Cranberry and nut cheese truffle balls

We are entering the “silly” season of Christmas soon!  Yes I know it’s only the 1st October today but I’ve  already seen Christmas decorations being unpacked in the shops!  (Honestly, 2020 has really been a crazy weird year!)  Cranberries to me always reminds me of Christmas time and this is the perfect addition to any cheese platter or canapé.

However, I make these truffles outside Christmas season as well!  Tonight I am making a plate to take with me for a cheese and wine evening with the girls.

It all sounds kind of fancy but these truffles are nothing more than cheese balls rolled in a coating of dried cranberries, nuts and parsley.  You need a soft goats cheese and standard cream cheese like Philadelphia and your choice of nuts.  I used a combination of Brazilian and Pistachios, whatever is available in your pantry.

Enjoy and Bon appetite!

You’ll need

  • 250g x soft goats cheese
  • 150g x cream cheese
  • 1 tsp x cinnamon
  • 3 Tbsp x honey (plus extra for garnish which is optional)
  • 1 x cup nuts, divided and chopped finely (Brazilian, pecan, pistachio or any nut that you favour)
  • 1 cup x dried cranberries, chopped
  • ½ cup x fresh parsley, chopped finely


  1. In a large bowl, mix together the goats cheese, cream cheese, cinnamon and honey until light and fluffy.
  2. Add ½ of the chopped nuts, fold it in and set aside.
  3. In a smaller bowl, mix together the remaining chopped nuts, cranberries and parsley.
  4. Line a tray with parchment paper.
  5. Using a medium sized cookie scoop, make a round ball and toss in the nut mixture. Continue until all truffles have been rolled in coating.
  6. Refrigerate cheeseballs until ready to serve.
  7. You can make these up to three days before, just store them in an airtight container.
  8. To Serve: Drizzle with honey if using and serve with crackers or baguette.

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