Mini Cranberry Pistachio Cheese Ball

Sometimes I crave cheese balls outside of parties and gatherings, but to make an entire cheese ball for one person is just insane. Then it finally occurred to me – why not make a smaller version? And that’s exactly what I did. This little guy is smaller than my fist and only requires 4 ingredients. A mixture of goat cheese, cream cheese and cranberries all rolled up in chopped pistachios making for one very festive cheese ball. It was actually inspired by the farro salad I just made.

Mini Cranberry Pistachio Cheese Ball 1

This mini cheese ball is actually enough for two servings so I am straying slightly for Single Serving Sunday. But I’d like to see anyone admit that they only eat one serving of a cheese ball. Admit it, you know you want to eat this as a side dish to your meal tonight. Or maybe the entree ;-). You may need to double or quadruple the recipe for the times when you crave a cheese ball in the company of others. Otherwise you will be fighting everyone off!

Mini Cranberry Pistachio Cheese Ball 2

One year ago: Reese’s Peanut Butter Cup Ice Cream

Two years ago: Gluten-Free Bacon-Swiss Penne


Serves 2


2 oz. goat cheese, room temperature

2 0z. reduced fat cream cheese, room temperature

1 Tbsp chopped dried cranberries

1 Tbsp minced fresh parsley (optional)

1 Tbsp chopped pistachios


  1. In a small bowl, cream together the goat cheese and cream cheese. Mix in the cranberries and parsley until evenly distributed.
  2. Roll into a ball and wrap with plastic wrap. Set in a small bowl or cup to maintain shape, and place in freezer for at least 30 minutes or overnight.
  3. Remove cheese ball from wrapper and roll in chopped pistachios, pressing lightly to make sure it sticks. Serve with crackers.

Source: The Spiffy Cookie original


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