Looking for the perfect party appetizer that’s guaranteed to impress your guests? This simple cream cheese ball recipe is exactly what you need! Made with a delicious blend of cream cheese, Velveeta, and asiago cheese, this homemade cheese ball delivers rich, creamy flavors that pair perfectly with crackers.
Whether you’re hosting a holiday gathering, game day party, or casual get-together, this easy cheese ball recipe requires just a few ingredients and minimal prep time. The best part? You can make it a day ahead, allowing the flavors to meld beautifully while saving you precious time on party day.
This crowd-pleasing appetizer combines the smooth texture of cream cheese with the sharp bite of asiago and the creamy richness of Velveeta, all rolled in finely chopped walnuts and fresh parsley for the perfect finishing touch.
What Does Simple Cream Cheese Ball Recipe Taste Like?
This simple cream cheese ball recipe delivers a wonderfully rich and creamy experience with every bite. The Philadelphia cream cheese provides a smooth, tangy base that melts beautifully on your tongue, while the Velveeta adds an extra layer of creamy richness that makes this cheese ball incredibly satisfying.
The asiago cheese brings a sharp, nutty flavor that perfectly balances the mildness of the cream cheese mixture. You’ll notice subtle hints of garlic powder and dried parsley that add depth without overwhelming the cheese flavors. The texture is smooth and spreadable, making it easy to enjoy with crackers.
The exterior coating of finely chopped walnuts and parsley creates a delightful contrast – the nuts provide a gentle crunch and earthy flavor that complements the creamy interior perfectly. Each bite offers a harmonious blend of creamy, sharp, and nutty flavors that will keep your guests coming back for more.
Ingredients Required for Simple Cream Cheese Ball Recipe
Here’s the list of Ingredients you’ll need to make this Simple Cream Cheese Ball
- 8 oz Philadelphia cream cheese, room temperature
- 4 oz Velveeta cheese, cut into small cubes
- ½ cup finely shredded asiago cheese
- 1 teaspoon mayonnaise
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ½ cup chopped walnuts, finely chopped
- 1 ½ tablespoons dried parsley
Kitchen Utensil You’ll Need
- Food processor
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Large mixing bowl
- Plastic wrap
- Serving platter
Prep Time: 20 minutes
Chilling Time: 24 hours (or minimum 2 hours)
Total Time: 24 hours 20 minutes
Serves: 8-10 people
How to Make Simple Cream Cheese Ball
Simply follow the steps given below to make your Simple Cream Cheese Ball Recipe at home
1. Prepare the cream cheese: Remove cream cheese from refrigerator 30-35 minutes before starting to bring to room temperature.
2. Cut the Velveeta: Cut half a block of Velveeta cheese into small 1-inch cubes for easier processing.
3. Chop the walnuts: Finely chop 1/2 cup of walnuts until they reach a crumb-like consistency. Mix with 1 1/2 tablespoons dried parsley and set aside.
4. Process the cream cheese: Add room temperature cream cheese to food processor and blend until smooth.
5. Add mayonnaise: Add 1 teaspoon mayonnaise to the cream cheese and process briefly to combine.
6. Incorporate Velveeta: Gradually add the small Velveeta cubes while processing on low speed until completely smooth and combined.
7. Add seasonings: Mix in the asiago cheese, 1/2 teaspoon dried parsley, and 1/4 teaspoon garlic powder. Process until well combined.
8. Shape the cheese ball: Lay out plastic wrap and sprinkle some of the walnut-parsley mixture in the center. Spoon the cheese mixture onto the nuts.
9. Roll and coat: Gather the plastic wrap around the cheese mixture and shape into a ball. Roll the ball in the remaining walnut-parsley mixture, pressing gently to adhere.
10. Chill: Wrap tightly in plastic wrap and refrigerate for 24 hours (minimum 2 hours) to firm up.
11. Serve: Transfer to serving platter and surround with crackers.
Some Tasty Ways To Customize and Serve This Simple Cream Cheese Ball Recipe
After making this cheese ball countless times for family gatherings and parties, I’ve discovered some absolutely amazing ways to serve it that take this appetizer to the next level. Let me share my favorite pairings that never fail to impress!
1. Classic Buttery Crackers
I always start with Ritz crackers because that buttery flavor complements the creamy cheese perfectly. The slight saltiness balances out the richness beautifully.
2. Toasted Baguette Slices
Slice a French baguette, brush with olive oil, and toast until golden. The crispy texture with the smooth cheese ball is absolutely divine, and it feels more elegant for dinner parties.
3. Fresh Apple Slices
This might sound unusual, but trust me on this one! Granny Smith apple slices add a crisp, tart contrast that cuts through the richness. I discovered this combination by accident and now it’s a must-have.
