Cheese Ball
This post may contain affiliate links. Read my full disclosure policy.
A gourmet twist on a classic party favorite, this cheese ball recipe combines two types of cheese, scallions, chopped dates, and roasted pecans, making it a delicious addition to any charcuterie board or appetizer spread.
This cheese ball appetizer, adapted from chef Vivian Howard’s beloved cookbook Deep Run Roots: Stories and Recipes from My Corner of the South, takes the retro classic to a whole new level. I dont’ think it’s a stretch to say it’s the best cheese ball recipe out there! Known as a “party magnet,” it’s a bit fancier than the usual Cheddar cheese version. It’s made with a blend of goat cheese, cream cheese, and softened butter, and flavored with scallions, chopped dates, and buttery roasted pecans.
I suggest doubling the recipe—cheese balls freeze beautifully, and you’ll be thankful to have an extra on hand for your next gathering. Come your next impromptu guests, cocktail party, Thanksgiving or holiday gathering, you’ll be ready!
“I’ve made the cheeseball twice and it’s definitely been a party magnet! No one can believe it’s homemade and that it’s just so darn delicious!”
What You’ll Need To Make A Cheese Ball
- Goat Cheese and Cream Cheese: Add a tangy and creamy base to the cheese ball, complementing the richness of the butter.
- Butter: Softens the texture and enhances the creaminess of the cheese mixture.
- Hot Sauce: Adds a subtle kick to balance the richness of the cheeses.
- Dates: Contribute a sweet, chewy contrast to the savory elements.
- Scallions: Green onion provides a fresh, subtly sharp flavor that cuts through the richness.
- Salt-And-Butter-Roasted Pecans: Add a crunchy, savory coating with a buttery finish (see recipe below).
- Flat-Leaf Parsley: Adds a fresh, herbal taste and vibrant color.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a mixing bowl, use a hand-held or stand mixer fitted with the beaters or paddle attachment to combine the goat cheese, cream cheese, butter, hot sauce, and salt. Mix on medium-low speed until combined.
Add the dates and scallions to the cream cheese mixture.
Mix on low speed until evenly blended. Cover the bowl with plastic wrap and refrigerate for about 15 minutes.
Place a large sheet of plastic wrap on a work surface, remove the cheese mixture from the fridge, and scrape the mixture onto the center of the plastic wrap.
Holding the four corners of the plastic in one hand, twist the cheese with your other hand to seal the plastic and shape the cheese into a rough ball. Don’t worry if the cheese is soft. It will firm up in the refrigerator. Refrigerate for at least 1 hour, until the cheese ball is firm enough to handle.
Combine the chopped pecans and parsley on a plate.
Unwrap the cheese ball and roll it in the nut mixture until evenly coated.
Chill until ready to serve. Let the cheeseball sit out at room temperature for at least 30 minutes before serving so that it has a spreadable texture.
You May Also Like
Cheese Ball
A gourmet twist on a classic party favorite, this cheese ball recipe combines two types of cheese, scallions, chopped dates, and roasted pecans, making it a delicious addition to any charcuterie board or appetizer spread.
Ingredients
For the Cheese Ball
- 4 oz (½ cup) log goat cheese (or 2 oz each goat cheese and blue cheese), at room temperature
- 3 ounces cream cheese, at room temperature
- 5 tablespoons unsalted butter, softened
- ½ teaspoon hot sauce
- ¼ teaspoon salt
- ⅓ cup chopped dates (see note)
- 3 tablespoons finely chopped scallions (white and green parts, from 2 to 3 scallions)
- ⅓ cup salt-and-butter roasted salted pecans, chopped (see recipe below)
- 1 tablespoon finely chopped flat-leaf parsley
For the Salt-and-Butter-Roasted Pecans
- 2 cups pecan halves
- 2 tablespoons unsalted butter, melted
- ¾ teaspoon salt
Instructions
For the Cheese Ball
- In the bowl of a mixer fitted with the beaters or paddle attachment, combine the goat cheese (and blue cheese, if using), cream cheese, butter, hot sauce, and salt. Mix on medium-low speed until evenly combined. Add the dates and scallions and mix on low speed until evenly blended. Cover the bowl with plastic wrap and refrigerate for about 15 minutes. Place a large sheet of plastic wrap on a work surface, remove the cheese mixture from the fridge, and scrape the mixture onto the center of the plastic wrap. Holding the four corners of the plastic in one hand, twist the cheese with your other hand to seal the plastic and shape the cheese into a rough ball. Don't worry if the cheese is soft. It will firm up in the refrigerator. Refrigerate for at least 1 hour, until the cheese ball is firm enough to handle.
