Jalapeno Popper Cheese Ball Recipe (with Video)
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If you love jalapeno poppers, this jalapeno popper cheese ball is about to become your new favorite party appetizer. It has everything people love about the classic snack – creamy cheese, crispy bacon, spicy jalapenos, and plenty of flavor packed into one easy make-ahead dish.
This cheese ball was inspired by my serious love for jalapeno poppers. Cream cheese, cheddar, bacon, and diced jalapenos come together in one ridiculously good bite that tastes just like the appetizer everyone fights over.
The best part is that this jalapeno popper cheese ball takes just minutes to mix together and does not require turning on the oven. Make it ahead, pop it in the fridge, and pull it out when guests arrive.
I like to keep one chilling in the fridge for parties, game days, or when I want something easy to set out with crackers or veggies. Fair warning though – once it hits the table, it disappears fast.
Update: This was originally posted in 2018, and has been updated to improve reader experience, and now includes video!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Big jalapeno popper flavor. Cream cheese, cheddar, bacon, and jalapenos bring all the flavors of classic jalapeno poppers into one creamy, scoopable appetizer.
- Easy to make ahead. Mix it up, shape it, and let it chill in the fridge until you need it. Perfect for parties, holidays, and game day spreads.
- No oven required. Everything comes together in one bowl. No baking, no complicated steps, and almost no cleanup.
- Great for sharing. Serve it with crackers, chips, or veggies and let everyone dig in. It is the kind of appetizer that disappears fast.
- Adaptable. Adjust the heat level, swap cheeses, or add extra bacon if you want. It is easy to tweak depending on what you like or what you have on hand.
Looking for another cheese ball to add to the spread? My ham and pineapple cheese ball, is a sweet and savory option that always disappears fast.
How long does a cheese ball last in the fridge?
Stored in an airtight container, it will keep for about 4 to 5 days in the refrigerator.
Can I freeze a cheese ball?
Yes. Wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Panko breadcrumbs. Japanese-style breadcrumbs that give the outside of the cheese ball a light, crispy crunch.
- Almonds. Finely chopped almonds add extra texture and a slightly nutty flavor to the coating.
- Cream cheese. The creamy base that holds everything together. Let it soften a bit so it mixes easily. Low-fat versions work if you prefer.
- Cheddar cheese. I like freshly grated sharp cheddar for the best flavor and texture.
- Spices. Onion powder, garlic powder, ground cumin, and salt add savory depth and help balance the flavors. Fresh minced garlic can be used instead of garlic powder if you prefer.
- Jalapeño. Finely chopped with the seeds removed for mild heat. Leave some seeds in if you like it spicier.
- Bacon. Cook until crisp, then crumble. Bacon adds smoky, salty flavor throughout the cheese ball.
- Cilantro. Adds a fresh, bright flavor that balances the richness of the cheese and bacon.
How to Prep a Jalapeño
Start by washing the jalapeño and cutting off the stem. Slice it in half lengthwise. Use a small spoon or knife to scrape out the seeds and the white ribs if you want to reduce the heat. If you like things spicy, leave some of the seeds in. If you prefer it milder, remove them all.
Lay the halves flat on your cutting board and slice them into thin strips, then chop the strips into small pieces.
For this cheese ball, you want the jalapeño finely chopped so the flavor spreads evenly through the mixture.
Tip: Try not to touch your eyes after chopping jalapeños unless you enjoy making extremely bad life choices. Washing your hands well helps.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpFinely chop the almonds. In a large non-stick skillet, toast the panko and almonds over medium-high heat, moving constantly so the breadcrumbs and nuts do not burn. They’re done when they’re golden brown! Set aside to cool.
In a large bowl, combine the cream cheese, cheddar cheese, onion powder, garlic powder, cumin, and salt. Fold in the jalapeno, bacon, and cilantro. Form the cheese mixture into a ball and wrap in plastic wrap.
Refrigerate for an hour. Remove from the fridge and roll in the toasted panko and almonds. Refrigerate until needed.
Remove from the fridge about 15 minutes before serving, so it’s somewhere between room temperature and super chilled (you want it to be easy to scoop!!) Serve with crackers. Devour.
