Classic Cheese Ball

Jump to Recipe Print Recipe

Nothing brings people together like a fun and tasty snack that everyone can share. And a classic Cheese Ball is a no-fail appetizer recipe that guests always love! Serve creamy, tangy and rich cheeseballs with crackers or veggies and watch them disappear.

Jump to Recipe

What’s better than cheese and crackers? Cheese Ball and crackers!

There are so many varieties of cheese ball flavors – some sweet, some savory, some packed with ingredients, or just a good cheese spread. This cheeseball recipe comes from my sister, Diana, and we have been enjoying these delicious cheese balls for decades.

Easy to make – just pulse the ingredients in your food processor, shape, roll in chopped pecans and chill. Then serve as an irresistible snack or party appetizer!

Knife scooping a portion of cheese ball onto a round cracker.

Recipe Ingredients

Cream Cheese. Softened so that it easily blends with other ingredients.

Sharp Cheddar Cheese. Freshly shredded is best, but packaged shredded cheese will work well.

Pimento. Those red jarred goodies, often stuffed in green olives.

Green Pepper. For a bright, fresh taste.

Onion. Adds a nice sweet and earthy flavor to balance the tangy cheeses.

Worcestershire Sauce. Super savory, it almost makes the cheeseball taste like it has meat in it!

Lemon Juice. A bit to keep everything fresh and well-combined

Cayenne. A pinch makes a big difference… Not too spicy but with lots of flavor.

Salt. Just a dash!

Pecans. Chopped, to coat the outside of the ball.

How to Make Cheese Balls

Add all ingredients, except pecans, to the bowl of a food processor. Pulse until just blended well.

Ingredients in a food processor: shredded cheese, pimentos, garlic, and spices.

Creamy whipped cheese mixture in a metal bowl.

Divide mixture into two portions. Shape each into a ball.
Coat each cheeseball evenly with chopped pecans.

You can now either enjoy as-is at room temperature, or refrigerate the cheese until ready to serve. I suggest wrapping the balls individually in a layer of plastic wrap and refrigerate for longer storage.

Two round cheese balls covered in chopped nuts, together on a black plate.

Serving Suggestions

Tangy, creamy cheese balls are great to serve with plenty of crunchy crackers. In my opinion, the best cracker to serve with a cheese ball is a buttery Ritz or club cracker. You can also enjoy with chips, pretzels, or slices of baguette.

For a gluten-free and slightly healthier snack, serve with thick fresh-cut veggies, like bell pepper slices or carrots.

And uses for leftovers? So many great ways to use this spread. I’ve used it as a topping on a burger, in a grilled cheese sandwich, and heated in queso dip.

Frequently Asked Questions

Can you make this cheese ball recipe without nuts?

The pecan coating makes it classic in my book as most cheese balls were coated in chopped nuts when I was a kid. You can certainly skip that if you are allergic or if you just don’t like nuts!

What else can you put in a cheese ball?

You can change this recipe up with additional ingredients like chopped ham, salsa, fresh herbs, or anything that you have on hand! Stir in any extra goodies after blending the cheese in the food processor but before shaping the balls.

How long do homemade cheese balls last?

Keep tightly wrapped or in an airtight container and store in the fridge for up to week.

Can you freeze cheeseballs?

Yes, they do freeze well! First wrap the ball in plastic wrap, then wrap in a layer or aluminum foil. For even more protection I recommend also placing in an airtight plastic zipper bag. Keep in the freezer for up to one month. Defrost in the fridge overnight before serving.

More Recipes to Try