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These delicious cheese balls are an ideal party snack because they are made in advance, and you don't need to heat them up.
They are so flavorful! The combination of cream cheese, cheddar, parmesan, garlic, and bacon is amazing.
These little savory appetizers are so delicious! A mixture of cheeses, spices, and crumbled bacon - why wouldn't they be?
When I entertain, I like to start the evening off with a few simple party appetizers and co*cktails. Ideally, the appetizers can be made beforehand, and I can serve them at room temperature. So these cheese balls are perfect!
Jump to:
- Ingredients
- Variations
- Cheese Balls Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Cheesy Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Cream cheese: I use full-fat cream cheese in this recipe.
- Shredded cheddar: I like to use sharp or extra-sharp cheese.
- Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded.
- To season: Kosher salt, black pepper, dried parsley, and cayenne pepper.
- Minced garlic: You can also use garlic powder (just ½ teaspoon).
- Bacon: I use store-bought bacon bits. If you'd like, you can cook bacon until crispy and crumble it very finely.
Variations
- Use smoked cheddar or smoked gouda instead of regular cheddar.
- Garlic powder can successfully replace the fresh garlic in this recipe. You can use ½ teaspoon.
- These cheese balls are quite spicy. If you don’t like spicy food, use just ¼ teaspoon of cayenne pepper.
- Experiment with different spices and herbs! While I like to use dried parsley and cayenne, other tasty options include dried oregano, dried thyme, smoked paprika, ground cumin, and onion powder. You can use ½ teaspoon of any of these spices.
- Sometimes, instead of bacon bits, I coat the cheese balls in oregano, paprika, chopped pecans, or sesame seeds, as shown in the photo below:
Cheese Balls Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Place the cream cheese, cheddar, parmesan, garlic, kosher salt, black pepper, parsley, and cayenne in a large bowl. Mix with a rubber spatula until blended.
Place the mixture in the freezer for 15 minutes. Shape the mixture into 12 balls, using a measuring tablespoon to scoop them out of the bowl.
Roll the balls in the bacon bits to coat them.
Serve immediately, or refrigerate until ready to serve. Remove the cheese balls from the fridge 30 minutes before serving.
Expert Tip
Freezing the mixture briefly before shaping the cheese balls makes it much easier to shape them. It's best to freeze the mixture in a shallow layer so that it sets evenly. Even so, you can expect the edges to be harder than the center.
Even after freezing the mixture, shaping the balls is a bit messy, so you can wear food-grade disposable gloves if you wish.
Recipe FAQs
Can I use reduced-fat cream cheese?
Yes, but full-fat cream cheese tastes better, has a thicker texture, and is more suitable for making cheese balls.
Can I use different cheeses in this recipe?
Absolutely. I love cheddar and parmesan, but provolone and pecorino romano are another excellent combination.
Is this a make-ahead recipe?
Yes! That's why I like it so much. You can make the cheese balls in advance, refrigerate them, and take them out of the fridge 30 minutes before your guests arrive.
Serving Suggestions
I like to serve these cheese balls as party appetizers alongside other make-ahead snacks and appetizers such as honey-roasted nuts, deviled eggs, parmesan crisps, and homemade pork rinds.
The leftovers work well as a quick snack. I even like them for my lunch - I make a plate of them with a salad (such as this tomato salad) or fresh-cut veggies and sour cream dip.
Storing Leftovers
You can store the leftovers in the fridge, in an airtight container, for up to four days. They keep well and taste great even on the fourth day.
Remember to take them out of the fridge 30 minutes before serving them to allow them to get to room temperature. Some foods, such as cheese and chocolate, are best at room temperature.
You can also freeze the leftovers. Start by placing them on a parchment-lined large sheet or tray. Place them in the freezer for 1-2 hours until frozen, then transfer them to a freezer bag. You can keep them in the freezer for up to three months.
More Cheesy Recipes
- Keto Stuffed Mushrooms
- Stuffed Mini Peppers
- Pimento Cheese
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Recipe Card
4.97 from 63 votes
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Cheese Balls
These delicious cheese balls are an ideal party snack because they are made in advance, and you don't need to heat them up.
Prep Time30 minutes mins
Freezing time15 minutes mins
Total Time45 minutes mins
Course: Appetizer
Cuisine: American
Servings: 12 cheese balls
Calories: 140kcal
Author: Vered DeLeeuw
Ingredients
- 8 ounces cream cheese at room temperature
- 3 ounces cheddar cheese sharp, grated (¾ cup)
- 1 ounce parmesan grated
- 1 teaspoon fresh garlic minced
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- ½ teaspoon cayenne pepper
- 3 ounces bacon bits or cooked and finely crumbled bacon
Instructions
Place the cream cheese, cheddar, parmesan, garlic, kosher salt, black pepper, parsley, and cayenne pepper in a large bowl. Mix with a rubber spatula until blended.
Freeze the mixture for 15 minutes. Shape the mixture into 12 balls, using a measuring tablespoon to scoop them out of the bowl.
Roll the balls in the bacon bits to coat them.
Serve immediately or refrigerate until ready to serve. Remove the balls from the fridge 30 minutes before serving.
Video
Notes
- I use a heaping measuring tablespoon and get 12 cheese balls. You can make them smaller if you'd like.
- These cheese balls are quite spicy. If you don’t like spicy food, use just ¼ teaspoon of cayenne pepper.
- Freezing the mixture briefly before shaping the cheese balls makes it much easier to shape them. It's best to freeze the mixture in a shallow layer so that it sets evenly. Even so, you can expect the edges to be harder than the center. Even after freezing the mixture, shaping the balls is a bit messy, so you can wearfood-grade disposable glovesif you wish.
- You can store the leftovers in the fridge, in an airtight container, for up to four days. They keep well and taste great even on the fourth day. Remember to take them out of the fridge 30 minutes before serving them to allow them to get to room temperature. Some foods, such as cheese and chocolate, are best at room temperature.
- You can also freeze the leftovers. Start by placing them on a parchment-lined large sheet or tray. Place them in the freezer for 1-2 hours until frozen, then transfer them to a freezer bag. You can keep them in the freezer for up to three months.
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Nutrition per Serving
Serving: 1cheese ball | Calories: 140kcal | Carbohydrates: 1g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Sodium: 326mg
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
