11 Sophisticated Kentucky Derby Cheese Board Ideas to Try

Written by Sandra P. Hays in Dessert

You’re planning the perfect Kentucky Derby watch party and want a cheese board that reads Southern-sophisticated. These Kentucky Derby Cheese Board Ideas fuse bourbon-friendly flavors, seasonal fruit, and savory bites that look gorgeous on a platter.

Inside you'll find 11 full recipes and board concepts. Each one gives exact ingredients, clear instructions, and plating tips so you can assemble a show-stopping spread. The Kentucky Derby Cheese Board Ideas range from classic boards to baked brie centerpieces and sweet bourbon truffles.

You’ll get pairing notes, make-ahead tips, and storage ideas. Whether you love bright citrus, smoky cheese, or sweet-and-bourbon desserts, you’ll find a board idea that fits your table and crowd. Pin the whole collection and mix-and-match elements for your Derby party.

1. Kentucky Derby Cheese Board Ideas: Classic Southern Derby Board

This Classic Southern Derby Board is timeless and approachable. It balances creamy brie, sharp cheddar, and a tangy blue for contrast. Bourbon-marinated figs and candied pecans bring Southern warmth and sweet crunch.

It’s great for mixing textures: soft cheese, crisp crackers, juicy fruit, and crunchy nuts. Guests who love balanced flavors will dig this spread. Expect bright fruit, rich cheeses, and a whisper of bourbon.

Ingredients (classic Derby board components)

  • 8 oz wheel brie
  • 8 oz aged cheddar, sliced
  • 4 oz blue cheese, crumbled
  • 12 bourbon-marinated figs (see below)
  • 1 cup candied pecans (see below)
  • 1 cup red grapes, washed
  • 1/2 cup honeycomb or 3 tbsp honey
  • 1 cup assorted crackers and lavash
  • 1/2 cup cornichons or pickled okra
  • Fresh mint sprigs and rosemary for garnish
  • Small bowl of fig jam or bourbon jam

For the bourbon-marinated figs

  • 1 cup dried figs, halved
  • 1/3 cup bourbon
  • 2 tbsp honey

For the candied pecans

  • 1 cup pecan halves
  • 1/4 cup granulated sugar
  • 1 tbsp unsalted butter
  • Pinch of sea salt

Instructions

  1. Make bourbon-marinated figs: combine 1 cup dried figs, 1/3 cup bourbon, and 2 tbsp honey in a bowl. Cover and refrigerate at least 2 hours or overnight.
  2. Make candied pecans: heat a skillet over medium. Add 1 cup pecans, 1/4 cup sugar, and 1 tbsp butter. Stir until sugar melts and coats nuts, about 5 minutes. Spread on parchment and cool 10 minutes.
  3. Remove marinated figs from fridge and let come to room temperature 20 minutes before serving.
  4. Slice cheddar and arrange on board with brie wheel and blue cheese crumbles.
  5. Place bowls of fig jam and candied pecans near cheeses.
  6. Add grapes and marinated figs in clusters for color and easy picking.
  7. Tuck crackers and pickles around edges. Garnish with mint and rosemary sprigs.
  8. Check for balance: each cheese should have adjacent accompaniments.
  9. Let cheeses sit 30 minutes at room temperature for best flavor.
  10. Refresh garnish and serve.

How to Serve It

  • Present on a large wood board or slate. Place the brie centrally.
  • Garnish with fresh mint and a small honeycomb piece for shine.
  • Pair with mint juleps or a crisp sparkling wine.
  • Store leftovers in airtight containers up to 3 days; refrigerate cheeses.
  • Make bourbon figs and candied pecans up to 3 days ahead.
  • Serve in spring with fresh herbs and light linens for a Derby look.

2. Kentucky Derby Cheese Board Ideas: Mint Julep Pairing Board

This Mint Julep Pairing Board celebrates mint and bright citrus. The star is a pistachio-crusted goat cheese log with a cooling cucumber element. Bourbon cherries and a mint-honey drizzle echo julep flavors.

It’s herbaceous, tangy, and slightly sweet. Textures range from creamy goat cheese to crunchy pistachio and crisp cucumber. You’ll love this if you enjoy herbal notes and citrus brightness.

