Big Apple Cheeseball Recipe

Serving New Year’s Eve in New York City energy with my Big Apple Cheeseball recipe! Meet the Big Apple you want at your New Year’s Eve party! Boursin cheese gets all dressed up for the occasion with jewel-like pomegranate seeds, a cinnamon stick and bay leaves. If NYE had a cheese course… this cheeseball would be it! This easy recipe is the countdown-worthy appetizer you’ll want to serve at your NYE party! It's bound to disappear before the clock strikes midnight!

Growing up, I always loved watching the New Year’s Eve broadcasts from New York City! The glitz, glam, music and ball drop formed a core memory. This Big Apple Cheeseball recipe is a nod to nostalgia! My cheeseball recipe starts off with two packages of Boursin cheese. I’m a garlic lover, so naturally I gravitate to Boursin’s Garlic and Fine Herbs cheese spread. But, if garlic isn’t your thing and you’re looking for a little more opulence this New Year’s Eve, opt for Boursin’s Black Truffle and Sea Salt spread.

This creamy cheese is placed over top plastic wrap, wrapped and formed into an apple-shaped ball. You may be wondering – why the plastic wrap?! It’s simple! The plastic wrap is used to form the cheese into an apple and helps keep your hands clean in the process. The apple-shaped cheese is then rolled in sweet yet tart pomegranate seeds, giving this cheese some much needed bling and imparting big, bright flavours! A cinnamon stick is inserted into the cheeseball, creating the stem of the apple while also acting as a handle for serving. An apple wouldn’t be complete without a few leaves. That’s where the bay leaves come in. There you have it – a Big Apple Cheeseball made for ringing in the New Year in style!

This appetizer or snack is cute yet sophisticated, festive and slightly over the top in the best way possible! My Big Apple Cheeseball is the perfect make ahead appetizer. Serve it alongside your favourite crackers for a glamorous NYE countdown! This appetizer comes together in 15 minutes, uses a handful of simple and everyday ingredients and couldn’t be easier to make. So, let me show you how it’s done. Grab a spoon and come and cook with me! Happy New Year! Wishing you a happy, healthy and prosperous 2026!

https://www.youtube.com/watch?v=V2tA8xZNPpE

For more fun and exciting NYE appetizer ideas, try my Pigs in a Blanket Holiday Wreath, Warm Marinated Olives, Bread Dipping Oil, Cucumber Salmon Bites, Wine & Cheese Crostini, Caprese Skewers, Baked Brie, Puff Pastry Tarts with Apple, Brie and Ham and Roasted Red Pepper Dip recipes!

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Serves: 8 – 10

Ingredients:

• 2 (250g) packages Boursin Garlic & Fine Herbs cheese (See Notes below)

• 1 cup pomegranate seeds (approx. 1 ½ large pomegranates) (See Notes below)

• 1 cinnamon stick

• 2 large bay leaves (See Notes below)

  
  

Instructions:

1. Lay two 18-inch pieces of plastic wrap onto a counter, overlapping them to create a X-pattern. Place the Boursin cheese into the centre and pull and gather the plastic wrap over top of the cheese. Twist the plastic wrap to seal it and then form the cheese into an apple-like shape. Press your finger into the top of the apple, ever so slightly, to create a hole or divot. Set aside.

2. Toss the pomegranate seeds into a medium-sized bowl. Unwrap the cheese and place it over top. Roll the cheeseball into the pomegranate seeds, pressing down ever so slightly to allow the seeds to adhere. Using your fingers, fill in any gaps with the remaining seeds.

3. Transfer the Big Apple Cheeseball to a serving platter or large plate. Insert a cinnamon stick through the top of the apple, followed by the bay leaves. Serve alongside your favourite crackers or crostini and enjoy!

   
   

Notes:

1. So Many Spreads to Choose From: Boursin cheese comes in a variety of flavours. There’s Garlic & Fine Herbs, Black Truffle & Sea Salt, Shallot & Chive, Lemon & Dill or Hot Honey and Roasted Garlic. I love using their Garlic & Fine Herb cheese spread but you can go with what you like! With so many to choose from, the world is your oyster!

2. How to Seed a Pomegranate: Place your pomegranate onto a cutting board, crown side up, and using a sharp paring knife, score a 1-inch square around the crown. Then, from each of the square corners, score the fruit from top to bottom. Peel off the top square, exposing the fruit. Then, tear the fruit into quarters. Remove the seeds and place them into a bowl and set aside.

3. Substituting the Bay Leaves: I love using fresh bay leaves for this recipe. They look like apple leaves and stay upright, given their sturdy nature. If you can’t find fresh bay leaves at your local grocer, simply substitute them for dried bay leaves or fresh basil or mint leaves that are larger in size.