Easter Carrot Cheese Ball

Easter carrot cheese ball on a platter with crackers and veggies.

Print Recipe

5 from 1 vote

Prep Time25

Chill1

Total Time26

Course: Air Fryer, Easter, Holiday Recipe

Cuisine: Cheese Ball

Servings:

Calories: 472kcal

Ingredients

16 ounces Cream Cheese softened
1 packet Ranch Seasoning Mix
1 tsp Worchestire Sauce
6 strips Bacon cooked and crumbled
2 cups Cheddar Cheese divided, one cup room temp and one cup cold
1 bunch Parsley fresh

Instructions

Place both blocks of softened cream cheese into a large mixing bowl and add the Ranch Seasoning mix. Use a handheld mixer on low to combine the two ingredients.
Next add the Worchestire sauce and cooked, crumbled bacon and one cup of room temperature cheese to the bowl and mix until all the ingredients are well combined.
Lay out a piece of plastic wrap on a platter or the counter and use a spatula to transfer the cream cheese mixture onto it in a triangle shape/mound.
Use a spatula to shape the cream cheese triangle into a carrot shape. Then pull up the sides of the plastic wrap to cover the carrot cheese ball. Place in the refrigerator for at least one hour.
After an hour in the refrigerator, take the wrapped cheese ball out and carefully unwrap it and place it on the serving platter of your choice.
Next add different lengths of parsley to the top of the carrot by pushing the parsley stems into the top of the carrot cheese ball.
Finally, lightly sprinkle and press the cold shredded cheese all over the surface of the carrot cheese ball until fully covered.
Serve with your favorite crackers, fruits and or veggies!

Notes

Storing Your Easter Carrot Cheese Ball

If you have any leftovers (which, let's be honest, is unlikely given how delicious this recipe is), simply wrap the cheese ball in plastic wrap and store it in the refrigerator for up to five days. Make sure to keep the cheese ball away from any strong-smelling foods to prevent it from absorbing any unwanted odors.

Nutrition