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cheeseball portion spread on a cracker, on a round cutting board


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  • Author: Shelagh
  • Prep Time: 20 minutes
  • Cook Time: 2 hours to chill
  • Total Time: 20 minutes + 2 hours to chill
  • Yield: One cheeseball
  • Category: Appetizers
  • Method: Fridge
  • Cuisine: American


Jazz up your next party with a cheeseball. Make it with whatever you’ve got, however you want. It’s the best way to use up those little bits of leftovers in the cheese drawer. Or use some fresh cheese, too.


  • 23 tablespoons each of Everything But the Bagel seasoning or crushed pistachios
  • 1 to 1-1/2 lbs. cheese (any loose bits, shredded, creamy, extra bits you have in the fridge)
  • 1/2 small onion (about 1/2 cup) roughly chopped


  1. In a food processor (affiliate link), place the pistachios and pulse 4 to 5 times until coarsely crushed. Remove from the processor. To the processor, add the onion and pulse 3-4 times until finely chopped. Make sure it doesn’t turn to mush. Add any harder cheeses, and process until the cheese is in small bits. Add any softer creamy cheeses and process to combine.
  2. If it seems to loose in the food processor (affiliate link), add a little cream, milk, or sour cream until it comes together.
  3. Line a bowl (that will hold all the cheese mixture), with plastic wrap. Press the cheese mixture into the bowl. Tightly seal the wrap and refrigerate for at least two hours. Remove before serving and unmold. Evenly sprinkle and press in the Everything But the Bagel seasoning and/or pistachios over the cheeseball. Let it come to room temperature before serving.