Easy Classic Cheese Ball Recipe (2024)

The BEST classic Bacon Ranch Cheese Ball Recipe. This homemade creamy Cheese Ball is so easy to make and will become a must-have appetizer for parties and around the Holidays.

We have a shortlist of favorite party appetizers like Spinach Artichoke Dip, healthy Shrimp Cucumber Bites, and Stuffed Mushrooms. This cheeseball is sure to become a new favorite. It comes together fast and is packed with flavor.

Easy Classic Cheese Ball Recipe (1)

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Hey, hey! Valentina with Valentina’s Corner sharing our Cheese Ball Recipe.

Cheese Ball Recipe:

I love a good cheese ball at parties, and who doesn’t? Packed with bacon bits, nuts, shredded cheese and seasonings, this is the ULTIMATE appetizer recipe.

Not only is the cheese ball loaded with so much flavor, but it also takes just minutes to prepare and is so stunning when served.

Easy Classic Cheese Ball Recipe (2)

How to Make a Cheese Ball:

Making a cheese ball is SO EASY! Once you make a homemade cheese ball, you’ll never purchase store-bought again. You just can’t beat a homemade cheeseball!

  1. In a mixing bowl, combine all of the cheese ingredients until well incorporated: cream cheese and sour cream, bacon bits, shredded cheese, green onion, walnuts, poppy seeds, and seasonings.
  2. Finely chop the cheese, walnuts, green onion for the coating (or you can leave it chunky if that’s your preference).
  3. Shape cheese ball and coat generously with the topping mixture and refrigerate until ready to serve.

Cooks TIP: For easier mixing, first, beat the cream cheese and sour cream with a mixer, then stir in remaining ingredients with a spatula or wooden spoon until well incorporated.

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TIPS for the BEST Cheese Ball!

Though there’s not much that can go wrong when making a cheese ball, here are some added tips we found helpful:

  • If you don’t have Ranch seasoning, you can substitute the sour cream and Ranch seasoning with your favorite Ranch dressing instead. It is a little easier to form the ball with sour cream though since it is thicker.
  • The cream cheese MUST be at room temperature or you’ll have a really hard time mixing.
  • If you enjoy spicy food, add Hot Sauce or Sriracha to the mixture for a kick.
  • When serving the cheese ball, serve at room temp for a softer mixture that’s easier to spread or dip.
  • You can use your favorite cheese or a mixture of cheeses. Mild cheddar, sharp cheddar, four-cheese (Mexican), Colby Jack or Monterey Jack cheese are all great options. TIP: Purchase a block of cheese and shred it for better flavor without additives.

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How to Make Cheese ball in Advance?

We love make-ahead appetizers that taste just as good or better when made in advance. There are two ways to prepare the cheese ball in advance and both work great!

  • Option 1: Prepare the mixture and refrigerate it in a bowl. Shape and coat before serving.
  • Option 2: Prepare and shape the mixture and cover with plastic wrap, then refrigerate. Coat before serving.

Ideas How to Shape a Cheese Ball-

You don’t have to limit yourself to only a classic cheese ball shape (as we have in this recipe). Here are some other creative ideas for shaping the cheese ball. The décor can vary, depending on the shape and event-

  • SPORTS- An oval football for football parties, or a basketball for finals, etc.
  • FALL- A pumpkin for fall parties.
  • CHRISTMAS- A reindeer, snowman, wreath or tree for Christmas.
  • THANKSGIVING- A turkey for around Thanksgiving theme.
  • LOG- You can also just shape the mixture into a log instead of a ball for any occasion.

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What to Serve with a Cheese Ball:

Cheese balls are classically served with crackers of choice, but they can be served with so many different sides. Here are some other serving options for a cheese ball.

  • Vegetables (carrots, cucumbers, tomatoes or celery)
  • Pretzels or Pretzel Crisps
  • Bagels if serving for brunch
  • Crostini
  • Pita chips
  • Salami or turkey
  • Tortilla chips
  • Your favorite crackers
  • Olives or roasted peppers

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How Long Will Cheese Balls Last?

