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Cheddar Ranch Cheese Ball

Cheddar ranch cheese ball with a sharp cheddar interior, rolled in crunchy pecans, bacon, and parsley for a classic party appetizer. Chill-then-roll method creates clean slices that hold their shape when you serve with crackers.
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Prep Time 15 minutes
chilling 2 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Cheddar ranch base
  • 16 oz cream cheese Softened to room temperature for easy mixing.
  • 2 cup shredded sharp cheddar
  • 1 packet (1 ounce) ranch seasoning
  • 2 green onions Finely sliced.
  • 6 bacon Cooked and finely crumbled.
  • 3 cup pecans Finely chopped.
  • 2 tbsp fresh parsley Chopped.
  • 1 Crackers and pretzels For serving.

Equipment

  • 1 stand mixer

Method
 

Make the cheese ball mixture
  1. Beat cream cheese, shredded sharp cheddar, ranch seasoning, and green onions until well combined and smooth.
  2. Shape the mixture into a ball, wrap in plastic wrap, and chill for 2 hours until firm.
Roll, coat, and serve
  1. Combine bacon, pecans, and fresh parsley on a plate so you have an even coating ready.
  2. Roll the chilled cheese ball in the coating, pressing firmly so the bacon-pecan mixture sticks on all sides.
  3. Let the cheese ball sit for 10 minutes at room temperature before serving with crackers and pretzels.

Notes

Pro tip: soften the cream cheese fully for a creamy, scoopable texture that mixes without lumps. Store the wrapped cheese ball in the refrigerator up to 3 days. Freeze is not recommended because the coating and texture can degrade. For a simple dietary swap, use reduced-fat cream cheese and light cheddar shreds to cut calories while keeping the same ranch-and-bacon flavor profile.