Description
Mini cream cheese and cheddar bites with dried cranberries, toasted walnuts, and a lightly sweet honey finish.
Yield: Approximately 18–20 mini cheese balls
Prep: About 20 minutes
Chill: Approximately 45–65 minutes
Total: About 1 hour 5 minutes to 1 hour 30 minutes
Ingredients
Scale
- 8 ounces block cream cheese, softened
- 1 cup finely shredded sharp cheddar
- ¾ cup finely chopped dried cranberries, divided
- ¾ cup finely chopped walnuts, toasted, cooled, and divided
- 1 tablespoon honey
- ¼ teaspoon garlic powder
- 1 tablespoon chopped parsley, optional
- Small pinch of salt, only if needed
Instructions
- Toast walnuts if desired, then cool completely.
- Beat cream cheese smooth. Mix in cheddar, honey, and garlic powder. Taste before adding salt.
- Fold in ½ cup cranberries, ½ cup walnuts, and optional parsley.
- Cover and refrigerate 30–45 minutes, until firm enough to shape.
- Combine remaining cranberries and walnuts on a shallow plate.
- Scoop approximately 1 tablespoon filling per ball. Roll gently, then coat, pressing lightly.
- Refrigerate another 15–20 minutes and serve with crackers, fruit, or vegetables.
Storage: Refrigerate at 40°F or below for up to 4 days. For the freshest coating, apply shortly before serving.
Little tip: Finely chopped coating adheres more easily and covers more evenly. Keep a little extra cranberry-walnut mixture available if you prefer a generous coating.