Perfectly portioned and flavored with three different toppings, these mini cheese balls are easy, delicious, and perfect for the holidays!
Mini cheese balls are, above all else, practical.
When you are serving holiday snacks, you want your guests to be able to get in and get out of the way. Fill a plate, yes, but then go find a place to sit down, relax, and nibble.
With bite-sized cheese balls, the efficiency of your buffet just sky-rocketed.
How to Make Mini Cheese Balls
I used a blend of cream cheese and Havarti. Roll small portions of the cheese mixture into 1-inch balls and chill until firm.
The chilling step is very important. Some of the toppings, especially the sun-dried tomatoes, need to be pressed into the mixture to adhere properly. If your cheese is room-temperature soft, you’ll just be mashing cheese around in your hands.
Toppings for Mini Cheese Balls
There are so many ways to top your mini cheese balls, it will be hard to settle on just 3!
I picked toppings that naturally pair well with horseradish (per The Flavor Bible, my go-to guide for flavor pairings) and that were also colorful and festive for the holidays: Sun-dried tomatoes, a dill-and-chive mixture, and ground walnuts.
Try all three and pick your favorite!
Mini Cheese Balls Recipe
- 8 ounces cream cheese softened
- 6 ounces havarti cheese shredded
- 1/4 cup chopped fresh herbs such as chives and parsley
- 1/4 cup dry sun-dried tomatoes (not oil-packed) finely chopped
- 1/4 cup finely chopped walnuts or walnut meal
- In a medium bowl, combine cream cheese and havarti cheese until blended. Using a tablespoon or a medium scoop, place small mounds of cheese mixture on a plate or baking sheet (you should have 18 to 20 cheese balls). Roll into balls and chill 30 minutes.
- Meanwhile, place herbs, tomatoes, and walnuts each in their own bowl. When the cheese is chilled, drop balls in to each mixture and roll until evenly coated.
- Arrange on a platter. Cover and chill until serving time or serve immediately with crackers or crostini.