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3 Ingredient Cheese Ball

3-Ingredient Cheese Ball and Classic Party Cheese Ball

Two easy and flavorful cheese ball recipes perfect for any gathering.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer, Party Food
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

3-Ingredient Cheese Ball
  • 8 oz cream cheese, softened Make sure it's softened for easy mixing.
  • 1.5 cups shredded sharp cheddar cheese
  • 1 tsp garlic powder (or onion powder for variation) Use garlic for a classic flavor or onion for a twist.
  • 0.5 cups chopped pecans or parsley for coating Optional for a crunchy texture.
Classic Party Cheese Ball
  • 16 oz cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • 0.5 cups crumbled cooked bacon Add for a smoky flavor.
  • 0.25 cups finely chopped green onions
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.5 cups chopped pecans or walnuts for coating Optional for coating.

Method
 

3-Ingredient Cheese Ball
  1. In a bowl, combine softened cream cheese, shredded cheddar, and garlic powder. Use a hand mixer or spoon to blend until smooth.
  2. Form the mixture into a ball using your hands or a spoon. If the mixture is too sticky, chill for 15 minutes.
  3. Roll the cheese ball in chopped pecans or parsley for extra texture and flavor.
  4. Refrigerate for at least 1 hour before serving to firm up.
  5. Serve with crackers, bread, or veggie sticks.
Classic Party Cheese Ball
  1. In a large bowl, combine cream cheese, cheddar, bacon, green onions, Worcestershire sauce, and garlic powder. Mix until well blended.
  2. Form into a ball and wrap in plastic. Chill for 30 minutes.
  3. Roll the chilled cheese ball in chopped pecans, pressing gently to adhere.
  4. Refrigerate for at least 2 hours (or overnight) for best texture.
  5. Serve with crackers, apple slices, or pretzels.

Notes

Keep cheese balls refrigerated in an airtight container for freshness. Can be made 1-2 days in advance and frozen for up to 2 months.