A fun and festive Christmas Cheeseball made from cream cheese, cheddar, parmesan, garlic, ground paprika, Worcestershire sauce and herbs. Decorate with pomegranate seeds and rosemary sprigs then serve with crackers.
This festive herby Christmas Cheeseball tree is a fun and delicious centrepiece for your Christmas table. Made with a creamy blend of cheeses, fresh herbs and a hint of garlic, it's shaped into a Christmas tree and decorated with pomegranate and rosemary for a colourful seasonal finish. Pair it with our Cranberry Pastry Wreath for another fun, festive starter!!
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Ingredient notes:
- Cream Cheese: The base of the cheeseball. Softened cream cheese blends easily and creates a smooth, creamy texture.
- Cheese: The mix of strong cheese like cheddar or havarti plus parmesan adds flavour and a slightly firmer texture.
- Fresh herbs: Parsley and chives add freshness and colour while helping create the "tree" effect when pressed onto the outside. You can absolutely use whatever fresh herbs you have to hand and prefer the taste of.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a food processor, blend the cream cheese, Worcestershire sauce, garlic, grated cheeses, paprika, and the stems of the fresh parsley (setting the leaves aside) until well combined and smooth. Season well with salt and pepper.
Layer three pieces of plastic wrap on a clean worktop. Spoon the cheeseball mixture into the centre of the plastic wrap, using the spoon to create a slightly triangular shape with a thicker, wider end and a tapered top.
Wrap the cheese mixture, and use your hands to help define the tree shape further. Refrigerate for at least an hour, then stand the cheese tree up, and use your hands to make the tree shape more 3D. Return to the fridge for another hour.
Once the cheeseball has set, unwrap and set onto a small piece of baking paper to make it easier to handle. Finely chop the parsley and chives, then use your hands to press onto the cheese tree to cover. Decorate the tree with pomegranate seeds, small rosemary twigs and a cheese star as desired, serve with your choice of crackers and fresh fruit and veg.
Recipe FAQs:
Yes. The cheeseball mixture can be made up to four days in advance and kept covered in the fridge. Shape and decorate it closer to serving time.
Dill, basil, or tarragon are great alternatives if you don't have parsley or chives.
Absolutely. Simply shape the mixture into a round ball and coat with the chopped herbs before serving.
Storage:
Store the cheeseball covered in the refrigerator for up to 4 days. If possible, add the decorative toppings shortly before serving for the best presentation.
Top tips:
- Soften the cream cheese first, this makes it much easier to blend into a smooth mixture.
- Use plastic wrap to shape. Wrapping the mixture tightly helps you form the triangular Christmas tree shape easily.
- Chill between shaping. Refrigerating helps the cheeseball firm up so it holds its tree shape.
- Decorate just before serving. Add the pomegranate and rosemary shortly before serving for the freshest appearance.
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Christmas Cheeseball
A fun and festive Christmas Cheeseball made from cream cheese, cheddar, parmesan, garlic, ground paprika, Worcestershire sauce and herbs. Decorate with pomegranate seeds and rosemary sprigs then serve with crackers.
Ingredients
- 500g cream cheese, room temperature
- 1tsp Worcestershire sauce
- 1 garlic clove
- 100g strong cheese, grated (cheddar or havarti etc)
- 50g parmesan, grated
- ½ tsp paprika
- Handful of fresh parsley
- ½ bunch fresh chives
To decorate:
- Pomegranate seeds
- Rosemary sprigs
Instructions
- In a food processor, blend the cream cheese, Worcestershire sauce, garlic, grated cheeses, paprika, and the stems of the fresh parsley (setting the leaves aside) until well combined and smooth. Season well with salt and pepper.
- Layer three pieces of plastic wrap on a clean worktop. Spoon the cheeseball mixture into the center of the plastic wrap, using the spoon to create a slightly triangular shape with a thicker, wider end and a tapered top.
- Wrap the cheese mixture, and use your hands to help define the tree shape further. Refrigerate for at least an hour, then stand the cheese tree up, and use your hands to make the tree shape more 3D. Return to the fridge for another hour.
- Once the cheeseball has set, unwrap and set onto a small piece of baking paper to make it easier to handle. Finely chop the parsley and chives, then use your hands to press onto the cheese tree to cover.
- Decorate the tree with pomegranate seeds, small rosemary twigs and a cheese star as desired, serve with your choice of crackers and fresh fruit and veg.
Notes
If you’re struggling with getting your tree to stand, don’t fret! You can easily shape this into a flat/laying down tree instead.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 291Total Fat: 27gSaturated Fat: 16gUnsaturated Fat: 11gCholesterol: 80mgSodium: 396mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 9g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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