In a large mixing bowl, use a fork to mash the cream cheese until smooth. Add in the cheddar, parmesan, worcestershire, garlic and onion powder, salt, pepper and chives and stir until very well incorporated.
Portion it into 1 ½ tablespoon amounts and roll into an oval. It will make 10-12 balls. Place them on a parchment-lined baking sheet and refrigerate for 1 hour so they're easier to work with. You can also pop them in the freezer for 20-30 minutes.
Meanwhile, prep the toppings. Cook and finely chop the bacon. Chop pecans very finely (I use a nut grinder or small food processor to make this quick), then toast the crumbs in a dry skillet over medium-low heat for a few minutes, stirring constantly, until the pecans are toasted and light golden brown. Add the bacon, pecans and flax seeds to 3 separate bowls.
Once the cheeseballs have firmed up, use a toothpick to make an indentation all the way around the oval about ⅔ of the way up. Then, use your hands to make the section under the indentation a little narrower. This process is a little finicky and you can skip it, but it makes them look more like an authentic acorn.
The toppings are interchangeable. We make 3 different combinations: flax seed on top, pecans on bottom, bacon on top, pecans on bottom, and flax seed on top, bacon on bottom. Roll the top of the acorn in desired topping, using your hands to press the toppings in.
Then, insert the halved pretzel stick into the top of the acorn. Holding it by the pretzel stick, roll the bottom section in the other topping, using your hands to press the toppings in so they stick.
Refrigerate until ready to serve. Enjoy!
