Christmas Wreath Cheese Ball

5 from 1

Cheesy, festive, and perfect for holiday parties, this Christmas Wreath Cheese Ball is easy to make ahead and always a crowd favorite.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Chill Time1

Total Time1 20

Course: Appetizer

Cuisine: American

Keyword: Christmas wreath cheese ball

Servings: servings

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.

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.