Cheese Ball Recipe
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If you're looking for a classic Cheese Ball Recipe with lots of sass, look no further! This amazing cheese ball is made with cream cheese, cheddar, parmesan, horseradish and spices to create a favorite appetizer for any occasion!
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The Best Cheese Ball!
Everyone will rave about this cheese ball recipe that's loaded with awesome flavor and rolled in pecans for a crunchy finish!
You'll love the combination of sharp cheddar and shaved parmesan mixed with creamy horseradish and worcestershire sauce.
It's creamy, zesty and absolutely delicious! Slather it on crackers or scoop it up with veggies. Folks will be begging for this no-bake recipe.
You can make this cheeseball ahead of time and keep it in the refrigerator for up to 1 week. If you need more than one, try my Holiday Cheeseball Trio.
This recipe is so easy! It's a great last minute appetizer to throw together in a jiffy and it serves a large crowd.
Ingredients
The ingredients in this homemade cheese ball can be found in most refrigerators or pantries! See recipe card for quantities.
- cream cheese - full fat cream cheese is the base of this recipe
- extra sharp cheddar cheese - use the block type since it's best grated by hand
- shaved parmesan cheese - puts an extra layer of cheese inside
- onion powder - provides onion flavor without chopping onions
- garlic powder - adds a nice touch
- dried parsley - for color and depth
- creamy horseradish - adds zing and a zesty kick
- worcestershire sauce - blends nicely with the cheeses
- chopped pecans - the perfect topper, but you can use almonds or dried fruit instead
Equipment
- stand or hand mixer
- mixing bowls
- spoons and spatula
- sheet pan
- measuring cups and spoons
How to Make a Cheese Ball
1 - Start by mixing room temperature cream cheese with a hand or stand mixer until creamy. Add parmesan and spices and mix on medium high for 2 minutes.
2 - Scrape the sides of the mixing bowl with a spatula and add hand grated cheddar. Mix on medium high for 2 more minutes until cheeses are well blended.
3 - Add horseradish and worcestershire sauce. Scrape the sides again. Mix for one more minute on high speed until completely blended.
4 - Use your hands to roll the mixture into a tightly packed ball and wrap in plastic wrap. Store in the refrigerator for at least 1 hour to set. Chop pecans and scatter them onto a half size sheet pan. Place the cold cheeseball on top of pecans.
5 - Press pecans into sides of cheeseball and roll it around until pecans stick to the surface.
6 - Make sure pecans are sticking to the cheeseball on all sides. Now, it's ready to serve and enjoy!
Recipe FAQS
Surprisingly, it's best to start with cheeses that are room temperature so they will blend easier. Your goal is to mix everything together until it's smooth and creamy. It's possible to do it by hand, but much easier if you use a hand or stand mixer.
After the ball has been formed, refrigerate it for at least 1 hour to set. Wait to add the pecans until after the ball has chilled. If you roll the ball in pecans beforehand, the nuts will get soggy in the refrigerator.
These delicious appetizers last at least 1 week in the refrigerator if you wrap them well with plastic wrap and store in an air tight container. Make sure you wrap the ball before the nuts have been added. Rolling it in nuts should be the last step before serving.
Serving Ideas
Cheese balls are versatile and fun to serve at parties and events! Try these helpful suggestions and serving ideas...
- add chopped bacon, chipped beef or dried fruit for additional flavor
- serve with grilled crostini, crackers, pita bread, pretzels, rice crackers or flatbreads
- provide veggies like carrots, celery, cucumbers and cauliflower as dippers too
- include a small bowl of apricot or raspberry jam as a topper
- add bowls of olive tapenade, onion chutney, or pesto sauce on the side
- serve this appetizer as a spread instead. Simply spread it in a bowl and add the pecans on top if you don't want to shape it into a ball. It's great either way!
Top Tips
- It's best to use full fat cream cheese in this recipe. Adding sour cream, butter or mayonnaise can make the ball spread once it reaches room temperature.
- Make sure to use creamy horseradish and not the raw type or the flavor will be too strong. If you don't like the taste of horseradish, substitute hot sauce or leave it out completely.
- There's no need to add salt because there's plenty of sodium in the rest of the ingredients.
Storage and Freezing
You can store this appetizer for up to 1 week in the refrigerator before serving. Wrap it tightly (leave off the nuts) and place in an airtight container for best results. Coat in chopped pecans just before serving.
Cheeseballs can be frozen and thawed at a later date. This comes in handy if you're hosting a party and trying to make recipes ahead of time.
If freezing, wrap the ball in plastic wrap without adding nuts. Keep in the refrigerator for up to 3 months. Thaw overnight in refrigerator, then coat with pecans just before serving.
More Party Appetizers
Holidays like Christmas and New Year's Day are meant for gathering together with friends and family. If you serve this cheese ball with the following recipes, you'll host a party no one will ever forget!
Recipe Card
Cheese Ball Recipe
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- hand or free standing mixer
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1 (8 ounce) block extra sharp cheddar cheese, grated by hand
- 1 cup shaved parmesan cheese
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 Tablespoon dried parsley
- 1 Tablespoon creamy horseradish not raw
- 1 teaspoon worcestershire sauce
- 1 ½ cups chopped pecans
- crostini or crackers for serving
Instructions
- Mix room temperature cream cheese with a hand or stand mixer until creamy. Add parmesan and spices and mix on medium high for 2 minutes.
- Scrape the sides of the bowl with a spatula and add hand grated cheddar. Mix on medium high for 2 more minutes until cheeses are well blended.
- Add creamy horseradish and Worcestershire sauce. Scrape the sides again. Mix for one more minute on high speed until completely blended.
- Use your hands to roll the mixture into a tightly packed ball and wrap in plastic wrap. Store in the refrigerator for at least 1 hour to set.
- Chop pecans and scatter them onto a half size sheet pan. Place the cold cheeseball on top of pecans.
- Press pecans into sides of cheeseball and roll it around until pecans stick to the surface.
- Make sure pecans are sticking to the cheeseball on all sides. It's ready to serve and enjoy!
Notes
- It's best to use full fat cream cheese in this recipe. Adding sour cream, butter or mayonnaise can make the ball spread once it reaches room temperature.
- Make sure to use creamy horseradish and not the raw type or the flavor will be too strong. If you don't like the taste of horseradish, substitute hot sauce or leave it out completely.
- There's no need to add salt because there's plenty of sodium in the rest of the ingredients.
- You can store this appetizer for up to 1 week in the refrigerator before serving. Wrap it tightly (leave off the nuts) and place in an airtight container for best results. Coat in chopped pecans just before serving.
- If freezing, wrap the ball in plastic wrap without adding nuts. Keep in the refrigerator for up to 3 months. Thaw overnight in refrigerator, then coat with pecans just before serving.
Nutrition
Nutrition info is an auto generated estimate.
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I like the idea of using horseradish in a cheese ball. I've never tried it, but I can't wait to do so.