Bunny Butt Cheese Ball is a cute and fun appetizer shaped like a bunny butt and covered in coconut flakes. It’s great served with vanilla wafers, fresh fruit slices or pretzels for a sweet snack everyone will love, especially at Easter!
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Why This Recipe Works
Everyone loves a cheese ball and it’s an easy, make-ahead party appetizer. But we’re amping it up with some lime gelatin and lime flavoring, then making an adorable bunny butt!
This will be a huge hit for Easter parties and get togethers!
- The cream cheese ball comes together quickly then sets up in the refrigerator.
- The green hue from the lime gelatin makes a beautiful color for the cheese ball, and shredded coconut works perfectly for fluffy bunny fur.
- Little candies help finish off the look by making the bunny’s paws!
Looking for something savory? Try our pineapple ham cheese ball for a delicious snack (or dinner)!
- Cream cheese – Full-fat cream cheese offers the best rich, tangy flavor, but a reduced fat version would work fine, too.
- Lime gelatin – This adds to the lime flavor in this cheese ball and also gives it a pretty pastel green color.
- Limes – You also need the zest of 3 limes and the juice of 1 lime to mix into the cheese ball.
- Candies – I use pastel nonpareils and some strawberry yogurt covered raisins to make the bunny paws. You could also swap those out for pink M&M’s or jelly beans.
- Shredded coconut – Make sure to use sweetened coconut, which is more moist than unsweetened and adds to the flavor of this cheese ball. You could also top it with toasted coconut if you prefer the texture!
As for serving, we spread crushed graham crackers on the serving board for a pretty dusting. And then add vanilla wafers, fruit and pretzels for dipping!
Making a cheese ball is super simple and great for making ahead of a party to save time and stress.
STEP 1. Make the cheese ball mixture. Beat the cream cheese, butter, lime gelatin, zest of 3 limes, and juice from 1 lime until creamy and well blended.
STEP 2. Form and chill the balls. Divide the cheeseball mixture in half. Wrap one half in plastic wrap and form a ball. Divide the remaining half into three balls — two medium and one small — and wrap in plastic wrap. Refrigerate for at least 2 hours, or overnight.
STEP 3. Assemble the bunny butt. Spread the crushed graham crackers on your serving plate. Place the large cheeseball in the middle and two medium ones on the end for the feet and the small one on the lower part of the top of the body for the bunny tail. Use the candies to make the bunny paws, then cover everything in shredded coconut.
PRO TIP: You can still enjoy this coconut lime cheese ball any time of year, just shape into a large ball and cover in coconut (not bunny butt needed).
Tips and Tricks
- Shape the cheeseball into a ball more easily by lining a bowl with plastic wrap, spooning the mixture into the plastic wrap lined bowl and using the plastic wrap to help form the ball. Repeat with the smaller balls as well.
- Refrigerate the cheese balls for at least 2 hours. Four hours or overnight is even better and will allow the flavors to fully mingle and help the balls retain their shape.
- Unwrap the balls last. Wait until you are ready to serve to unwrap the balls and arrange them into the bunny, so they hold their shape better.
- Serving suggestions: This bunny cheese ball is delicious served with vanilla wafers for dipping. Sliced fresh fruit and pretzels and graham crackers also go well. Our homemade baked cinnamon sugar tortilla chips are a delicious pairing too.
The bunny butt cheese ball needs to be refrigerated for at least two hours before shaping, decorating and serving. The chill time helps the flavors develop and help the balls retain their shape.
It can be both! It’s perfect party fare when people are walking around and snacking and sampling different foods.
You can cover what’s remaining of the bunny butt in plastic wrap and store it in the refrigerator. It will keep for up to 3 days.
More Holiday Recipes
Bunny Butt Cheese Ball
- 2 packages cream cheese, softened 8 ounce each
- ½ cup unsalted butter softened
- 1 box lime gelatin mix 3 ounce
- 3 limes zested
- 1 lime juiced (about 2 Tablespoons)
- 8 graham crackers crushed (optional)
- 2 pastel nonpareils
- 6 strawberry yogurt covered raisins
- 2 cups shredded sweetened coconut
- In a large mixing bowl, beat cream cheese and butter with the lime gelatin, zest of 3 limes, and juice from 1 lime. Beat until creamy and well blended.
- Divide cheeseball in half. Wrap one half of the cheeseball in plastic wrap and form a ball. To the remaining half, divide in three balls (two medium and a small) and wrap in plastic wrap. Refrigerate for at least 2 hours (or overnight).
- To serve, spread graham cracker crumbs on serving plate (or cheese board). Place the large cheeseball in the middle and two medium ones on the end for the feet and the small on on the lower section of the top of the body (see process photos in blog post).
- Place one pastel nonpariel on the center of each foot with three yogurt raisins under to resemble the paw.
- Press shredded coconut all over the cheese ball.
- Serve with vanilla wafers, fresh fruit slices, or pretzels.
- Swap out the nonpareils and yogurt covered raisins for pink M&M’s or jelly beans.
- An easy way to shap the cheeseball into a ball is to line a bowl with plastic wrap, spoon the mixture into the plastic wrap lined bowl, and cover.
- Store cheese ball in refrigerator until ready to serve. Leftovers will keep for up to 3 days.