Mini Cheeseball Bites

Looking for the perfect bite-sized appetizer? These Mini Cheeseball Bites are the best mini sized cheeseballs with cheddar cheese and everything bagel seasoning, rolled in pecans, and then topped with a pretzel stick. Delicious, easy to make, appetizer finger food and it’s like a Cheeseball but on a stick!

For more easy, portable appetizers be sure and try my Buffalo Chicken Meatballs and these super easy Crockpot Jelly Meatballs. Leave out a bowl of toothpicks and they’re so easy to serve!

The Best Mini Appetizer – Mini Cheeseballs

These mini cheeseballs are a bite-sized appetizer that are so addicting! I just love finger foods for gatherings, parties, or a Super Bowl watch party. Anything that is portable and bite-sized is always a hit. 

Instead of making one big cheeseball, and having to wait in line to use the knife and spread it on your cracker, try making mini cheeseballs instead. So creamy with cream cheese, shredded cheddar cheese, green onions, and everything bagel seasoning. Rolled in crushed pecans and then poked with a pretzel stick. 

No need for a cheese spreader and an assortment of crackers with this recipe. It’s all-in-one!

Ingredients Needed

• Cream Cheese – I only recommend using the full-fat cream cheese and not the 1/3 reduced-fat Neufchâtel Cheese. The full fat, real cream cheese has a much better flavor and it’s thicker & creamier. 
• Shredded Cheddar Cheese – Buy a block of cheddar cheese and shred it using a cheesy grater. I prefer using the fine grater side so I end up with smaller/finer shreds of cheese for these mini appetizers. 
• Everything Bagel Seasoning – The easiest, and most delicious, way to quickly flavor the mini cheeseballs. 
• Thinly Sliced Green Onions
• Crushed Pecans
• Pretzel Sticks – Do not use the thin pretzel sticks as they are too small and will break easily. Buy regular pretzel sticks. 

How To Make Mini Cheeseball Bites

Learn how to make this quick and simple appetizer with the easy steps below. Be sure and read to the bottom for the detailed recipe card, a printable option, and a pin it button so you can save it for later. 

• Prep : Lay a piece of parchment paper on a baking sheet or some other flat pan. 
• Cream Cheese : Add the softened cream cheese into a mixing bowl and use a spatula or wooden spoon to press it smooth until it’s softened and mixed. 
• Cheeseball Ingredients : Add in the shredded cheese, everything bagel seasoning, and green onions. Stir well to combine. 
• Mini Cheeseballs : Scoop out 1 tablespoon size for each cheeseball and use your hands to roll it into a ball. Place them on the parchment paper. Repeat until done. 
• Pecans : Coat each cheeseball in the crushed pecans and place them back onto the parchment paper. 
• Fridge : Let them refrigerate for at least 1 hour, or up to 4-6 is even better.
• Pretzels : Gently press a pretzel stick into each cheeseball and serve. 

Recipe Tips

Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

• Shredded Cheese : Shred the cheese, from a block of cheddar cheese, on the fine side of a cheese grater. I don’t recommend using pre-shredded cheese that you buy in the bag. 
• Use Full-Fat Cream Cheese : I only recommend using the real, full fat cream cheese rather than the 1/3 reduced-fat. It has much more flavor, it’s thicker, creamier, and just richer in flavor. 
• Mix Well : It’s important to really take a few minutes and mix the cheeseball mixture very well. You don’t want to end up with large cream cheese chunks in these tiny mini cheeseballs. If it’s too hard to mix with a spoon then use an electric handheld mixer instead. 
• Softened Cream Cheese : It’s much easier to mix the cheeseball mixture when the cream cheese is softened. Not warmed, but rather softened at room temperature. Leave it out, at room temperature, no longer than 2 hours prior to starting this recipe. 
• Rolling The Cheeseballs Tip : If you find that the cream cheese mixture is too soft and sticks to your hand, try wetting your hands (damp and not dripping wet) before rollin the cheeseballs. I’ve never had a problem with rolling them but if you find it difficult, try the ‘damp hands’ trick. 

Mini Cheeseball Bites FAQ’s

• What Is A Substitute For Everything Bagel Seasoning?

  • If you don’t have this seasoning, or simply can’t find it at the store, then try this homemade diy version. The amounts listed below are the substitute for 1 tablespoon of everything bagel seasoning. 
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon sesame seeds
    • 1/8 teaspoon (or more if needed) kosher salt
    • 1/2 teaspoon poppyseeds
    • 1/2 teaspoon onion powder
  • You can also use more of the everything bagel seasoning if preferred. I find that the 2 teaspoons is the best amount for my family, but if you prefer more then try using 1 tablespoon of the seasoning in the cheeseballs. 

• Substitution Ideas For This Recipe

  • Make Larger Cheeseballs : You can use something larger than 1 tablespoon to scoop the cream cheese mixture out with. I recommend keeping them mini sized so they are portable and easy to eat on one bite. 
  • Walnuts or Almonds : Coat the outside with crushed walnuts rather than pecans. 
  • Nut Free Cheeseball Coating : Another option for the outside of the cheeseballs is to coat them in finely shredded cheese instead of nuts.  
  • Cheese : Use any mild cheese that you prefer. Other good options are Colby Jack or Pepper Jack cheese if you want some spice. 

• Serving Suggestions

  • Serve chilled from the fridge. They can be out at room temperature for up to 2 hours, but they are best served cold/chilled. 
  • Another option, instead of the pretzel stick, is to serve the mini cheeseball on top of a cracker. Ritz crackers, Triscuits, Club Crackers, etc. 
  • I like to put the mini cheeseball bites on a serving platter and they’re so easy cause it’s a grab & go type snack or appetizer. 

• How To Store Leftover Mini Cheeseballs

  • Counter : These cheeseballs can sit out at room temperature for up to 2 hours. Perfect for a party of gathering. Do not leave the cheeseballs out at room temperature for longer then 2 hours as they are not safe to eat warm. 
  • Refrigerator : Store any leftover cheeseballs in an airtight container, in the fridge, for up to 4 days. The pretzel stick part will soften very slightly as it sits in the fridge. It will stick have a crisp to it but not like it is fresh. 
  • Freezer : Store the mini cheeseballs in an airtight container, freezer-safe container or bag, and freeze for up to 2 months. Thaw overnight in the fridge before serving. I recommend freezing these cheeseballs without the pretzel stick in them. Please note that the texture of the cream cheese will change slightly once frozen and thawed. I personally don’t like freezing these but they can be frozen if needed. 

• Can I Make Them Ahead of Time?

  • These bite-sized mini cheeseballs are best served fresh. I recommend making them no more than 24 hours in advance. 
  • If you are making them the night before, or the morning of, I would leave off the pretzel stick and just refrigerate the mini cheeseballs (coated in pecans) until ready to serve. Once ready, put the pretzel stick into each mini cheeseball. 

Want A Sweet Cheeseball? Try These!

• Monster Cookie Dough Cheeseball – Just like the famous ‘monster cookies’ this cheeseball has peanut butter, oats, and it’s coated in mini m&m’s. 
• Peanut Butter Cookie Dough Cheeseball – Peanut butter + chocolate is a perfect match. 
• Chocolate Chip Cheeseball – A classic sweet dessert cheeseball coated in mini chocolate chips. 
• S’mores Cheeseball – All the campfire goodness without the smell & fire. My favorite!
• Snicker Cheeseball – Umm, well this is amazing!