- Combine the chopped pecans and parsley on a plate. Unwrap the cheese ball and roll it in the nut mixture until evenly coated. Chill until ready to serve. Let the cheeseball sit out at room temperature for at least 30 minutes before serving so that it has a spreadable texture. Serve with crackers.
For the Salt-and-Butter Roasted Pecans
- Preheat the oven to 350ºF and set an oven rack in the middle position. Line a baking sheet with parchment paper for easy clean-up.
- In a medium bowl, toss the pecans with the melted butter and ½ teaspoon of the salt. Spread the pecans out in a single layer on the prepared baking sheet and bake for 9 to 11 minutes, or until the pecans are slightly darkened and fragrant. While still hot, sprinkle the pecans with the remaining ¼ teaspoon of salt. Let cool for 10 minutes. The nuts will keep for 1 week in an airtight container at room temperature.
- Note: Do not use pre-chopped dates from a bag, as they are sweetened. I use whole pitted Medjool dates; you'll need 4 to 6 dates to get ⅓ cup chopped.
- Make-Ahead/Freezer-Friendly Instructions: The cheese ball can be made up to 3 days ahead of time and refrigerated, or frozen for up to 1 month (if freezing, wait until you thaw the cheese ball to roll it in the nuts). To freeze, wrap the cheese ball well in plastic wrap and place it in a freezer-safe ziplock bag. Thaw overnight in the refrigerator.
Nutrition Information
Powered by 
- Per serving (8 servings)
- Calories: 193
- Fat: 17 g
- Saturated fat: 9 g
- Carbohydrates: 8 g
- Sugar: 7 g
- Fiber: 1 g
- Protein: 4 g
- Sodium: 117 mg
- Cholesterol: 37 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I prepared the recipe as written but did use a combination of blue cheese and goat cheese. This was delicious. The buttered, salted pecans were such a great addition and way more flavorful than just roasted nuts. I highly recommend’
Is it okay to substitute sweetened dried cranberries?
All the dried cranberries I find are sweetened.
Hi Mary, all dried cranberries are actually sweetened, so yes, they will work. 😊
This recipe was definitely a HUGE hit at our recent get-together! My husband wants me to make one for his faculty’s potluck. Unfortunately, I will have to roll the cheese ball in the nut and parsley, and re-wrap it in plastic the night before. Will the nuts and parsley become soft and unappealing by noon next day? Should I just omit the parsley? Thanks for your advice and tons of thanks for the fantastic recipe!
Hi Crissy, Glad it went over well! Assembling and coding it the night before should be fine. Hope everyone in your husband’s office enjoys. 😊
Thank you, Jenn! I KNOW they will love it and be asking for your recipe! He will be ready with your recipe and your website!
FYI to anyone needing to make the recipe GF: The goat cheese log you have pictured in the recipe ingredients photo, VERMONT CREAMERY GOAT CHEESE (4 oz.) is certified GF and is available at Whole Foods.
Hi Jenn,
I have a bag of chopped pecans. Can they still be roasted per your recipe?
Thanks,
Chris
Sure but they may take slightly less time in the oven, so keep an eye on them. Enjoy!
Love this recipe and made it with a twist for a cocktail party. After chilling, I rolled the mixture into olive size balls, then coated with the pecans/parsley and popped a pretzel stick in the top to make it easy to pick up. These went into the freezer on a tray for about 20-30 minutes to firm up before serving. The girls asked for these to be made for our next get together. Huge hit, thanks Jen.
I heading off to the store to buy the ingredients to make this tonight (I’m sure it will be a winner). I have loved all your recipes and just ordered one of your cookbooks from Amazon. Thanks for making me a better cook/chef!
💗
Oh wow, this was an absolute hit! Made this with your ham and cheese sliders and your deviled eggs. In fact, all of them were faves. Keepers, all!
This recipe looks amazing but can’t stand goat cheese. Is there a substitute you can recommend for the goat cheese? Thank you!
Sure, you can replace the goat cheese with equal parts cream cheese and blue cheese, or for a totally different flavor, you could go with shredded sharp Cheddar or Gruyere. Hope you enjoy whatever combo you use!
Thank you for this alternate recipe. So just to confirm I would use 3 oz cream cheese and 4 ounce cheddar OR Gruyère? Or equal parts cream cheese and desired cheese? Thanks! 🙏🏻
You’d stick with the 3 ounces of cream cheese and replace the goat cheese with 4 ounces of cheddar or gruyere. Hope that clarifies!