If you want a party snack that looks like you tried really hard (but secretly took hardly any effort), this no-bake jalapeño popper cheeseball log is it. I love serving it “roll and slice” style because it feels a bit fancy on a board, and the crunchy coating is so pretty people genuinely hover around it with a cracker in hand.
Creamy, savoury, a little spicy, and packed with crunch, it’s the kind of appetiser that disappears first, then someone asks if you can “just make it again next time.”
Why This Tastes Great
- Creamy + sharp: cream cheese makes it smooth, cheddar brings that salty, tangy bite.
- Spicy but balanced: jalapeños add a kick, scallions keep it fresh.
- Smoky depth: smoked paprika and garlic powder make it taste like more than “just cheese.”
- Crunch jackpot: Ritz crumbs, crispy onions, bacon, and chives give you that salty, crunchy, can’t-stop-biting coating.
Equipment Needed
- Serving board or platter
- Mixing bowl
- Spatula or sturdy spoon
- Measuring cups and spoons
- Plastic wrap
- Shallow dish or plate (for the coating)
- Knife (for slicing)
Ingredients
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños, fresh or pickled
- 1/4 cup chopped scallions
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 cup crumbled bacon, optional
Bacon is optional, but highly recommended if you want that full jalapeño popper flavour people expect.
For The Coating
- 1 cup crushed Ritz crackers
- 1 cup crispy fried onions
- 1/2 cup extra crumbled bacon
- 2 tablespoons chopped chives
Instructions
- In a bowl, mix the cream cheese, cheddar, jalapeños, scallions, garlic powder, smoked paprika, and bacon until fully combined.
- Spoon the mixture onto plastic wrap and shape into a log. Wrap tightly and chill for 30 minutes until firm.
- Mix the crushed Ritz crackers, fried onions, bacon, and chives on a plate.
- Unwrap the chilled log and roll it in the coating, pressing gently so it sticks.
- Chill again for at least 30 minutes before slicing.
- Slice into rounds and serve with crackers, celery, or pretzel crisps.
Serves & Timings
- Serves: 8–10
- Prep Time (Active): 20 minutes
- Additional Passive Time (Chill): 1 hour
- Total Time (Approx): 1 hour 20 minutes
Compact Nutrition (Per Serving, Approx)
- Calories: 150
- Fat: 12g
- Protein: 5g
- Carbohydrates: 5g
Quick FAQs
Can I make this ahead of time?
Yes, it’s perfect for making a day ahead. Just wrap tightly and add the coating a few hours before serving for maximum crunch.
Is it very spicy?
It has a gentle kick. For less heat, remove jalapeño seeds or use fewer. For more heat, add extra or mix in a pinch of cayenne.
Can I skip the bacon?
Absolutely. It’s still creamy and flavourful without it, especially if you lean into the smoky paprika.
What’s the best way to serve it cleanly?
Use a sharp knife and wipe between slices for neat, photo-ready rounds.
No-Bake Jalapeño Popper Cheeseball Log Recipe
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Ingredients
Equipment
Method
- In a bowl, mix the cream cheese, cheddar, jalapeños, scallions, garlic powder, smoked paprika, and bacon until fully combined.
- Spoon the mixture onto plastic wrap and shape into a log. Wrap tightly and chill for 30 minutes until firm.
- Mix the crushed Ritz crackers, fried onions, bacon, and chives on a plate.
- Unwrap the chilled log and roll it in the coating, pressing gently so it sticks.
- Chill again for at least 30 minutes before slicing.
- Slice into rounds and serve with crackers, celery, or pretzel crisps.
Nutrition
Notes
Quick FAQs
Can I make this ahead of time?Yes, it’s perfect for making a day ahead. Just wrap tightly and add the coating a few hours before serving for maximum crunch. Is it very spicy?
It has a gentle kick. For less heat, remove jalapeño seeds or use fewer. For more heat, add extra or mix in a pinch of cayenne. Can I skip the bacon?
Absolutely. It’s still creamy and flavourful without it, especially if you lean into the smoky paprika. What’s the best way to serve it cleanly?
Use a sharp knife and wipe between slices for neat, photo-ready rounds.
