Christmas cheese ball is an easy appetizer to take along to a Christmas party or any holiday parties. It’s a really delicious cheese ball.
If you like this recipe, check out my Blueberry Cheeseball next!
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A classic cheese ball recipe is so nostalgic. They are easy to make. The key is making them ahead so they have enough time to chill. Meaning you can pop one or two in the freezer for a last minute appetizer. Save my free printable recipe card and make this Christmas cheese ball for your next holiday party. Your party guests will love the taste and the festive red and green garnishes of fresh herbs and pomegranate seeds.
More festive appetizer recipes
Ingredients for Christmas cheese ball
- Cream Cheese – 2 packages, a total of 16 oz of softened cream cheese are needed for this recipe.
- Feta Cheese – The feta cheese could easily be replaced with blue cheese if you prefer.
- Sharp Cheddar Cheese – I like to use a white cheddar to keep the cheese ball a snowy white color, but you could use a yellow cheddar cheese if that is what you have on hand.
- Onion – I grated a sweet onion for this recipe, but you could also use chopped green onions instead.
- Garlic – A clove of fresh garlic adds a punch of sharp flavor to the cheese ball.
- Worcestershire Sauce – My favorite seasoning ingredient for cheese balls and dips.
- Parsley – Chopped fresh parsley adds a fresh green color to the outside of the cheese ball. You could use other fresh herbs like chives, rosemary or basil.
- Pomegranate Seeds – I love the crunch and flavor the seeds provide. You could use chopped dried cranberries too to help coat the cheese ball too.
- Salt and Pepper
Instructions
Using a hand or stand mixer, beat together the cream cheese with the crumbled feta, shredded cheddar, onion, garlic and Worcestershire sauce until smooth. Pile the cheese mixture into the center of a large sheet of plastic wrap. Gather the wrap over top of the cheese, forming it into a ball and twist the top of the plastic wrap tight to close.
Allow the cheese ball to refrigerate for about 8 hours. You can wrap the plastic in foil and freeze the cheese ball for up to four weeks. Allow to thaw in the refrigerator before coating.
Unwrap the cheese ball from the plastic wrap. Use you hands to gently smooth the cheese into a ball shape, like you would a snow ball. Spread the chopped parsley and pomegranate seeds onto a clean sheet pan that is lined with a silicone baking mat or parchment paper. Roll the cheese ball until it is completely coated in the fresh herbs and pomegranate seeds. Serve with crackers.
You could also roll the cheese mixture into small mini cheese balls. So each one is an individual serving. And then roll individually to coat in the fresh parsley and pomegranate seeds.
Serving suggestions
Serve your favorite crackers with this cheese ball. Celery sticks or sliced red pepper would go great with this holiday cheese ball as well. It would be beautiful as part of a charcuterie board. Or set this out as part of a festive appetizer and Christmas cookie party. Here’s some of my recipes that would pair well with a Christmas cheese ball –
- Air Fryer Pigs in a Blanket
- Ultimate Chex Party Mix
- Air Fryer Feta Cheese Rolls
- White Chocolate Peppermint Cookies
- Mom’s Microwave Fudge
- Oreo Krispies
Storage directions
Store the already made cheese ball in an airtight container in the refrigerator for up to three days. Once the cheeseball has been coated in herbs and pomegranate, I do not recommend freezing it.
Kitchen tools
- KitchenAid stand mixer I use to test all of my recipes that require a mixer
- Hand mixer if you prefer that
- Sheet pans and Silpat liners for easily coating your cheese ball
- My favorite knife for chopping
- Or here’s another handy tool for chopping fresh herbs
Christmas Cheese Ball
Equipment
- 1 Stand Mixer
Ingredients
- 16 oz cream cheese softened
- 6 oz feta cheese or blue cheese
- 4 oz sharp cheddar cheese shredded
- 1/4 cup onion finely chopped or grated
- 1 clove garlic minced
- 2 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup parsley chopped
- 1/2 cup pomegranate seeds
Instructions
- In the bowl of a stand mixer or using a hand mixer, beat together the cream cheese with the crumbled feta cheese, shredded cheddar cheese, onion, garlic, Worcestershire sauce, salt and pepper. Scrape down the sides of the bowl halfway through mixing to make sure all the ingredients are well combined.
- Pile the cheese mixture into the center of a large sheet of plastic wrap. Gather the wrap over top of the cheese, forming it into a ball and twist the top of the plastic wrap tight to close.
- Allow the cheese ball to refrigerate for about 8 hours. You can wrap the plastic in foil and freeze the cheese ball for up to four weeks. Allow to thaw in the refrigerator before coating.
- Unwrap the cheese ball from the plastic wrap. Use you hands to gently smooth the cheese into a ball shape, like you would a snow ball. Spread the chopped parsley and pomegranate seeds onto a clean sheet pan that is lined with a silicone baking mat or parchment paper. Roll the cheese ball until it is completely coated in the fresh herbs and pomegranate seeds. Serve with crackers.
Nutrition
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