If you’re looking for an easy appetizer that everyone will rave about, these Bacon Cheddar Cream Cheese Balls are the perfect choice. They’re creamy, crunchy, smoky, and full of bold flavor in every bite. Whether you’re hosting a game night, a holiday gathering, or simply want a fun snack to enjoy at home, this recipe delivers irresistible results with just a handful of ingredients. The combination of smooth cream cheese, sharp cheddar, crispy bacon, and a crunchy coating makes this snack addictive and incredibly satisfying.
⭐ Why You’ll Love This Recipe
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No baking or cooking needed — the only cooked ingredient is bacon.
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Quick to make — ready in under 20 minutes.
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Perfect bite-sized appetizer for parties, potlucks, or family snacking.
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Customizable — switch toppings, add spices, or make them spicy.
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Crowd-pleasing — they disappear off the table instantly!
🧀 Ingredients
For the Cheese Ball Mixture:
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2 cups cream cheese, softened
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1 cup shredded sharp cheddar cheese
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon smoked paprika
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Salt and pepper to taste
For the Coating:
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1 cup crushed Ritz crackers or panko crumbs
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1 cup cooked and finely chopped bacon
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½ cup shredded cheddar (optional)
🍽️ How to Make Bacon Cheddar Cream Cheese Balls
Step 1 — Prepare the Cheese Mixture
In a medium bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, salt, and pepper.
Mix until smooth, creamy, and fully blended.
Step 2 — Shape Into Balls
Using your hands or a small cookie scoop, roll the cheese mixture into bite-sized balls.
Place them on a tray lined with parchment paper.
Step 3 — Prepare the Crunchy Coating
In a shallow bowl, combine:
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Crushed crackers or panko
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Finely chopped bacon
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(Optional) Extra cheddar
Mix well to form a crunchy, flavorful coating.
Step 4 — Roll and Coat
Roll each cheese ball into the crunchy bacon mixture, gently pressing to help it stick.
Step 5 — Chill and Serve
Refrigerate for at least 30 minutes to firm up.
Serve cold or slightly chilled for best texture.