4. Pretzel Chips
The salty crunch of pretzel chips with this creamy cheese ball is addictive. I’ve watched entire bowls disappear when I serve them together at game day parties.
5. Celery Sticks
For a lighter option, celery provides that satisfying crunch while letting the cheese flavors shine. Plus, it makes guests feel a little less guilty about indulging!
6. Toasted Pecans and Walnuts
Sometimes I serve extra chopped nuts on the side. Guests love scooping up the cheese ball with crackers and adding an extra sprinkle of nuts for even more texture.
7. Cherry Tomatoes
Cut cherry tomatoes in half and use them as little “spoons” for the cheese ball. The fresh acidity brightens up each bite, and the presentation is gorgeous on a platter.
8. Endive Leaves
These natural little boats are perfect for holding a dollop of cheese ball. It’s an elegant, low-carb option that looks restaurant-quality but takes zero effort.
9. Crusty Sourdough Bread
Tear off chunks of good sourdough bread and spread the cheese ball on top. The tangy bread flavor pairs wonderfully with the creamy cheese mixture.
10. Water Crackers with Fig Jam
This is my secret weapon combination! Spread a thin layer of fig jam on a water cracker, then add the cheese ball on top. The sweet-savory combination is absolutely incredible and always gets people asking for the “recipe.”
Some Tips on This Simple Cream Cheese Ball Recipe
1. Let your cream cheese get soft first
Take it out of the fridge 30 minutes before you start. Soft cream cheese mixes way better than cold, hard cream cheese.
2. Cut your Velveeta into tiny pieces
Small pieces blend up faster and smoother. Big chunks take forever to mix and might leave lumps.
3. Don’t skip the mayonnaise
Just one little spoon helps make everything creamy and smooth. You won’t even taste it, but it makes a big difference.
4. Chop your nuts really fine
Fine nuts stick better to the cheese ball. Big chunky nuts fall off when you try to spread it on crackers.
5. Mix the parsley with your nuts first
This makes sure the green color spreads out nice and even all over your cheese ball.
6. Use plastic wrap to shape it
The plastic wrap helps you roll the cheese ball without getting your hands all messy and sticky.
7. Press the nuts on gently
Push them into the cheese ball a little bit so they stick good and don’t fall off later.
8. Chill it overnight if you can
The longer it sits in the fridge, the better it tastes. All the flavors mix together really well.
9. Take it out 15 minutes before serving
Cold cheese balls are hard to spread. Let it warm up just a little bit first.
10. Save some nuts for touch-ups
Keep extra chopped nuts handy. You can add more if some fall off when you move it to your party plate.
How to Store and Reheat Simple Cream Cheese Ball
Store your cream cheese ball covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as they meld together. Remove from refrigerator 15 minutes before serving for optimal spreading consistency. This cheese ball is served cold and doesn’t require reheating.
Simple Cream Cheese Ball Recipe
Ingredients
- 8 oz Philadelphia cream cheese room temperature
- 4 oz Velveeta cheese cut into small cubes
- ½ cup finely shredded asiago cheese
- 1 teaspoon mayonnaise
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ½ cup chopped walnuts finely chopped
- 1 ½ tablespoons dried parsley
Instructions
- Prepare the cream cheese: Remove cream cheese from refrigerator 30-35 minutes before starting to bring to room temperature.
- Cut the Velveeta: Cut half a block of Velveeta cheese into small 1-inch cubes for easier processing.
- Chop the walnuts: Finely chop 1/2 cup of walnuts until they reach a crumb-like consistency. Mix with 1 1/2 tablespoons dried parsley and set aside.
- Process the cream cheese: Add room temperature cream cheese to food processor and blend until smooth.
- Add mayonnaise: Add 1 teaspoon mayonnaise to the cream cheese and process briefly to combine.
- Incorporate Velveeta: Gradually add the small Velveeta cubes while processing on low speed until completely smooth and combined.
- Add seasonings: Mix in the asiago cheese, 1/2 teaspoon dried parsley, and 1/4 teaspoon garlic powder. Process until well combined.
- Shape the cheese ball: Lay out plastic wrap and sprinkle some of the walnut-parsley mixture in the center. Spoon the cheese mixture onto the nuts.
- Roll and coat: Gather the plastic wrap around the cheese mixture and shape into a ball. Roll the ball in the remaining walnut-parsley mixture, pressing gently to adhere.
- Chill: Wrap tightly in plastic wrap and refrigerate for 24 hours (minimum 2 hours) to firm up.
- Serve: Transfer to serving platter and surround with crackers.
