Smoked Cream Cheese Ball with Bacon and Jalapenos
On October 07, 2021 (Updated October 24, 2023)
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This super savory and delightfully smoky cheeseball will change the way you view a smoked cream cheese ball forever. It’s a great appetizer for holidays or weekend parties, but we totally understand if you enjoy this any day of the week as well.
Cream Cheese Ball on the Smoker
Smoked Cream Cheese was a viral food trend that swept the internet in 2021, but I just couldn’t bring myself to season and smoke a brick of cream cheese and call it a day. I needed to Hey Grill Hey that brick of basic and level up the flavors to feel more exciting.
And so, my little brick of smoked cream cheese became a ball loaded with candied bacon, toasted smoked pecans, and jalapenos. It’s perfect for parties, family dinners, or even wrapping up and gifting to friends and neighbors.
I cannot express the goodness of this recipe, but don’t take my word for it. Give it a go and let me know what you think!
How to Make a Smoked Cream Cheese Ball
Here’s how to make a smoked cream cheese ball. Make sure to scroll to the bottom of this post for a full recipe and instructions on the cheese ball.
- Season. Score the cream cheese and then sprinkle the top with the Fish and Veggie Seasoning. You can purchase some of this pre-made from the store or make your own using the recipe for Homemade Vegetable Seasoning.
- Smoke. With the smoker preheated to 225 degrees F with an awesome hardwood (pecan worked great for this recipe), smoke the cream cheese for 2 1/2 to 3 hours. The cheese is done when it has yellowed slightly and softened.
If you want to stop here and dig into the smoked cream cheese ball with a few crackers, go for it. You’ll be super trendy and have a pretty tasty appetizer. For a little more awesome, check out the recipe below for an awesome appetizer (or side) to add to your meal this week.
Tips for Making a Smoked Cream Cheese Ball
Hold up, folks! Here are some tips to take into account before you dive into the recipe.
- Make ahead! Sometimes the day of a big dinner or gathering can be stressful. Smoking and assembling the cheeseball in advance means that you have one less thing on your plate when it is busy.
- Get creative with flavors. This cheese ball is loaded with cheddar, jalapenos, bacon, and pecans, but you can mix things up with different ingredients like mozzarella cheese and pepperoni, or Parmesan and prosciutto. The options are endless!
- Get gifty. I believe some of the best gifts are homemade and edible. This cheeseball checks both of those boxes. To gift in smaller portions, divide the cream cheese mixture into two separate balls. They are a great size for sharing with neighbors and family with a box of crackers.
More Cream Cheese Recipes
It doesn’t need to end here with, friends. Check out these other recipes that include cream cheese for some tasty BBQ.
Smoked Cream Cheese Ball Recipe
Whether you use this recipe to make some simple smoked cream cheese or go the full commitment to making a smoked cream cheese ball, you’ll be sure to love how awesome cream cheese tastes on the smoker.
Fancy yourself a visual learner? Check out the video tutorial below or head over to YouTube and scroll through all our awesome video recipes.
Smoked Cream Cheese Ball
Video
Ingredients
- 2 16-ounce bricks cream cheese cold
- 2 Tablespoons Fish & Veggie Seasoning recipe link in notes
- 8 slices bacon
- 2 Tablespoons Sweet Rub recipe link in notes
- ⅔ cup pecans whole
- 1 ¼ cups cheddar cheese grated for divided use
- ½ cup pepper jack cheese grated
- 1 jalapeno seeds removed and minced
- ⅓ cup green onions chopped for divided use
- 3 Tablespoons sour cream
Instructions
- Preheat. Preheat your smoker to 225 F with your favorite hardwood. I recommend pecan for this recipe.
- Prep the bacon. Line a baking sheet with aluminum foil and top with a flat cooling rack. Lay the bacon slices across the rack in a single layer. Sprinkle the Sweet Rub on top of each piece of bacon.
