I love a good cheese ball, and this Easter chick cheese ball is one I make every year. It’s simple, fun to put together, and tastes great with just about anything – crackers, veggies, even pretzels.

The bacon ranch flavor gives it that perfect mix of creamy, cheesy, and savory with a little crunch from the bacon. Turning it into an adorable little chick? That’s the fun part. It’s festive without being complicated, and that’s exactly the kind of Easter appetizer I like.

WOULD YOU LIKE TO SAVE THIS FOR LATER?

We'll email this post to you, so you can come back to it later!

How to Make Easter Chick Cheese Ball

Here are the ingredients you need to make this Easter chick cheese ball, plus step by step instructions for how to make it.

Ingredients

16 oz. (2 packages) cream cheese, softened
2 cups finely shredded cheddar cheese, divided
2.5 oz package real bacon pieces (6 slices bacon, cooked and crumbled can also
be used)
1 package ranch seasoning
7 baby carrots for chick’s beak and feet
Sliced olives for chick’s eyes
Round cracker, cut in half, for chick’s wings

Step by Step Instructions

1. In a large mixing bowl, combine the softened cream cheese and ranch seasoning. Use a spoon or hand mixer to blend until the mixture is smooth and the seasoning is evenly distributed. This helps ensure every bite has that bold, tangy ranch flavor.

Cheese and ranch seasoning in a mixing bowl.

2. Stir in 1 cup of shredded cheddar cheese, followed by the bacon pieces. Mix until everything is evenly incorporated. The cheddar adds sharpness, while the bacon gives it a savory, smoky crunch.

3. Lay out a sheet of plastic wrap and transfer the cheese mixture onto it. Gather the edges of the wrap around the mixture and gently shape it into a ball using your hands. (If the mixture is too soft, pop it in the fridge for 10–15 minutes to firm up before shaping).

4. Spread the remaining 1 cup of shredded cheddar on a plate or shallow bowl. Unwrap the cheese ball and roll it in the cheese, pressing gently so the shreds stick and form an even, fluffy layer. This gives the chick its bright yellow “feathers.”

5. Transfer the cheese ball to a serving plate or cutting board. Now, it’s time to bring the chick to life!

6. Press two sliced olives onto the front of the cheese ball to create the chick’s eyes. Cut a baby carrot in half and place one piece between the eyes for the beak.

7. Take six baby carrots and insert three on each side at the bottom to form the chick’s feet. Cut a round cracker in half and gently press each piece into the sides to create wings.

8. Your Easter chick cheeseball is ready to serve! Pair it with crackers, sliced veggies, or pretzels for dipping. If making ahead, cover and refrigerate until ready to serve. Then let it sit at room temperature for 10–15 minutes before serving to soften slightly.

This Easter chick cheese ball is easy to make and fun to serve. It’s creamy, cheesy, and full of bacon ranch goodness, with just enough crunch to keep things interesting. Whether you make it ahead or put it together last minute, it’s a solid addition to any Easter spread. Set it out with crackers and veggies, and let everyone dig in.

More Easter Bites

Print Recipe

Easter Chick Cheese Ball

Add this cute Easter chick cheese ball to your list of must-try Easter appetizers. The mix of creamy cheese, smoky bacon, and zesty ranch is simple but always a hit.

Prep Time20

Total Time20

Course: Appetizer, Snack

Keyword: easy, quick

Servings: 12

Author: Carol

Ingredients

16 oz. 2 packages cream cheese, softened
2 cups finely shredded cheddar cheese, divided
2.5 oz package real bacon pieces (6 slices bacon, cooked and crumbled can also be used)
1 package ranch seasoning
7 baby carrots for chick’s beak and feet
Sliced olives for chick’s eyes
Round cracker, cut in half, for chick’s wings

Instructions

In a large mixing bowl, combine the softened cream cheese and ranch seasoning. Use a spoon or hand mixer to blend until the mixture is smooth and the seasoning is evenly distributed. This helps ensure every bite has that bold, tangy ranch flavor.
Stir in 1 cup of shredded cheddar cheese, followed by the bacon pieces. Mix until everything is evenly incorporated. The cheddar adds sharpness, while the bacon gives it a savory, smoky crunch.
Lay out a sheet of plastic wrap and transfer the cheese mixture onto it. Gather the edges of the wrap around the mixture and gently shape it into a ball using your hands. (If the mixture is too soft, pop it in the fridge for 10–15 minutes to firm up before shaping).
Spread the remaining 1 cup of shredded cheddar on a plate or shallow bowl. Unwrap the cheese ball and roll it in the cheese, pressing gently so the shreds stick and form an even, fluffy layer. This gives the chick its bright yellow “feathers.”
Transfer the cheese ball to a serving plate or cutting board. Now, it’s time to bring the chick to life!
Press two sliced olives onto the front of the cheese ball to create the chick’s eyes. Cut a baby carrot in half and place one piece between the eyes for the beak.
Take six baby carrots and insert three on each side at the bottom to form the chick’s feet. Cut a round cracker in half and gently press each piece into the sides to create wings.
Your Easter chick cheese ball is ready to serve! Pair it with crackers, sliced veggies, or pretzels for dipping. If making ahead, cover and refrigerate until ready to serve. Then let it sit at room temperature for 10–15 minutes before serving to soften slightly.