The Ultimate Holiday Cheese Ball Recipe (Crowd-Pleaser)
Retro? Yes. Delicious? Absolutely. This classic Cheese Ball recipe combines cheddar, pecans, and herbs for the perfect party appetizer.
Emily Neat
Author
The Cheese Ball is making a comeback. It’s the centerpiece of every good holiday grazing board for a reason: it’s creamy, savory, crunch, and communal.
My version adds a little kick of spice to cut through the richness.
Ingredients
The Base
- 2 packs (16 oz) Cream Cheese: Softened.
- 1 ½ cups Sharp Cheddar Cheese: Grated. Please grate your own block cheese. The pre-shredded bags have potato starch that prevents clumping and ruins the texture.
- ¼ cup Green Onions: Finely chopped.
The Flavor Boosters
- 1 tsp Garlic Powder
- ½ tsp Worcestershire Sauce
- 1 tsp Hot Sauce (like Tabasco) - optional, for a tiny zing.
- Use Good Salt: A pinch of sea salt.
The Coating
- 1 cup Pecans or Walnuts: Toasted and finely chopped.
- 2 tbsp Fresh Parsley: Chopped.
Instructions
1. Mix
In a large bowl, beat the softened cream cheese until smooth. Add the cheddar, green onions, garlic powder, Worcestershire, and hot sauce. Mix until everything is evenly combined.
2. Shape and Chill (Phase 1)
Scrape the mixture into a rough ball shape in the center of a piece of plastic wrap. Wrap it up tight, using the plastic to help mold it into a firmer sphere. Refrigerate for at least 1 hour. It needs to be firm enough to hold its shape.
3. Coat
Mix your chopped nuts and parsley on a plate. Unwrap the cheese ball. Roll it in the nut mixture, pressing gently so the coating sticks to every surface.
4. Serve
Serve with sturdy crackers (Wheat Thins or Ritz are classic), pretzels, or celery sticks.
- Make Ahead Tip: You can make the cheese ball (without the nut coating) up to 3 days in advance. Add the nuts just before serving so they stay crunchy.
flavor Variations to Try
The classic cheddar-pecan combo is a winner, but don’t be afraid to experiment:
- The “Bacon Ranch”: Swap the Worcestershire/Hot sauce for a packet of Ranch seasoning mix and add 1/2 cup of crispy crumbled bacon bits to the inside and the coating.
- The “Sweet & Savory”: Add 1/4 cup dried cranberries to the cheese mix and coat in chopped pistachios instead of pecans.
- The “Spicy Jalapeño”: Add chopped pickled jalapeños and use Pepper Jack cheese instead of Cheddar.
Frequently Asked Questions
Can I freeze a cheese ball?
Technically yes, but I don’t recommend it. Cream cheese tends to get crumbly and watery when thawed. It will taste fine, but the texture won’t be as smooth.
Why is my cheese ball too soft?
This usually happens if you used a “tub” of cream cheese spread instead of the brick, or if you didn’t chill it long enough. If it’s falling apart, pop it in the freezer for 20 minutes to firm up before serving.
How long does it last?
It will last comfortably in the fridge for up to 1 week. If it has nuts on the outside, they might get a little soft after day 2, but it’s still safe to eat.
It’s not a party until the Cheese Ball arrives!
