Mini Cheeseball Bites

A appetizer on a pretzel stick on a white plate.

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!

Course Appetizer

Cuisine American

Keyword mini cheeseball bites, mini cheeseballs

Prep Time 25

Fridge Time 1

Servings

Calories 79kcal

Author Jessica - Together as Family

Equipment

Ingredients

8 ounces cream cheese ^softened
1 cup finely shredded cheddar cheese
2 teaspoons everything bagel seasoning
2 green onions ^{thinly sliced}
3/4 cup finely chopped pecans
23 pretzel sticks

Instructions

Lay a piece of parchment paper on a cookie sheet.
In a mixing bowl, use a spatula or wooden spoon, to press the cream cheese until it's smooth and pliable.
^{* Set out the cream cheese a couple hours before you make these cheeseballs. It will be softened and easier to mix.}
^{* If wanted, you can also use a handheld mixer to beat the cream cheese mixture.}
Add the shredded cheese, everything bagel seasoning, and green onions. Mix thoroughly until well combined.
Using a tablespoon measuring spoon (or a 1 tablespoon cookie scoop) scoop out the cheeseball mixture and roll it into a smooth ball with your hands.
Place them onto the parchment paper & repeat until done.
Put the finely crushed pecans into a small bowl. Roll each mini cheeseball in the pecans until well coated. Place them back onto the parchment paper.
^{* You may have to re-roll them slightly to keep their round shape.}
^{* It's important that you are using really finely crushed pecans. I throw the pecans into a food chopper/food processor until they're finely ground.}
Refrigerate the mini cheeseballs for at least 1 hour.
Stick 1 pretzel stick into the center of each mini cheeseball, or try placing the mini cheeseball on top of a round cracker (like Ritz crackers).
Serve them immediately or they can chill in the fridge (up to 3-4 hours) until ready to serve.

Notes

Recipe Tips -

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 Cheeseballs 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 2 teaspoons is the best amount for my family, but other might like a stronger flavor (like 1 tablespoon).
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.

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