The jalapeño popper cheese ball takes everything delicious about jalapeño poppers and packages it into an easy, no-bake appetizer. Cream cheese forms the base while freshly shredded cheddar, crispy bacon, and diced jalapeños add layers of flavor. Coat it in more shredded cheddar, chill it, and serve with crackers. That's all it takes to become the party hero.
This jalapeno popper cheese ball recipe is an easy appetizer perfect for football Sunday game day. It is also a delicious recipe to make around the holiday season, especially Christmas, Thanksgiving or Easter. As one of our favorite appetizers, it is also a delicious after school snack for the kiddos to enjoy.
This was inspired by my bacon wrapped BBQ jalapeno poppers recipe on this site, and pairs well with this steak crostini recipe.
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Ingredients
The base of this delicious appetizer is cream cheese that is mixed with deiced fresh jalapeños, bacon crumbles and shredded sharp cheddar cheese. The shredded cheddar cheese is then also coated on the outside of the cheese ball. This recipe is best when served with crackers.
- cream cheese
- bacon
- sharp cheddar cheese
- fresh jalapenos
See recipe card for quantities.
Instructions
- Step 1: Cook bacon in a frying pan on the stove on medium-high heat or in the oven. Place bacon on a plate lined with paper towels to drain extra grease. Shred cheddar cheese and dice jalapeños. For best flavor, leave membranes and seeds in the jalapeno pepper.
- Step 2: Place softened cream cheese in a medium bowl. Add in ¾ of shredded cheddar cheese, bacon and jalapeños to the bowl. Mix cream cheese mixture until combined.
- Step 3: Transfer jalapeño popper cheese ball mix to a small bowl lined with plastic wrap. Press down to form to the bowl to help form a ball shape. Flip bowl over onto a large plate and remove bowl and plastic wrap from cheese ball. Smooth out edges using your hands.
- Step 4: Press the rest of the shredded cheddar into the outside of the cheese ball. Serve immediately with crackers or save for later.
Hint: Pre-shredded cheese contains cellulose and potato starch to prevent clumping. These coatings prevent proper adhesion to the cheese ball exterior and create a grainy texture when mixed in. Shredding your own cheddar takes three extra minutes but dramatically improves results. Use the large holes on a box grater for ideal texture.
Substitutions
- Cream Cheese - use vegan cream cheese for a dairy free alternative
- Cheddar Cheese - use vegan cheese for a dairy free alternative
- Vegetarian - omit the bacon is use plant-based bacon
Variations
- French Onion - add French onion flavors to the cheese ball for a French onion soup version
- Crab Rangoon - add crab to the cheese ball and cover with sweet Thai chili sauce
- Honey Pecan - add honey and pecan to the cheese ball for a sweeter alternative with a good crunch
See this French onion cheese ball version of this recipe or this Crab Rangoon cheese ball version on my website!
Equipment
To make this bacon jalapeño popper cheese balls recipe, you will need a sharp knife and cutting board. You will also need a frying pan or electric griddle to cook the bacon and a cheese grater to shred the cheese. A large plate, small bowl and medium bowl are also needed along with a rubber spatula to mix the cheese ball.
How to Store Jalapeno Popper Cheese Ball
This recipe can either be stored in an airtight container or on a plate covered with a sheet of plastic wrap in the fridge for up to 3-5 days.
This recipe can be frozen for up to one month in the freezer wrapped tightly in plastic wrap. Thaw in the fridge. This may slightly change the texture of the cheese ball.
Top Tip
When you combine cream cheese with additional ingredients, it can be hard to mix if the cream cheese is too cold. It is best to bring the cream cheese to room temperature by leaving it on the counter for about 20 minutes before using or by sticking it in the microwave on a paper plater for 10-20 seconds. This will help you incorporate the cream cheese into the other ingredients to help achieve a smooth cream cheese texture.
FAQ
Yes, prepare it up to three days in advance. The flavors actually improve as they meld in the refrigerator. Wait to add the outer shredded cheddar coating until the day you plan to serve it for the freshest appearance and best texture.
Remove all seeds and membranes from the jalapeños, as that's where most heat resides. Use only half the amount of jalapeños called for in the recipe. Add a few tablespoons of sour cream to the mixture to mellow the heat.
Place the cheese ball on a serving platter surrounded by various crackers, chips, and vegetable sticks. Provide small spreading knives. For very large gatherings, consider making two smaller cheese balls rather than one giant one. This allows guests to access the appetizer from multiple points.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this jalapeno popper cheese ball:
📖 Recipe
Easy Jalapeño Popper Cheese Ball Recipe with Bacon
Equipment
- 1 sharp knife and cutting board
- 1 Mixing Bowl
- 1 small bowl
- 1 Rubber Spatula
- 1 plastic wrap
- 1 Cheese Grater
- 1 frying pan or electric griddle
Ingredients
- 2 8 oz. cream cheese
- 4-5 jalapeno peppers
- 8 oz sharp cheddar cheese
- 6 slices bacon
Instructions
- Cook bacon in a frying pan on the stove on medium-high heat or in the oven. Place bacon on a plate lined with paper towels to drain extra grease. Shred cheddar cheese and dice jalapeños. For best flavor, leave membranes and seeds in the jalapeno pepper.
- Place softened cream cheese in a medium bowl. Add in ¾ of shredded cheddar cheese, bacon and jalapeños to the bowl. Mix cream cheese mixture until combined.
- Transfer jalapeño popper cheese ball mix to a small bowl lined with plastic wrap. Press down to form to the bowl to help form a ball shape. Flip bowl over onto a large plate and remove bowl and plastic wrap from cheese ball. Smooth out edges using your hands.
- Press the rest of the shredded cheddar into the outside of the cheese ball. Serve immediately with crackers or save for later.
Notes
- save leftovers in an airtight container or covered with plastic wrap in the fridge for up to 3-5 days.
- this recipe can be frozen wrapped in plastic wrap for up to 1 month. Thaw in the fridge. Please note freezing may change the texture.
Nutrition
If you have any questions about how to make this jalapeno popper cheese ball or need other appetizer suggestions, leave a comment below!
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