Ingredients (Mint Julep board components)

  • 8 oz fresh goat cheese log, chilled
  • 3/4 cup shelled pistachios, chopped
  • 1/2 cup bourbon-soaked cherries
  • 1 cucumber, thinly sliced into ribbons
  • 1/3 cup fresh mint leaves, chopped
  • 2 tbsp honey
  • 1 tbsp lemon zest
  • 1 cup water crackers
  • 1/2 cup marcona almonds
  • 1/2 cup fresh blueberries
  • 2 tbsp orange marmalade

For bourbon-soaked cherries:

  • 1/2 cup dried cherries
  • 1/4 cup bourbon
  • 1 tbsp brown sugar

Instructions

  1. Soak cherries: combine 1/2 cup dried cherries, 1/4 cup bourbon, and 1 tbsp brown sugar. Refrigerate 2 hours or overnight.
  2. Roll chilled goat cheese in chopped pistachios until coated. Chill 15 minutes.
  3. Make mint-honey drizzle: whisk 2 tbsp honey, 1 tbsp lemon zest, and 2 tbsp chopped mint.
  4. Arrange the pistachio-crusted goat cheese on the board center.
  5. Fan cucumber ribbons next to the cheese for a refreshing dip.
  6. Spoon bourbon cherries and orange marmalade into small bowls on the board.
  7. Scatter marcona almonds and fresh blueberries for color and crunch.
  8. Drizzle mint-honey over the goat cheese just before serving.
  9. Let cheeses sit 20–30 minutes at room temperature for ideal texture.
  10. Refill bowls and crackers as guests graze.

How to Serve It

  • Slice the goat cheese with a warm knife for clean pieces.
  • Garnish with extra mint sprigs and lemon zest.
  • Pair with mint juleps, iced tea, or a dry rosé.
  • Store leftovers in sealed containers up to 3 days; pistachio coating stays best refrigerated.
  • Make bourbon cherries a day ahead for deeper flavor.
  • Serve outdoors with light linens and julep cups for Derby style.

3. Kentucky Derby Cheese Board Ideas: Southern Pimento Cheese Platter

This Southern Pimento Cheese Platter highlights a homemade pimento cheese spread. The recipe is creamy with roasted peppers, sharp cheddar, and a hint of paprika. It’s a Southern staple that tastes fresh and comforting.

It pairs well with biscuits, apple slices, and crispy prosciutto. Fans of tangy, cheesy spreads will appreciate its savory depth. Expect bold cheese flavor, creamy texture, and a slight pepper kick.

Ingredients (pimento cheese and platter)

  • 2 cups shredded sharp cheddar cheese
  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/3 cup diced pimentos, drained
  • 2 tbsp finely chopped green onion
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • 12 mini buttermilk biscuits or crackers for serving
  • 1 green apple, thinly sliced

Instructions

  1. Soften cream cheese to room temperature about 30 minutes.
  2. In a mixing bowl, beat the 8 oz cream cheese and 1/2 cup mayonnaise until smooth.
  3. Stir in 2 cups shredded cheddar, 1/3 cup pimentos, and 2 tbsp green onion.
  4. Add 1 tsp Dijon, 1/2 tsp smoked paprika, and 1/4 tsp Worcestershire. Mix well.
  5. Taste and season with salt, black pepper, and optional 1/4 tsp cayenne.
  6. Chill the pimento cheese at least 30 minutes to let flavors meld.
  7. Warm mini biscuits in a 350°F (175°C) oven for 5–7 minutes if serving warm.
  8. Spoon pimento cheese into a bowl and place on the board with biscuits, apple slices, and pickles.
  9. Let the spread sit 20 minutes before serving so flavors open.
  10. Re-stir before serving if the mixture separates slightly.

How to Serve It

  • Serve pimento cheese in a shallow bowl with a small spreader.
  • Garnish with a sprinkle of smoked paprika and chopped chives.
  • Pair with sweet tea, light beers, or a citrusy Prosecco.
  • Store leftover spread in an airtight container for 3–4 days.
  • Make the cheese up to 2 days ahead; bring to room temperature before serving.
  • Add smoked ham or crisp bacon on the board for hearty bites.

4. Bourbon-Glazed Pecans & Blue Cheese Board

This Bourbon-Glazed Pecans & Blue Cheese Board plays sweet and savory. The candied pecans have a sticky bourbon finish that contrasts salty blue cheese. Fresh pear slices add juicy balance.

Textures pop: crumbly blue, crunchy glazed nuts, and soft fruit. It's perfect for guests who like bold, rich flavors with a Southern twist. Expect smoky-sweet notes and a silky finish.

