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Feta Cheese Ball Pops 

My family loves cheese balls which are usually cheddar, blue and cream cheese rolled in walnuts and spread on crackers. 

This recipe has a Middle Eastern edge to it made with feta cheese and a Greek cream cheese and yogurt blend, rolled in cashews and drizzled with honey and sprinkled with flaked sea salt.  Plus these are individual bites stuck on a pretzel stick. Like a cake pop!

  • First thing is to blend with a hand or stand mixer

8 ounces of softened cream cheese or Greek cream cheese and yogurt, which contains less fat and has a tang to it!

8 ounces feta cheese, softened

  • Roll into bite size balls with your hands and place on a wax paper or parchment paper covered flat pan
  • Chill in the frig for 1 hour. The balls should keep their shape. If they are soft, place them in the freezer 15 minutes.
  • This recipe can be prepared in advance up to this point. The rest should be done just before serving or the nuts may get soggy.

Raw unsalted cashews have a real nutty flavor I crave!

If you have a source of home grown honey as I do, that’s the best! You’ll get the flavors of the local plants the bees polinate! Thank you Peachie Martin!

Flaked sea salt from Cypress is what I use. I purchase it at our local Mercato Di O & V, an olive oil, balsamic vinegar and salt shop in Midland MI. This salt adds a little crunch and potent flavor.

Any brand of pretzel sticks will do. Just a bit of gluten here.

  • Roll the balls in

1 and 1/2 cups chopped raw unsalted cashews

  • Place on your serving platter
  • Drizzle heavily with 

1/4 – 1/2 cup honey

  • Sprinkle with

1/2 – 1 teaspoon flaked sea salt

  • Skewer each ball with

A 2 and a 1/2 inch pretzel stick

Voila! Finger food is the preferred party food!

Cheese Ball

Cheese Ball is a classic appetizer from the 1960s and 70s. I have added some pretzel sticks to bite size mini cheese balls for a lollipop version.

Pictured here are the ingredients for a double batch of cheese ball. This makes about 4 baseball size cheese balls. They freeze very well wrapped in plastic. But don’t roll them in the nuts until just before serving. The nuts will get soggy.

This is a single recipe of the cheese balls. 

Bring these ingredients to room temperature. Combine it all in a medium bowl and blend with a stand or hand mixer.

  • 8 oz. block cream cheese
  • 4 oz. Kaukauna Spreadable Sharp Cheddar Cheese
  • 4 oz. blue cheese, crumbled
  • 2 Tbsp or more minced onion
  • 1 Tbsp or more Worcestershire sauce

I added extra onion. You can shred on a box shredder or mince the onion very fine.

My Kitchen Aid mixer blends this up quickly.

Blend with mixer. Scrape into a smaller bowl. Cover. Chill. Form into 2 -4 balls. Roll in chopped walnuts before serving.

Cheese ball is usually served with crackers. The mid-century classic are Ritz crackers. Another option is to roll into small bite size balls. Freeze or chill on a flat tray. Roll in the walnuts and or chopped parsley. Then insert a small pretzel stick into each ball. Serve right away.