Cheddar Cheese Balls Recipe

Prepare cheese and room temperature dairy

Remove cream cheese and butter from refrigerator at least 30 minutes before starting so they are soft enough to blend smoothly. Finely shred the sharp cheddar if not pre-shredded; measure 3 cups.

Combine ingredients

In a large mixing bowl, add the softened cream cheese and butter. Using a hand mixer or stand mixer with paddle attachment, beat on medium until smooth, about 1 minute. Add garlic powder, onion powder, Worcestershire sauce, hot sauce (if using), black pepper and salt; blend until evenly incorporated, about 30 seconds.

Fold in cheddar

Switch to low speed or use a rubber spatula and fold in the shredded cheddar cheese until evenly distributed. Scrape down the bowl to ensure no pockets of cheese remain. Taste and adjust seasoning (add more salt or pepper if needed).

Chill to firm

Line a small bowl or piece of plastic wrap. Transfer the mixture to the center of the plastic wrap (or into the bowl) and shape roughly into a ball using the spatula. Wrap tightly and refrigerate for at least 1 hour, or up to 24 hours, to firm up for easier coating shaping. If you prefer a firmer center, chill 2–4 hours.

Prepare coatings

While the cheese ball chills (or right before serving), toast the chopped walnuts or pecans in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–5 minutes. Let cool, then transfer to a bowl and stir in paprika and half of the chopped chives. Place remaining chives and parsley (if using) in a separate small bowl for garnish.

Shape and coat

Remove the cheese ball from refrigerator and unwrap. If the mixture is very firm, let sit 5 minutes to soften slightly so it can be shaped smoothly. Using your hands or the plastic wrap, form a neat ball (about 3½–4 inches diameter). Roll the ball in the nut-chive mixture, pressing gently so chopped nuts and herbs adhere evenly. For a two-tone look, press a few extra chopped chives onto one side for a green accent and sprinkle a pinch of paprika on top.

Plate and serve

Transfer the coated cheese ball to a serving plate. Arrange crackers and vegetable sticks around it. Scatter remaining parsley and chives over the platter for color. Provide a cheese knife or spreader so guests can scoop onto crackers. Leftovers can be wrapped tightly and refrigerated up to 4 days.