Description

These Mini Cheeseball Bites are a delightful and easy-to-make appetizer perfect for parties and gatherings. Made with a creamy blend of softened cream cheese, shredded cheddar, and flavorful everything bagel seasoning, each bite is rolled in finely chopped pecans for a crunchy coating. Served on pretzel sticks or crackers, they are portable, fun, and sure to impress your guests.

Ingredients

Scale

Cheeseball Mixture

8 ounces cream cheese, softened
1 cup finely shredded cheddar cheese
2 teaspoons everything bagel seasoning
2 green onions, thinly sliced

Coating and Serving

3/4 cup finely chopped pecans
23 pretzel sticks

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Instructions

Prepare parchment paper: Lay a piece of parchment paper on a cookie sheet to place the cheeseballs on for easy handling and chilling.
Soften and mix cream cheese: In a mixing bowl, use a spatula or wooden spoon to press and smooth the softened cream cheese until it is pliable. For easier mixing, ensure the cream cheese has been out at room temperature for a couple of hours prior. Optionally, use a handheld mixer for a smoother consistency.
Add other ingredients: Add the finely shredded cheddar cheese, everything bagel seasoning, and thinly sliced green onions to the cream cheese. Mix all ingredients thoroughly until well combined and smooth.
Form cheeseballs: Using a tablespoon measuring spoon or a 1-tablespoon cookie scoop, scoop out portions of the mixture and roll each into a smooth mini ball with your hands.
Coat with pecans: Place the finely crushed pecans into a small bowl. Roll each mini cheeseball in the pecans until fully coated and place them back onto the parchment paper. If necessary, gently re-roll to maintain their round shape. Ensure pecans are finely chopped, preferably using a food processor.
Chill: Refrigerate the mini cheeseballs on the parchment-lined cookie sheet for at least 1 hour to set and firm up.
Add pretzel sticks: Just before serving, stick one pretzel stick into the center of each mini cheeseball. Alternatively, serve the cheeseballs placed on top of round crackers like Ritz for a different presentation.
Serve and store: Serve immediately chilled or keep in the refrigerator for up to 3-4 hours. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen without pretzel sticks for up to 2 months.

Notes

Shredded Cheese: Shred cheese from a block using the fine side of a grater for best texture; avoid pre-shredded bagged cheese.
Use Full-Fat Cream Cheese: Full-fat cream cheese yields better flavor and texture than reduced-fat varieties.
Mix Well: Ensure the mixture is smooth with no large cream cheese chunks by mixing thoroughly, using a handheld mixer if necessary.
Softened Cream Cheese: Soften cream cheese by leaving it at room temperature for up to 2 hours before mixing, but do not warm it.
Rolling Tip: If mixture sticks to hands, wet them slightly (damp, not dripping) before rolling to make shaping easier.
Everything Bagel Seasoning Substitute: Use 1/2 tsp garlic powder, 1/2 tsp sesame seeds, 1/8 tsp kosher salt, 1/2 tsp poppyseeds, and 1/2 tsp onion powder to mimic 1 tablespoon of the seasoning.
Substitutions: Try walnuts or almonds instead of pecans for coating, or coat with finely shredded cheese if nut-free option is desired. Use mild cheeses like Colby Jack or Pepper Jack for variation.
Serving Suggestions: Serve chilled on pretzel sticks or atop crackers for bite-sized snacks, perfect for parties.
Storage: Can be kept at room temperature up to 2 hours safely. Refrigerate in an airtight container for up to 4 days; pretzel sticks may soften. Freeze without pretzel sticks for up to 2 months, noting slight texture change after thawing.
Make Ahead: Best fresh but can be made up to 24 hours ahead. Add pretzel sticks just before serving if made in advance.

Nutrition

Serving Size: 1 mini cheeseball bite (without pretzel stick)
Calories: 110 kcal
Sugar: 0.5 g
Sodium: 150 mg
Fat: 9 g
Saturated Fat: 3.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.5 g
Protein: 3 g
Cholesterol: 15 mg