- Season the cream cheese. Place the cream cheese and whole pecans on a second flat cooling rack. Use a sharp paring knife to score each brick of cream cheese in ½ inch deep diamonds. Season the cream cheese on top with the Fish and Veggie Rub.
- Smoke. Set the bacon pan and the rack with the cream cheese and pecans on the smoker grates. Close the lid and smoke for 2 ½ to 3 hours, until the fat is rendered from the bacon and the cream cheese has yellowed in color and softened.
- Cool. Remove the cream cheese, pecans, and bacon from the smoker. Allow to cool slightly. Chop the bacon and the pecans into small pieces.
- Make the cheese ball. Add smoked cream cheese to a large mixing bowl. Mix in sour cream, 1 cup of the cheddar cheese, all of the pepper jack cheese, the diced jalapenos, 2/3 of the bacon pieces, and two-thirds of the green onions. Mix with a spatula until the small pieces are all well distributed through the cream cheese.
- Form the cheese ball. Lay out two sheets of plastic wrap and dump the cream cheese mixture in the center of the wrap. Shape into a ball with the plastic wrap and press firmly to compact the mixture.
- Make the pecan mixture. In a small bowl, combine the chopped pecans, remaining bacon pieces, shredded cheddar cheese, and green onions. Cover the bowl with plastic wrap.
- Refrigerate. Refrigerate the cheese ball and the bowl of the pecan mixture for at least 2-3 hours, or overnight.
- Finish making the cheese ball. Pour the pecan and cheese mixture out onto a small baking sheet and spread it into a single layer. Roll the smoked cream cheese ball in the mixture until completely coated, using your hands to press the mixture into the outside of the ball. Serve immediately, or wrap lightly in plastic wrap and refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I have two family members who don’t eat pork or beef (I know!). Which would be better: leave the bacon out or use turkey bacon?
That’s totally up to you. I’d probably just leave the bacon out.
Delicious recipe, will make for holidays for sure. I want to try freezing some but wondering if the textures of the ingredients will change a lot once unthawed especially the nuts and bacon
I made this Smoked Cream Cheese Ball for my wife one weekend, I was going out on town for work, and she was having female pottery party. Came home to an empty plate. Wife said everyone talked about it. Made two more for Thanksgiving, one with pepperjack, one without. I got to try it, but that was it. Had to make another (my fourth) for Xmas before I had enough left over to enjoy. It stole the show. Thanks for putting me on top for the conversation during those get togethers.
Awesome recipe. I substituted pumpkin seeds for the pecans and shallots for the green onion and it turned out delish. Thanks, Susie!
Love the recipe on the smoked cheese ball Will do it again
This is an amazing recipe. I have done it twice and had rave reviews from guests. The second time I did it vegetarian and omitted the bacon but added roasted red peppers and broccoli florets cut small and it was just as worthy of an appetizer. @HeyGrillHey – Thank you so much for all of your recipes. I have never tried one that wasn’t amazing and spot on. I love the innovations you have with twists on some of the classics! you are definitely my top place for smoking recipes outside of the normal basics!
This recipe brings cheese balls to the next level! Absolutely amazing. I do not like very “hot” stuff so I omitted the jalapeño. My husband doesn’t like a salty taste so I reduced the salt in the rub
I made this at was a big hit everybody love it and I’m now going to have to make it all the time it’s great
That’s awesome! I’m so glad!
I plan on making several of these for friends for Christmas. How long will it last?
Such a nice gift! I’d recommend they are eaten within 2-3 days, but they freeze beautifully.
want to make these ahead of time for a wedding reception. If I freeze them, does the texture of the ingredients ( bacon, pecans etc) change once unthawed?
Not that I’m aware of. It should work out fine.
It depends on how big your crowd is. LOLI would recommend coving the leftovers in plastic wrap. I would think the cheese would keep for at least a week if you put it straight away in the refrigerator and don’t leave it out long.
Amazing great for game dayWill holiday gift a few of these. Pecan allergy so I used some almonds.