top of page
  • Writer's pictureErin

Mini Cheese Balls

Hungry for more? This recipes was featured in a podcast episode!

microphone logo to click on to hear this episode of three kitchens podcast


We love a good cheeseball but admit we are hesitant to dig into one at a party - they can be intimidating and messy. So here's the solution. Make the cheeseballs individual sized so everyone gets their own to munch on!

Prep Time: 20 min

Cook time: N/A

Yield: 20-30 cheeseballs


  • 8oz cream cheese *lactose-free or dairy

  • 1 cup cheddar cheese, grated

  • 1 tsp worchestershire sauce

  • 1/2 tsp onion powder

  • 1/2 tsp lemon juice

  • 1 tbsp olives, minced

  • 1/2 cup parmesan cheese, finely grated

  • 1 tsp dill

  • 1 tsp tajin spice

  • Pretzel sticks


  1. In a medium mixing bowl, roughly cut up the cream cheese and let it warm and soften for about 30 min.

  2. Add the grated cheese, worchestershire, onion powder, lemon juice and minced olives to the mixing bowl. Mix together the ingredients using a hand held blender until everything is smooth.

  3. Divide the finely grated parmesan cheese between two plates. Add a tsp of dill to one plate and a tsp of tajin to the other. Combine the spices with the parmesan.

  4. Scoop out the cheese mixer using a cookie scoop and roll each ball in one of the parmesan & spices.

  5. Serve on a tray with pretzel sticks. They can be stored in the fridge for up to a week, or in the freezer for longer.

Zhuzh it up!

  • If you like it hot, add a teaspoon or two of hot sauce to the cheese mixture and/or add different spices to your parmesan cheese.

  • This recipe is really flexible and you can play with the flavours as much as you like - try different acids, like balsamic vinegar, or sundried tomatoes instead of olives. You can have a lot of fun experimenting with different flavour combinations!

This amazing recipe was inspired by the Company's Coming recipes.


Related Posts

See All


bottom of page