Cranberry and Walnut Cheese Truffles


Helen Schofield

Cranberry and Walnut Cheese Truffles

Posh up this year's Christmas cheese board with these amazing mini cheese truffles by HIF foodie Helen from Scrummy Lane. They are rolled in festive cranberries and walnuts and they are super easy to make too. But they aren't just for Christmas - perfect for any party or gathering!


for the cheese truffle mixture

  • 200 grams / 7 ounces cream cheese
  • 100 grams / 3.5 ounces parmesan cheese grated
  • 100 grams / 3.5 ounces tasty cheddar cheese grated (or other tasty grated cheese)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika

for the coatings

  • ½ cup dried cranberries chopped finely (I do this in a mini food processor)
  • ½ cup walnuts chopped finely (also done in a mini food processor) (alternatives: chopped apricots or other dried fruit, pistachios, paprika, fresh chopped herbs)


  1. Mix together the cream cheese, grated cheeses, garlic powder and paprika in a bowl, then cover and chill for at least 30 minutes (overnight is perfect).
  2. Combine your chosen toppings on a plate.
  3. Roll teaspoons of cheese mixture into truffle shapes, then roll them in your plate of toppings. Place on a plate or on baking paper, and chill until ready to eat.


  • You can store the finished truffles in the fridge (in an airtight container) for up to 3 days. Alternatively, freeze any mixture you don’t want to use immediately, then defrost and roll and coat when needed. 
  • Delicious served with crackers, chutneys and fruit!



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