This Bacon Cheddar Cheese Ball is a nostalgic party appetizer loaded with crispy bacon, sharp cheddar, and a creamy, tangy base. It’s deceptively simple to make and always disappears first from the platter. The magic is in the balance of flavors and textures, making it the ultimate crowd-pleaser for any gathering.
Craving a delicious Bacon Cheddar Cheese Ball? You've come to the right spot! From Snacks favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Bacon Cheddar Cheese Ball
Crowd-pleasing flavor: Bacon and cheddar combine in a delicious, dippable form.
Perfect texture: Creamy interior with a crunchy bacon and pecan coating.
Versatile serving: Great with crackers, bread, or fresh veggies.
Make-ahead friendly: Flavors improve after chilling overnight.
Ingredients & Tools
- 16 oz (450 g) full-fat cream cheese, softened to room temperature
- 2 cups (225 g) freshly grated sharp cheddar cheese
- 8 slices thick-cut bacon, cooked until very crispy and finely crumbled
- 1/3 cup (40 g) finely chopped green onions
- 1/4 cup (60 ml) full-fat sour cream
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- 1/2 cup (60 g) finely chopped pecans, for coating
- 2 tbsp fresh parsley, finely chopped, for coating
Tools: A hand mixer or stand mixer, a spatula, plastic wrap, and a serving plate.
Notes: Using full-fat dairy is non-negotiable for a creamy texture. Grating your own cheddar avoids anti-caking agents found in pre-shredded cheese.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 7 g |
| Fat: | 19 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 12 | Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- Soften that cream cheese properly. This is the single most important step for a smooth, lump-free cheese ball. Take it out of the fridge at least an hour before you start. If you’re in a pinch, you can microwave it on low power in 15-second bursts, but room temperature is best.
- Why grate your own cheddar? Pre-shredded bagged cheese is coated with potato starch or cellulose to prevent clumping. This can prevent it from melting and incorporating smoothly into the cream cheese, leading to a slightly gritty texture. A block of good sharp cheddar, freshly grated, will give you a far superior, velvety result.
- Don’t skip the Worcestershire sauce. It might seem like a small amount, but it adds a deep, savory, umami backbone that balances the richness of the cheese and bacon perfectly. It’s the secret ingredient that makes people say, “Wow, what’s in this?”
- Cook your bacon until it’s truly crispy. Soft or chewy bacon will become soggy once mixed into the cheese and will not provide that satisfying crunch. Bake it or pan-fry it until it’s very crisp, then let it drain on paper towels before crumbling.
How to Make Bacon Cheddar Cheese Ball
Step 1: Prepare Your Ingredients. Start by ensuring your cream cheese is perfectly soft—it should yield easily when pressed. Cook your bacon until it’s deeply browned and crisp, then drain and crumble it finely. Grate your cheddar cheese using the large holes of a box grater, and finely chop your green onions, separating the white and light green parts from the darker green tops if you’d like a more vibrant garnish later. Have your pecans and parsley ready for the coating stage.
Step 2: Combine the Base. In a large mixing bowl, combine the softened cream cheese, sour cream, Worcestershire sauce, garlic powder, smoked paprika, and black pepper. Use a hand mixer (or the paddle attachment of a stand mixer) on medium speed to beat everything together until it’s completely smooth and well-combined. You’ll notice the mixture become lighter in color and texture—this is exactly what you want. Scrape down the sides of the bowl with a spatula to make sure no unmixed cream cheese is hiding at the bottom.
Step 3: Add the Good Stuff. Now, switch to a spatula or a wooden spoon. Add the freshly grated cheddar cheese, about three-quarters of your crumbled bacon (reserve the rest for the coating!), and the green onions. Gently fold everything together until it’s evenly distributed. The trick is to mix just until combined—overmixing at this stage can make the cheese ball a bit tough. The mixture will be thick and chunky, which is perfect.
Step 4: Form the Ball. Lay a large piece of plastic wrap on your counter. Transfer the entire cheese mixture onto the center of the plastic. Using the spatula and your hands, shape the mixture into a rough ball shape. Then, bring the edges of the plastic wrap up and over the cheese, twisting the top to encase it tightly. Use your hands to gently roll and press the wrapped cheese into a neat, round ball. This method keeps your hands clean and applies even pressure.
Step 5: Chill and Set. Place the tightly wrapped cheese ball in the refrigerator for at least 2 hours, or ideally overnight. This chilling time is crucial—it allows the flavors to meld beautifully and firms up the ball, making it much easier to handle for the final coating step. It will transform from a soft, sticky mass into a firm, sliceable log.
