Cheese Ball Recipe

Classic cheese ball coated in chopped pecans and garnished with fresh parsley on a plate and served with various types of crackers and crostini.

5 from 3 votes

This Classic Cheese Ball Recipe is the perfect quick and easy crowd-pleasing party appetizer. It's made with shredded cheddar and Monterey Jack cheese, cream cheese, green onion, and spices and is coated in chopped pecans.

Prep Time15

Chill Time2

Total Time2 15

Course: Appetizer, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: Cheese Ball, Cheese Ball Recipe, Classic Cheese Ball, How to Make a Cheese Ball

Servings: servings

Author: Jessica Randhawa

Ingredients

2 (8-ounce) blocks full-fat cream cheese softened and at room temperature
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
1½ cups chopped pecans divided
1½ cups sharp cheddar cheese freshly shredded
½ cup Monterey Jack cheese freshly shredded
2 green onions (green parts only), chopped

US Customary - Metric

Instructions

Remove the cream cheese from the refrigerator and allow it to reach room temperature. This may take 1-2 hours, so plan ahead.
Use a hand mixer (if you have one) to beat the softened cream cheese in a large mixing bowl until smooth. Stir in the garlic powder, onion powder, and salt until combined, then fold in one-half cup of the pecans, the shredded cheese, and the chopped green onions.
Lay a large piece of plastic wrap out on a clean countertop or flat surface and place the cheese mixture on top. Gather the corners of the plastic wrap at the top and twist until tight. Form the cheese mixture into a ball and cover it with another sheet of plastic wrap.
Place the wrapped cheese ball in a medium bowl to help maintain its shape. Refrigerate for 1-2 hours or until set.
Just before serving, place the remaining cup of chopped pecans on a plate. Remove the cheese ball from the plastic wrap and carefully roll it in the pecans, covering the entire surface (you may need to gently press the nuts into the cheese ball with your hands).
Serve with crostini or crackers and garnish with freshly minced parsley if desired. Note: For a softer cheese ball, remove from the refrigerator 30 minutes before serving.

Notes

Wrap leftovers in plastic wrap and place them in an airtight container in the refrigerator for up to 5 days. Freezing is questionable as I have not tried freezing one myself. If you give it a try, please report back with the results.

Nutrition