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.
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
This cheese ball recipe utilizes a blend of cheeses to create a soft, cheesy, flavorful mix. After forming the cheese into a ball, roll in the toasted almonds or pecans for that beautifully crunchy outside layer.
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 and feta all work well. Try adding a bit of your favorite seasoning blend, like Italian or everything bagel! You can even add 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!
Cheese Ball Recipe
Equipment
- Stand Mixer OR
- Food Processor
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
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.½ cup salted and roasted sliced almonds
- Serve at room temperature and enjoy.
Becky’s Tips
- Don’t skip the crunchy coating; it provides a great contrast to the creamy spread.
- Try shaping your cheese ball into a football, a pumpkin, a Christmas tree, or a log!
- Don’t let the cheese ball sit out for more than 2 hours. Place it over a bowl of ice to extend its time outside of the fridge.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Cheese Ball Step by Step
Combine all the cheese mixture ingredients: Mix 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, and ½ teaspoon dried chives in a food processor or with a stand mixer until smooth.
Wrap the cheese ball: Wrap in plastic wrap and form into a ball.
Refrigerate: Place the cheese ball in the fridge for at least 1 hour and up to 24 hours to firm up.
Roll in nuts: Roll 1/2 cup salted and roasted almond slices.
Serve and enjoy: Serve with sturdy crackers that aren’t too flavorful, like water crackers, butter crackers, or pita chips.
How to Store
You can store your cheese ball in the refrigerator for up to 1 week. Just wrap it in plastic wrap. If you want to freeze it, wrap it in plastic wrap, then a layer of aluminum foil, then store inside two Ziplock bags. You can freeze it for up to 4 months, so you can save it for a future party. Thaw in the fridge overnight.
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, along with homemade tortilla tortilla chips, pretzels, or vegetables, and everyone will devour it in a flash. It’s the most classic holiday appetizer!
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!
This looks so yummy, I can’t wait to try it!
Thanks Layne! Hope you love it
so good! perfectly creamy. thanks for the recipe :-)
Awesome, so glad you loved it April!
I need to try this immediately, it looks so good!
Thanks Erin!
So soft and creamy. This really is the best cheese ball!
Thanks Sommer!!
I love the flavors in this cheeseball!! Such a great easy appetizer!
The BEST!