Cheese Ball Pops

1/2 cup finely chopped pecans
1/2 cup finely chopped dried cranberries
4 ounces crumbled feta cheese, at room temperature
4 ounces cream cheese, at room temperature
1 cup Swiss cheese, shredded
2 teaspoons honey
16 lollipop sticks

Combine the pecans and cranberries in a shallow dish.

Mix the cream cheese, feta, Swiss and honey in a food processor until it’s combined. Measure out the cheese mixture a tablespoon at a time and roll each spoonful into a ball with the palms of your hands. Then roll each ball into the pecan-cranberry mixture, coating all sides evenly.

Place each ball on a tray lined with parchment or waxed paper. Insert a lollipop stick into the center of each ball. Carefully cover the tray in plastic wrap and transfer it to the refrigerator to chill for at least one hour.

Remove the tray from refrigerator 15 minutes before serving.

Optional: If you’d like to display the cheese log balls in an upright position, you can do so using a block of styrofoam (found at craft stores) to hold the lollipop sticks in place.

Yield: 16 pops


Hamilton Beach 8-Cup Food Processor, Black

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