Description

This Parmesan Peppercorn Cheese Ball is a creamy, flavorful appetizer perfect for holiday parties or casual get-togethers. Combining cream cheese, sharp white cheddar, and Parmesan with a kick of coarsely ground black pepper, garlic, and onion powders, this easy no-cook cheese ball is rolled in fresh parsley and toasted pecans or crushed crackers for added texture. It’s served chilled with crackers, veggies, or toasted baguette slices and can be made ahead for convenience.

Ingredients

Scale

Main Ingredients

8 ounces cream cheese, softened
1 cup shredded sharp white cheddar cheese
½ cup grated Parmesan cheese
1 tablespoon sour cream
1½ teaspoons coarsely ground black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt

Optional Coating

¼ cup chopped fresh parsley (optional)
¼ cup chopped toasted pecans or crushed crackers (optional, for coating)

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Instructions

Combine Ingredients: In a medium mixing bowl, thoroughly combine the softened cream cheese, shredded sharp white cheddar, grated Parmesan, sour cream, coarsely ground black pepper, garlic powder, onion powder, and salt. Mix well until the texture is fully smooth and uniform.
Shape the Cheese Ball: Use clean hands or a spatula to form the cheese mixture into a tight ball, ensuring it holds its shape evenly.
Roll in Coating: If desired, roll the cheese ball in chopped fresh parsley, toasted pecans, or crushed crackers to add extra flavor and texture to the outside.
Chill to Firm Up: Wrap the shaped and coated cheese ball tightly in plastic wrap, then refrigerate for at least 1 hour. This chilling step allows it to firm up for easier slicing and serving.
Serve: Once chilled, serve the cheese ball with your choice of crackers, sliced vegetables, or toasted baguette slices as a delicious appetizer.

Notes

For a spicier variation, add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese mixture before shaping.
This cheese ball can be prepared up to 3 days in advance and stored well wrapped in the refrigerator.