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Pimento Cheeseball

This pimento cheeseball is the perfect Southern appetizer. It combines two well-loved classics: cheese balls and pimento cheese. Try serving it at your next gathering. It’s sure to be a hit!

A bacon coated cheeseball on a platter, surrounded by club crackers.

In my neck of the woods, no gathering is complete without a cheeseball. One year, I couldn’t decide between pimento cheese or a cheese ball for a Christmas appetizer. I thought, why not both? The pimento cheese ball was born. We make this often, and everyone loves it! 

This has everything you love about pimento cheese rolled up in a pretty little ball. Roll it in bacon, and we’ve got something special going on. 

This is easy to make but does need a few hours to prepare. First, you need to soften the cream cheese to room temperature. Then, the cheese ball needs to firm back up in the fridge before coating it in bacon. 

A bite of Southern style pimento cheese ball spread on a cracker.

Ingredients for pimento cheeseball

Ingredients for a pimento cheese ball.
  • Any sliced bacon will do here. Make sure that it gets crispy before chopping it to bits. I love using my oven bacon recipe. 
  • Extra Sharp Cheddar Cheese. It makes a big difference to shred the cheese yourself. Pre-shredded cheddar will work in a pinch, but it comes in a uniform size that is too perfect. And it contains additives that keep it from sticking together. Neither of those is a positive thing when making cheese balls. We want things to stick together and become one here. Use the large shredding holes on a box grater. Or use a food processor to shred the cheese. 
  • Roasted Red Peppers. I know. This is a pimento cheese ball recipe. And I’m asking you to use roasted red peppers instead of jarred pimentos. Trust me. Roasted red peppers add a more robust flavor and come in big jars. 
  • Cream cheese softened to room temperature. The glue that holds this baby together. 
  • Paprika & cayenne pepper add depth and complexity that complements the sweet roasted peppers. A tiny bit of cayenne does the trick. Even those with sensitive pallets will be able to handle it. If you are looking for something spicy, feel free to add more!


If you don’t want to use bacon, substitute 1 cup toasted and chopped pecans. 

How to make a pimento cheeseball

Cook the bacon until crispy and set it aside. I like making oven-cooked bacon. It’s low mess and hands off!

Shred the sharp cheddar in a food processor or with a box grater. 

Add everything except the bacon to a large mixing bowl. Stir until well combined. 

A large glass bowl of pimento cheese getting mixed.

Cut a large piece of plastic wrap and lay it flat. Scrape the cheese mixture onto the center of the plastic wrap. Pull up the sides of the plastic wrap and use the plastic wrap to shape the cheese mixture into a ball. Twist the plastic wrap to completely close up the cheese ball.

Refrigerate the ball to firm up for at least 1 hour. Or up to overnight. 

Meanwhile, crumble the bacon into bits and dump it onto a cutting board or large plate. 

Remove the cheeseball from the fridge and reshape it if necessary to get a nice round ball. Carefully remove the cheese ball from the plastic wrap and place it on the bacon bits. Coat the cheese ball in bacon bits.

How to serve a pimento cheese ball

Serve it on a platter, surrounded by your favorite crackers. Or in a cheese dome if you have one. Add a cheese spreader like this one. And lay out some appetizer plates so Uncle Roy doesn’t stand over the cheese ball for an hour. 

It’s the perfect spread for crackers. I like to use it as a dip for veggies like celery, carrots, and cucumbers. 

A bacon coated pimento cheese ball served on a platter with club crackers.

In the mood for more pimento cheese?

Looking for other appetizers? 

Tag me on Instagram with your cheese ball creations! 


Pimento Cheeseball

Pimento cheese ball on a white plate, surrounded by club crackers.

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5 from 1 review

Sharp cheddar, cream cheese, roasted peppers, and bacon make up this pimento cheese ball. It’s the perfect Southern appetizer!

  • Author: Mandi
  • Prep Time: 20 minutes
  • Soften and re-firm in the fridge: 2 hours
  • Cook Time: 0 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 1 cheese ball 1x
  • Category: Appetizer
  • Method: Mix
  • Cuisine: Southern


Units Scale
  • 10 slices bacon
  • 8 oz block extra sharp cheddar cheese
  • 8 oz block cream cheese, softened to room temperature
  • 12 oz Jar roasted red peppers, drained and diced
  • 3/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon kosher salt


Serve with crackers and cut vegetables such as carrots, celery, and cucumbers.


  • Make it up to 1 day ahead.
  • Refrigerate leftovers in a sealed container for up to 3 days. 
  • If you don’t want to use bacon for the coating, you can substitute 1 cup of toasted, chopped pecans.


  • Serving Size: 2 tablespoons
  • Calories: 77
  • Sugar: 0.5 g
  • Sodium: 158.7 mg
  • Fat: 6.5 g
  • Carbohydrates: 1.1 g
  • Fiber: 0.1 g
  • Protein: 3.6 g
  • Cholesterol: 18.9 mg

Did you make this recipe?

Tag @mandiofthemountains on Instagram – I can’t wait to see what you’ve made!

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