Name: Cheddar Cheese Ball
Prep time: 15 min
Total time: 120 min
Ingredients: 8 ounces sharp yellow cheddar cheese, shredded; 8 ounces cream cheese, at room temperature; 8 ounces farmers cheese (no salt added) (omit added salt if using salted farmers cheese); 2 teaspoons Worcestershire sauce; 1 teaspoon paprika; 1/2 teaspoon onion powder; 1/4 teaspoon salt (omit if using salted farmers cheese); 1/8 teaspoon black pepper; 1 cup pecans, toasted and chopped (or any nuts you prefer)

I grew up with a festive cheese ball on every holiday table — tangy, spreadable, and always the first thing to disappear. This Cheddar Cheese Ball recipe keeps that nostalgic bite while staying simple enough for last-minute hosting. It’s a creamy, savory blend of sharp cheddar, cream cheese, and farmer’s cheese, rolled in toasted pecans for crunch. If you like easy, make-ahead party food that still feels homemade, this is one to keep in your back pocket. For another cozy, cheese-forward comfort dish to serve alongside, consider this best cream cheese chicken chili.

Why you’ll love this dish

This recipe hits three hosting sweet spots: incredible flavor, hands-off prep, and excellent make-ahead potential. The combo of sharp cheddar and farmers cheese gives a tangy depth you don’t get from cream cheese alone. Pulse everything in a food processor and you have a silky spread in minutes — perfect for weeknight snacking, holiday platters, or potluck contribution.

“Perfectly smooth, full of cheddar tang, and the pecans add the best crunch — my guests can’t stop spreading it on crackers.” — a repeat party-goer

Use it for holiday appetizers, cocktail parties, or casual game-night spreads. It’s also kid-friendly and easy to scale up if you need more than two balls.

The cooking process explained

Before you start, here’s the simple flow so you know what to expect:

Shred the cheddar and soften the cream cheese.
Pulse cheddar, cream cheese, farmers cheese, and seasonings in a food processor to a smooth paste.
Portion the mixture, shape into balls, and chill to firm up.
Roll in toasted, chopped pecans just before serving.

This is mostly assembly — no cooking required — which makes timing and planning flexible.

What you’ll need

8 ounces sharp yellow cheddar cheese, shredded
8 ounces cream cheese, at room temperature
8 ounces farmers cheese (no salt added — if yours is salted, omit the added 1/4 teaspoon salt)
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon salt (omit if using salted farmers cheese)
1/8 teaspoon black pepper
1 cup pecans, toasted and chopped (or any nuts you prefer — see notes below)

Substitutions and notes:

Swap pecans for chopped almonds, walnuts, or crispy fried onions for a different texture.
If you don’t have farmers cheese, a mild farmer-style ricotta drained of excess moisture can work, but the texture will be slightly softer.

Step-by-step overview

This recipe is quick and forgiving. You’ll:

Combine cheeses and seasonings in a food processor until smooth.
Divide the mixture, form into balls, and chill in bowls to set the shape.
Roll chilled balls in toasted pecans and serve with crackers or veggies.

Expect active hands-on time of about 10–15 minutes and at least 2 hours of chill time.

Directions

Prepare: Shred the cheddar if it’s not already shredded. Let the cream cheese sit at room temperature for 20–30 minutes so it softens.
Combine: Place the shredded cheddar, room-temperature cream cheese, farmers cheese, Worcestershire sauce, paprika, onion powder, salt, and black pepper into a food processor.
Pulse: Pulse until the mixture becomes a smooth, even paste. Scrape down the sides once if needed. (PRO TIP: A food processor yields the creamiest result. If you don’t have one, use a stand mixer with the paddle attachment or a handheld electric mixer — the texture will be slightly chunkier.)
Portion: Transfer the cheese mixture to a bowl. Divide evenly and shape each portion into a ball.
Chill to set shape: Wrap each ball tightly in plastic wrap and nestle them into cereal bowls so they hold their round shape. Refrigerate at least 2 hours, up to 5–7 days. Don’t shortchange this step — chilling firms the texture and lets flavors meld.
Toast pecans: While the balls chill (or just before serving), toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant. Let cool and chop.
Serve: Unwrap and let the cheese balls sit at room temperature for 10 minutes to soften slightly. Roll each ball in the chopped pecans to coat. Serve with crackers, sliced baguette, raw vegetables, or crostini.

Best ways to enjoy it

Serve this cheese ball on a shallow platter with small forks, a mound of crackers, and sliced apples or pears for brightness. It pairs well with:

Assorted crackers and rustic bread slices
Crisp apple or pear slices and seedless grapes
Pickles, olives, and charcuterie items for a fuller appetizer board

For a themed spread, include a sweet bite like Cheesecake Fruit Salad Roll-Ups so guests have a sweet-and-savory balance.

How to store & freeze

Refrigerator: Keep wrapped airtight for up to 7 days. If you’ve already coated the ball in nuts, wrap tightly to prevent the nuts from absorbing fridge odors.
Freezing: For longer storage, wrap tightly in plastic then foil and freeze for up to 2 months. Thaw overnight in the refrigerator before unwrapping and rolling in fresh nuts.
Safety: Since this is dairy-based, keep it refrigerated at all times and do not leave out for more than 2 hours at room temperature.

Helpful cooking tips

Soften cream cheese fully for a smoother texture; cold chunks will make the processor work harder.
If the mixture seems too stiff for easy shaping, mix in a teaspoon or two of milk to loosen slightly.
Use a cereal bowl or small ramekin to chill each ball — it helps maintain a perfect round shape without extra work.
For quicker prep, toast a large batch of nuts and keep them in the pantry for future use. Also, if you’re hosting a crowd, make several smaller balls in different coatings for variety. See a hearty soup idea to round out your menu with minimal effort: Crockpot Cheeseburger Soup.

Creative twists

Bacon & chive: Fold in 1/2 cup finely chopped cooked bacon and 2 tablespoons chopped chives; roll in chopped scallions instead of nuts.
Spicy jalapeño: Add 1–2 finely chopped jalapeños and swap paprika for smoked paprika.
Sundried tomato & basil: Stir in 1/3 cup chopped sundried tomatoes and 2 tablespoons chopped fresh basil; coat with toasted pine nuts.
Vegetarian swap: Use a plant-based cream cheese and a firm vegan farmer-style cheese to make it dairy-free; check salt levels and adjust seasoning.

Helpful answers

Q: How long does this cheese ball take to make?

A: Active prep is about 10–15 minutes. Chill at least 2 hours to firm, though you can make it up to 5–7 days ahead.

Q: Can I make this without a food processor?

A: Yes. Use a stand mixer with the paddle attachment or a handheld mixer. The texture will be slightly nuttier and less ultra-smooth, but still delicious.

Q: Is it safe to freeze a cheese ball?

A: Yes — wrap tightly in plastic and foil and freeze up to 2 months. Thaw overnight in the fridge and roll in fresh nuts before serving.

Q: What can I serve if guests have nut allergies?

A: Skip the nut coating and roll the cheese ball in finely chopped chives, crushed pretzels, or toasted breadcrumbs for crunch without nuts.

Conclusion

If you love classic party food with minimal fuss, this Cheddar Cheese Ball is a reliable go-to — creamy, savory, and great for make-ahead entertaining. For a slightly different, time-tested take on a cheese ball, try the Classic Cheese Ball Recipe – Tastes Better From Scratch, which offers another flavor profile and presentation ideas. If you need an ultra-quick cheddar cheese ball option for an impromptu gathering, see this Classic Cheddar Cheese Ball Recipe in 5 Minutes for a truly speedy version.