your palms to shape.
This helps to keep your hands clean so you can keep working. Once all of the cheese balls are formed, chill them until it’s time to serve.
They can be made up to a couple of days in advance. Just be sure to cover them or put them in an airtight container and store them in the refrigerator.
Ideally they would have a chance to come to room temperature before you eat them. That allows for better flavor and spreading consistency.
If you don’t like blue cheese, feel free to substitute feta. We’ve had friends do this and enjoy them.
However I’ve also seen people who don’t like blue cheese eat plenty of these cheese balls. So give it a go if you’re on the fence!
If you are a fan of different cheese balls, be sure to check out the recipe for the havarti cheese ball. It is super creamy and has a lovely flavor.
Or if it’s the cranberry and blue cheese combo that drew you in, check out my fall dinner salad. It mixes these flavors with greens, apples and a simple homemade vinaigrette.
- 8 ounces cream cheese, softened
- 3/4 cup blue cheese crumbles (feta would work if you prefer)
- 3/4 cup dried cranberries, chopped
- 1/4 teaspoon hot sauce
- 1 1/2 cups pecans, chopped
- pretzel sticks and crackers for serving
- Combine cream cheese, blue cheese, cranberries and hot sauce in a food processor.
- Process until completely blended.
- Form into small balls a Tablespoonful at a time, a small cookie scoop is perfect for this. Roll in chopped pecans.
- Refrigerate until ready to serve.
- Serve slightly chilled or at room temperature.
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Serving Size:1 cheese ball
Amount Per Serving: Calories: 114Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 13mgSodium: 95mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.