Step 6: Apply the Coating. Just before you’re ready to serve, prepare your coating. On a small plate or in a shallow bowl, combine the remaining crumbled bacon, chopped pecans, and fresh parsley. Unwrap the chilled cheese ball and place it in the middle of the coating mixture. Gently roll the ball around, pressing the coating into the sides, until it’s completely covered. You can pick it up and use your hands to pat on any stray bits for full coverage.
Step 7: Serve and Enjoy! Transfer your beautifully coated Bacon Cheddar Cheese Ball to a serving plate. Let it sit at room temperature for about 15-20 minutes before serving to take the chill off—this allows the full flavor and creamy texture to shine. Surround it with your favorite crackers, breads, and veggies, and watch it disappear.
Storage & Freshness Guide
- Fridge: Keep leftovers in an airtight container for 3–5 days.
- Freezer: Wrap uncoated ball tightly in plastic and foil; freeze up to 2 months.
- Reviving: Thaw frozen ball in fridge overnight; coat just before serving.
Serving Suggestions
Complementary Dishes
- A robust charcuterie board — The salty, creamy cheese ball is a perfect centerpiece among an array of cured meats, olives, and cornichons, creating a full appetizer experience.
- A simple, crisp green salad — Something with a sharp vinaigrette, like an arugula salad with lemon dressing, can cut through the richness of the cheese and cleanse the palate between bites.
- Spicy pepper jelly or fruit chutney — A small bowl of sweet and spicy condiment alongside the cheese ball introduces a fantastic flavor contrast that elevates the entire dish.
Drinks
- A crisp, hoppy IPA — The bitterness of the beer stands up beautifully to the sharp cheddar and smoky bacon, creating a classic and satisfying pairing.
- A dry Riesling or Sauvignon Blanc — The bright acidity and citrus notes in these white wines help cut through the fat and refresh your palate, making each bite taste like the first.
- Sparkling apple cider — For a non-alcoholic option, the effervescence and slight sweetness are a delightful contrast to the savory, salty flavors of the cheese ball.
Something Sweet
- Dark chocolate truffles — A few pieces of rich, bittersweet chocolate after the savory cheese provide a perfect, elegant end note to your snacking.
- Shortbread cookies — Their buttery, slightly sweet flavor is a subtle and lovely way to transition from savory to sweet without being overpowering.
- Poached pears with a hint of cinnamon — The soft, sweet fruit offers a light and refreshing finish that complements the smoky notes from the bacon and paprika.
Top Mistakes to Avoid
- Mistake: Using cold cream cheese. This is the number one reason for a lumpy, difficult-to-mix cheese ball. Cold cream cheese will never incorporate smoothly and will require so much mixing that the final texture can become gummy. Patience is key here—let it soften properly.
- Mistake: Not chilling the cheese ball before coating. If you try to roll the soft, freshly mixed cheese in the coating, it will be a sticky, messy disaster. The coating will get soggy and the ball will lose its shape. The firmness from chilling is what gives you a clean, beautiful final product.
- Mistake> Overmixing after adding the cheddar and bacon. Once you add the chunky ingredients, put the mixer away. Overworking the mixture can cause the fats to break down and make the cheese ball dense and greasy instead of light and creamy.
- Mistake: Skipping the Worcestershire sauce. I know it seems like a small ingredient, but it provides a crucial depth of flavor. Without it, the cheese ball can taste a bit flat and one-dimensional, missing that “something special.”
Expert Tips
- Tip: Bake your bacon for easy prep. Lining a baking sheet with parchment paper and baking bacon at 400°F (200°C) for 15-20 minutes is hands-off, creates perfectly flat, crispy bacon, and contains the mess. It’s a game-changer for recipes like this where you need a lot of it.
- Tip: Toast your pecans for maximum flavor. Before chopping them for the coating, spread the pecans on a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan often, until they become fragrant. This deepens their nutty flavor and makes the coating even more incredible.
- Tip: Get creative with the shape. A ball is classic, but you can also form the mixture into a log, a festive wreath shape for the holidays, or even use a small cookie cutter to make individual, bite-sized cheese bites for a party.
- Tip: Make a double batch and freeze one. This cheese ball freezes remarkably well. After the initial chilling and before the coating step, wrap the ball tightly in a double layer of plastic wrap and then aluminum foil. It will keep for up to 2 months. Thaw in the refrigerator overnight before coating and serving.
FAQs
Can I make this cheese ball ahead of time?
Absolutely, and I highly recommend it! You can prepare the cheese ball (through the shaping and initial chilling step) up to 2 days in advance. Keep it wrapped tightly in the fridge. I would wait to apply the nut and bacon coating until just before you serve it, so it stays crisp and fresh. The flavor actually improves after a day, making it the perfect make-ahead party appetizer.
What can I use instead of pecans for the coating?
