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Mini Cheese Balls: Cranberry-Pistachio and "Everything"

Personal-sized Cranberry-Pistachio Cheese Balls and Everything Bagel Cheese Balls are hugely flavorful and easy to make (and make ahead!). These mini cheeseballs are hits for entertaining, especially around the holidays.
Course Appetizer
Cuisine American
Servings 24 Mini Cheeseballs
Author Liz

Ingredients

Ingredients for the Cheese Balls:

  • 4 oz. sharp cheddar cheese shredded
  • 1/2 a bunch of chives chopped finely
  • 8 oz. cream cheese softened
  • 1 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

Ingredients for the Cranberry-Pistachio Coating:

  • 2 Tbs. dried cranberries roughly chopped
  • 3 Tbs. shelled pistachios roughly chopped

Ingredients for the "Everything" Coating:

  • 2 tsp. poppy seeds
  • 2 tsp. sesame seeds toasted, if desired
  • 1 tsp. kosher salt
  • 1 tsp. onion flakes

Instructions

  1. Mix coatings in small dishes. Set aside.
  2. In a medium bowl, combine all ingredients for the cheese balls. Use a mixer to thoroughly combine, if needed. Use a small cookie scoop (mine is a 2-tsp. cookie scoop) to portion out cheese mixture. Roll in prepared toppings and set on a serving dish.
  3. Serve at room temperature with your choice of crackers.

Recipe Notes

I used a ratio of 1:1.5, cranberries-pistachios, for the coating. The above quantities are based on a 1/2 batch of cheese balls with this coating.

I used a ration of 1:.5 for the Everything coating - half the salt and onion. The above quantities are based on a 1/2 batch of cheese balls with this coating.

Make Ahead: Cheeseballs can be made and stored in the fridge, covered, for up to 3 days.