Snowman Cheeseball
Snowman Cheeseball- No more boring holiday cheeseballs thanks to this French onion inspired, Frosty shaped cheesy treat.
December 9, 2024 by Nicole Collins
Today, we’re making a Snowman Cheeseball!
It’s Day 9 in our 12 Days of Cheese Series, and today we’re taking the outdated, boring cheeseball and turning it into the most adorable festive treat!
If I’m being honest, I’ve always thought cheeseballs were a little impractical. You have to soften the cheese to mix it, chill the cheese to shape it, then soften the cheese again to eat it. And, don’t even get me started on things like bacon or nuts that are mixed in that get all weird and soggy. No thank you.
I came around to the idea of cheeseballs once I realized I can make it with whatever I want! I don’t need cream cheese and ranch dip packets. I can change the game by using another creamy cheese that changes both the flavor and the texture of this whole situation.
So, let’s start with the base of our cheese ball. This one is going to have some French onion vibes going on. We’re still going to start with some softened cream cheese, because that gives us the stability we need to turn this dip sitch into a snowman. But in addition to the cream cheese, we’re also going to add a pack of Boursin cheese.
I love Boursin cheese for a thousand reasons. But as it relates to this cheese ball, it’s both stable and creamy at the same time. It doesn’t need to be softened to be spreadable, but it’s not so loose that it can’t hold its shape. It’s the PERFECT addition to this cheese ball. To stick with the oniony theme, we’ll use the shallot and chive flavor, and add a whole pack right to the bowl with our softened cream cheese.
Next, we need to grate up a block of white cheddar cheese. You’ll want to grate this yourself, because we need to use the fine grate setting on the grater. This white cheddar is doing double duty. It’s adding flavor inside of our cheese ball. But, it’s also going to act as snow on the outside of our cheese ball. So, add a little less than half of the cheese to the bowl with the cream cheese and Boursin, then save the rest for later.
To finish seasoning our cheeseball, we’ll add some onion powder, some fresh minced green onions, and a tiny little splash of Worcestershire sauce. Give it all a good blend with a hand mixer. Then, we’ll divide the mixture into two portions: one will be 2/3 of the mix and the other will be the remaining 1/3. We’ll form each portion into a ball, wrap it in plastic wrap to help hold its shape, then send it to the fridge for a couple hours to firm up a smidge.
When you’re ready to assemble, we’ll roll both of those cheese balls in the remaining white cheddar until they’re completely coated like snow. Then, we’ll stack the small ball on top of the larger ball to create the snowman effect. I like to stick a toothpick in between the two layers to make sure everything is extra stable, but that’s totally optional.
To bring our snowman to life, we’ll use some peppercorns to make his eyes, mouth, and buttons. I used a piece of store bought shredded carrot to make his nose. We’ll use some pretzel sticks to make his arms. Then, I like to tie together the dark green part of 3 green onions to create a scarf to tie around where the two balls meet…just knot the scallions together, and position the knots towards the back.
Place your snowman on a platter, surround him with some crackers, and you’re ready to dig in right away. No additional thawing needed! The oniony flavor of this cheese ball is spot on without being overwhelming. It’s savory, it’s creamy, and it’s oh so delicious. In fact, I named my snowman “Onion”!
Alright, everyone! Tomorrow, we’re making another one of my top favs from this series that’s the end all, be all of salty sweet treats.
See ya then! Let’s eat!
Snowman Cheeseball
Serves: 8-10 Print
Ingredients:
8 oz cream cheese, softened to room temperature
1 pack (5.3 oz) Shallot and Chive Boursin cheese
2 green onions, light and dark green parts only, minced
½ tsp onion powder
¼ tsp Worcestershire sauce
8 oz finely shredded white cheddar cheese, divided
Pretzel sticks, black peppercorns, carrot shred, more green onions, for garnish
Crackers, for serving
Directions:
Add cream cheese, Boursin, minced green onions, onion powder, Worcestershire sauce, and 1 ½ cups white cheddar cheese to a mixing bowl. Use a hand mixer to beat until completely combined.
Divide mixture into 2 parts, 1/3 of the mix for one part and 2/3 of the mix for the other. Use clean hands to form the mixture into two balls, and wrap each one tightly in plastic wrap. Refrigerate for 2 hours.
Unwrap the cheese balls, and roll all over in the remaining shredded white cheddar cheese, pressing gently to adhere the cheese to the ball.
Place the larger ball on a serving platter. Top with the smaller ball.
To decorate, press peppercorns into both balls to create the eyes, mouth, and buttons. Press a piece of shredded carrot into the center of the face for the nose. Press pretzel sticks into the sides of the bottom ball to create arms. Tie the dark green part of 3 green onion strands together, then tie around where both balls meet to create the scarf. Serve with crackers, and enjoy!
Recipe notes:
*This is optional, but I like to use a toothpick to connect the head to the body which helps stabilize the cheese ball. Just stick the toothpick in the top of the bottom ball before attaching the top ball over the toothpick.
