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Brandy & Date Cheese Ball Pops

For a fun and different presentation for cheese balls, try my cheese pops. The brandy and dates add a sweetness, while the almonds and bacon add a complementary crunch.—Ginger Kohutek, Weslaco, Texas
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    2 dozen


  • 2 cups shredded cheddar cheese
  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 tablespoon brandy
  • 1 cup finely chopped dates
  • 1 package (2-1/4 ounces) sliced almonds, chopped and toasted
  • 12 bacon strips, cooked and finely crumbled
  • 24 lollipop sticks
  • Assorted crackers


  • In a small bowl, beat the cheddar cheese, butter, cream cheese and brandy until well blended. Stir in dates. Shape into twenty-four 1-in. balls. Place almonds and bacon in separate shallow bowls. Roll half of the cheese balls in almonds; roll remaining balls in bacon. Cover and refrigerate for 2 hours or until firm.
  • Insert lollipop sticks into cheese balls. Serve with crackers.
Nutrition Facts
1 cheese pop (calculated without crackers): 137 calories, 11g fat (6g saturated fat), 28mg cholesterol, 167mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 4g protein.

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  • foodymama
    Dec 30, 2012

    I made this in one large cheese ball--maybe it would have been better in the pops. The amount of butter made it very hard, so it needs to be left out at room temperature for a while in order to slice or cut off pieces. We thought it was OK, but not great. And although we love bacon, we preferred the nuts with this recipe.