Easter Cheese Ball

carrot shaped cheese ball on a platter with veggies and crackers.

4.50 from 28 votes

This playful Easter cheese ball is made with just 6 ingredients including cream cheese, cheddar, bacon, ranch seasoning mix, and Worcestershire sauce. Formed into the shape of a carrot, sprinkled with cheese, and finished off with fresh leafy greens for the carrot top, this adorable appetizer is colorful, fun, and delicious with crackers!

Prep Time 15

Chill Time 30

Total Time 45

Servings servings

Author Melissa Williams

Ingredients

16 ounces cream cheese at room temperature
2 Tablespoons ranch seasoning mix or one packet
2 cups finely shredded cheddar cheese divided
6 slices bacon cooked and crumbled
1 Tablespoon Worcestershire sauce
1 bunch cilantro or parsley for carrot top

Instructions

To a large bowl, add the softened cream cheese and ranch seasoning. Use a hand mixer on low to mix until well combined.
16 ounces cream cheese, 2 Tablespoons ranch seasoning mix
Add one cup of the shredded cheddar, the crumbled bacon, and Worcestershire sauce to the mixture. Stir until combined.
2 cups finely shredded cheddar cheese, 6 slices bacon, 1 Tablespoon Worcestershire sauce
Lay out a large piece of plastic wrap on a baking sheet and place the cheese mixture on top. Use the plastic wrap to help form it into the shape of a carrot.
Flip the carrot-shaped cheese ball to a large serving platter or cutting board.
Use the remaining cup of cheddar cheese to cover the cheese ball, pressing gently to make sure it sticks.
Place cilantro or parsley stems into the top of the carrot cheese ball.
1 bunch cilantro or parsley
Refrigerate for 30 minutes to let the cheese ball firm up.
Serve with crackers, veggies, olives, or your favorite dippers.

Notes

Skip the bacon and mix in chopped green onions for flavor.
Use full-fat block cream cheese for best texture—avoid the tub variety.
Try chive cream cheese and leave out ranch seasoning, or add your own blend—onion powder, garlic powder, or a dash of hot sauce.
Feel free to switch up the inside cheese, but stick with orange cheddar for the outside to keep the carrot look.
If the mixture is too soft to mold, chill it first to make it easier to shape.
Keep in an airtight container in the fridge.
Cheese balls stay fresh in the refrigerator for up to 2 weeks.

Nutrition