A cheese ball can last up to 5 days, if refrigerated. Be sure to keep it tightly wrapped.

Try These Other Party Appetizers:

These are the appetizers that always disappear fast and get rave reviews. Just like this cheese ball recipe, most of these appetizers can be made ahead to make your party planning even easier!

  • Pico De Gallo – learn the secret to the best pico!
  • Ceviche – authentic and irresistibly delicious
  • Deviled Eggs – with bacon and a surprise ingredient
  • Buffalo Chicken Dip- Classic dip with a twist
  • Chunky Guacamole- A favorite at parties.

Cheese Ball Recipe

4.98 from 261 votes

Author: Valentina Ablaev

Easy Classic Cheese Ball Recipe (8)

The easiest and absolute BEST cheese ball recipe. Cream cheese with Ranch, bacon bits, nuts, and cheese - so GOOD! Serve the cheese ball as an appetizer for potlucks and around the Holidays.

SavePinReviewPrint

Prep Time: 10 minutes mins

Cook Time: 8 minutes mins

Total Time: 18 minutes mins

Ingredients

Servings: 16 servings

  • 8 oz bacon, chopped, divided
  • 1/4 cup sour cream
  • 16 oz cream cheese, room temp
  • 1/2 cup Mexican cheese, shredded (4 cheese blend)
  • 1 1/4 cups cheddar cheese, shredded and divided
  • 1/4 cup green onions, chopped and divided
  • 1/2 cup walnuts, chopped and divided
  • 3 Tbsp Ranch seasoning
  • ½ tsp garlic powder
  • ¼ tsp ground black pepper
  • 1 1/4 tsp poppyseeds, divided

Instructions

  • Cut bacon into small pieces and sauté until cooked. Once cooled, set aside 1/4 of the bacon for the topping.

  • In a bowl, add 3/4 of the bacon, 1/4 cup sour cream, 16 oz cream cheese, 1/2 cup four-cheese blend, 1 cup cheddar cheese, 3 Tbsp green onions, 1/4 cup walnuts, 3 Tbsp Ranch seasoning, 1/2 tsp garlic powder, 1/4 tsp pepper, and 1 tsp poppy seeds. With a wooden spatula, mix all ingredients until well combined.

  • Finely chop the remaining 1/4 of bacon, 1/4 cup cheddar cheese, 1 Tbsp green onion, and 1/4 cup walnuts. Mix together with the 1/4 tsp poppy seed. Spread this mixture onto a cutting board.

  • Form a ball out of the cheese mixture and roll the cheese ball over the toppings to fully coat and shape into an even ball as it's coated. Serve right away or cover and refrigerate until ready to serve.

Nutrition Per Serving

182kcal Calories4g Carbs8g Protein15g Fat7g Saturated Fat38mg Cholesterol667mg Sodium73mg Potassium1g Fiber1g Sugar460IU Vitamin A1mg Vitamin C100mg Calcium1mg Iron

  • Full Nutrition Label
  • Nutrition Disclosure

Nutrition Facts

Cheese Ball Recipe

Amount per Serving

Calories

182

% Daily Value*

Fat

15

g

23

%

Saturated Fat

7

g

44

%

Cholesterol

38

mg

13

%

Sodium

667

mg

29

%

Carbohydrates

4

g

1

%

Fiber

1

g

4

%

Sugar

1

g

1

%

Protein

8

g

16

%

Vitamin A

460

IU

9

%

Vitamin C

1

mg

1

%

Calcium

100

mg

10

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Appetizer

Cuisine: American

Keyword: cheese ball

Skill Level: Easy

Cost to Make: $$

Calories: 182

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Valentina Ablaev

Easy Classic Cheese Ball Recipe (9)

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Easy Classic Cheese Ball Recipe (2024)

FAQs

What cheese are cheese balls made of? ›

Cheese balls are traditionally made with two kinds of cheese – cream cheese (or another soft cheese like quark cheese, mascarpone or ricotta) and a grated semi-soft or semi-firm cheese like cheddar, colby cheese, monterey jack cheese, or muenster.

