Crispy Mini Cheddar Port Wine Cheeseballs
Crispy Mini Cheddar Port Wine Cheeseballs are the perfect cozy appetizer. After making these many times, I’ve learned that the secret to the best cheeseballs is using full-fat cream cheese and letting them chill overnight. The result is a creamy, melty center and a crispy, golden exterior. Keep reading for my best tips and how to prevent them from falling apart. If you love recipes like this, you’ll also enjoy Thai Mango Salad and Santa Fe Chicken Salad.
Why This Crispy Mini Cheddar Port Wine Cheeseballs Is Pure Comfort
- Bursting with flavor from the port wine and sharp cheddar
- Crispy exterior and creamy, melty center
- Easy to make and perfect for entertaining
- Better than store-bought and freezer-friendly
What You'll Need for Crispy Mini Cheddar Port Wine Cheeseballs
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 2 tbsp port wine
- 1 tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper, to taste
- 1/2 cup chopped pecans
- 2 tbsp chopped fresh parsley
- Garlic powder
- Onion powder
- Worcestershire sauce
- Port wine
- Salt and pepper
- Optional: Crackers
- Optional: Veggies and dip
- Optional: Fruit and cheese platter
📝 Ingredient Notes
- Cream cheese: Use full-fat for best results
- Port wine: You can substitute with red wine or omit for a non-alcoholic version
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of combining ingredients and chopping nuts → See on Amazon
- Parchment paper — Prevents cheeseballs from sticking to the baking sheet → See on Amazon
How to Make Crispy Mini Cheddar Port Wine Cheeseballs
- Step 1: In a food processor, combine cream cheese, cheddar cheese, port wine, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Process until smooth.
- Step 2: Divide the mixture into 12 equal portions and roll into balls. Cover each ball with plastic wrap and refrigerate for at least 2 hours or overnight.
- Step 3: In a shallow dish, combine chopped pecans and parsley. Roll each cheeseball in the nut mixture, pressing gently to adhere.
- Step 4: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the cheeseballs on the prepared baking sheet, leaving space between each one.
- Step 5: Bake for 10-12 minutes, or until golden and crispy. Serve warm with crackers or your favorite dippers.
Cook's Tips for Perfect Crispy Mini Cheddar Port Wine Cheeseballs
- Common mistake and fix: If your cheeseballs fall apart, it's likely because they weren't chilled long enough. Make sure to refrigerate them for at least 2 hours or overnight to help them hold together.
- Pro tip: For a festive touch, roll some of the cheeseballs in chopped cranberries or dried fruit for a holiday-themed appetizer.
- Pro tip: To make these ahead, prepare the cheeseballs up to the rolling in nuts step, then refrigerate. When ready to serve, bake as directed.
Storing & Reheating Crispy Mini Cheddar Port Wine Cheeseballs
Short-Term Storage
Store in an airtight container in the fridge. Store leftover cheeseballs in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: These cheeseballs can be made up to 2 days ahead and refrigerated until ready to bake.
Freezing Crispy Mini Cheddar Port Wine Cheeseballs
Freeze uncooked cheeseballs for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 5-7 minutes, or until warmed through. Microwave: Reheat in the microwave for 15-20 seconds, or until warmed through. Be careful not to overheat as they can become greasy.
Recipe Notes
- Chef tip: Using cold cream cheese can make it difficult to combine the ingredients. Make sure your cream cheese is at room temperature for easy mixing.
- Best substitution: You can substitute the pecans with chopped walnuts or almonds for a different flavor.
- Make-ahead: These cheeseballs can be made up to 2 days ahead and refrigerated until ready to bake. They can also be frozen for up to 2 months.
- Scaling: This recipe can easily be doubled or tripled for larger gatherings.
- Troubleshooting: If your cheeseballs are still falling apart after chilling, try adding a little more cream cheese to the mixture. This can help bind the ingredients together.
Want to level up this recipe?
Baking sheet — A good quality baking sheet ensures even heating and prevents hot spots → Check price on Amazon
Crispy Mini Cheddar Port Wine Cheeseballs
Ingredients
Main Ingredients
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 2 tbsp port wine
- 1 tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper, to taste
- 1/2 cup chopped pecans
- 2 tbsp chopped fresh parsley
Seasonings
- Garlic powder
- Onion powder
- Worcestershire sauce
- Port wine
- Salt and pepper
Optional Toppings
- Crackers
- Veggies and dip
- Fruit and cheese platter
Instructions
- Step 1: In a food processor, combine cream cheese, cheddar cheese, port wine, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Process until smooth.
- Step 2: Divide the mixture into 12 equal portions and roll into balls. Cover each ball with plastic wrap and refrigerate for at least 2 hours or overnight.
- Step 3: In a shallow dish, combine chopped pecans and parsley. Roll each cheeseball in the nut mixture, pressing gently to adhere.
- Step 4: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the cheeseballs on the prepared baking sheet, leaving space between each one.
- Step 5: Bake for 10-12 minutes, or until golden and crispy. Serve warm with crackers or your favorite dippers.
Notes
- Chef tip: Using cold cream cheese can make it difficult to combine the ingredients. Make sure your cream cheese is at room temperature for easy mixing.
- Best substitution: You can substitute the pecans with chopped walnuts or almonds for a different flavor.
- Make-ahead: These cheeseballs can be made up to 2 days ahead and refrigerated until ready to bake. They can also be frozen for up to 2 months.
- Scaling: This recipe can easily be doubled or tripled for larger gatherings.
- Troubleshooting: If your cheeseballs are still falling apart after chilling, try adding a little more cream cheese to the mixture. This can help bind the ingredients together.
Storage
- Fridge: Store leftover cheeseballs in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze uncooked cheeseballs for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
- Oven reheat: Reheat in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
- Microwave reheat: Reheat in the microwave for 15-20 seconds, or until warmed through. Be careful not to overheat as they can become greasy.
- Make ahead: These cheeseballs can be made up to 2 days ahead and refrigerated until ready to bake.
Nutrition Per Serving
- Calories: 130
- Protein: 3g
- Fat: 11g
- Carbs: 2g
- Fiber: 0g
- Sugar: 1g
- Sodium: 120mg
- Cholesterol: 35mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Mini Cheddar Port Wine Cheeseballs FAQs
Yes, you can make these up to 2 days ahead and refrigerate until ready to bake. You can also freeze uncooked cheeseballs for up to 2 months.
If your cheeseballs fall apart, it's likely because they weren't chilled long enough. Make sure to refrigerate them for at least 2 hours or overnight to help them hold together. You can also try adding a little more cream cheese to the mixture to help bind the ingredients.
Yes, you can freeze uncooked cheeseballs for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
These cheeseballs are perfect with crackers, veggies and dip, or as part of a fruit and cheese platter. They're also great for holiday parties and game day gatherings.
Yes, you can substitute the port wine with red wine or omit it for a non-alcoholic version.
A Warm Final Note
I can’t wait for you to try Crispy Mini Cheddar Port Wine Cheeseballs and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
