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The Best Classic Cheese Ball Recipe

A perfectly round cheese ball recipe coated entirely in chopped pecans and spices, sitting on a white surface.
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This easy party appetizer uses cream cheese, sharp cheddar, and pecans for a crowd-pleasing snack perfect for holidays or game days. Make this simple homemade appetizer ahead of time.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 8 ounces sharp cheddar cheese, shredded
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup finely chopped pecans
  • Assorted crackers, pretzels, or vegetable sticks for serving

Instructions

  1. Combine the softened cream cheese, shredded cheddar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a medium bowl. Mix with a hand mixer or a sturdy spoon until the mixture is smooth and fully combined.
  2. Place the chopped pecans on a shallow plate or piece of wax paper.
  3. Scoop the cheese mixture onto a sheet of plastic wrap. Use the plastic wrap to shape the mixture into a ball.
  4. Roll the cheese ball gently in the chopped pecans until it is completely coated.
  5. Wrap the cheese ball tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 2 days, to allow the flavors to meld and the ball to firm up.
  6. Before serving, place the chilled cheese ball on a serving platter. Let it sit at room temperature for about 15 minutes to soften slightly.
  7. Serve immediately with crackers, pretzels, or fresh vegetables for dipping.

Notes

  • You can make this cheese ball up to two days ahead of time. Keep it wrapped tightly in the refrigerator until you are ready to serve.
  • For a different flavor, substitute the pecans with chopped walnuts or dried herbs like dried parsley or chives for the coating.
  • If you are serving a large crowd, consider making two smaller cheese balls instead of one large one.

Nutrition

Find it online: https://tastethisplate.com/cheese-ball-recipe/