Ingredients (bourbon-pecans board)

  • 8 oz wedge blue cheese
  • 2 ripe pears, thinly sliced
  • 1 cup bourbon-glazed pecans (recipe below)
  • 1/2 cup fig jam
  • 1 cup thin baguette slices, toasted
  • 1/4 cup dried apricots, chopped
  • 1/4 cup honey
  • Fresh thyme for garnish
  • Optional: small bowl of marinated olives

For bourbon-glazed pecans:

  • 1 cup pecan halves
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1 tbsp bourbon
  • Pinch of sea salt

Instructions

  1. Make pecans: melt 2 tbsp butter in a skillet over medium heat.
  2. Add 1 cup pecans and 2 tbsp brown sugar. Stir until sugar melts and coats pecans, about 4–5 minutes.
  3. Stir in 1 tbsp bourbon and cook 1 minute more. Add a pinch of sea salt. Spread on parchment to cool 10 minutes.
  4. Arrange blue cheese wedge and pear slices on the board.
  5. Place cooled bourbon pecans in a small bowl and set near the cheese.
  6. Spoon fig jam into another small bowl.
  7. Add toasted baguette slices and dried apricots to the board.
  8. Garnish with fresh thyme sprigs.
  9. Let blue cheese sit 20–30 minutes at room temperature before serving.
  10. Refresh fig jam and pecans during the party.

How to Serve It

  • Crumble blue cheese onto crostini or pair with pear slices.
  • Drizzle honey lightly over pears if you want extra sweetness.
  • Serve with a bold red wine or a bourbon cocktail.
  • Store glazed pecans in an airtight container for 3 days.
  • Make pecans a day ahead; store at room temperature.
  • Present on a dark slate to highlight amber pecans and blue cheese.

5. Hot Honey Goat Cheese with Crispy Prosciutto Board

This Hot Honey Goat Cheese Board is sweet, spicy, and crunchy. Warmed goat cheese drizzled with hot honey creates a flowy centerpiece. Crispy prosciutto adds savory salt and snap.

You’ll taste tangy cheese, sticky-sweet heat, and rich umami from the prosciutto. It suits guests who like bold contrast. Aromas of honey and baked prosciutto are irresistible.

Ingredients (hot honey goat cheese components)

  • 8 oz log goat cheese
  • 3 tbsp hot honey (store-bought or recipe below)
  • 6 slices prosciutto
  • 1 baguette, sliced and toasted
  • 1/4 cup toasted pistachios, chopped
  • 1/3 cup pickled cherries or pickled onions
  • 2 tbsp fresh thyme leaves
  • 2 tbsp olive oil
  • Fresh arugula for garnish
  • Sea salt flakes to finish

Hot honey (quick):

  • 1/3 cup honey
  • 1 tsp red pepper flakes
  • 1 tsp lemon juice

Instructions

  1. Make hot honey: warm 1/3 cup honey in a small saucepan over low heat. Stir in 1 tsp red pepper flakes and 1 tsp lemon juice. Simmer 2 minutes, cool.
  2. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
  3. Arrange 6 slices prosciutto in a single layer on the sheet. Bake 10–12 minutes until crisp. Drain on paper towels.
  4. Place goat cheese log on a small oven-safe dish. Warm in oven 5–7 minutes until slightly softened (not melted).
  5. Drizzle goat cheese with 3 tbsp hot honey and sprinkle chopped pistachios and thyme.
  6. Arrange toasted baguette slices, crispy prosciutto, and pickled cherries around the dish.
  7. Drizzle 1–2 tbsp olive oil over baguette slices if desired.
  8. Sprinkle sea salt flakes over prosciutto for contrast.
  9. Let the board rest 5 minutes so guests can spread warm goat cheese.
  10. Reheat honey slightly if it thickens before serving.

How to Serve It

  • Use a shallow baking dish for the warmed goat cheese to keep it soft.
  • Garnish with fresh arugula and extra thyme sprigs for color.
  • Pair with a crisp champagne or a light bourbon cocktail.
  • Store leftover goat cheese and honey in the fridge 2–3 days.
  • Crisp the prosciutto just before serving to keep it crunchy.
  • Make hot honey a week ahead and store in a jar.

6. Fig, Prosciutto, and Brie Crostini Board

This Fig, Prosciutto, and Brie Crostini Board centers on a baked brie with fig jam. Topping crostini with prosciutto and fig creates savory-sweet bites. Aged balsamic adds a bright finish.

