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Surprise your friends and family this spring with a delicious Easter Cheese Ball shaped like a lamb.

A cute Easter Cheese Ball shaped like a bunny, topped with white cheese and sliced ham, is surrounded by cucumber slices and carrot pieces arranged in a flower pattern on a white plate.
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This easy platter is the perfect appetizer with only a few ingredients and a great alternative to a plain cheese ball. All you need is garlic and herb cream cheese, grated Parmesan, and chopped chives. Top it with mozzarella, olive, and mortadella details.

Serve the cheese ball with veggies, crackers, or crusty bread. It’s sure to get everyone excited about the holidays.

Tip

For bite-sized appetizers, make mini lamb cheese balls to top onto crackers!

Easter Cheese Ball Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

  • Cheese ball: Mix garlic & herb cream cheese, Parmesan, and chopped chives for extra flavor.
  • Mozzarella: You’ll need two slices of a fresh mozzarella ball to shape the ears and wooly bangs (add the rest of the cheese to your next salad).
  • Mortadella: Or ham. A small piece will suffice to frame the inside of the ears. You can omit.
  • Olive: A Kalamata olive (or black olive) will form the eyes, nose, and mouth.
  • Veggies: Serve with cucumber (English or Persian) and carrot.

How to Make an Easter Cheese Ball

  1. Make the cheese ball: Mix cream cheese with half the finely shredded Parmesan and chopped chives in a large bowl. Cover tightly with plastic wrap, shape into a round disc, and refrigerate for 20-30 minutes.
  2. Roll in cheese: Remove the plastic and roll the cheese ball in the remaining Parmesan. Place it in the center of your serving platter.
  3. Add the lamb details: Shape the mozzarella ears and bangs. Cut out the olive eyes with a metal straw and carve the nose and mouth by hand.
  4. Arrange the veg: Chop the cucumber and shape the carrots and plate both around the cheese.
A person mixing an herbed Easter Cheese Ball mixture in a stainless steel bowl with a fork on a gray countertop.
A person coats an Easter Cheese Ball with grated cheese on a white marble plate, surrounded by egg fairy lights and a striped cloth on a gray surface.
A round Easter Cheese Ball dessert decorated to look like a white lamb face with pink ears, olive eyes, and a small mouth, placed on a plain white plate.
A festive Easter Cheese Ball, shaped like a lamb face, sits at the center of a plate surrounded by neatly overlapping cucumber slices.

Possible Variations

  • Cream cheese: Use plain cream cheese or other flavored cheeses.
  • Parmesan: Or finely grated cheddar cheese, gruyere, or pecorino.
  • Mozzarella: Swap for slices of cheddar or other hard cheeses.
  • Add-ins: Chopped bacon, sun-dried tomatoes, spring onion, garlic powder, onion powder, Worcestershire sauce, green onions, ranch seasoning, etc.
  • Veggies: Serve the cheese ball with crostini, baguette, crackers, pretzels, or breadsticks.
  • Olive: You can swap for peppercorns to make the eyes and nose.

FAQs

Can I make the cheese ball in advance?

Yes, you can assemble the cheese ball a few hours before serving. Store in the fridge covered with plastic wrap. Let the cheese sit at room temperature for 20 minutes before serving.

How do I store leftovers?

Keep them in an airtight container and store in the refrigerator.

I don’t have any cookie cutters. Can I still make this?

Absolutely! You can cut all the details by hand. Alternatively, shape a carrot cheese ball and sprinkle with grated red cheddar. Use a bunch of parsley or dill to make the carrot top. An easter egg shape would also be an option, using grated red cheddar for the yolk.


More Easter Recipes

A cute Easter Cheese Ball salad shaped like a bunny, topped with white cheese and sliced ham, is surrounded by cucumber slices and carrot pieces arranged in a flower pattern on a white plate.
Servings: 6 people

Easter Cheese Ball

Cheese ball with garlic herbed cream cheese, Parmesan, and chives. Serve with veggies and crackers for an impressive Easter holiday appetizer.
Prep: 40 minutes
Cook: 0 minutes
Total: 40 minutes
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Equipment

Ingredients 

  • 300 grams cream cheese, garlic and herb
  • 50 grams Parmesan, finely grated
  • 1 fresh mozzarella
  • 1 slice mortadella
  • 1 tablespoon fresh chives, chopped
  • 1 kalamata olive
  • 1 cucumber
  • 1 large carrot
  • fresh parsley, to garnish
  • sea salt, to taste
  • pepper, to taste

Instructions 

  • Mix cream cheese with half the grated parmesan and chopped chives. Add sea salt and pepper to taste.
  • Shape the cheese mixture into the round lamb’s face, cover it tightly in plastic wrap, and store it in the fridge for 20-30 minutes.
  • Remove the cheese from the fridge and roll the face in the remaining 25 grams of finely grated parmesan.
  • Slice a fresh mozzarella and use the petal-shaped cutter to shape the ears.
  • Repeat with the mortadella to make the pink part of the ears, but make it slightly smaller.
  • Shape the lamb’s fluffy wool bangs with the flower-shaped cutter and the mozzarella.
  • Cut out the eyes, nose, and mouth using olives. A metal straw will work perfectly to cut out the eyes.
  • Arrange all the elements and add the sliced cucumber on a platter.
  • Slice a carrot and shape it into individual carrots (you can use a carrot mold or cut by hand). Make a hole at the top with a toothpick and insert a sprig of parsley. Place on top of the platter.
  • Serve.

Video

Notes

You can swap the Parmesan with shredded cheddar for a milder taste.

Nutrition

Calories: 224kcal, Carbohydrates: 4g, Protein: 7g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 58mg, Sodium: 345mg, Potassium: 148mg, Fiber: 0.4g, Sugar: 3g, Vitamin A: 801IU, Vitamin C: 2mg, Calcium: 157mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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