Cheese ball recipes: A retro party favorite with timeless appeal
Cheese balls have been delighting Americans for over a century. Back in 1801, a whopping 1,235-pound cheese ball was presented to President Thomas Jefferson — though that one was more of a political statement than a snack. Fast-forward to the 1940s, and cheese balls as we know them started popping up at gatherings, prized for their versatility and ease during wartime.
By the 1970s, cheese balls had become a party staple, with hosts getting creative with recipes. Popular combinations included sharp cheddar and blue cheese spiked with Worcestershire sauce, or sweeter takes like pineapple blended with cream cheese and rolled in crunchy pecans. Whether savory or sweet, there was a cheese ball for every taste.
What makes cheese balls so enduring? It’s their adaptability. You can customize the ingredients to suit just about any occasion or craving, and they always manage to look festive. Whether served as a perfectly round ball or shaped into a fun log or seasonal design, they’re guaranteed to be a crowd-pleaser.
If this has you feeling nostalgic — or hungry — check out our collection of vintage cheese ball recipes from 1975. It’s a fun trip back in time to when these iconic appetizers ruled the party table.
Classic cheese ball recipes #1: Cheddar-blue cheese ball
12 ounces cream cheese, softened
1 4-ounce package blue cheese (bleu)
1 6-ounce jar Old English sharp Cheddar cheese spread
1 tsp. onion juice
2 tablespoons dehydrated parsley flakes
1 tsp. Worcestershire sauce
Put all ingredients into large bowl. Let stand at room temperature to soften. Mix with fork and then with hands until thoroughly mixed.
Cover bowl with plastic wrap until cheese mixture stiffens enough to handle and work into a ball. Wrap airtight in Saran Wrap. Refrigerate.
Before serving, unwrap and let stand for about 20 minutes, then roll in finely chopped nuts (pecans or walnuts).
Serves 20 people. Serve with assorted crackers with butter spreader. Tastes better if it stands in the refrigerator for about three days.
Classic cheese ball recipes #2: Ever-ready cheese balls (no cream cheese)
1/2 lb. process sharp cheese, grated
1/2 cup mayonnaise (enough to hold)
1-1/2 tablespoons onion, minced
3 large olives, chopped finely
3 tablespoons green pepper, chopped
1/2 tsp. salt
1 tablespoons pimento, chopped finely
2 tablespoons pickle relish
1/4 cup saltine crackers, finely crushed
1 egg, boiled and chopped
Combine all ingredients and form into a ball. Cover with paprika. Can also be formed into a log.
Classic cheese ball recipes #3: Snappy cheeseball
1 (8 oz.) package cream cheese, softened
1-2 oz. package blue cheese
1/2 lb. sharp Cheddar cheese
1/2 cup mayonnaise
1/2 tsp. onion (grated)
1/2 tsp. paprika
Few drops Worcestershire
1 cup chopped nuts (walnuts or pecans) – separated
Mix 1/2 cup of chopped nuts with the other ingredients, and mix well. Chill. After chilled, form the cheese spread into ball shape, and roll in the remaining nuts.
Classic cheese ball recipes #4: Pineapple-cream cheese ball
2 (8 oz.) packages cream cheese, softened
1/8 cup finely chopped green pepper
1 8-ounce can crushed pineapple, drained
2 tablespoons finely chopped onion
1 tablespoon seasoned salt (optional)
2 cups finely chopped pecans – separated
Mix cream cheese, pineapple, pepper, onion, salt, and 1/2 of nuts (1 cup).
Form into a ball or log and roll in the other half of nuts. Refrigerate overnight. Serve with unsalted crackers.
Classic cheese ball recipes #5: Party cheese ball
1 package extra sharp cheddar cheese, grated (about 10 to 12 oz.)
1 (8 oz.) package cream cheese, softened
1/8 to 1/4 tsp. ground red pepper
1 tsp. minced onion
1 cup chopped pecans
1/2 tsp. Worcestershire sauce
Soften cheeses and blend together. Add Worcestershire sauce, red peppers and onion.
