Soften the cream cheese. Let it sit out for 20–30 minutes until easily spreadable. This helps the mixture blend smoothly and prevents lumps.

Mix the cheeses. In a medium bowl, combine the softened cream cheese and shredded cheddar. Stir with a spatula until the mixture is fully blended and thick. If using seasonings, mix them in now.

Chill briefly. Cover the bowl and refrigerate for 15–20 minutes. This makes rolling easier and helps the balls hold their shape.

Prep the coating. Place the finely chopped roasted nuts in a shallow dish. The finer the chop, the better they’ll stick and the neater the coating.

Roll into balls. Scoop about 1 tablespoon of the cheese mixture and roll it between your palms to form a smooth ball. Repeat until all the mixture is used.

Coat with crunch. Roll each cheeseball in the chopped nuts, pressing gently so the coating adheres. Place on a tray or plate lined with parchment.

Set and serve. Chill for at least 30 minutes to firm up. Serve with celery sticks, cucumber rounds, or on their own as poppable bites.