Gather all ingredients and ensure the cream cheese is softened to a creamy, scoopable consistency.
In a large mixing bowl, combine the softened cream cheese and shredded cheddar cheese, stirring until smooth and well blended. The mixture should be creamy and uniform, with no lumps.
Add hot sauce and garlic powder to the cheese mixture, folding in thoroughly until the mixture develops an even, slightly spicy aroma.
Fold in the finely chopped pickles evenly, distributing the tangy bits throughout the mixture.
Shape the cheese mixture into a tight, smooth ball using your hands or a small scoop, pressing firmly to avoid cracks, then wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
While the cheese ball chills, toast the chopped nuts in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Cool slightly.
Remove the chilled cheese ball from the fridge and roll it gently in the toasted nuts, pressing lightly to coat evenly with a crunchy layer.
Transfer the coated cheese ball to a serving platter. Garnish with extra chopped pickles or herbs if desired, and serve with crackers or veggie sticks.
