Snowman Cheese Ball Recipe: I pull this out every December for a cheesy craft night with my kids. It tastes creamy, tangy, and a little oniony with a fluffy “snow” coat, perfect for party planners and snack grazers, and the total time lands around 1 hour 20 minutes.
Easy Snowman Cheese Ball Recipe
Snowman Cheese Ball Recipe keeps things simple with a no-cook method and one bowl. You mix, chill, shape, and decorate. The result looks festive without any fancy tools.
You use common ingredients that you might already have in the fridge. You skip complicated coatings and use finely shredded mozzarella for a clean snowman look. Kids and adults can decorate it together without stress.
Ingredients You’ll Need
- Cream cheese, blocks, softened to room temp (16 oz). Use full-fat for best structure; low-fat softens faster and slumps sooner.
- Sharp cheddar, finely shredded (2 cups). Pre-shredded works in a pinch; for smoother texture, shred a block yourself.
- Sour cream or plain Greek yogurt (1/4 cup). Greek yogurt adds a little extra tang.
- Worcestershire sauce (1–2 teaspoons). Lea & Perrins in the U.S. lists as gluten-free; use tamari or coconut aminos for a soy-style swap.
- Garlic powder (1/2 teaspoon) and onion powder (1/2 teaspoon).
- Fine sea salt (1/2 teaspoon) and black pepper (1/4 teaspoon), to taste.
- Thinly sliced green onions or chives (2 tablespoons).
- Optional flavor boosts: lemon juice (1 teaspoon), smoked paprika (pinch), or dried dill (1/2 teaspoon).
Coating and decorations:
- Finely shredded low-moisture part-skim mozzarella (1–1.5 cups) for the “snow.”
- Small carrot tip for the nose.
- Whole peppercorns or chopped black olives for eyes and buttons.
- Pretzel sticks for arms.
- Thin bell pepper strips or a chive rope for a scarf.
- Crackers and veggie sticks for serving.
Equipment:
- Large mixing bowl and sturdy spatula or hand mixer.
- Plastic wrap and a baking sheet or plate.
- Wooden skewer or long toothpick for stacking the head and body.
- Measuring spoons, knife, and paper towels (to dry decorations).
How to Make Snowman Cheese Ball
- Prep: 20 minutes
- Chill: 60 minutes
- Cook: 0 minutes
- Total: about 1 hour 20 minutes
- Mix the base: In a large bowl, beat the softened cream cheese until smooth. Add sour cream (or yogurt), Worcestershire, garlic powder, onion powder, salt, pepper, and any optional seasonings; mix until creamy.
- Fold in cheese and onions: Stir in the shredded cheddar and green onions until evenly combined. Taste and adjust salt and pepper.
- Divide and wrap: Scoop two portions—one about 2/3 of the mixture for the body and 1/3 for the head. Wrap each tightly in plastic and shape into rough balls.
- Chill: Place both wrapped balls on a plate and chill until firm, about 1 hour. You can chill longer if your kitchen runs warm.
- Shape and stack: Unwrap and smooth each ball with clean hands. Set the large ball on a plate, press a wooden skewer halfway in, then stack the smaller ball on top and press down gently.
- Coat with “snow”: Pour the shredded mozzarella into a shallow dish. Roll and pat the snowman all over with mozzarella until fully coated.
- Decorate: Press a carrot tip in for the nose; add peppercorns or olive bits for eyes and buttons. Stick pretzel arms into the sides and tie on a bell pepper or chive scarf.
- Serve: Chill until party time, then set out with crackers and veggies. If you plan a long buffet, rotate a fresh chill every 2 hours for food safety.
Pro Tips
- Soften blocks of cream cheese fully; cold cream cheese clumps and fights you.
- Shred cheddar finely; large shreds poke through and tear the coating.
- Dry the carrot and olive pieces with a paper towel; wet decorations slide and stain.
- Taste before chilling; cold dulls flavors, so season a touch boldly.
- Chill the cheese balls before you coat and stack; warm cheese slumps.
- Use a skewer or pretzel rod as a spine; the head stays put during the party.
- Keep the mozzarella dry; pat it if it feels damp to prevent clumping.
- Don’t skip plastic wrap; it helps you shape smooth, round balls.
- Set the snowman on a cold plate; a warm surface softens the base.
- Limit time at room temp to 2 hours; swap in a chilled backup if needed.
Variations I’ve Tried
- Gluten-free: Serve with gluten-free crackers and pretzel sticks; confirm your Worcestershire brand.
- Vegan swaps: Use dairy-free cream cheese and vegan cheddar; choose vegan Worcestershire or tamari; add nutritional yeast for extra cheesy depth.
- Add-ins: Finely chopped jalapeño, crumbled cooked bacon, sun-dried tomatoes, roasted red pepper, or ranch seasoning.
- Coating twist: Use finely grated Parmesan for a salty “snow,” or blitz unsalted almonds into pale crumbs for a nutty coat.
- Herb lovers: Fold in dill, parsley, or thyme; keep the outside white for the snowman vibe.
How to Serve Snowman Cheese Ball
Set the snowman on a platter with wheat crackers, butter crackers, pretzel crisps, celery sticks, cucumber rounds, and bell pepper strips. Offer a small knife for easy spreading and keep extra dippers close. A sparkling cider or a crisp white wine pairs nicely, and hot cocoa makes kids very, very happy.
Make-Ahead and Storage
- Make-ahead: Mix the cheese base up to 3 days in advance and keep it wrapped in the fridge. Shape, coat, and decorate up to 24 hours before serving for the cleanest look.
- Fridge: Store leftovers wrapped tightly in the fridge for up to 4 days. For best texture, set it out 20–30 minutes before serving so it softens slightly.
- Freezer: Freeze the undecorated cheese mixture (well wrapped) for up to 1 month; thaw overnight in the fridge, then shape and decorate fresh. Skip freezing a fully decorated snowman; the coating and decorations lose their texture.
- Reheating: Skip heat; serve chilled or just slightly softened at cool room temp.
Snowman Cheese Ball Recipe
This Snowman Cheese Ball Recipe is a festive and delicious appetizer perfect for holiday gatherings, combining creamy cheese with savory flavors and presented in a fun snowman shape.
Ingredients
Instructions
- In a large bowl, combine the softened cream cheese, shredded cheddar cheese, ranch seasoning mix, green onions, and black pepper. Mix until well blended.
- Divide the mixture into two portions: one larger (for the body) and one smaller (for the head).
- Shape each portion into balls. Roll each cheese ball in grated mozzarella cheese to coat completely.
- Place the large ball on a serving plate, then gently place the smaller ball on top to form a snowman shape.
- Decorate the snowman: use peppercorns for eyes and buttons, a baby carrot for the nose, and a strip of red bell pepper or fresh parsley as a scarf if desired.
- Chill in the refrigerator until ready to serve. Serve with crackers or vegetables.
Notes
Make ahead and refrigerate up to 24 hours before decorating. Get creative with decorations using pretzel sticks for arms, olives for buttons, or chives for a hat.