These apple-shaped cheeseballs make the perfect fall cheeseball recipe for entertaining. With two flavor variations, there’s something everyone will love.

Last year around this time I created one of my favorite posts. However, it was for my friends over at BHG. (Shout out to Eddie Ross for originating this super chic idea!) And while it got a mention here on IBC, I never really shared the recipes from it. To remedy the situation, I thought we’d have a Throwback Thursday here on the blog.

Fall "Apple" Cheese Balls |

The recipes I want to tell you about are for these adorable and delicious fall cheese balls. What makes them extra special (beyond the fact that they are balls of cheese you can eat) is that they are designed to look like apples.


Fall "Apple" Cheese Balls |

This fabulously simple idea will take your fall entertaining to the next level. Trust me. Your guests will be impressed.

Fall "Apple" Cheese Balls |

I’m going to share a few variations of these cheese balls, but feel free to get creative with your ingredients and toppings. The one thing I do recommend is using freshly shredded cheese. As much as I love the convenience of the packaged variety, you can’t beat the flavor and texture of freshly shredded.

If you liked this cheeseball recipe, you’ll love these too:

Fall Cheeseball Recipe:

Let’s get right into the recipes. First, we’ll make this bright red white cheddar cheese ball.

Fall "Apple" Cheese Balls |

White Cheddar "Apple" Cheese Ball

(Makes one cheese ball)

Here's what you will need:
8 ounces white cheddar cheese, freshly shredded
1 package (8 ounces) cream cheese, softened
1 teaspoon garlic powder
1/8 teaspoon ground red pepper
Paprika for dusting
Cutting from a small branch

Using a hand mixer, combine the cheddar cheese, cream cheese, garlic power and ground red pepper in a large bowl until smooth.

Then shape the cheese mixture into a ball. No need to be perfect here as apples aren't uniformly shaped. Make an indentation in the ball with your thumb to resemble the top of an apple. Chill ball for 30 minutes.

Remove from the refrigerator and coat the cheese ball heavily with paprika. Cover and chill for at least two hours before serving. Insert a branch with leaves to create an "apple stem."


Fall "Apple" Cheese Balls |

Simple, right? A small tweak makes a boring cheese ball something really special.

Next, let’s talk about making two other “apples.” The recipe for these cheese balls is pretty much the same as the previous one; the outside coating is the main difference.

Fall "Apple" Cheese Balls |

One of the “apples” is rolled in finely crushed pistachios; the other is coated with finely crush walnuts and finely chopped bacon. Let me take you through the recipe.

Fall "Apple" Cheese Balls |

Bacon Cheddar Cheese Balls

(Makes two cheese balls)

Here's what you will need:
16 ounces extra sharp cheddar cheese, shredded
2 packages (8 ounces each) cream cheese, softened
1/4 cup kalamata olives (or pimientos), drained and chopped
1/4 cup apricot preserves
2 tablespoons whole milk
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
8 slices of bacon, cooked crispy and crumbled
1/3 cup walnuts, finally chopped
1/2 cup pistachio nuts, finely chopped*
1 tablespoon paprika*

*Optional depending on preferred coating.

Using a hand mixer, combine the cheddar cheese, cream cheese, kalamata olives (or pimientos), apricot preserves, milk, Worcestershire sauce, hot sauce, and about 1/2 of the bacon in a large bowl until smooth.

Then shape the cheese mixture into 2 balls. Again, there is no need to be perfect here since apples aren't uniformly shaped. Make an indentation in the top of each with your thumb so the balls resemble apples. Chill them for 30 minutes.

Remove from the refrigerator and coat the cheese balls in the remaining chopped bacon and walnuts. (If preferred, the balls could instead be covered in pistachio nuts mixed with paprika.) Cover and chill for at least two hours before serving. Insert a branch with leaves to resemble an apple stem.


Fall "Apple" Cheese Balls |

Simple, elegant, and absolutely delicious. How can you go wrong with a ball of cheese?

Fall "Apple" Cheese Balls |

Serve these up with some crackers, toasted bread, or veggies and you’ll be ready to party. Oh, and don’t forget the wine (and an invitation for me).

Fall "Apple" Cheese Balls |

Happy Fall Entertaining!

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  • Jamie | anderson + grant at

    Loved this idea last year….never got around to making them, but love the idea 🙂 Your leaf knives are super cute, by the way!

  • Gabby at

    I can’t with the cuteness of a boring CHEESE BALL into an APPLE! I never eat cheese balls and these make me want to make a mad dash for the grocery store and throw a party just to make these apple cheese balls. The stem is the cherry on my milkshake for sure.

  • Meg at

    These are so adorable, I really can’t stand it!

  • Elle at

    Cute! Cute! Cute! And doable…You’re the best, Michael

  • Yvonne @ StoneGable at

    These cheese balls are magnificent!!! I adore how you embellished them. Making them for my next dinner party! YUMMY!

  • verO at

    Cheese balls are not usual in Europe. Interesting recipe. I will make some next friday. Apero time.
    Sorry for my English.
    Wonderful blog and photos.

  • TERRELL at

    I cannot take how precious these are!! I’m for sure going to share this and make them ASAP! As always thank you for the most delightful of ideas ever!!!! xoxoxo

  • marla at

    Michael, these are so playful, fabulous & delicious looking!!

  • Poppy at

    Michael, Just what can’t you do? You totally deserve / need your own show: entertaining, food, design–I’d be your #1 fan. Let me know if you’d like me to start a petition. Seriously.

  • Heather C at

    What a special way to present cheese balls, simply divine.

  • MeganKC at

    I made these for a neighborhood party last weekend and they were a huge hit!! People were afraid to cut into them because they were so pretty – so I had my husband get each one started 🙂

    • Michael Wurm, Jr. at

      Oh, I’m so happy to hear that you made them! 🙂 And I’m sure they were beautiful!

      xo Michael

  • Carley Beimel at

    Hey Michael! I love this idea. I am obsessed with goat cheese so I am thinking of making an extra one using that. Any suggestions of what it could pair well with?

    Hopefully when we are back over the holidays, we can all grab a drink together!


  • Kim Lock at

    What do you think of using smoked paprika

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