These delicious, sweet and savory Cheese Ball Truffles are the perfect little appetizers for festive gatherings. Made with a mix of cream and cheddar cheese, dried cranberries, toasted nuts, herbs and spices, they one of my favorite holiday snacks. Enjoy them with cocktails or serve them with crackers, fruit wedges, veggie sticks or toast. The best thing about this easy, no-cook recipe is that it can be made well ahead of time or even at the last minute.

Recipe

Cheese Ball Truffles

(Makes about 3 dozen)

Ingredients

1 cup (225 gms) cream cheese, softened to room temperature
1 cup (235 gms) grated cheddar cheese
1 tsp Worcestershire sauce
1 cup dried cranberries, chopped
3/4 cup toasted walnuts/pecans, finely chopped
1/2 cup finely chopped spring onion greens
1/4 cup finely chopped cilantro
1 tsp lime zest
1 tsp garlic powder
1 tsp red chilli flakes
Salt & pepper to taste

Suggested garnishes for coating -
Smoked paprika
Finely chopped toasted nuts
Finely chopped cilantro and spring onion greens
Finely chopped dried cranberries
Assorted toasted seeds (poppy, chia, pumpkin or sunflower seeds)

Method

Combine all the ingredients in a large bowl and use a large fork (or clean hands) to mix them together until well incorporated. Taste and adjust seasoning as needed.

Refrigerate the cheese mixture for 2 hours, then divide into equal portions and shape into bite-sized balls (about 1” in diameter). Roll the balls a little smaller than you want them to be as they will become bigger once you roll them in the garnishes (at this point, the cheese balls can be frozen (for up to a week). Take them out an hour before coating).

Roll the cheese truffles in any toppings of your choice, press lightly to coat and refrigerate. Take the cheese balls out 15-30 minutes before serving. Serve with crackers, fruit wedges, vegetable sticks or toast.

Store the cheese truffles refrigerated in an airtight container for 2-3 days.