How long does a cheese ball need to chill? ›

Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!

Who made the original cheese ball? ›

"According to legend," writes Michelle Buffardi, author of Great Balls of Cheese, "the first cheese ball in recorded history was made in 1801 by Elisha Brown, Jr. on his farm and presented to President Thomas Jefferson" at the White House.

How long will a homemade cheese ball last in the refrigerator? ›

Storing in Fridge: If you start with fresh ingredients, you can store the cheese ball in the refrigerator for up to 2 weeks. Cover any leftovers with plastic wrap and store in an airtight container. How to Freeze: I prefer a freshly made cheese ball, BUT you can freeze cheese balls.

What are the ingredients in current cheese balls? ›

Corn Grits, Rice Grits, Edible Vegetable Oil (Palmolein Oil), Cheddar Cheese Powder, Iodized Salt, Sugar, Maltodextrin (Ins 1400), Flavour Enhancer (Ins 621), Food Color (Ins 110) And Natural Cheese Flavour. Manufacturer Name: Yashoda Foods Pvt Ltd. Tilottama 15, Rupandehi, Nepal.

How do you thicken a cheese ball? ›

Your cheese ball is too runny: Once you have added all the extras, and it's all mixed in well, if the texture is more salad dressing-like than something you might spread on a bagel, you can tighten it up easily by adding unsalted butter, one tablespoon at a time, mixing before you add more.

Why is my cheese ball so hard? ›

Why is my cheese ball so hard? You want your cheese ball to be firm enough to hold its shape, but soft enough to allow for easy spreading. To achieve this consistency, the key is making sure your cream cheese is softened before preparing.

How are cheeseballs made? ›

The term “cheese balls” comes from the delicious cheesy filling that is encased in a mashed potato mix, covered in liquid, cornstarch, and breadcrumbs or panko crumbs for crunch, and then finally either deep fried or baked.

Can a cheese ball be left out overnight? ›

The U.S. Department of Health doesn't recommend keeping any perishable food sitting out of the fridge for more than two hours — and that's certainly the case for soft cheeses, like cottage or cream cheese, brie, or fresh mozzarella.

Why are cheese balls so good? ›

A cheese ball is classic party food that always hits guests. They are easy to make and can be customized to your taste with different cheeses and toppings. Cheese balls are also relatively healthy, as they are made with natural ingredients and do not contain any preservatives or artificial flavors.

What is the white cheese that is a ball? ›

This fresh cheese resembles a Fresh Mozzarella ball, but when split open, you will be delighted to discover a rich-tasting soft filling of fresh pieces of Mozzarella soaked in heavy cream. This cheese offers a sweet, milky flavor that gently fills the palate.

How long does homemade cheese ball last? ›

Serve the cheese ball immediately or store it in the fridge. Wrap the cheese ball in one layer of plastic wrap, then one layer of aluminum foil. The two layers keeps the cheese ball fresh and helps it keep its shape. Store in the fridge for up to four days.

Is it OK to freeze a cheese ball? ›

Freezing a cheeseball works great. Thanks to the cream cheese, classic cheeseballs keep a good texture through freezing and thawing. Any dried herbs and spices are fine. The only time it would not be advisable to freeze your cheese ball is when it contains fresh fruit or veggies.

What is the white cheese that comes in balls? ›

Fresh mozzarella is a fresh cheese made by stretching its cheese curds before rolling them into balls. To keep them fresh, they're packed in water.

What is the soft white cheese in balls? ›

Fresh mozzarella is sold in several different sizes. Mozzarella balls are about the size of a small orange. Bocconcini cheese is formed in slightly smaller balls (about the size of an egg). Ciliegine mozzarella is smaller still, about the size of a cherry.

Is mozzarella a ball cheese? ›

Mozzarella is a fresh spun paste cheese obtained by enzymatic coagulation of pasteurised cow's milk. Produced exclusively with cow's milk, lactic ferments, rennet and salt.

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