Apple-Cheddar Cheeseball |

Apple-Cheddar Cheeseball

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 12 servings

Serving Size: about 1/4 cup cheeseball

Calories per serving: 364

Fat per serving: 27g

Saturated fat per serving: 9g

Carbs per serving: 20g

Protein per serving: 9g

Fiber per serving: 1g

Sugar per serving: 5g

Sodium per serving: 441mg

Cholesterol per serving: 55mg

Apple-Cheddar Cheeseball


  • 2 Packages (8 Oz. each) Cream Cheese, softened
  • 1 Packages (8 Oz. each) Shredded Sharp Cheddar Cheese
  • 1 Large Granny Smith Apple, cored, 1/2 finely chopped and 1/2 thinly sliced
  • 1/2 Cup Walnuts, chopped
  • 2 Tbsp. Fresh Chives, chopped
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 4 Rubber Bands
  • 1/2 (13.7 Oz.) Box RITZ Crackers, 1/2 cup finely crushed
  • 1 Cup Homestyle Pretzels
  • 2 Fresh Curly Parsley Leaves


  1. In large bowl, stir cheeses, chopped apple, walnuts, chives, garlic powder, onion powder and paprika; cover with plastic wrap and freeze 20 minutes.
  2. Lay 2 (20-inch-long) pieces of plastic wrap on work surface with long edges overlapping by 2 inches; place cheese mixture in center of plastic wrap. Wrap cheese mixture with plastic wrap to form a ball; place rubber bands, 1 1/2 inches apart, around cheeseball, overlapping on the top and bottom of the cheeseball to form a pumpkin shape. Refrigerate at least 4 hours or up to overnight.
  3. Remove rubber bands and plastic wrap; press crushed crackers onto outside of cheeseball. Place cheeseball on serving platter; insert 1 pretzel through top of cheeseball to create "stem" and garnish with parsley to create "leaves."
  4. Serve cheeseball with remaining sliced apples, whole crackers and pretzels.


Serving size includes about 1/4 cup cheeseball, 2 apple slices, 3 crackers, 4 pretzels.