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Jalapeño Cheeseball

This jalapeño popper cheeseball is a tasty blend of spicy and creamy in a fun and perfect appetizer.
a side profile of a jalapeno popper cheeseball with a slice removed

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This Jalapeño Cheeseball is a delicious make-ahead game day treat or snack. It’s a tasty blend of spicy and creamy in a fun and perfect appetizer.

a side profile of a jalapeno popper cheeseball with a slice removed

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Jalapeño poppers are one of those appetizers that are so delicious to eat but they aren’t the easiest thing to make ahead of time. When you want a tasty make-ahead appetizer, this jalapeño cheeseball is there to save the day!

Put this cheeseball on an epic graving board and watch your friends/family go bananas for it! I like to serve it with pretzels, crackers, celery sticks, Air Fryer Pretzel Bites, flavored almonds, and some olives.

And because no cheeseboard is complete with just one kind of cheese, you’ll also want to make our Baked Brie With Garlic. Need something pourable? Check out our Gluten-Free Cheese Sauce.

If you’re looking for a “single-serve” version of this incredible recipe, check out our Jalapeño Popper Wontons. You can also find a dairy-free version of this dip here.

Use any leftovers for a topping on these Crispy Baked Potatoes.

6 photos showing how to make a Jalapeño Cheeseball

You’re going to need minimal equipment to whip this up. I used a non-stick frying pan, my trusty glass mixing bowl, and a simple soup spoon. If you want to be “extra” and make it into a whipped cream cheese texture, a stand mixer or a handheld mixer would work.

Pro Tips/Recipe Notes

  • If you’re not a fan of spice, try using 1/2 cup of diced jalapeño (~2 jalapenos) instead of the full 2/3 cup. Use extra peppers to make Jalapeño Simple Syrup.
  • Vegetarian swap: use chopped smoked almonds in place of the bacon. If you have any leftover almonds, this Healthy Pea Salad uses them in a really delicious way.
  • If you find the finished cheeseball a bit too spicy for your tastes, drizzle it with a balsamic reduction like Nonna Pia’s. The sweet and acidic mix of the balsamic will cut some of the heat from the jalapeños.
  • For full flavor, allow the jalapeño popper cheeseball to rest in the fridge for 12-24 hours. If you’re pressed for time, try to wait at least two hours before serving.
  • Throw in some shredded extra sharp cheddar cheese to take this to the next level.
a cheeseball topped with crispy bacon and chopped green onions
a side profile of a jalapeno popper cheeseball with a slice removed
Print Recipe
5 from 3 ratings

Jalapeño Cheeseball

Prep Time15 mins
Cook Time15 mins
Resting Time12 hrs
Total Time12 hrs 30 mins
This jalapeño popper cheeseball is a tasty blend of spicy and creamy in a fun and perfect appetizer.

Ingredients

  • 16 oz cream cheese, softened {2, 8 oz boxes}
  • 1/4 cup sour cream
  • 2 tsp garlic powder
  • 8 oz bacon {chopped}
  • 2/3 cup jalapeños {finely diced, seeds and ribs removed}{~3 medium jalapenos}
  • 1/3 cup green onions {sliced thinly, green and white parts}

Instructions

  • Line a plate with a paper towel. Set aside.
  • Mix softened cream cheese, sour cream, and garlic powder with a silicone spatula or spoon until smooth.
    16 oz cream cheese, softened, 1/4 cup sour cream, 2 tsp garlic powder
  • Cook chopped bacon in a skillet over medium heat until it is ~75% cooked through.
    8 oz bacon
  • Add diced jalapeño to the bacon in the skillet and cook until peppers are softened and bacon is crispy. Pro tip: if the bacon is greasy, spoon out grease before adding the jalapeño.
    2/3 cup jalapeños
  • Transfer cooked bacon and jalapeño to the paper towel-lined plate. Allow to cool for 5 minutes.
  • Reserve 1/4 cup of the bacon/jalapeño mixture in a small bowl, and add the rest to the cream cheese mixture.
  • Add the sliced green onions to the bowl.
    1/3 cup green onions
  • Use a silicone spatula to combine all the ingredients. Place bowl in the fridge for 2 hours.
  • Shape the mixture into a softball-sized sphere. Refrigerate in a covered container for up to 48 hours.
  • Just prior to serving, microwave the reserved bacon/jalapeño mixture for 20 seconds on a medium-sized plate.
  • Roll the cheese ball in the crispy bacon. Top with additional sliced green onions if desired.

Notes

  • If you need to quickly soften the sour cream, cut each brick into 4 pieces and add to a microwave-safe bowl. Microwave in 15-second increments until the cream cheese is pliable.
  • If you’re not a fan of spice, try using 1/2 cup of diced jalapeno (~2 jalapenos) instead of the full 2/3 cup.
  • For full flavor, allow the cheeseball to rest in the fridge for 12-24 hours. If you’re pressed for time, try to wait at least two hours before serving.
  • Throw in some shredded extra sharp cheddar cheese to take this to the next level.
Nutrition Facts
Jalapeño Cheeseball
Amount Per Serving (1 wedge)
Calories 221 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 57mg19%
Sodium 251mg11%
Potassium 122mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 626IU13%
Vitamin C 7mg8%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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6 comments on “Jalapeño Cheeseball”

  1. This cheeseball was a real crowdpleaser! And so easy too! I had a vegetarian in the group so swapped the bacon with salted almonds. Can’t wait to make it again with bacon this time.5 stars

  2. A friend made this for our Galentine’s gathering this past week and my word it was delicious! Since I don’t eat meat we replaced the bacon with chopped smoked almonds, which was a perfect substitute. It was easy to make, and a group of us absolutely crushed that ball (TWSS) in no time at all.5 stars

  3. I can vouch, this is delicious. I have three children, only one of them has a “palate”. ALL OF THEM ate the cheeseball!!! Make this today.5 stars