Bunny Butt Easter Cheeseball
/Hosting Easter this year? This Bunny Butt Cheeseball is the cutest addition to your Easter charcuterie board! Made with simple ingredients like cream cheese and Italian seasoning and decorated with mini pepperonis and shredded cheese - it's a must-try!
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Bunny Butt Cheeseball for the Cutest Easter Snack Board Ever!
You guys... I cannot handle how stinkin’ CUTE this Bunny Butt Cheeseball turned out! Whether you're putting together an epic Easter snack board or just want a fun appetiser for your springtime get-together, this is one of those recipes that's as adorable as it is delicious.
I mean, who wouldn't want to dive into a bunny butt cheese ball platter?
Related: Easter Charcuterie Board Ideas
Savoury Bunny Butt Cheeseball.
This version is a savoury with Italian vibes (hello pepperoni and parmesan!) and is SO easy to make — perfect if you’re already juggling Easter egg dyeing and a million other things.
It's perfect with crackers, cheddar cheese slices, veggies, or tucked into a bigger charcuterie board for a savoury showstopper.
Easter Bunny Butt Appetiser.
One of my favourite things about this recipe is how easy it is to make - seriously, if you can stir and roll, you’re golden! It’s also a super kid-friendly activity.
My little one loved helping shape the large ball and small balls, roll them in cheese and decorate the bunny feet with mini pepperonis. It’s hands-on, a little messy (in the best way), and a great way to get everyone involved in the Easter fun.
Plus, it’s done in about 15 minutes - just chill, assemble, and serve!
Ingredients:
2 (8-ounce) packages cream cheese, softened
1 cup shredded Parmesan cheese
½ cup chopped pepperoni
1 teaspoon Italian seasoning
1 teaspoon garlic powder
2 cups shredded Italian blend cheese
8 mini pepperoni
Toothpicks
How to make Bunny Butt Cheese Balls.
1. In a large bowl, combine the cream cheese, Parmesan cheese, chopped pepperoni, Italian seasoning, and garlic powder.
2. Mix until well blended.
3. Form the cream cheese mixture into three smaller balls (I used 2 tablespoons of mixture for each ball) and one large ball using the remainder of the cheese ball mixture.
4. Wrap each of the cream cheese balls in plastic wrap and refrigerate for at least 1 hour (2-3 hours is best).
5. Once chilled, roll or press each ball in shredded Italian blend cheese until fully coated.
6. To assemble the bunny butt, place the large ball on a serving plate or board.
You can use a piece of greaseproof paper underneath to keep your board clean.
Use a toothpick to secure one small ball on top of the large ball for the tail.
7. Attach the remaining two balls to the bottom of the large ball to make the bunny’s feet.
8. Press four mini pepperonis into the small balls at the bottom for the bunny paws.
Let your cheeseball mixtures sit out at room temperature for 10 minutes before serving so they’re easier to spread and enjoy.
This cute bunny butt is perfect with graham crackers, veggies, fresh fruit or tucked into a bigger charcuterie board for a delicious centrepiece at an Easter party.