Troubleshooting
- Cheese ball is too soft. The mixture is probably a little warm. Pop it in the fridge for 30 to 60 minutes and it will firm right up and be much easier to shape.
- Cheese ball will not hold its shape. If it feels a little loose, add a bit more shredded cheese or just give it more time in the fridge. Cheese balls love a good chill before behaving.
- Coating will not stick. Roll the cheese ball gently, then press the panko and almonds in with your hands. Sometimes it just needs a little encouragement to stay put.
Kylee’s Notes
Let the cream cheese soften first. Soft cream cheese mixes much easier and gives you a smooth cheese ball instead of little lumps.
Use freshly grated cheese. Pre-shredded cheese has anti-caking powders on it that can make the mixture a little grainy. Freshly grated melts right in and tastes better.
Chill before serving. Even if you shape it right away, letting the cheese ball chill for at least an hour helps the flavors come together and makes it easier to slice or scoop.
Cook the bacon until crisp. Crispy bacon adds better texture and flavor. Soft bacon can get lost in the cheese mixture.
Taste the mixture before shaping. Give it a quick taste and adjust the salt, jalapeno, or spices before forming the ball. It is much easier to tweak the flavor at that stage.
Want more appetizer recipes?
- Baked Southwestern Egg Rolls. Sweet corn, black beans, spinach, and cilantro. These are as tasty as they sound!
- Chicken Taquitos. Baked in the oven, not fried – easy to make, super delicious, and freezer friendly.
- Ham & Cheese Savory Palmiers. Easy to make, and fast to disappear, these Savory Palmiers will be the star of any table!
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Jalapeño Popper Cheese Ball Recipe
Ingredients
- ½ cup almonds
- ½ cup panko breadcrumbs
- 8 ounces softened cream cheese
- 1 1/2 cup shredded sharp cheddar cheese
- ½ teaspoons onion powder
- ½ teaspoons garlic powder
- ½ teaspoons ground cumin
- ¼ teaspoons salt
- 1 large jalapeño (diced)
- 1/2 cup cooked and crumbled bacon
- ¼ cup cilantro fresh , minced
To serve
- crackers you choose!
Instructions
For the nut coating
- Finely chop ½ cup almonds.
- In a large non-stick skillet, toast ½ cup panko breadcrumbs and ½ cup almonds over medium high heat, moving constantly so the breadcrumbs and nuts do not burn. They’re done when they’re golden brown! Set aside to cool.
For the cheese ball
- In a large bowl, combine 8 ounces softened cream cheese, 1 1/2 cup shredded sharp cheddar cheese, ½ teaspoons onion powder, ½ teaspoons garlic powder, ½ teaspoons ground cumin and ¼ teaspoons salt.
- Fold in 1 large jalapeño (diced), 1/2 cup cooked and crumbled bacon and ¼ cup cilantro
- Form the mixture into a ball and wrap in plastic wrap and refrigerate for an hour.
- Remove from fridge and roll in the toasted panko and almonds.
- Wrap and refrigerate until needed. Serve with crackers.
Video
Notes
- Soften the cream cheese before mixing so everything combines smoothly.
- Use freshly grated cheddar for the best flavor and texture.
- Cook the bacon until crisp so it adds crunch instead of getting lost in the cheese.
- Chill the cheese ball for at least 1 hour so it firms up and the flavors come together.
- Taste the mixture before shaping and adjust the salt or jalapeno if needed.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Hi! Wondering if there is something that could be used in place of the almonds for a nut-free version?
Just leave them out, the crunchy panko will be just fine. You could crush up some pretzels otherwise?
OH. MY. GOSH !!! This recipe is a real blast! It will definitely disappear fast, it’s divine! This dish is like a super-delicious selection of all the yummiest products in this world! I can imagine this taste and smell (it’s in my nostrils right now). I’m literally on my way to the store!
Thank you for sharing such a stunning recipe, Kylee! I wish you a bunch of new brilliant ideas in 2020! Happy New Year!
do I have to keep it cold…would it work for a barbeque?
It will be fine for a little while out of the refrigerator (you’ll want to let it sit at room temp for 5 mins to soften anyway), but it really depends on how hot it is, and how long it will be out before being eaten. It’s cream cheese and cheddar – so will melt if you leave it out too long. But, it gets eaten fast, so that’s a bonus!