Get ready for the Cheese-ster Bunny!
I always say, if you need a great party appetizer, you can’t go wrong with a cheese ball. It’s super easy to make, and it’s always a hit with the crowd. And since it’s served chilled, you can make it ahead of time and stash it in the fridge, ready to go.
But my absolute favorite thing about cheese balls is how easy it is to dress them up. I have this pumpkin-shaped cheese ball that I serve for fall get-togethers, and this snowman cheese ball that’s great for the holidays. So I got to thinking, why not a special cheese ball for Easter, too?
So I started thinking, what shape goes with Easter? Easter eggs…Easter bunnies…Of course! A carrot!
Once I had that idea, the whole recipe kind of wrote itself. I knew I could make the ball orange by coating it in shredded cheddar cheese, so it only made sense to put some more cheddar inside…and once I had that idea, it was a natural fit to add bacon, which always goes great with cheddar.
Then I just gave it a touch of garlic salt and Worcestershire sauce to round out the flavor, plus a nice big bunch of parsley to make the green top for the carrot. You can eat the parsley with the cheese ball, or just leave it as a garnish – it’s good either way. Now all I need is some Easter-egg-shaped crackers, and I’m all set to go!
Easter Cheese Ball
INGREDIENTS:
2 pkg. (8 oz.) Cream Cheese, softened
4 slices cooked Bacon, crumbled
1/2 tsp garlic salt
1 TB Worcestershire Sauce
2 cups Finely Shredded Mild Cheddar Cheese, divided
1 bunch of parsley
DIRECTIONS:
- 1. Place cream cheese, bacon, garlic salt, Worcestershire sauce and 1 cup of shredded cheese into a mixing bowl.
- Blend together . Refrigerate for 30 mins.
- Using parchment or wax paper, form cheese mixture into a carrot shape.
- Cover with the remaining shredded cheese.
- Top with a bunch of parsley, slightly pushing it into the cheese ball.
- Serve with veggies, crackers or pretzels!
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Corey, Darryl, Big D & Little D
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Easter Cheese Ball
Ingredients
- 2 pkg., 8 oz. Cream Cheese, softened
- 4 slices cooked Bacon, crumbled
- 1/2 tsp garlic salt
- 1 TB Worcestershire Sauce
- 2 cups Finely Shredded Mild Cheddar Cheese, divided
- 1 bunch of parsley
Instructions
- Place cream cheese, bacon, garlic salt, Worcestershire sauce and 1 cup of shredded cheese into a mixing bowl.
- Blend together . Refrigerate for 30 mins.
- Using parchment or wax paper, form cheese mixture into a carrot shape.
- Cover with the remaining shredded cheese.
- Top with a bunch of parsley, slightly pushing it into the cheese ball.
- Serve with veggies, crackers or pretzels!
Video
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Carole from Carole's Chatter says
Hi Corey , love this. Would you like to share this with the other participants in Food on Friday over at Carole’s Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Easter Foods. You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which is probably some time Thursday your time – I do find time zones quite confusing. Hope to see you soon. Cheers, Carole
Kaylee Kerr says
How do you get the cheese ball from the parchment paper to the platter once it’s been shaped into the carrot?
Corey says
I used a spatula… the kind I use to flip my pancakes 🙂
Connie Johnson says
This was incredibly yummy. It virtually disappeared! One thing I did differently was to add about 1/2 cup chopped pecans. I also used turkey bacon – and garlic powder rather than garlic salt. We will definitely make this often, perhaps in the shape of a pumpkin?
RainDrop says
Hi, thank you for sharing this great recipe! I took my cheese ball to my in-laws when we visited them this Easter. It was delicious and everyone raved about how beautifully it looked! 🙂
Corey says
Yay! I am so happy everyone loved it 🙂
Crissy says
This was delicious and so cute! I used garlic powder and a 1/2 cup chopped pecans instead of bacon. We loved it!
Jeanette says
If I make this the night before, do I leave the cheese off until I’m ready to serve. I will be bringing this to the Easter gathering
Corey says
Yes, That would be the best to wait on the cheese. I am so sorry for the late response Jeanette
Maggie sloan says
Made this…so cute and tastes great
I was going to add green onions but was in such a rush I forgot
Corey says
So happy you loved it Maggie 🙂
Amorita I Quintanilla says
question, I am thinking of doing this for halloween, I noticed the pumpkin ball has a few more ingrediants like salsa and Cumin, is that just for fall flavors?
Corey says
Yes, it’s just a different flavor for the cheeseball. Either base will work.