Description
Mini Cheeseball Bites are a fun and flavorful appetizer featuring creamy cream cheese mixed with shredded cheddar, green onions, and everything bagel seasoning. Rolled into bite-sized balls and coated with finely chopped pecans, these easy-to-make bites are served with pretzel sticks for a perfect grab-and-go snack or party treat. Chilled for a smooth and firm texture, they provide a delicious combination of creamy, cheesy, savory, and crunchy flavors.
Ingredients
Scale
Cheeseball Mixture
- 8 ounces cream cheese, softened
- 1 cup finely shredded cheddar cheese
- 2 teaspoons everything bagel seasoning
- 2 green onions, thinly sliced
Coating and Serving
- 3/4 cup finely chopped pecans
- 23 pretzel sticks
Instructions
- Prepare parchment paper: Lay a piece of parchment paper on a cookie sheet to serve as a clean, non-stick surface for forming the cheeseballs.
- Soften cream cheese: In a mixing bowl, use a spatula or wooden spoon to press and smooth the cream cheese until it becomes pliable and creamy. Note that softening cream cheese a couple of hours before makes mixing easier. A handheld mixer can also be used for thorough blending.
- Mix ingredients: Add the finely shredded cheddar cheese, everything bagel seasoning, and thinly sliced green onions to the softened cream cheese. Mix thoroughly until all ingredients are evenly combined.
- Form mini cheeseballs: Using a tablespoon measuring spoon or a 1 tablespoon cookie scoop, scoop out portions of the mixture and roll them between your hands to form smooth, round mini cheeseballs. Place each ball onto the parchment paper as you go.
- Coat with pecans: Pour finely crushed pecans into a small bowl. Roll each mini cheeseball in the pecans until fully coated, then place them back on the parchment paper. If the balls lose their shape, gently re-roll them with damp hands to maintain roundness.
- Chill: Refrigerate the pecan-coated mini cheeseballs for at least 1 hour to firm up and blend the flavors.
- Add pretzel sticks: Just before serving, stick one pretzel stick into the center of each mini cheeseball. Alternatively, place mini cheeseballs on top of crackers for a different presentation.
- Serve: Serve immediately after assembling with pretzel sticks or keep chilled in the fridge (up to 3-4 hours) before serving.
Notes
- Shredded Cheese: Use freshly shredded cheddar from a block on the fine side of a grater for best texture and flavor; avoid pre-shredded bagged cheese.
- Use Full-Fat Cream Cheese: Full-fat cream cheese offers richer flavor and creamier texture compared to reduced-fat versions.
- Mix Thoroughly: Spend time mixing well to avoid lumps of cream cheese; a handheld mixer can help achieve a smooth mixture.
- Softened Cream Cheese: Let cream cheese sit at room temperature (up to 2 hours) before mixing for an easier blend.
- Rolling Tip: If the mixture sticks to your hands when rolling, dampen hands slightly to ease the process.
- Everything Bagel Seasoning Substitute: Mix 1/2 tsp garlic powder, 1/2 tsp sesame seeds, 1/8 tsp kosher salt, 1/2 tsp poppy seeds, and 1/2 tsp onion powder to make 1 tablespoon substitute.
- Variations: Use walnuts or almonds instead of pecans for coating, or replace nut coating with finely shredded cheese for a nut-free option.
- Cheese Options: Mild cheeses like Colby Jack or Pepper Jack can be used for different flavor profiles.
- Storage: Store leftovers in an airtight container in the fridge up to 4 days; pretzel sticks may soften. Freeze without pretzel sticks up to 2 months, but texture may alter upon thawing.
- Make Ahead: Best served fresh or within 24 hours. For advance prep, omit pretzel sticks until just before serving.
Nutrition
- Serving Size: 1 mini cheeseball bite
- Calories: 85
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
