Jalapeno Popper Cheese Ball
A Jalapeno Popper Cheese Ball is the perfect party appetizer! It's creamy with a little kick and crunch, and it's majorly delicious and super easy to make!
Ingredients
For cream cheese mixture:
- 16 ounces cream cheese, softened (2 packs)
- ¼ cup shredded cheddar cheese
- ¼ cup shredded pepper jack cheese
- 2 TBS cooked bacon or bacon bits, chopped
- 2 small jalapenos, seeded and diced finely
- 2 stalks green onions or chives, chopped
- ¼ teaspoon cumin
- ⅛ teaspoon black pepper
- ⅛ tsp salt
- ¼ teaspoon garlic powder
For the coating:
- ⅓ cup chopped toasted nuts, cashews/almonds/walnuts/pine nuts will all work
- ⅓ cup Italian Style Seasoned Bread Crumbs
- 2 TBS bacon bits or chopped cooked bacon
- 1 small jalapeno, seeded and diced finely
- 2 TBS shredded pepper jack cheese, roughly chopped
Instructions
For the cream cheese filling:
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In a medium to large mixing bowl, add cream cheese, pepper jack cheese, cheddar cheese, bacon, jalapeno, green onions, and seasonings.
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Using a fork, potato masher, or pastry blender, mix all the ingredients thoroughly.
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Use a spatula to scrape the sides of the bowl and push everything to the center of the bowl.
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Place a clean sheet of plastic wrap on the counter, then use the spatula to remove the cream cheese filling, and place into the center of the plastic wrap. Loosely wrap the cream cheese mixture, and form into a ball (just do the best you can, it doesn't have to be perfect). Wrap up tightly, then place in fridge for at least 2 hours.
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TIP: I place the wrapped cheese ball into a bowl, then put in the fridge. It prevents the bottom of the cheese ball from getting too flat.
For the coating:
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Using a baking sheet, add nuts, Italian Style Seasoned Bread Crumbs, bacon bits (or chopped bacon), pepper jack cheese, and jalapeños. Toss everything to combine.
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Once the cream cheese mixture has been refrigerated for at least 2 hours, remove from fridge and form into a better ball.
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Place the cheese ball at the end of the baking sheet and roll into the crumbs, pressing it down slightly to get the crumb mixture to stick into the ball. Repeat until the ball is completely coated.
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Serve immediately with crackers and other dippers!
Recipe Video
Recipe Notes
Make ahead instructions:
- Make the cream cheese mixture, form into the ball, and place it in the fridge This will keep in the fridge up to 5 days.
- Make the outside coating right before serving the Jalapeno Popper Cheese Ball, and coat the cheese ball up to a few hours before serving.
- TIP: If you coat the cheese ball ahead of time, you risk letting the crunchy coating get soggy and that's no good!
How to freeze a cheese ball:
- Make the cream cheese filling, form into a ball using plastic wrap, and cover completely, wrapping tightly with a few layers of plastic wrap.
- Place ball into a freezer safe bag (I like the gallon size); place into freezer.
- Will keep up to 6 months in the freezer.
- Remove and place in fridge the day before you'd like to serve the Jalapeno Popper Cheese Ball. Coat the cheese ball up to a few hours before serving.
Published on Dec. 2018, Updated November 2020 and November 2022.