A good Cheese Ball Recipe is a necessity at any holiday party. The mix of cheddar, Mexican blend, and cream cheese formed into a classic cheese ball, with a layer of toasted almonds on the outside, is just too delicious. Everyone loves digging into these at parties, so make sure you have plenty of crackers to go along with this awesome appetizer.
What’s in a Cheese Ball?
This cheese ball recipe utilizes a blend of many cheeses to create a soft, cheesy, flavorful mix. After forming the cheese into a ball, you roll on the toasted almonds or pecans for that beautifully crunchy outside layer. Yum!
- Cheese: A blend of extra-sharp cheddar cheese, Mexican cheese blend, and cream cheese makes this cheese ball super creamy and cheesy!
- Mayonnaise: Helps make the cheese ball smooth, rich, and creamy.
- Garlic + Onion Powder: Adds an earthy flavor and a pungent aroma.
- Chives: Dried or fresh chives add a pop of color and herbaceousness.
- Nuts: Sliced almonds or chopped pecans make the perfect crunchy coating for this cheese ball!
Pro Tip: Try shaping your cheese ball into a football, pumpkin, Christmas tree, or log!
Variations on a Cheeseball
There are so many ways you can get creative with your cheese ball. Use your favorite blend of cheeses to get the flavor just how you like it. Colby jack, Monterey jack, mozzarella, Swiss, gouda, or even blue cheese or feta all work well.
Try adding a bit of your favorite seasoning blend, like Italian, herbs de Provence, or everything bagel! You can even add in some dried cranberries or bits of bacon to the outside layer if you want to get creative. Serve one of these and you will have a bunch of happy guests!
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A cheese ball is a combination of shredded cheeses and cream cheese! I chose to use extra-sharp cheddar and Mexican blend, but really any cheese will work.
You can leave this cheese ball out of refrigeration for up to 2 hours. After 2 hours, I recommend placing it back into the refrigerator to keep it firm and fresh. You can extend this time by placing the cheese ball on a plate set in a bowl of ice.
The best crackers for this spread are sturdy crackers that aren’t too flavorful. Water crackers, butter crackers, or pita chips all work well because the flavors won’t compete with the cheese ball.
To shape a cheese ball, wrap it tightly in plastic wrap and roll it gently into a ball shape. You can use your fingers or the palms of your hands to gently shape it into other fun shapes if you like!
Yes! This cheese ball will keep for up to 1 week in the refrigerator, so feel free to prep it ahead!
Your cheese ball may become runny or wet if you add too many mix-ins. Keep it simple with dried herbs, and make sure to pat dry any fresh herbs before mixing them in.
How to Store
You can store your cheese ball in the refrigerator for up to 1 week. Just wrap it in plastic wrap.
How to Freeze
If you want to freeze this cheese ball, wrap it in plastic wrap, then a layer of aluminum foil, then store it inside two Ziplock bags. You can freeze it for up to 4 months, so you can save it for a future party.
Serving Suggestions
A cheese ball is such an easy thing to make, and it’s absolutely delicious! Serve it on a cheeseboard (next to Boursin and pimento cheese) with an array of crackers (try my Mexican spice cheese crackers!), chips, pretzels, and vegetables, and everyone will devour it in a flash. It’s the most classic holiday appetizer!
5-Star Review
“This recipe is a keeper. I have made this three years in a row now not just for Christmas, but for get togethers as well.” – Lindsey Ramsdell
Cheese Ball Recipe
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Ingredients
- ½ cup shredded extra-sharp cheddar cheese
- ½ cup shredded Mexican cheese blend
- 8 ounces cream cheese room temperature (1 brick)
- 1 tablespoon mayonnaise store-bought or homemade
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried chives or ¼ cup minced fresh chives
- ½ cup salted and roasted sliced almonds or chopped pecans
Recommended Equipment
- Stand Mixer OR
Instructions
- Mix all of the ingredients except for the nuts in a food processor or with a stand mixer until smooth.½ cup shredded extra-sharp cheddar cheese, ½ cup shredded Mexican cheese blend, 8 ounces cream cheese, 1 tablespoon mayonnaise, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon dried chives
- Wrap in plastic wrap and form into a ball.
- Refrigerate the cheese ball at least 1 hour and up to 24 hours.
- Roll in the toasted nuts and serve!½ cup salted and roasted sliced almonds
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Feel free to use your favorite types of cheeses to make it your own!
- The cream cheese must be at room temperature or it will not mix smoothly.
- Don’t skip the crunchy coating; it provides a great contrast to the creamy spread.
- Try shaping your cheese ball into a football, pumpkin, Christmas tree, or log!
- Serve at room temperature for the best results.
Nutrition Information
Thank you for this great recipe. May I ask aside from chives if not available what is the substitute as well with mexican cheese.
You can use green onions instead of chives. For the Mexican cheese blend, you can simply use Monterey jack, cheddar, or a combination of both!
This looks yummy! It looks great too, but any suggestions for those of us with a nut allergy?
You could try crushed up cracker for the outside!
That sounds perfect! Thank you!
Hi Becky, I just found your Cheese ball recipe and I’m sure it is good, I found this recipe about 20 years ago and it is great.
Hidden Valley Ranch Cheese Ball
½ cup Prepared, double strength Hidden Valley Ranch Original Recipe Salad Dressing(1 package, ½ c. Hellmann’s Mayo, & ½ c. milk)
8 oz. shredded Cheddar Cheese, at room temp. for 1 hour
6 oz. cream cheese, at room temp. for 1 hour
5 oz. sliced Almonds, toasted
Mix the double strength salad dressing and cream cheese. Beat well with an electric mixer. Add Cheddar cheese and blend well.
Cover and freeze for 30 minutes.
Shape into a ball and roll in toasted almonds.
Serve with crackers.
Give it a try.
Thanks, Jan!! I will have to try that one out!
This recipe is a keeper. I have made this three years in a row now not just for Christmas, but for get togethers as well. I use the lighthouse freeze dried chives and I don’t add salt as the cheese contains enough on its own.
Great tips!! I’m glad you love it so much!
This looks really good. I will have to try this.
You will love it!