Cheddar Cheese Ball Recipe

homemade cheese ball recipe featured image

With rich, savory flavor and spreadable texture, this easy homemade cheese ball recipe is sure to be a favorite appetizer at your next party. If you've never made a cheese ball, you might be surprised at how easy this recipe is!

Course Appetizer, Snack

Cuisine American

Keyword Cheddar Cheese Ball, Cheddar Cheese Ball Recipe, Cheese Ball, Cheese Ball Recipe, Easy Cheese Ball Recipe, Homemade Cheese Ball, Simple Cheese Ball Recipe

Prep Time 20

Cook Time 0

Chill Time 2

Servings servings

Calories 168kcal

Author Faith Gorsky

Ingredients

8 ounces sharp yellow cheddar cheese shredded
8 ounces cream cheese at room temperature
8 ounces farmers cheese no salt added (if your farmers cheese is salted, omit the added salt)
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup pecans toasted and chopped (or any kind of nuts you like; see Notes for toasting instructions)

US Customary - Metric

Instructions

Combine. Pulse together all ingredients (except the pecans) in a food processor until it forms a smooth paste. (PRO TIP: Using a food processor to combine everything is the fastest way to do it, and it ensures that the cheeseball is smooth and creamy. However, if you don’t mind it not being quite as smooth, you can use a handheld electric mixer or a stand mixer fitted with the paddle attachment.)
Chill. Divide the mixture in half, and roll each half into a ball. Wrap each cheese ball in plastic wrap, and place them each into a cereal bowl. (PRO TIP: Letting the cheeseballs chill in cereal bowls helps them hold a ball shape.) Refrigerate until the cheese balls are firm, at least 2 hours, but up to 5 to 7 days. (PRO TIP: Don’t skip or short change the chill time. Not only does this help the cheese balls stiffen up to the perfect consistency, but it also allows the flavors to blend.)
Serve. Let the cheese balls sit at room temperature for a few minutes before serving to soften a little. Roll each ball in the pecans. Serve with crackers or anything else you like.

Video

Notes

Net Carbs: 1g per serving (1/8 of a cheese ball)
Recipe Yield and Serving Size: This recipe makes 2 large cheese balls. Each cheese ball is 8 servings for a total of 16 servings between the 2 cheeseballs.
How to Toast Nuts: Spread them out evenly on a baking tray and pop them into a preheated 350F oven until they start to turn golden and smell nutty, about 7 to 10 minutes, tossing once halfway through. After toasting, let the nuts cool and then chop them.
Storage and Make Ahead: You can store this wrapped well in the fridge for up to 5 to 7 days (note that the nuts will soften and lose their crunch over time). If you're making the cheeseball ahead of time, wait until right before serving to roll it in nuts so the coating stays crunchy.
Freezing: To freeze, make the cheeseball as directed but leave off the coating. Wrap it well in plastic wrap and then foil, and freeze for up to 1 month. To serve, thaw in the fridge overnight and then roll it in nuts right before serving.
If Your Farmers Cheese is Very Soft: If your farmers cheese is very soft, you can strain it. To do so, place a fine mesh sieve over a bowl. Put the cheese into the strainer, place a paper towel on top, and then weight it down. I like to put a small plate on top, and then a heavy can on top of the plate. Move it to the fridge and let the cheese drain for 1 hour (or overnight if it’s very soft).
Farmers Cheese Substitute: If you can’t find farmers cheese, you can use queso fresco instead and omit the salt.

Nutrition