Think melty, jammy brie with salty prosciutto and crisp bread. It’s elegant for Derby parties and easy to nibble. Expect sweet fig, buttery cheese, and a crisp crunch.

Ingredients (brie crostini components)

  • 8 oz wheel brie
  • 1/3 cup fig jam
  • 6 slices prosciutto, torn
  • 1 baguette, sliced on a bias
  • 2 tbsp olive oil
  • 1 tbsp aged balsamic vinegar
  • 1/4 cup toasted walnuts, chopped
  • Fresh thyme for garnish
  • Sea salt and black pepper to taste
  • Optional: drizzle of honey

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Place 8 oz brie on an oven-safe dish. Score top lightly.
  3. Bake brie 10–12 minutes until the center is soft and the top is slightly puffed.
  4. Meanwhile, brush baguette slices with 2 tbsp olive oil and toast in oven 6–8 minutes until golden.
  5. Remove brie and spoon 1/3 cup fig jam over the top. Sprinkle with chopped walnuts.
  6. Tear prosciutto into pieces and arrange on a plate.
  7. Place toasted baguette and prosciutto around the baked brie on a board.
  8. Drizzle 1 tbsp aged balsamic and optional honey over crostini assembled at the table.
  9. Season with sea salt and black pepper to taste.
  10. Let baked brie rest 5 minutes before guests spooning to avoid burns.

How to Serve It

  • Serve baked brie warm with crostini for easy assembly.
  • Garnish with fresh thyme and a few fig halves for color.
  • Pair with a light red wine or sparkling wine.
  • Make fig jam and toast bread a day ahead.
  • Store leftover baked brie in fridge 2–3 days; reheat briefly before serving.
  • Present with small spoons for jam and knives for spreading.

7. Sweet Tea-Glazed Cheddar Biscuits Board

These Sweet Tea-Glazed Cheddar Biscuits are a playful Derby twist. Flaky biscuits get a glossy sweet-tea glaze and paired with sharp cheddar. They're warm, buttery, and slightly sweet.

You’ll get crisp edges, soft layers, and a buttery-cheddar bite. These are perfect for guests who love homey Southern flavors with a hint of sweetness. Expect fragrant sweet tea notes and savory cheddar.

Ingredients (sweet tea biscuits)

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1 tsp salt
  • 6 tbsp cold unsalted butter, cubed
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup buttermilk, cold
  • 1 egg, beaten (for egg wash)
  • 2 tbsp melted butter (for glaze)
  • 1/4 cup strong brewed sweet tea
  • 2 tbsp honey

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  2. Whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp sugar, and 1 tsp salt.
  3. Cut in 6 tbsp cold butter until mixture resembles coarse crumbs.
  4. Stir in 1 cup shredded cheddar.
  5. Add 3/4 cup cold buttermilk and mix until dough just comes together.
  6. Turn dough onto a lightly floured surface and pat to 1-inch thickness. Cut with a 2.5-inch biscuit cutter.
  7. Place biscuits on the sheet. Brush tops with beaten 1 egg.
  8. Bake 12–15 minutes until golden and risen with crisp edges.
  9. Mix 2 tbsp melted butter, 1/4 cup sweet tea, and 2 tbsp honey for glaze. Brush biscuits while warm.
  10. Cool 10 minutes before arranging on board.

How to Serve It

  • Serve biscuits warm stacked near sharp cheddar slices.
  • Garnish with a sprig of mint and a small jar of sweet tea glaze.
  • Pair with iced sweet tea, a mint julep, or amber ale.
  • Store cooled biscuits in an airtight container 2 days; reheat in a low oven.
  • Make dough ahead and refrigerate overnight; bake before guests arrive.
  • Offer jam or honey butter on the side.

8. Kentucky Hot Brown–Inspired Cheese Board

This Hot Brown–Inspired Cheese Board borrows flavors from the classic Kentucky open-faced sandwich. Think savory turkey, nutty Gruyère, and a tangy bacon jam. It’s robust and savory.

You’ll get layered umami from bacon jam and melted Gruyère. It works well as a hearty grazing option for Derby brunch or lunch. Expect salty bacon, tender turkey, and creamy cheese.

