Make this classic cheese ball recipe and take your appetizer game up a notch! Serve it up with crackers for holidays or game day.
Need another easy appetizer idea? Try these caprese skewers!
A staple on American buffet tables during the holiday season, the classic cheese ball seems to have reached its zenith in the 1970s. But, baby, it’s BACK!
Cheese balls have a lot going for themselves, not the least of which is that they’re easy to make, easy to transport, and they can be made in advance. Party prep has never been easier!
Ingredients
There are so many different flavors that can find their way into this homemade cheese ball, and it seems like every family has a favorite spin on a classic cheese ball.
Cream cheese: At its most basic, it’s a combination of cream cheese and and at least one other hard cheese — often cheddar. You can use full or low-fat cream cheese; either one will work fine in this recipe.
Blue cheese: This strong cheese packs a flavorful punch! My family likes the sour tang of this cheese, but if you don’t, you can change it up by using feta cheese.
Cheddar cheese: This hard cheese is best grated before being combined with the other ingredients. Sharp cheddar cheese will offer a stronger flavor than mild; either is fine.
Seasonings: Freshly grated onion, dried parsley, sherry, and Worcestershire sauce round out the flavor.
Nuts: The sky is the limit, here. Choose raw or toasted almonds, walnuts, pecans, macadamia nuts, or pistachios. Nut-free households can use sesame seeds, crushed pretzels, chopped fresh parsley, or dried cranberries.
Making it
There are two ways to mix the cheese ball: By hand with a sturdy wooden spoon and a large mixing bowl or in a food processor. Either way, you’ll want to start with cream cheese softened to room temperature. The other cheeses should be grated finely before incorporating them into the cream cheese.
Once the cheeses and other ingredients are thoroughly combined, use your hands to form the mixture into a ball.
What should you roll the cheese ball in?
The sky’s the limit. You can use any of the following nuts to create a little bit of crunchiness on the outside of the cheese ball.
- Almonds
- Walnuts
- Pecans
- Macadamia nuts
- Pistachios
Nut-free Cheese Balls
If you’re worried about people with nut allergies, here are some ideas for rolling a cheese ball in something besides nuts.
- Sesame seeds
- Hemp seeds
- Crushed pretzels
- Dried cranberries
- Finely chopped fresh parsley
Making it Ahead
Cheese balls should be refrigerated prior to serving. Chill them for at least several hours before serving. You can refrigerate them overnight or up to a week before your event.
Even better? You can freeze cheese balls! This recipe in particular makes a large batch. You could feasibly make the recipe and divide it in half, freezing one for another time.
Serving
The simplest way to serve this easy cheese ball is with crackers. The crunchiness of the crackers and the creaminess of the cheese ball are a perfect match. But there’s nothing saying you couldn’t add a cheese ball to a beautiful charcuterie platter!
Classic Cheese Ball
This classic cheese ball recipe is a must have for holiday buffets and game days.
Ingredients
- 12 ounces cream cheese
- 4 ounces blue cheese
- 6 ounces cheddar cheese, grated
- 1 tablespoon grated onion
- 1 teaspoon chopped parsley
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup sherry
- 1/3 cup chopped nuts
Instructions
- Bring cream cheese to room temperature.
- Combine all ingredients except chopped nuts in a bowl or food processor. Stir or process until well combined.
- Chill mixture for about an hour, then use your hands to form the cheese into one large or two smaller balls.
- Roll in chopped nuts (or other suggested ingredients).
- Chill for another 2 hours. Serve with crackers.
Notes
Choose any of the following to roll the cheese ball in.
- Almonds
- Walnuts
- Pecans
- Macadamia nuts
- Pistachios
- Sesame seeds
- Hemp seeds
- Crushed pretzels
- Dried cranberries
- Chopped fresh parsley
Originally published December 2020; this post has been updated.
