I saw this recipe a few weeks ago on How Sweet Eats and thought it was the most beautiful cheeseball that ever was. The bright ruby red pomegranates reminded me of holly berries and it immediately went on our list of ‘must make’.
We decided to make two small cheeseballs rather than one large. Mainly because we’d be the only ones snacking on it and we really didn’t need to devour a huge cheeseball between the 3 of us. Although I’m sure we could do it without breaking a sweat. #willpower.
So instead we popped one in the freezer (without the arils, we’ll add those before serving) and we’re saving it for a special occasion. Like perhaps…a Christmas Eve appetizer?! Genius right?
Anyways, the cheeseball turned out as delicious as I’d hoped it would. We went with a white cheddar and a white cheddar cranberry, for a pop of color and extra sweetness. But you could definitely use one white cheddar.
Note: We went with Triscuits because they are a sturdy cracker, perfect for spreading cheese. However, I mixed it up and went with Black Pepper Triscuits. ‘Big mistake. Big. Huge.’ (name that movie!) We all thought the Triscuits were too peppery. Have you guys ever tried the Black Pepper Triscuits?
- 2-3 sage leaves, minced
- 8 ounces cream cheese, softened
- 4 ounces mascarpone cheese, softened
- 3 ounces white cheddar cheese, grated
- 4 ounces cranberry white cheddar cheese, grated
- ½ cup roasted cashews, chopped
- pinch of salt and pepper
- 1 cup pomegranate arils
- crackers for serving
- In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, mascarpone and both cheddars. Beat until combined.
- Fold in the cashews and minced sage. Taste and season with salt and pepper.
- We made 2 small cheeseballs, but you can make 1 large…your choice!
- Lay 1 (or 2) large squares of plastic wrap out on your counter. Spoon the cheese on top and wrap the plastic wrap tight around the cheese, making sure it’s completely sealed. Use your hands to mold into balls.
- Place the cheeseball(s) in the fridge for 30 minutes.
- While the cheese chills in the fridge, place the pomegranate arils on a paper towel and pat them completely dry. You want to remove as much liquid from the arils as possible.
- Use your hands to press the arils (be firm…yet gentle!) onto the cheeseball. Serve cold, with crackers.