Video
Notes
Common Queries on This Simple Cream Cheese Ball Recipe
Here, we’ve got you covered with some common questions about the Simple Cream Cheese Ball Recipe that people often ask.
1. Can I make this cheese ball without a food processor?
Absolutely! I’ve made this recipe many times by hand, just like I learned to do when I was young. You can use a large mixing bowl and a sturdy wooden spoon or even an old-fashioned potato masher. Just make sure your cream cheese is really soft at room temperature, and mash everything together until it’s smooth. It takes a bit more elbow grease, but the results are just as delicious. I actually prefer the slightly rustic texture you get from hand-mixing sometimes.
2. How long can I store leftover Velveeta after opening?
From my experience, once you open a block of Velveeta, you need to wrap it really well in its original packaging or plastic wrap and refrigerate it immediately. I’ve kept opened Velveeta for several weeks in the fridge without any issues, as long as it’s properly wrapped. Just make sure to use it before the expiration date on the package. Never leave it out on the counter after opening – it needs to stay cold.
3. What if my cream cheese ball is too soft or won’t hold its shape?
This has happened to me a few times! If your cheese ball seems too soft, it usually means either the cream cheese wasn’t chilled long enough or you added too much mayonnaise. Pop it back in the fridge for a few more hours – sometimes it just needs more time. If it’s still too soft after 24 hours, you can mix in a little more shredded cheese to help firm it up. The overnight chilling really does make all the difference.
4. Can I substitute the Asiago cheese with something else?
Oh yes! I’ve experimented with different cheeses over the years. Sharp cheddar works wonderfully and gives it a more traditional flavor. Parmesan is another great option that adds a nice bite. I’ve even used goat cheese for a tangier version. Just stick with hard or semi-hard cheeses that shred well – avoid soft cheeses as they’ll make your mixture too loose.
5. Is there a way to make this cheese ball ahead of time for parties?
This is actually one of my favorite things about this recipe – it’s perfect for party prep! I always make mine the day before any gathering. In fact, it tastes better after sitting overnight because all those flavors have time to blend together. You can make it up to 3 days ahead of time. Just keep it tightly wrapped in the fridge and take it out about 15 minutes before serving to let it soften slightly.
6. What’s the best way to chop walnuts without a food processor?
I love chopping nuts by hand – it’s therapeutic! Use a sharp chef’s knife and start by roughly chopping the walnuts, then go over them again and again until you get the size you want. I like mine pretty fine, almost like coarse crumbs, so the nuts don’t overpower the cheese flavor when you’re eating it on crackers. Put the nuts in a bowl as you chop to keep them contained, and don’t worry if some pieces are bigger than others – that adds nice texture.
7. Can I freeze this cheese ball for later use?
I wouldn’t recommend freezing this particular cheese ball. The cream cheese and Velveeta don’t freeze and thaw well – they tend to separate and get grainy. I’ve tried it before and wasn’t happy with the texture. It’s much better to make it fresh or just keep it in the fridge for up to 5 days. Trust me, it never lasts that long anyway once people start eating it!
8. Why do you add mayonnaise to the mixture?
The mayonnaise is my little secret for getting the perfect texture! Without it, the mixture can be too thick and hard to blend, especially if you’re mixing by hand. Just that one teaspoon makes everything creamy and smooth without affecting the taste at all. I learned this trick years ago when my cheese ball kept coming out too stiff. You won’t even taste the mayonnaise – it just helps everything come together beautifully.
9. What crackers work best with this cheese ball?
From all the parties I’ve served this at, I’ve found that simple water crackers or buttery round crackers work best. You want something that won’t compete with the cheese flavor. Wheat thins are popular too. I avoid anything too salty or strongly flavored because this cheese ball has such a nice, delicate taste. Sometimes I’ll put out a variety – some plain crackers and maybe some with seeds for people who want a little crunch.
10. Can I add bacon or other mix-ins to this recipe?
Absolutely! I’ve made variations with crispy bacon bits mixed right into the cheese mixture – just add about 1/4 cup of crumbled bacon. Chopped green onions are delicious too, or even some finely diced jalapeños if you like a little heat. Just remember that wet ingredients can make your cheese ball too soft, so if you’re adding anything moist, you might need to chill it a little longer to firm up. The beauty of this recipe is that it’s so adaptable to your family’s tastes!
This simple cream cheese ball recipe proves that the best party appetizers don’t have to be complicated. With just a handful of ingredients and minimal effort, you’ll create a show-stopping appetizer that guests will rave about long after the party ends. Make it a day ahead for the best flavor and texture – your future self will thank you! Ready to impress at your next gathering? Give this foolproof cheese ball recipe a try and watch it disappear from the appetizer table.
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