Cheese Ball (AKA “Party Magnet”)
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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! Nicknamed “Party Magnet,” it’s a far cry from the usual Cheddar cheese version. Instead, it’s made with a tangy blend of goat cheese, cream cheese, and softened butter, and studded with scallions, sweet chopped dates, and buttery roasted pecans. My advice? Double the recipe—these cheese balls freeze beautifully, and you’ll be thankful to have an extra on hand for your next gathering. With a total time of just 20 minutes in the kitchen, it’s well worth it. Come your next impromptu guests, cocktail party, Thanksgiving or holiday gathering, you’ll be ready!
“The title of this recipe is so true! 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: Adds a tangy and creamy base to the cheese ball, complementing the richness of the cream cheese.
- Cream Cheese: Provides a smooth and velvety texture, balancing the richness and flavors of the goat cheese and 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. One tablespoon may not sound like much, but it’s the perfect amount.
- 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 evenly 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.
If you love the idea of having cheese as part of your appetizer spread, in addition to the cheese ball, you may wow your guests with my Brazilian cheese bread, baked brie en croute, broiled feta, or gougères (French cheese puffs). Hopefully, they’ll leave room for dinner!
Note: Howard’s original recipe, which you can see here, calls for blue cheese. My family doesn’t love blue cheese, so I replaced it with more goat cheese. I also increased the dates and scallions and reduced the parsley.
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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 Pecans, roughly chopped (recipe follows; alternatively, use store-bought roasted salted pecans)
- 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
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- 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.
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This was super easy to make and absolutely delicious! I made this for a Christmas party and will definitely be making it again. Thank you for the fantastic recipe!
My son came for Thanksgiving and I sent him home with leftovers, and one of the two cheese balls that I had made. He called today raving over how good the cheese ball was. I followed the recipe exactly as written. I told him that I was going to order Jenn’s newest cookbook and he said he’d get it for me if I would make another cheese ball for him.
Thanks, Jenn, for making this Mama look good in her adult son’s eyes!
Sounds like a good trade — a cheese ball for a cookbook. 🙂 Glad he enjoyed it!
This cheese ball is so delicious. Savory and a little sweet. It was a big hit on Thanksgiving and shared the recipe. I even had the leftovers for breafast. I didn’t have any hot sauce so I used just a pinch of crushed red pepper flakes. You have taught me how to improvise!
Made this for a Thanksgiving appetizer yesterday. It was delicious!
Fabulous! Made exactly as written and it was delicious. We loved it. I made several small balls and froze them for later. This will be my go-to appetizer to bring to gatherings. Thank you Jenn.
So easy & so delicious! Once you start eating it, it’s hard to stop!
Amazing! Went well with little bruschetta toasts or buttery ritz crackers. I added 1/2 tsp cinnamon and 1/2 tsp sugar to make it more for the holidays, everyone loved it! Also used 3 oz goat cheese and 1 oz blue cheese, any more blue cheese than that would have been too strong in my opinion. And, the pecans were absolutely DELICIOUS!
Blocks of cream cheese are completely out of stock in my stores. Can I use cream cheese spread?
Yes I think that should work well. I have noticed a shortage in my area as well!
The flavor of this cheeseball was delicious. I made two smaller cheeseballs. They were each the size of tennis balls. They were slightly dry and I was wondering if it was because I split the mixture. I would definitely make it again though.
Hi Susanne, Glad you liked it but I’m sorry you found it to be a bit dry. Did you make any chances to the recipe or the ingredients?
Is it okay to freeze the cheese ball with the pecans and parsley, or better to add those after it’s defrosted? Love your recipes and hope you and your family have a most happy Thanksgiving!
It’s fine to freeze with the nuts and herbs, but it would be best if you can add them right before serving. ❤️