These delicious cheese balls are ideal party snacks because they can be made in advance and don't need to be heated. They are so flavorful! The combination of cream cheese, cheddar, parmesan, garlic, and bacon is delightful.
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. Ideally, the appetizers can be made beforehand, and I can serve them at room temperature. So these are perfect!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Cream cheese: I use full-fat cream cheese.
- Shredded cheddar: I 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.
- 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 using bacon bits as a coating, I use oregano, paprika, chopped pecans, or sesame seeds, as shown in the photo below:
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the cream cheese, cheddar, Parmesan, garlic, salt, pepper, parsley, and cayenne in a large bowl. Place in the freezer for 15 minutes. Shape the mixture into 12 balls.
Roll the balls in the bacon bits to coat them.
Serve immediately, or refrigerate until ready to serve (for up to four days). Remove them from the fridge 30 minutes before serving.
Recipe Tips
- Freezing the mixture briefly before shaping the 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.
- A big advantage of this appetizer is that you can make it in advance, refrigerate it, and remove it from the fridge 30 minutes before your guests arrive. As a frequent hostess, I have a deep appreciation for easy make-ahead appetizers that can be served cold!
Recipe FAQs
Yes, but full-fat cream cheese tastes better, has a thicker texture, and is more suitable for this recipe.
Absolutely. I love cheddar and Parmesan, but provolone and pecorino romano is another delicious combination.
You can store the leftovers in an airtight container in the fridge 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.
Yes. 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.
Serving Suggestions
I like to serve these cheese balls as party appetizers alongside other make-ahead snacks and appetizers such as any of the following:
The leftovers work well as a quick snack. I even like them for lunch - I make a plate of them with a salad (usually creamy cucumber salad or tomato salad) or fresh-cut veggies served with a sour cream dip.
Recipe Card
Cheese Balls Recipe
Video
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, including Morton kosher 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.
Notes
- I use a heaping measuring tablespoon and get 12 balls. You can make them smaller if you'd like.
- These 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 wear food-grade disposable gloves if you wish.
- You can store the leftovers in an airtight container in the fridge 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.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