Shape in ball and roll in chopped pecans. Chill. Serve with crackers. Serves 20 to 25.
This makes an especially good cheese ball to use as hors-d’oeuvre.
Classic cheese ball recipes #6: Small celery-cheese balls
6 ounces of cream cheese, softened
2 tablespoons mashed Roquefort cheese
3 tablespoons finely chopped celery
1/8 tsp. cayenne pepper
Mayonnaise or half mayonnaise and sour cream
1-1/2 cup finely chopped pecans
Mash cheese together; combine with all ingredients, except nuts. Add just enough mayonnaise (or mayonnaise/sour cream mix) to soften. Shape into balls about 1 inch in diameter. Roll in nuts to coat thickly.
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Classic cheese ball recipes #7: Zesty cheeseballs
1 wedge Blue cheese
1 (8 oz.) package cream cheese, softened
1 (8 oz.) wedge Cracker Barrel sharp cheese, shredded
1 tablespoon pimiento
1 tablespoon chopped green pepper
1 finely chopped onion
1 tsp lemon juice
2 tsp Worcestershire sauce
dash cayenne pepper
dash pepper and salt
Mix well. Chill. Shape into balls, and roll in finely chopped parsley and/or pecan meal. Makes 2 large balls.
Classic cheese ball recipes #8: Pineapple-vegetable cheese ball
2 (8 oz.) packages cream cheese, softened
1 (8 1/2 oz.) can crushed pineapple, well-drained
1 cup chopped pecans
1/4 cup green pepper, chopped
2 tablespoons chopped onion
1 tablespoon seasoned salt
Cream cheese with well-drained pineapple. Add chopped pecans, pepper, onion and seasoned salt.
Chill long enough to handle and then form into ball or log. If desired, you may roll in nuts before serving. Keeps for days covered in the refrigerator.
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Classic cheese ball recipes #9: Oniony cheese ball
2 (8 oz.) packages cream cheese, softened
8 ounces cheddar cheese, grated
1 container French onion dip
1 tablespoon blue cheese
1/4 pound Velveeta cheese, grated
1/2 tsp. garlic salt
1/2 tsp. grated onion
Crushed nuts
Mix together at room temperature: form into balls and roll in nuts.
Classic cheese ball recipes #10: Salmon-cream cheese ball
1 small can pink salmon
1 (8 oz.) package cream cheese, softened
1 tsp. lemon juice
2 tsps. grated onion
1 tsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. liquid smoke
1/2 cup chopped pecans
3 tablespoons snipped parsley
Drain and flake salmon and bones, removing skin. Combine salmon, softened cream cheese, lemon juice, onion, horseradish, salt and liquid smoke.
Mix thoroughly then chill several hours. Combine pecans and parsley: shape cheese into ball and roll in nuts-parsley mixture. Chill well. Serve with crackers.
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Classic cheese ball recipes #11: Buttery cheese balls
1 (8 oz.) package cream cheese, softened
14 ounces blue cheese
1 stick butter
Let all 3 ingredients soften in bowl. Mix by hand with spoon. Shape into ball; roll in pecan meal (available in packaged nut section in grocery). Cheese ball will be sticky till rolled in pecan meal.
Make cheese ball more appetizing by putting cherry or olive on top. Variations: Chipped beef, pimientos, bacon bits — your choice.
Classic cheese ball recipes #12: Orange cheese ball
2 cups shredded cheddar
3 (8 oz.) packages cream cheese, softened
1 small jar Cheez Whiz
1/2 cup sour cream
garlic and onion to taste
Let the cream cheese soften at room temperature. Mix well with the other listed ingredients.
Line 2 plastic bowls with wax paper; put the cheese spread mixture in these. (The bowls will acts as a mold shape). Chill.
Turn out onto cheese plate. Remove wax paper; serve plain or add chopped pecans, chives and bacon to cheese ball.
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