Mini Smoked Cheese Balls

Learn to make this delicious mini smoky cheese ball recipe featuring a variety of festive and fun flavors for the perfect party or holiday appetizer.

Course Appetizer, Grilling

Cuisine American

Keyword Mini Smoked Cheese balls, Smoked cream cheese ball

Prep Time 30

Cook Time 2 30

Servings

Calories 54kcal

Author Bon Appeteach

Preheat the smoker to 225-250 F. Set it for indirect heat.
Add two (cold) blocks of cream cheese into a cast iron skillet or foil pan. Cover each one with a tablespoon of the dry rub of your choice.
Place the cream cheese onto the smoker and smoke for at least 2-2.5 hours. The cream cheese should maintain it's shape but slightly puff up and take on a golden brown color on the outside.
Remove from the smoker once its retained smoke flavor and let it rest 30 minutes. Transfer to a container and place in the fridge to fully cool, about 4-5 hours or overnight.

Remove the cooled smoked cream cheese from the fridge and let it rest at room temperature for 15-20 minutes (this makes it easier to mix and roll into balls).
Add the cream cheese, sour cream, and shredded cheese to a bowl and mix it all until fully combined.
Prep any toppings to roll your mini smoked cheese balls in and set them aside.
Lightly wet your hands (this helps with rolling the cheese balls) and scoop no more than a teaspoon of the cheese mixture. Roll into a ball and set aside. Because this is a bit messy, I encourage rolling everything before tossing into the toppings. You should get 30-36 cheese balls.
Toss each cheese ball into any desired toppings so they fully stick on the outside of the ball. Place each ball onto a platter individually or into a fun and festive shape (like the Christmas tree).
Serve immediately with crackers or keep covered and stored in the fridge 1-2 days in advance.

Prep your smoked cream cheese in advance and keep it stored in the fridge until you're ready to make the cheese balls to save time.