cranberry and walnut cheese truffles

Posh up this year's Christmas cheese board with these mini cheese truffles rolled in festive cranberries and walnuts. But they aren't just for Christmas - perfect for any party or gathering!

Course Appetizer

Cuisine American

Prep Time 10 minutes

Chilling time 30 minutes

Total Time 10 minutes

Servings

Calories 67kcal

Author Helen

Ingredients

for the cheese truffle mixture

7 ounces cream cheese
1/2 cup parmesan cheese grated
1/2 cup cheddar cheese grated (or other tasty grated cheese)
1 teaspoon garlic powder
1/2 teaspoon paprika

for the coatings

1/2 cup dried cranberries chopped finely (I do this in a mini food processor)
1/2 cup walnuts chopped finely (also done in a mini food processor) (alternatives: chopped apricots or other dried fruit, pistachios, paprika, fresh chopped herbs)

cups/ounces - grams/ml

Instructions

Mix together the cream cheese, grated cheeses, garlic powder and paprika in a bowl, then cover and chill for at least 30 minutes (overnight is perfect).
Combine your chosen toppings on a plate.
Roll teaspoons of cheese mixture into truffle shapes, then roll them in your plate of toppings. Place on a plate or on baking paper, and chill until ready to eat.

Notes

You can store the finished truffles in the fridge (in an airtight container) for up to 3 days. Alternatively, freeze any mixture you don’t want to use immediately, then defrost and roll and coat when needed.

Delicious served with crackers, chutneys and fruit!

Nutrition