Christmas Wreath Cheese Ball
Published
Published
This Christmas Wreath Cheese Ball is a festive holiday appetizer that always looks impressive on the table. It’s creamy, savory, and full of flavor from cream cheese, Monterey Jack, pepperoni, and seasonings, then coated in a colorful mix of parsley, almonds, and sun-dried tomatoes for a colorful wreath effect. Perfect for Christmas parties, potlucks, or family gatherings. Serve with crackers or crostini for easy snacking.
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Is a party really a party without a cheese ball? Well, one thing I do know is they’re always a hit with everyone. And this one is so festive, all dressed up for Christmas! Shaping the cheese ball in a Bundt pan gives it that wreath shape without any sculpting, and the parsley and sun-dried tomatoes add a pop of color that makes it look instantly celebratory. It’s the kind of appetizer you can make ahead and pull out right before guests arrive, and who doesn’t like cheese?
Helpful Tips & Variations
- Chop the parsley very finely. The smaller the parsley pieces, the smoother and more even your coating will look. Larger pieces can clump and fall off.
- Use sun-dried tomatoes that are NOT in oil. Purchase sun dried tomatoes that are in the package without any oil. Excess oil makes the coating slide off instead of adhering.
- Let the cheese soften slightly before serving. The flavors bloom and the texture is creamier when it’s not fridge-cold. Take the cheese wreath out of the fridge at least 15 minutes before serving.
- If the wreath cracks. Smooth it back together with a spatula. The coating will hide any imperfections.
- Can’t have nuts? Finely crushed pretzels, bagel chips, Ritz crackers, or toasted panko mixed with the parsley can be swapped for the almonds for a similar crunch.
Christmas Wreath Cheese Ball
Equipment
- bundt pan
Ingredients
- 16 oz cream cheese, softened to room temperature
- 1½ cups finely shredded Monterey Jack cheese, room temperature
- 10 slices pepperoni, finely diced
- 2 tsp dried Italian seasoning
- 2 tsp Worcestershire sauce
- ⅓ cup sun-dried tomatoes, finely chopped
- ⅔ cup smokehouse flavored almonds
- ⅔ cup fresh parsley, very finely chopped
- crackers and/or crostini, for serving
Instructions
- Fully line the inside of a Bundt pan, on the inside and up the sides, with plastic wrap. Set aside.
- Place cream cheese, Monterey Jack cheese, pepperoni, Italian seasoning, and Worcestershire in a medium bowl; beat with a handheld mixer until thoroughly combined.
- Scoop the cream cheese mixture into the prepared pan, pressing lightly to the base of the pan and spreading to an even layer.
- Cover and refrigerate until chilled (at least 1 hour or up to 1 day). Once chilled, uncover and invert the wreath onto a serving platter. Use a spatula to smooth the edges.
- Place almonds and sun-dried tomatoes in the bowl of a food processor and pulse a few times until you have crumbs. Transfer to a shallow bowl with the finely chopped parsley and mix to combine.
- Sprinkle the mixture all over the cheese mold, pressing gently to adhere.
- Let it sit at room temperature for about 15-20 minutes before serving so it can soften up a bit. Serve with crackers and/or crostini.
Notes
- Make it nut-free: Swap the almonds for finely crushed bagel chips, pretzels, Ritz crackers, or toasted panko mixed with the parsley for a similar crunch.
- Prevent a greasy texture: Make sure the pepperoni is finely diced. Larger pieces can release oil spots on the surface.
- Use a small offset spatula for smoothing: It gives you cleaner edges than a butter knife and helps keep the wreath shape crisp.
- Don’t have a bundt pan? The bundt pan is what gives the Christmas wreath shape, but if you don’t have one, you can shape the mixture in a similar size bowl and then remove the center with a cookie cutter.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make A Christmas Wreath Cheese Ball Step by Step
Gather all the ingredients together.
Line the bundt pan: Fully line the inside and up the sides of a Bundt pan with plastic wrap. Set aside.
Mix the cheese base: In a medium mixing bowl, add 16 oz. softened cream cheese, 1½ cups finely shredded Monterey Jack cheese, 10 slices finely diced pepperoni, 2 tsp dried Italian seasoning, and 2 tsp Worcestershire sauce. Beat with a handheld mixer until everything is smooth and well combined.
Shape the wreath: Scoop the cheese mixture into the prepared Bundt pan. Press it firmly into the base and sides to create an even layer. Cover and refrigerate for at least 1 hour or up to 24 hours.
Unmold the wreath: Once chilled, uncover the pan and invert the cheese mold onto a serving platter. Gently remove the plastic wrap and use a spatula to smooth the edges if needed.
Make the coating: Add ⅔ cup smokehouse flavored almonds and ⅓ cup finely chopped sun-dried tomatoes (not in oil) to a food processor. Pulse a few times until the mixture resembles coarse crumbs. Transfer to a shallow bowl and stir in ⅔ cup very finely chopped fresh parsley.
Coat the cheese: Sprinkle the almond–parsley mixture evenly over the entire surface of the cheese wreath, pressing gently so it adheres.
Serve and enjoy: Allow the cheese ball to sit at room temperature for about 15-20 minutes before serving so it can soften a bit. Serve with crackers and crostini on the side. Enjoy!
Serving Suggestions
I like to serve this Christmas wreath cheese ball with a mix of crackers and crostini for different textures. Try pairing it with other apps like spinach artichoke dip or stuffed mushrooms for a cozy, savory selection. A simple charcuterie board with cured meats and fresh fruit also balances the richness nicely.
How to Store Leftovers
Store any leftover cheese ball tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. If the coating looks a little dry after chilling, you can press on a bit more chopped parsley before serving again to freshen the appearance. This recipe is not ideal for freezing, since the dairy can become grainy and the herbs will lose their color and texture, so it’s best to enjoy it within a few days.
More Crowd-Pleasing Holiday Starters
- DIY Cheese and Nut Board
- Crescent Roll Christmas Tree
- Christmas Cheese Trees
- Jam and Brie Phyllo Bites
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
