Classic Cheese Ball Recipe

Our family makes this recipe every year around Christmas time. We usually make it on Goodie Baking Day (along with all of the other cookies and candies and sweets) even though it's technically a savory party appetizer.

This easy recipe makes enough for two large cheese balls or three small cheese balls, depending on how you divide and shape them. We usually make two and then put one in the refrigerator to use right away and freeze one to use later.

Classic Cheese Ball

Cheese Ball

16 oz shredded sharp cheddar cheese
8 oz cream cheese (softened)
1/2 small onion (grated fine)
1 Tbsp grated bell pepper
1 Tbsp pimento
1 tsp lemon juice
1 clove garlic (minced)
1 tsp mustard
1 cup mayonnaise
2 tsp Tabasco sauce
pinch salt

Decorations

8 oz chopped pecans (finely chopped)
maraschino cherries
pecan halves

Serve With

assorted crackers

1. Start by combining all ingredients except shredded cheese together in a mixing bowl. Combine until the mixture is a smooth, creamy consistency without any lumps.
2. Add the shredded cheese to the mixture and stir it together. 
3. Cover the mixing bowl with plastic wrap and set it in the refrigerator to cool and firm a little. This helps with the shaping process.
4. While the mixture is cooling, use a food processor to finely chop your pecans. Pour the finely chopped pecans onto a plate.
5. Once the cheese mixture has firmed up enough that you can shape it, divide the mixture into two or three even sections (depending on how many cheese balls you want to make). Shape each section into a ball with clean hands that you've sprayed with cooking spray to prevent sticking. 
6. To coat in nuts, roll each cheese ball on the plate of pecans with one hand and use your other hand to gently scoop the chopped nuts and press them into the cheese ball.
7. Once the outside of the cheese ball is completely covered in finely chopped nuts, move it to a small plate or dish for serving. Repeat with the remaining cheeseballs until all are covered in nuts and plated.
8. If desired, decorate the top of your finished cheese balls with maraschino cherries and pecan halves.
9. Serve with an assortment of crackers. 

Notes:

You can either mix this recipe by hand or with a handheld electric mixer.

In our family, we always flatten the cheese ball after plating and before decorating, and storing in the refrigerator or freezer. This is optional, but it makes storage a little easier. (Perfectly round cheese balls take up a little more space vertically.)

To freeze a cheese ball, wrap it tightly in two layers of plastic wrap and place in the freezer. A cheese ball stays good in the freezer for about one month. Thaw the cheese ball for a full 24 hours in the refrigerator before serving.

Many cheese ball recipes have the ingredient of Worcestershire sauce, which is made from anchovies. But this one doesn't, so feel free to share this appetizer with your vegetarian friends.

Make sure that you include cheese spreading knives on your cheese ball platter. If your guests dip their crackers straight into the cheese ball, they might break their crackers into pieces!

The grated bell pepper and pimento not only add flavor to the recipe, but when your guests cut into the cheese ball, they'll notice the classic red and green colors of Christmas!

Enjoy!

This post contains affiliate links.