Cheese ball with cream cheese and pecans
Classic party cheese ball with cream cheese, sharp cheddar, scallions and a savory kick, rolled in toasted pecans. Make it up to 3 days ahead.
11% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 5 min
- Resting
- 2 hr
- Serves
- 12
- Calories
- 275
- Protein
- 8 g
- Per serving
- $0.77
Why this recipe works
A cheese ball is the retro party appetizer that never really went away: tangy, cheesy and savory, rolled in nuts and served with crackers. It takes 15 minutes to mix and is better made a day ahead, which makes holiday hosting easier.
- Fully softened cream cheese mixes smooth with the cheddar, so the ball has no lumps and spreads easily on crackers.
- Chilling before shaping firms the mixture enough to roll into a neat ball without sticking to your hands.
- Toasting the pecans adds crunch and a deep nutty flavor that keeps the coating from tasting raw and bland.
Ingredients
To serve
You will need
- Mixing bowl and hand mixer
- Plastic wrap
- Small skillet
Method
Tap a step number to mark it done.
Mix
Beat the cream cheese until smooth, then mix in the cheddar, scallions, Worcestershire, garlic powder and paprika until evenly combined.
Chill
Scrape the mixture onto a large sheet of plastic wrap, gather it into a rough ball, wrap and refrigerate for at least 1 hour, until firm.
Toast the pecans
Toast the pecans in a dry skillet over medium heat, stirring, until fragrant, 4 to 5 minutes. Let them cool on a plate.
Shape and coat
Unwrap the cheese, roll it between your palms into a smooth ball and roll it in the pecans, pressing them on to coat all over.
Chill and serve
Wrap and chill at least 1 more hour, then let it sit out 15 minutes before serving with crackers.
Cook's notes
- Make the cheese mixture up to 3 days ahead, but roll it in the nuts the day you serve it so they stay crunchy.
- Regular Worcestershire sauce contains anchovies. Use a vegetarian brand to keep the cheese ball vegetarian, or leave it out and add a pinch more salt.
- For mini cheese balls, roll the mixture into 1-inch balls, coat them and stick a pretzel stick in each.
Nutrition per serving
275 calories
$0.77 estimated cost per serving
Where the calories come from
| Protein | 11% of calories | 8 g |
|---|---|---|
| Carbs | 6% of calories | 4 g |
| Fat | 83% of calories | 26 g |
| Fiber | 1 g | |
| Sodium | 250 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How far ahead can you make a cheese ball?
Up to 3 days in the fridge, tightly wrapped. Add the nut coating on the day of serving so it stays crisp.
Can you freeze a cheese ball?
Yes, without the coating, for up to 1 month. Thaw overnight in the fridge, reshape and roll in the nuts.
What do you serve with a cheese ball?
Buttery crackers, pretzel crisps, pita chips, celery sticks and apple or pear slices.
