Mini Chick Cheeseball Bites
These mini chick cheeseball bites are made with Boursin garlic and herb cheese, cream cheese, and cheddar, rolled into individual balls and decorated with peppercorn eyes and a carrot beak. The most adorable Easter appetizer on the table.
Servings: 18 cheeseball chicks
Calories: 113kcal
Ingredients
- 1 cup shredded cheddar cheese divided
- 5.3 oz. Boursin garlic and fine herbs cheese softened
- 4 oz cream cheese softened
- Fresh carrot
- Peppercorns 2 per cheeseball for eyes — black olives work too
- 18 round butter crackers like Ritz
Instructions
- Prep the Cheddar: Place shredded cheddar onto a cutting board and chop into smaller pieces. This helps the cheese coat the balls more evenly and gives a fluffier look. Set aside in a shallow bowl.
- Prep the Carrots: Slice carrots into 1/8-inch thick rounds. Cut small triangles for beaks and small rectangular pieces for feet. Set aside.
- Make the Cheeseball Mixture: Beat Boursin and cream cheese together with a hand mixer until smooth. Both cheeses must be fully softened before mixing or you will get lumps. Use a tablespoon portion scoop to portion the mixture, drop each portion into the chopped cheddar, and roll to coat. Shape into a round ball as you go.
- Assemble the Cheeseball Chicks: Place each cheeseball onto a round butter cracker. Press 2 peppercorns into the front for eyes, tuck a carrot triangle just below for a beak, and press two small carrot rectangles at the base for feet. Serve immediately or refrigerate until ready.
- Do not place cheeseballs on crackers ahead of time as the cracker will soften. Make and refrigerate the cheeseballs the day before, prep carrot pieces separately, and assemble right before serving. Need peppercorns? Use a flat screwdriver to pry the top off a disposable pepper grinder, take what you need, and pop the top back on.
Nutrition
Serving: 1cheeseball | Calories: 113kcal