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Cheese Ball Pecan Crusted Recipe

Cheese Ball Pecan Crusted Recipe

A no-bake, crowd-pleasing party appetizer with creamy cream cheese, sharp cheddar, green onions, and seasonings, rolled in a crunchy toasted pecan crust. Perfect for holidays, game day, and make-ahead entertaining.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine American
Servings 10 servings

Ingredients
  

  • 16 oz cream cheese 2 blocks, softened; full-fat preferred
  • 2 cups sharp cheddar cheese about 8 oz, shredded
  • 2-3 tablespoons sour cream or plain Greek yogurt
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder or 1 small garlic clove, very finely minced
  • 1 teaspoon onion powder
  • 1/4 teaspoon smoked paprika or regular paprika
  • 1/4 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly ground if possible
  • 3-4 tablespoons green onions finely chopped; use both white and green parts
  • 1/4 cup pimentos or roasted red peppers finely chopped, optional
  • 1 1/2 cups pecans finely chopped, for coating
  • 2 tablespoons fresh parsley finely chopped, optional, mixed with pecans for coating
  • Assorted crackers, pretzels, baguette slices, and fresh veggies for serving, optional
  • Grapes or apple slices for a sweet contrast, optional

Instructions
 

  • Place the cream cheese on the counter for 30–45 minutes, until it’s soft enough to press easily with a spoon. Soft cream cheese will mix smoothly without lumps.
    16 oz cream cheese
  • In a medium mixing bowl (or stand mixer with the paddle attachment), add the softened cream cheese, sour cream or Greek yogurt, Worcestershire sauce, and Dijon mustard. Beat or stir until smooth and creamy, scraping down the sides of the bowl as needed.
    16 oz cream cheese, 2-3 tablespoons sour cream or plain Greek yogurt, 2 teaspoons Worcestershire sauce, 1 teaspoon Dijon mustard
  • Sprinkle in the garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix again until evenly combined, then taste a small amount and adjust the salt or pepper if needed.
    1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Add the shredded sharp cheddar cheese, chopped green onions, and pimentos or roasted red peppers (if using). Stir or beat on low speed until everything is evenly distributed. The mixture will be thick but should hold together.
    2 cups sharp cheddar cheese, 3-4 tablespoons green onions, 1/4 cup pimentos or roasted red peppers
  • Scrape the cheese mixture onto a large piece of plastic wrap. Use the wrap to gather and mold the mixture into a ball (or a log, if you prefer). Wrap tightly, smoothing out any large cracks. It doesn’t need to be perfect; chilling will help it firm up.
  • Refrigerate the wrapped cheese ball for at least 1–2 hours, or up to 24 hours. This allows the flavors to meld and the mixture to firm up so it’s easier to coat with nuts.
  • Place the finely chopped pecans in a dry skillet over medium heat. Toast for 4–5 minutes, stirring often, until fragrant and just lightly darkened. Let cool completely, then combine with the chopped parsley (if using) in a shallow dish or on a plate.
    1 1/2 cups pecans, 2 tablespoons fresh parsley
  • Unwrap the chilled cheese ball and place it on the bed of chopped pecans (and parsley). Gently press the nut mixture all over the surface, turning the cheese ball as you go, until it’s completely coated.
    1 1/2 cups pecans, 2 tablespoons fresh parsley
  • If time allows, refrigerate the finished pecan-crusted cheese ball for another 30 minutes to help it hold its shape when served.
  • Transfer the cheese ball to a serving plate. Surround with assorted crackers, pretzels, baguette slices, fresh veggies, and fruit if desired. Serve with a small cheese knife or spreader.
    Assorted crackers, pretzels, baguette slices, and fresh veggies, Grapes or apple slices

Notes

Make-ahead: Shape the cheese ball up to 2 days in advance, wrap tightly, and refrigerate. Coat with toasted pecans shortly before serving for the best crunch. For a stronger flavor, chill the shaped ball overnight before coating. Always toast the pecans for deeper flavor, and use sharp or extra-sharp cheddar so it doesn’t get lost in the cream cheese. If the cheese ball is very firm from the fridge, let it sit at room temperature for 15–20 minutes before serving so it spreads easily.
Keyword cheese ball, Cream Cheese Ball, Holiday Appetizer, No-Bake Appetizer, Party Appetizer, Pecan Crusted Cheese Ball
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