Ingredients (Hot Brown board components)

  • 8 oz Gruyère cheese, sliced
  • 8 oz smoked turkey breast, thinly sliced
  • 1 cup bacon jam (recipe below)
  • 1 cup roasted tomato slices
  • 1 cup toasted sourdough rounds
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp Dijon mustard
  • 1 cup arugula
  • Sea salt and black pepper

Bacon jam:

  • 8 oz bacon, chopped
  • 1 medium onion, minced
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/2 cup brewed coffee
  • Salt and pepper to taste

Instructions

  1. Make bacon jam: cook 8 oz chopped bacon in a skillet over medium until crisp. Drain most fat, leaving 1 tbsp.
  2. Add 1 minced onion and sauté until soft, 6–8 minutes.
  3. Stir in 1/4 cup brown sugar, 1/4 cup apple cider vinegar, and 1/2 cup brewed coffee. Simmer on low 15–20 minutes until thick. Cool.
  4. Arrange 8 oz Gruyère slices and turkey on the board.
  5. Place roasted tomato slices and toasted sourdough rounds nearby.
  6. Spoon bacon jam into a small bowl and position centrally.
  7. Add arugula and a small bowl of Dijon mustard.
  8. Garnish with chopped parsley and grind black pepper over tomatoes.
  9. Let cheese and turkey sit 20 minutes at room temperature for best flavor.
  10. Offer instructions to guests: spread bacon jam on toast, top with turkey and a Gruyère slice.

How to Serve It

  • Arrange to allow guests to build mini Hot Brown bites.
  • Garnish with parsley and a drizzle of warm béchamel if desired.
  • Pair with a Pale Ale or a light, oaky Chardonnay.
  • Store bacon jam in the fridge up to 5 days; reheat gently.
  • Roast tomatoes and prep jam a day ahead for convenience.
  • Serve for brunch or a hearty Derby evening grazing table.

9. Derby Fruit & Cheese Garden Board (Spring Colors)

This Derby Fruit & Cheese Garden Board is bright and floral. Seasonal fruits, floral accents, and a soft triple-cream cheese feel very spring. It’s visually stunning and fragrant.

Expect juicy stone fruit, creamy cheese, and floral notes from edible blossoms. It’s perfect for lighter palates and daytime Derby events. Guests who love fresh fruit and delicate sweets will enjoy it.

Ingredients (fruit and cheese garden)

  • 8 oz triple-cream Brie or triple-cream cheese
  • 1 cup sliced strawberries
  • 1 cup sliced fresh peaches or nectarines
  • 1/2 cup blueberries
  • 1/2 cup figs, halved (fresh if available)
  • 1/4 cup honeycomb or honey
  • 1/2 cup vanilla shortbread cookies
  • 1/4 cup toasted almonds, sliced
  • Edible flowers (pansies or nasturtiums)
  • Fresh basil or mint leaves
  • Lemon zest for garnish

Instructions

  1. Wash and slice fruit. Pat dry to prevent board moisture.
  2. Place triple-cream cheese on the board center.
  3. Arrange fruits in color blocks around the cheese.
  4. Add vanilla shortbread and toasted almonds in small piles.
  5. Tuck edible flowers and basil leaves between fruit clusters.
  6. Place honeycomb near the cheese with a small spoon.
  7. Sprinkle lemon zest over the peaches for added brightness.
  8. Let the cheese sit 20–30 minutes before serving.
  9. Refresh fruit if it weeps during service.
  10. Replace any bruised fruit just before guests arrive.

How to Serve It

  • Use a pale wood or marble board to highlight spring colors.
  • Garnish with edible flowers and basil sprigs for a garden look.
  • Pair with sparkling rosé or a fruity Riesling.
  • Store fruit and cheese separately in the fridge for 2 days.
  • Make the board the morning of the event for peak freshness.
  • Offer mini spoons for honeycomb and small plates for sticky bites.

10. Smoky Gouda & Bourbon Fig Jam Board

Smoky Gouda paired with bourbon fig jam is rich and comforting. The jam brings jammy sweetness and spirit warmth. The gouda adds a mellow smoke and creamy texture.

You’ll taste caramelized figs, a boozy finish, and silky cheese. This board suits whiskey lovers and guests who prefer deeper flavors. Expect a warm, toasty aroma with sweet undertones.

