Cheese Ball Recipe

This Cheese Ball Recipe is our go-to choice for entertaining and serving throughout the holiday season! Cheese Balls are very simple to make and only require five ingredients.

Classic Cheese Ball Recipe

Somehow, I’ve managed to share two dessert cream cheese ball recipes on this site, but I haven’t shared a savory one yet. Today, I’m rectifying that with the best savory Cheese Ball I’ve ever tasted.

The two dessert cheese ball recipes I’ve shared here — the Brownie Batter Cheeseball and this Pumpkin Spice Cheeseball — have become some of the most popular recipes for entertaining on this site. I’m excited for this savory version to become part of the collection.

This recipe only requires five ingredients, making it a breeze to quickly gather everything you need from the store. It’s also extremely easy to put together — you’ll be surprised at how effortless it is to make!

Ingredients In Cheese Ball Recipe

• Cream Cheese: Use full-fat for better shape retention. Philadelphia Cream Cheese® is preferred (not sponsored).
• Ranch Seasoning Mix: Adds significant flavor; Hidden Valley® ranch seasoning mix is recommended (not sponsored).
• Bacon: Use pre-cooked bacon or bake in the oven for convenience.
• Sharp Cheddar Cheese: Sharp or extra-sharp Cheddar, with Tillamook ® as the favored brand (not sponsored).
• Chives: Optional, but they add a fresh contrast to the rich flavors.
• Pecans: Used as the final coating for the chilled Cheese Ball recipe, adding crunch and cohesion. Toasting them beforehand enhances flavor.

How To Make A Cheese Ball

1. Soften Cream Cheese: Allow full-fat cream cheese to reach room temperature.
2. Mix Ingredients: Beat cream cheese with ranch seasoning, shredded cheddar, and diced bacon. Add chives if desired.
3. Form and Chill: Shape the mixture into a ball using plastic wrap, then refrigerate for 1-3 hours until firm.
4. Add Pecans: Roll the chilled ball in chopped pecans for coating.
5. Serve: Serve with crackers and store any leftovers in the fridge.

Tips For Success

• Cream Cheese: Ensure it’s at room temperature to avoid chunks and ensure smooth mixing. Quickly bring to room temperature if needed.
• Freshly Grated Cheese: Preferable for better flavor and texture over pre-shredded cheese, which may have a powdery coating.
• Finely Chopped Pecans: Smaller pieces stick better to the cheese ball recipe and improve eating experience.
• Chill Thoroughly: Allow the mixed cheese ball to chill and harden before rolling in pecans for a firm shape and intensified flavors.

Serve The Cheese Ball With

• Homemade Crackers
• Focaccia
• Pretzel Bites
• Veggie Train
• Honey Whole Wheat Bread

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5 from 2 votes

Cheese Ball

By Chelsea Lords

This Cheese Ball is our favorite for entertaining during the holiday season! It’s quick to make and only requires five ingredients.

Prep Time: 5 minutes minutes

2 hours hours

Total Time: 2 hours hours 5 minutes minutes

Servings: 8 servings

Equipment

• Large bowl
• Hand mixer

Ingredients 

USMetric

 

1x2x3x

• ▢ 2 (8-ounce) packages cream cheese brick-style
• ▢ 1 (1-ounce) package ranch seasoning mix
• ▢ 2-1/2 cups freshly shredded sharp Cheddar cheese
• ▢ 1/2 cup finely diced bacon
• ▢ 1/3 cup diced fresh chives optional
• ▢ 2/3 cup finely chopped pecans see note 1

Instructions 

• About an hour before you start, set out the cream cheese to reach room temperature. This softening is important to avoid unpleasant chunks in the cheese ball. To speed up the process, cut the cream cheese into small cubes and spread them on a plate. Let it sit in a warm place for about 15 to 20 minutes.
• In a large bowl, using an electric hand mixer, beat the cream cheese and ranch seasoning mix until smooth. Add in the shredded cheese and finely diced bacon; beat until just combined. Add in optional chives.
• Using a silicone spatula, scoop the mixture onto plastic wrap and form it into a ball. Tightly wrap and place in the fridge for 1-3 hours or until firm.
• Finely dice the pecans and place on a large tray with sides (see note 1). Remove the ball from the fridge and from the plastic wrap and roll in the chopped pecans. Gently press the pecans into the side as needed.
• Place the Cheese Ball on a large plate and serve it with your favorite crackers. Be sure to include a table knife, as crackers can break when pressed into the cheese ball.

Recipe Notes

Note 1: I love the flavor of toasted pecans on this cheese ball, plus toasting keeps the pecans from going soft as quickly. I recommend either purchasing roasted pecans or toasting them yourself before starting.

To toast, pour the un-chopped pecan halves into an even layer in a small, dry pan over medium heat; stir them around a bit until they are fragrant and toasted to your liking. Watch the pecans carefully, they can go from perfectly cooked to burnt in an instant! I like to remove them as soon as they begin to smell fragrant. Allow to cool completely before chopping. The smaller the pecan pieces, the easier they adhere to the cheese ball and the more enjoyable the appetizer is to eat.

Storage: Store any leftovers, tightly covered, for up to 1 week in the fridge. Cheese Ball shouldn't stand at room temperature for more than 2 hours because of all the dairy in it.

Nutrition

Serving: 1serving | Calories: 348kcal | Carbohydrates: 4.6g | Protein: 11.2g | Fat: 32.4g | Cholesterol: 79.5mg | Sodium: 367.4mg | Fiber: 0.7g | Sugar: 2.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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