Snowman Cheese Ball
Making this easy snowman cheese ball will bring some holiday cheer to your appetizer spread. It takes just 15 minutes of prep time and can be made ahead of time.
The blend of ranch seasoning and white cheddar gives it that crowd-pleasing flavor. It’s the kind of fun, festive snack that disappears fast once guests start digging in.
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Why You’ll Love This Recipe
- Festive holiday centerpiece: A creative snowman shape makes it perfect for Christmas parties.
- Crowd-sized appetizer: Serves a large group and pairs with crackers or veggies.
- Make-ahead friendly: Chill for hours or overnight before serving.
Snowman Cheese Ball Ingredients
- Cream cheese, softened
- Finely shredded white cheddar cheese, room temperature
- Ranch seasoning mix
- Baby carrot
- Whole peppercorns
- Pretzel sticks
How To Make Snowman Cheese Ball
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
Beat the softened cream cheese in a large bowl with an electric mixer until light and fluffy. Mix in the ranch seasoning until well combined.
Measure one cup of shredded cheddar and set it aside for topping later. Beat the remaining cheddar into the cream cheese mixture until smooth.
Lay out a sheet of parchment paper and two sheets of plastic wrap. Wearing plastic gloves, shape the cheese mixture into two balls, one slightly larger than the other, and flatten them into disks.
Wrap each disk separately in plastic wrap and refrigerate for about 2 hours, or until firm.
Once chilled, unwrap the cheese disks and place them on a parchment-lined surface, stacking the smaller one on top of the larger to form a snowman shape.
Press them together gently, then coat the outside with the reserved shredded cheddar. Carefully transfer the snowman cheese ball to a serving platter using a large spatula.
Add a baby carrot for the nose, peppercorns for the eyes and buttons, and pretzel sticks for arms. Serve with crackers, pretzels, or fresh veggies for dipping.
Snowman Cheese Ball
Equipment
- Large bowl
- Electric mixer
- Silicone Spatula
- Measuring cup
- Plastic gloves
- parchment paper
- Plastic wrap
- Large spatula
- Platter
Ingredients
- 2-8 oz blocks of cream cheese softened
- 16 oz finely shredded white cheddar cheese room temperature, 1 cup set aside
- 1 oz package ranch seasoning mix
- 1 baby carrot
- 14 whole peppercorns
- 2 pretzel sticks
Instructions
- Beat the cream cheese in a large bowl until fluffy. Mix in the ranch seasoning.
- Measure one cup of the shredded cheddar and set aside for later.
- Beat the remaining cheddar into the cream cheese mixture.
- Set out a sheet of parchment paper and two sheets of plastic wrap. Using plastic gloves (to make this part less messy), form the cheese mixture into two balls, one slightly larger than the other. Place them on the parchment paper and slightly flatten into disks. Wrap each disk separately in plastic wrap and chill for 2 hours, or until ready to serve.
- Arrange the disks on a sheet of parchment so that they’re touching, and gently push them together. Top with the one cup of cheese that you set aside, and gently push into the cheese disks. Carefully transfer to a serving platter using a large spatula.
- Serve with crackers, pretzels, and/or veggies and enjoy!
Notes
Snowman Cheese Ball FAQs
How far in advance can I make this cheese ball?
You can make it up to 2 days in advance. Keep it tightly wrapped in plastic wrap in the refrigerator until you’re ready to decorate and serve.
Can I freeze a cheese ball?
It’s best not to freeze it since cream cheese can become grainy after thawing.
Can I use other types of cheese instead of white cheddar?
Yes, you can also use other white cheeses, such as shredded mozzarella, pepper jack, or Monterey Jack, for a similar look.
What should I serve with this cheese ball?
Crackers, pretzels, and sliced veggies like celery and bell peppers are all great choices.
What can I use instead of peppercorns for the eyes and buttons?
Instead of peppercorns, you could use pieces of black olives.