No problem, there are plenty of great alternatives. Toasted and chopped walnuts or almonds would work beautifully. If you need a nut-free option, try using all bacon and parsley, or add in some toasted sunflower seeds for crunch. You could even use a mixture of everything bagel seasoning for a totally different, savory twist.
My cheese ball is too soft to shape. What happened?
This almost always means your cream cheese was too warm or you didn’t chill it long enough. If it’s too soft to handle after mixing, just pop the entire bowl into the fridge for 30 minutes to firm up a bit before you try to shape it. Remember, the 2-hour chill after shaping is non-negotiable for the right texture.
Can I use pre-cooked bacon or bacon bits?
I really recommend cooking your own bacon from raw for the best flavor and texture. Pre-cooked bacon can sometimes be rubbery, and bottled bacon bits have a very artificial smoke flavor and a weird texture that doesn’t compare to the real thing. For a truly stellar cheese ball, fresh crispy bacon is worth the extra few minutes.
How long will leftovers keep in the fridge?
Any leftover cheese ball will stay fresh in an airtight container in the refrigerator for 3 to 5 days. The coating might soften a bit over time, but the flavor will still be fantastic. It’s also great smeared on a bagel or sandwich the next day!
Bacon Cheddar Cheese Ball
Make the ultimate Bacon Cheddar Cheese Ball with crispy bacon, sharp cheddar, and a crunchy pecan coating. Perfect for parties! Get the easy recipe now.
Ingredients
For the Cheese Ball
-
16 oz full-fat cream cheese (softened to room temperature)
-
2 cups freshly grated sharp cheddar cheese
-
8 slices thick-cut bacon (cooked until very crispy and finely crumbled)
-
1/3 cup finely chopped green onions
-
1/4 cup full-fat sour cream
-
1 tsp Worcestershire sauce
-
1/2 tsp garlic powder
-
1/4 tsp smoked paprika
-
1/4 tsp freshly ground black pepper
For the Coating
-
1/2 cup finely chopped pecans (for coating)
-
2 tbsp fresh parsley (finely chopped, for coating)
Instructions
-
Prepare Your Ingredients. Start by ensuring your cream cheese is perfectly soft—it should yield easily when pressed. Cook your bacon until it’s deeply browned and crisp, then drain and crumble it finely. Grate your cheddar cheese using the large holes of a box grater, and finely chop your green onions, separating the white and light green parts from the darker green tops if you’d like a more vibrant garnish later. Have your pecans and parsley ready for the coating stage.01
-
Combine the Base. In a large mixing bowl, combine the softened cream cheese, sour cream, Worcestershire sauce, garlic powder, smoked paprika, and black pepper. Use a hand mixer (or the paddle attachment of a stand mixer) on medium speed to beat everything together until it’s completely smooth and well-combined. You’ll notice the mixture become lighter in color and texture—this is exactly what you want. Scrape down the sides of the bowl with a spatula to make sure no unmixed cream cheese is hiding at the bottom.02
-
Add the Good Stuff. Now, switch to a spatula or a wooden spoon. Add the freshly grated cheddar cheese, about three-quarters of your crumbled bacon (reserve the rest for the coating!), and the green onions. Gently fold everything together until it’s evenly distributed. The trick is to mix just until combined—overmixing at this stage can make the cheese ball a bit tough. The mixture will be thick and chunky, which is perfect.03
-
Form the Ball. Lay a large piece of plastic wrap on your counter. Transfer the entire cheese mixture onto the center of the plastic. Using the spatula and your hands, shape the mixture into a rough ball shape. Then, bring the edges of the plastic wrap up and over the cheese, twisting the top to encase it tightly. Use your hands to gently roll and press the wrapped cheese into a neat, round ball. This method keeps your hands clean and applies even pressure.04
-
Chill and Set. Place the tightly wrapped cheese ball in the refrigerator for at least 2 hours, or ideally overnight. This chilling time is crucial—it allows the flavors to meld beautifully and firms up the ball, making it much easier to handle for the final coating step. It will transform from a soft, sticky mass into a firm, sliceable log.05
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Apply the Coating. Just before you’re ready to serve, prepare your coating. On a small plate or in a shallow bowl, combine the remaining crumbled bacon, chopped pecans, and fresh parsley. Unwrap the chilled cheese ball and place it in the middle of the coating mixture. Gently roll the ball around, pressing the coating into the sides, until it’s completely covered. You can pick it up and use your hands to pat on any stray bits for full coverage.06
-
Serve and Enjoy! Transfer your beautifully coated Bacon Cheddar Cheese Ball to a serving plate. Let it sit at room temperature for about 15-20 minutes before serving to take the chill off—this allows the full flavor and creamy texture to shine. Surround it with your favorite crackers, breads, and veggies, and watch it disappear.07
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