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 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 cocktails. Ideally, the appetizers can be made beforehand, and I can serve them at room temperature. So these are perfect!
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.
- 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
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 them from the fridge 30 minutes before serving.
Expert Tip
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.
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 are another excellent combination.
Yes! That's why I like it so much. You can make this appetizer in advance, refrigerate it, and remove it from 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 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 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.
More Cheesy Recipes
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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 - see notes below
- 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
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- 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
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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.