Cheese Ball Recipe (Easy Peasy)
This cheese ball recipe with only 5 ingredients is so simple to create that you’ll be making it on repeat. Warning: be ready for everyone to ask you for the recipe!
Cheese ball recipes are a classic piece of Americana.
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My family’s first introduction to the cheese ball phenomenon was after we emigrated from Scotland to Michigan. There was no such “dish” in the UK or Europe at that time, however, our new Michigan neighbors would always make them for parties and get togethers.
My mother became absolutely smitten with one cheese ball recipe in particular which included shallots and mushrooms, and also happens to be the recipe I’m sharing with you. It may not be the prettiest cheese ball, but it surely is one of the tastiest!
Apparently, the very first cheese ball made was in 1801 by a farmer in Massachusetts! Who knew? If that’s not surprising enough, he gifted the large creation to President Jefferson, weighing in at 1,235 lbs! – Wisconsin Cheese (The cheese ball, not Jefferson 🤣)
Quick and Easy Tips for Making a Cheese Ball
Short on time, or don’t want to mess with forming an actual sphere with the cheese for this appetizer? Then you don’t have to! Simply mound the mixed ingredients onto a serving plate, or board, and shape into a dome. Once the crackers, oat cakes, and/or crudités are placed around the dome, it will look just like a a ball: easy peasy!
To coat or not to coat? Most cheese balls are coated in finely chopped nuts, herbs, seeds or other dry ingredients, but we prefer this one uncoated. It’s also less fuss, and quicker to do it this way. Another super easy cheese appetizer are these raclette potatoes!
Like the cream cheese and mushroom flavor combination? Try this stuffed mushroom recipe!
Why not make this vintage cheese ball appetizer for your pre-Thanksgiving or holiday dinner this year?
Cheese Ball Recipe
unknown original source for the recipe serves 5 or more
FULL PRINTABLE RECIPE BELOW
Ingredients
- extra virgin olive oil
- white or Crimini mushrooms
- sea salt
- good quality cream cheese, at room temperature
- shallot or red onion
- Worcestershire sauce
Special equipment: large serving platter
Prepare the Cheese Ball Mixture
Finely dice the shallots and mushrooms (separately).
Heat the oil in a small frying pan then add the mushrooms.
Sauté gently until cooked and the water begins to evaporate. Add salt to taste and remove from heat and allow to cool.
Soften the cream cheese, which should already be at room temperature, with a fork.
When the mushrooms are no longer hot, add them along with the diced shallot to the softened cream cheese in a bowl. Pour in the Worcestershire sauce and mix all the ingredients together until well combined.
Place the cheese ball mixture in the fridge for about half an hour to chill.
When you’re ready to shape the cheese ball, place the mixture onto the serving plate and shape into a dome using a knife or spatula. (If you want to make an actual ball, put the mixture into a piece of cling film, wrap and form into a sphere. Chill completely before unwrapping to serve.)
Place crackers, chips, crudités or bread alongside the cheese ball on the serving plate. Perfect with other nibbles, such as bacon wrapped olives, or these bresaola appetizers.
Keep the cheese ball refrigerated for up to three days. Does not freeze well.
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Cheese Ball
Ingredients
- 2 tsp extra virgin olive oil
- 1 cup mushrooms (white or crimini, diced)
- ⅛ tsp salt
- 8 oz cream cheese
- 3 Tbsp shallots (or onion, diced)
- 1 Tbsp Worcestershire sauce (more or less, to taste)
Instructions
Prepare the Cheese Ball Mixture
- Finely dice the shallots and mushrooms (separately).
- Heat the oil in a small frying pan then add the mushrooms. Sauté gently until cooked and the water begins to evaporate. Add salt to taste and remove from heat and allow to cool.
- Soften the cream cheese, which should already be at room temperature, with a fork.
- When the mushrooms are no longer hot, add them along with the diced shallot to softened cream cheese in a bowl. Pour in the Worcestershire sauce and mix all the ingredients together until well combined. Taste, and adjust seasoning.
- Place the mixture in the fridge for about half an hour to chill.
- When you're ready to shape the cheese ball, put the mixture onto the serving plate and shape into a dome using a knife or spatula.
- Place crackers, oat cakes, crudités or bread alongside the cheese ball on the serving plate.
Notes
- If you want to make an actual ball, put the mixture into a piece of cling film, wrap and form into a sphere. Chill completely before unwrapping to serve.
- If desired, you can coat the outside of the cheese ball with chopped nuts, dried parsley, or any dry ingredient that works well with the shallot and mushroom flavor combination.
- Keep the cheese ball refrigerated for up to three days.
- Does not freeze well.
Nutrition
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Looks delicious and perfect for the holidays! I just need an apron to hang in my kitchen!!
Yay! Good luck!
Sounds delicious. Perfect for the holidays, I just need an apron!
love this recipe – so easy, healthy, tasty. It’s a winner with oatcakes too!
I’m not usually a cheese ball gal, but I like this!
Same here, Mimi!
sounds delicious! Came here to try to win your apron and now checking out all your recipes!
Thanks, Julie! You’re in the running, good luck!
Yay! Good luck!
Cheese balls take me back to both my mom and my aunt, who made them for holiday gatherings. Definitely is the perfect appetizer for a large Thanksgiving gathering.
Aww, that’s lovely, David. xx
This looks perfect for easy nibbles with drinks and informal get togethers. I’ve never seen or heard of a cheese ball before and I’m sure Jefferson must have approved!
Haha! Can you imagine? Thanks, Suzanne!