Ingredients (smoky gouda board)

  • 8 oz smoked Gouda, sliced
  • 1 cup bourbon fig jam (recipe below)
  • 1/2 cup smoked almonds
  • 1/4 cup dark chocolate squares
  • 1 cup pear slices
  • 1/2 cup dried figs, halved
  • 1/2 cup water crackers
  • 1 tbsp fresh rosemary, chopped
  • Sea salt flakes

Bourbon fig jam:

  • 2 cups dried figs, stemmed and chopped
  • 1/2 cup brown sugar
  • 1/3 cup bourbon
  • 1/2 cup water
  • 1 tbsp lemon juice

Instructions

  1. Make jam: combine 2 cups chopped dried figs, 1/2 cup brown sugar, 1/3 cup bourbon, 1/2 cup water, and 1 tbsp lemon juice in a saucepan.
  2. Simmer on medium-low for 20–25 minutes, stirring, until thickened and jammy.
  3. Cool jam slightly and transfer to a small jar.
  4. Arrange smoky Gouda slices on the board.
  5. Place jam jar centered with a small spoon.
  6. Add smoked almonds, dark chocolate squares, pear slices, and dried figs around the cheese.
  7. Sprinkle chopped rosemary and a few sea salt flakes over pear slices for contrast.
  8. Let cheese sit 20 minutes at room temperature to soften flavors.
  9. Re-stir jam if it separates before serving.
  10. Replace chocolate and fruit as needed during service.

How to Serve It

  • Serve with a small knife for the Gouda and a spoon for jam.
  • Garnish with rosemary sprigs and place chocolate near the pears.
  • Pair with bourbon, tawny port, or a smoky IPA.
  • Store jam refrigerated for 1 week; bring to room temperature before serving.
  • Make jam 2–3 days ahead for better flavor meld.
  • Use a warm board or dark wood to complement Gouda’s color.

11. Chocolate Bourbon Truffles & Mini Cheesecake Bites Board

Finish your Derby spread with Chocolate Bourbon Truffles and Mini Cheesecake Bites. These sweet bites have just enough bourbon to nod to Derby traditions. The truffles are dense and silky; cheesecakes are bright and creamy.

Expect rich chocolate, a hint of bourbon, and tangy cream cheese. Dessert lovers will adore this option. Aromas of cocoa and vanilla will fill the room.

Ingredients (dessert board components)

  • Chocolate bourbon truffles:
    • 8 oz dark chocolate (70%), chopped
    • 1/2 cup heavy cream
    • 2 tbsp unsalted butter
    • 2 tbsp bourbon
    • Cocoa powder for dusting
  • Mini cheesecake bites:
    • 8 oz cream cheese, softened
    • 1/3 cup powdered sugar
    • 1/2 tsp vanilla extract
    • 1/2 cup heavy cream, whipped to soft peaks
    • 12 mini graham cracker squares or pre-made crusts
    • 1/4 cup candied bourbon cherries for topping
  • Garnish:
    • Fresh mint and chocolate shavings

Instructions

  1. Make truffles: heat 1/2 cup heavy cream until simmering. Pour over 8 oz chopped dark chocolate and 2 tbsp butter. Let sit 2 minutes, then stir until smooth.
  2. Stir in 2 tbsp bourbon. Chill mixture 2 hours until firm.
  3. Scoop chilled ganache with a small spoon and roll into 1-inch balls. Dust with cocoa powder and chill 30 minutes.
  4. Make mini cheesecakes: beat 8 oz cream cheese and 1/3 cup powdered sugar until smooth.
  5. Fold in 1/2 tsp vanilla and 1/2 cup whipped heavy cream until light and fluffy.
  6. Pipe or spoon mixture into 12 graham cracker squares or crusts. Chill 1–2 hours until set.
  7. Top each cheesecake bite with a candied bourbon cherry.
  8. Arrange truffles and cheesecakes on a cool board. Garnish with mint and chocolate shavings.
  9. Keep desserts chilled until serving time and remove 10 minutes before presenting.
  10. Refresh cherries and garnish as needed.

How to Serve It

  • Use a chilled slate to keep truffles firm.
  • Pair with coffee, espresso cocktails, or a tawny port.
  • Store truffles and cheesecake covered in the fridge for 3–5 days.
  • Make truffles up to 1 week ahead and cheesecakes 1–2 days ahead.
  • Offer small dessert forks and napkins for clean bites.
  • Add a few toasted nuts or candied orange peel for extra contrast.

These 11 Kentucky Derby Cheese Board Ideas give you a range of looks and flavors, from bright and floral to rich and bourbon-forward. You can mix and match elements to suit your guest list and table aesthetic.

Try one recipe or combine components from several boards. Pin this collection so you can return when you’re planning your next Derby board. Which board will you try first, and who will you share it with?

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