Mini Smoked Cheese Balls

These Mini Smoked Cheese Balls are a bite-sized, smoky twist on a classic party favorite. Made with creamy cheese, herbs, and a hint of smoke, they’re rolled in a crunchy coatings and perfect for entertaining or holiday spreads!

If you love to grill and BBQ you are probably aware by now of the smoked cream cheese trend (I love my smoked cream cheese with pepper jelly). It’s a simple appetizer that is always a huge crowd pleaser and of the first to be eaten when I serve this at parties and holiday events.

I recently found this adorable mini cheese ball Christmas tree on Pinterest and wanted to recreate something similar by smoking the cheese first to add a deeper delicious smoke flavor.

This recipe is a fun and festive way to celebrate and enjoy the holidays, make for game day, and get creative with various toppings and flavor profiles.

Why This Recipe Works:

• Cream cheese takes on a light smoky flavor but isn’t overpowering.
• Smoking it ahead of time and then cooling it allows it to be made into individual cheese balls.
• This can be prepped ahead of time and is perfect for creating a more elevated version of smoked cream cheese.

Supplies Needed:

• Cast Iron Skillet
• Shallow Bowl
• Spoon

Smoked Cream Cheese Ball Ingredients:

• 1 lb. Cream Cheese: Use two blocks of cream cheese, it does not need to be at room temperature for smoking (in fact it’s better placed on the smoker when it’s cold).
• Shredded Cheese: I like a more neutral cheese like shredded cheddar cheese or mozzarella. You can also get smokier cheese as a smoked gouda.
• Sour Cream: A small amount creates a less dense cheese ball texture.
• Green Onion: Adds additional flavor and texture.
• Dry Rub: I season the cream cheese by placing a BBQ dry rub over the bricks during the smoking process. You can also make a simple homemade rub with other spices like salt, pepper, garlic powder, etc.

Toppings:

The fun part of this party appetizer is creating different toppings in which you can roll each cream cheese ball. Here are some of my favorite toppings I used:

• Cooked Bacon Bits
• Everything But The Bagel Seasoning
• Dried Cranberries
• Italian Seasoning
• Chopped Nuts (almonds, walnuts, or pecans work great)
• Pistachios
• Bread Crumbs (like panko)
• Sesame Seeds
• Fresh Chives or Herbs

Smoking & Assembly:

Smoking the Cream Cheese:

1. Start by preheating the smoker to 225-250 F. Set it for indirect heat.
2. Add the two cold blocks of cream cheese into the base of a cast iron skillet. You can score the top if you want (this is more just for visual appeal) and then coat it in a dry rub.
3. Place the cream cheese onto the grill grates and smoke for 2-2.5 hours. It should slightly puff up when heated and take on a slight golden color from absorbing the smoke.
4. Remove the cream cheese from the smoker and let it rest for 30 minutes. Store in a plastic container or covered in plastic wrap for 4-5 hours or overnight to fully chill before making into the mini cream cheese balls.

Making Mini Smoked Cream Cheese Balls:

1. Remove the cooled smoked cream cheese from the fridge. Let it soften at room temperature for 15-20 minutes to make it easier to mix. Add it to a shallow bowl.
2. To the smoked softened cream cheese, mix in the shredded cheese and some sour cream to create a slightly softer cheese mixture that can be formed into a ball.
3. The key to making these cheese balls is to slightly wet your fingers (it makes it easier to roll) and use a small spoon for scooping to keep the sizes of the cheese ball on the smaller side.
4. Scoop out a teaspoon-sized amount and roll it in your hands to form a ball. Do not make the cheese balls too large because you want them to fit on individual crackers for serving.
5. Roll each cheese ball into the desired topping so it’s fully coated on the outside. Place on a board for serving. Style in a Christmas tree shape or other desired shapes for a fun and festive look.
6. Add crackers and cheese spreaders to the board and serve and enjoy!

Expert Tips:

• Smoke the cream cheese ahead of time and store it in the fridge until you’re ready to make the cheese balls. This can be done several days in advance.
• Avoid making the smoked cheese balls too large. This is easy to do (they will seem very tiny), but otherwise you will be giving guests too large of an individual piece to easily eat (it can be a bit overpowering otherwise).
• Store the pre-made balls in the fridge in an airtight container if you aren’t serving right away.
• Serve this as a part of a large platter or make it alongside this Christmas charcuterie board!

More Smoked Cheese Recipes:

• Italian Goat Cheese Balls
• Smoked Queso Dip
• Cedar Plank Smoked Burrata
• Smoked Brie with honey and chorizo
• Spinach Artichoke Puff Pastry Bites