Fruit-Shaped Cheese Balls

Fruit-Shaped Cheese Balls

Enjoy these fruit shaped cheese ball dip – perfect to serve with crackers.

Prep Time



Total Time






ounces blue cheese, crumbled (2/3 cup)
container (8 ounces) sharp Cheddar cold-pack cheese food
packages (3 ounces each) cream cheese, softened
teaspoon Worcestershire sauce
cup grated Parmesan cheese
drops yellow food color, if desired
stick cinnamon
Lemon leaf
Vegetable oil
Brown paper
Crackers, if desired
  1. Mix blue cheese, cheese spread, cream cheese and Worcestershire sauce in medium bowl with fork until blended. Cover and refrigerate at least 8 hours until chilled.
  2. Divide cheese mixture in half. Shape 1 half into a ball on waxed paper. Sprinkle another piece of waxed paper with paprika. Roll cheese ball in paprika, coating completely. Mold into apple shape.
  3. Shape other half of cheese mixture into a ball on waxed paper. Shake Parmesan cheese and food color in covered container until cheese is evenly colored. Sprinkle another piece of waxed paper with cheese. Roll cheese ball in Parmesan cheese, coating completely. Mold into pear shape.
  4. Make small depression in apple and pear for stem ends. Cut 2 small pieces from cinnamon stick. Insert cinnamon stick pieces for apple and pear stems. Insert lemon leaf in apple. Brush oil over small piece of brown paper; cut into leaf shape. Insert leaf in pear. Serve with crackers.
Makes 2 cheese balls (12 servings each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Instead of making fruit-shaped cheese balls, make 2 round balls and roll each in 1/3 cup finely chopped nuts.
Store tightly covered in refrigerator up to 2 weeks or in freezer up to 4 weeks. If frozen, unwrap cheese ball about 1 hour before serving and let stand at room temperature to thaw. Or thaw loosely wrapped frozen cheese ball in refrigerator at least 8 hours.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 85
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 4g,),
  • Cholesterol 20mg;
  • Sodium 300mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
  • Protein 4g;
Percent Daily Value*:
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.