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A lovely Asian cheese ball has been rolled in toasted sesame seeds and set on a black stone serving board. You can see one slice out of the ball and gluten free rice crackers ready for serving.
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4.72 from 7 votes

Asian Cheese Ball

Note: I like to make this several hours to a few days in advance. The flavor will develop nicely as it sits.
Prep Time15 mins
Total Time15 mins
Servings: 10
Author: Mirlandra Neuneker


  • 8 oz cream cheese softened
  • 1/2 tsp. granulated garlic
  • 1 1/2 tsp. ginger
  • 1 tsp. soy sauce
  • 2 tsp. Yoshida sauce
  • 1 Tbsp. green onion minced very fine
  • 1/2 tsp. fresh coarsely ground black pepper
  • 1/2 tsp. brown sugar
  • 1/4 tsp. sesame oil
  • 1/3 cup toasted sesame seeds to coat
  • Sesame rice crackers for serving


  • In a stand mixer or by hand whip softened cream cheese until it is fluffy. Add everything else except the sesame seeds and beat until combined.
  • Scoop the cheese mixture unto a big piece of plastic wrap. Use the wrap to protect your hands while you form a ball from the mixture. Refrigerate until chilled through and firm.
  • Remove from plastic wrap and roll ball in the sesame seeds to coat. Serve with rice crackers for the best flavor.