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Mini Cheese Balls with Pretzel Stick Skewers

These cute mini cheese balls are so tasty, and they’re speared with pretzel sticks making them the perfect easy-to-eat appetizer.

Perhaps, like me, you have conflicted feelings about cheese balls. I remember some scary looking giant pink orbs from the cocktail parties of my parents’ era.

After a few people had worked them over on the buffet table, they started to look especially sinister. And the ratio of coating to cheese ball was all wrong, too, especially if you were late to the party.

A dozen assorted mini cheese balls on a wooden platter.

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These tiny cheese balls give you all the benefits, and none of the fear. Coatings like crispy bacon bits and chopped pistachios cover perfectly proportioned, bite-sized portions of creamy, savory cheese.

They’re speared by a crispy pretzel stick, so the whole appetizer is edible. You can grab one, eat it, and go back to telling your funny story with all the hand gestures.

Small Bites cookbook.

Best of all, you can prepare these tasty treats in advance so that you can enjoy your party. This recipe appears in my easy appetizer cookbook, Small Bites (Gibbs Smith, Publisher). The beautiful photo above is by Jessica Nicosia Nadler.

A dozen assorted mini cheese balls on a wooden platter.

Mini Cheese Balls with Pretzel Stick Skewers

Eliza Cross
These mini cheese ball bites have edible pretzel stick skewers, and are the perfect easy appetizer for parties and gatherings.
5 from 1 vote
Cook Time 35 minutes
Total Time 35 minutes
Course Appetizers
Cuisine American
Servings 36 pieces
Calories 57 kcal

Equipment

Ingredients
  

  • 8 ounces cream cheese softened
  • 1/2 cup grated cheddar cheese
  • 2 tablespoons salted butter softened
  • 2 teaspoons lemon juice
  • 1/8 teaspoon Worcestershire sauce
  • 1/8 teaspoon hot sauce
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup bacon bits
  • 1/4 cup chopped pistachios
  • 1/4 cup chopped dried cranberries or cherries
  • 1/4 cup chopped toasted pecans
  • 36 pretzel sticks

Instructions
 

  • Line a baking sheet with parchment paper. In a medium bowl, combine the cream cheese, cheddar cheese, butter, lemon juice, Worcestershire sauce, hot sauce, and pepper. Stir until well combined and smooth.
  • Measure out 2 teaspoons of the mixture and use hands to shape into a ball. Shape the remaining mixture into approximately 35 similarly sized balls.
  • Roll 9 balls each in the 4 coatings (bacon bits, chopped pistachios, chopped dried cranberries and chopped toasted pecans) and arrange on the prepared baking sheet.
  • Cover tightly with plastic wrap and chill for 24 hours or freeze for up to 2 weeks (defrost overnight in refrigerator before serving).
  • Before serving, insert a pretzel stick in the center of each ball and arrange on a platter. Makes 36 pieces.

Notes

Store leftover cheese balls tightly wrapped in the refrigerator for up to 3 days. If possible, skewer with a fresh pretzel stick just before serving.

Nutrition

Serving: 1gCalories: 57kcalCarbohydrates: 2gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 10mgSodium: 71mgPotassium: 26mgFiber: 0.4gSugar: 1gVitamin A: 124IUVitamin C: 0.2mgCalcium: 21mgIron: 0.1mg
Keyword cheese balls, cream cheese, pretzel sticks
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Baby cheese balls on a wood platter.

About Eliza Cross

Eliza Cross is the author of 17 books, including Small Bites and 101 Things To Do With Bacon. She shares ideas to simplify cooking, gardening, time and money. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.

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