Goat Cheese Truffles are made with goat cheese, cream cheese, dried cranberries, pecans and fresh mint leaves. Cheese balls are the perfect party appetizer. They are finger food at it's finest!
These unique cheese balls are so light in texture, but also rich in flavor at the same time. It's not often that you find a flavor combination like that in a single bite.
The red and green colors of the sweet and crunchy coating make any Thanksgiving or Christmas table even more festive. Your guest will enjoy the "no fork required" single-serving size, so be sure to make a double batch.
Goat cheese truffle ingredients
These colorful little morsels are flavor bombs!
- Goat Cheese: Adds a creamy, tangy flavor.
- Cream Cheese: Mellows out the goat cheese and gives the cheese ball some structure.
- Pecans: My personal favorite but can be substituted with any variety.
- Fresh Mint: Parsley and basil are also great choices.
- Dried Cranberries: Adds the perfect amount of sweetness.
Pair these goat cheese truffles with other cheeses, fruits and crackers to create a stunning cheese platter.
Make this appetizer a day ahead of time. Mix the goat cheese and cream cheese together, cover and place in the fridge. The time spent in the fridge allow the cheese mixture to set up and the truffles will be easier to shape.
How to store goat cheese truffles
- To Store: Place the truffles in container with a lid and keep cold in the fridge for up to 4 days. Do not allow them to set out more than 2 hours at room temperature.
- To Freeze: I do not recommend freezing goat cheese truffles as I have found they do not freeze well.
You'll love how easy these are to make and everyone will love how delicious they taste!
6 easy appetizers for your next party
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- garlic butter tuscan shrimp dip
- hot baked onion dip
- pink shrimp dip
- classic deviled eggs
- new orleans bbq shrimp
Goat Cheese Truffles
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- 8 oz. plain goat cheese
- 8 oz. cream cheese (softened)
- ¼ cup chopped pecans
- ¼ cup chopped dried cranberries
- ¼ cup minced mint leaves (or any other herb such as parsley or basil)
- In a medium bowl, mix the cheeses together until smooth and creamy with a spatula. Place in refrigerator and allow to chill for 30 minutes.
- In a small bowl, mix the pecans, cranberries and mint.
- Scoop 1 tablespoon of the cheese mixture and make a ball. (The cheese will be sticky.) Drop the ball into the bowl and gently roll the cheese ball around in the mixture until it is fully coated. Repeat with remaining cheese.
- Place them on a piece of wax paper and chill in the refrigerator for a minimum of 2 hours or until ready to serve.
- Chilling the cheese mixture 1 day ahead of time will make them easier to shape into balls.
- To Store: Keep chilled in closed container in the fridge for up to 4 days.
- To Freeze: These do not freeze well.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.