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Featured image of delicious Mini Bacon Ranch Cheeseballs ready to be served.

Irresistible Mini Bacon Ranch Cheeseballs

These mini bacon ranch cheeseballs are a flavor explosion in every bite, combining creamy cheese with salty bacon and tangy ranch. They are incredibly easy to make and perfect for parties, potlucks, or a tasty snack, guaranteeing to be a crowd-pleaser.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 24
Course: Appetizer, Snack
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup crumbled cooked bacon about 12 slices total
  • 1/4 cup ranch dressing
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped pecans or walnuts optional
  • 1/4 cup finely diced red onion optional
  • A pinch of red pepper flakes optional

Equipment

  • Mixing bowl (medium)
  • Measuring cups
  • Measuring spoons
  • Rubber spatula or wooden spoon
  • Plastic wrap
  • Baking sheet or plate
  • Shallow dish
  • Spoon or small cookie scoop

Method
 

  1. In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, 1/2 cup of crumbled bacon, ranch dressing, chives, garlic powder, and black pepper.
  2. Mix everything together until well combined. Ensure there are no lumps of cream cheese.
  3. Taste and adjust seasonings as needed. Add more ranch dressing for a stronger ranch flavor or a pinch of salt if needed.
  4. Using a spoon or a small cookie scoop, scoop out about 1-2 tablespoons of the mixture.
  5. Roll the mixture between your palms to form small, round balls.
  6. Place the formed cheeseballs onto a baking sheet or plate lined with plastic wrap.
  7. Cover the baking sheet or plate with another layer of plastic wrap.
  8. Place the cheeseballs in the refrigerator for at least 30 minutes to chill and firm up.
  9. In a shallow dish, combine the remaining 1/2 cup of crumbled bacon and chopped parsley.
  10. If using any optional add-ins like chopped pecans or red onion, add them to the coating mixture as well.
  11. Mix everything together until well combined.
  12. Remove the chilled cheeseballs from the refrigerator.
  13. One at a time, roll each cheeseball in the bacon-parsley mixture, pressing gently to ensure the coating adheres.
  14. Place the coated cheeseballs back onto the baking sheet or plate.
  15. For best results, chill the coated cheeseballs for another 15-20 minutes before serving to help the coating set.

Notes

Make sure cream cheese is softened to room temperature before starting. Avoid overmixing the cheeseball base. Get creative with coatings using chopped nuts, everything bagel seasoning, finely crushed pretzels, dried cranberries, or shredded Parmesan cheese. Cheeseballs can be prepared up to 2 days in advance and stored in the refrigerator wrapped tightly in plastic wrap. Store leftover cheeseballs in an airtight container in the refrigerator for up to 3-4 days.