Description
Create a festive and delicious Mini Cheeseballs Wreath perfect for holiday gatherings. This recipe features two flavorful cheese ball fillings—Ranch and Zesty Herb—rolled in vibrant toppings like dried cranberries, nuts, and fresh herbs, then artfully arranged into a beautiful wreath garnished with fresh rosemary, thyme, mint, and parsley. It’s an eye-catching appetizer that’s creamy, tangy, and full of texture.
Ingredients
Scale
Ranch Cheese Ball Filling
- 8 oz cream cheese, softened to room temperature
- 1 tablespoon Ranch seasoning
- 1 tablespoon mayonnaise
- 1 cup shredded sharp cheddar cheese
Zesty Herb Cheese Ball Filling
- 8 oz cream cheese, softened to room temperature
- 1 tablespoon mayonnaise
- 1 teaspoon onion powder
- ½ teaspoon garlic salt
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce (optional)
- ½ teaspoon ground black pepper
- ¼ cup finely chopped chives
- 1 cup shredded white sharp cheddar cheese
Cheese Ball Toppings
- 1 cup chopped dried cranberries
- 1 cup chopped pecans or almonds
- ½ cup sliced green onions or chives
- ½ cup finely chopped parsley
Garnish
- Fresh rosemary sprigs
- Fresh thyme sprigs
- Fresh mint leaves
- Fresh parsley leaves
Instructions
- Prepare Ranch Cheese Ball Filling: In a mixing bowl, blend together the softened cream cheese, Ranch seasoning, and mayonnaise until smooth and creamy. Stir in the shredded sharp cheddar cheese until evenly combined. Set aside.
- Prepare Zesty Herb Cheese Ball Filling: In another bowl, blend together the softened cream cheese, mayonnaise, lemon juice, and Worcestershire sauce (if using) until smooth and creamy. Stir in onion powder, garlic salt, ground black pepper, and finely chopped chives until well combined. Fold in the shredded white sharp cheddar cheese.
- Form Cheese Balls: Use a cookie scoop to portion out the cheese ball mixtures into small balls. Place them on a serving tray or cookie sheet. Refrigerate the balls for 1-2 hours, or until firm.
- Coat Cheese Balls: After chilling, roll the cheese balls in the chopped dried cranberries, chopped pecans (or almonds), sliced green onions (or chives), and finely chopped parsley until fully coated with the toppings.
- Assemble the Wreath: On a serving tray or a circular cutting board, arrange half of the coated cheese balls in a ring shape to form the base of a wreath. Layer the remaining cheese balls on top to create a second layer, building a festive wreath shape.
- Garnish Wreath: Decorate the edges of the wreath with fresh rosemary sprigs, thyme sprigs, mint leaves, and parsley leaves to add color and a fresh herb aroma.
- Chill and Serve: Refrigerate the assembled wreath until ready to serve. This will keep the cheese balls firm and flavors melded. Serve cold as a festive appetizer.
Notes
- Make sure cream cheese is softened to room temperature for easier blending.
- Worcestershire sauce in the herb cheese ball is optional but adds a depth of flavor.
- You can substitute pecans with almonds or walnuts based on preference.
- Chilling the cheese balls before coating helps them hold their shape better.
- Use a cookie scoop to ensure uniform size balls for an even wreath shape.
- Fresh herbs not only decorate but enhance aroma and presentation.
- Store any leftovers wrapped tightly in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheese ball
- Calories: 95
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 15mg
