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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Hi Jenn! Excited to try this – I don’t like dates and was wondering if there was a substitution or if it could be left out entirely? Thanks!
You could replace the dates with chopped apricots or omit them. Hope you enjoy!
Jenn, thank you for your amazing recipes.
I don’t usually look for substitutions, but wondering what other cheese I can use as I do not enjoy goat cheese or blue cheese.
Thank you.
Hi Suzanne, Glad you like the recipes! You can replace the goat cheese with cream cheese and the blue cheese with shredded sharp Cheddar or Gruyere. It will have a different flavor, but will still be great – I’d love to hear how it turns out if you try it!
I made this recently for a neighborhood girl’s night. Now this crew doesn’t usually eat a lot – I typically put out a nice spread, but it largely goes ignored as we get engrossed in conversation (and wine!) but this cheeseball changed all that! People were going back for seconds and thirds. Perfect nosh!
Absolutely delicious! It looked beautiful and everyone loved it, even my 81 year old dad who doesn’t like goat cheese! Only issue…it is hard to stop eating, you are right about that! Thanks again for another wonderful recipe.
Will the texture be fine if I make mini cheese balls? Thanks, these sound delicious
Sure, Chris – that will work.
This was just amazing. I used your sweet and spicy pecans for the outside since I had just made 4 batches. (Everyone loves them). I loathe goat cheese so substituted 2oz cream cheese and 2oz blue cheese as you suggested and it was a hit!!! The combination of the savory and sweet was just so good. Thanks for another hit!
Hi Jenn, your salt and butter pecans recipe calls for 2 cups pecans, but this recipe only calls for 1/3 cup. I have a lot of leftover salty pecans. What would you recommend for these? Also, it it possible to turn these into sweetened pecans (as per your other recipe) once already baked?
Hi Colleen, I like them just for snacking or adding to salads, but you can definitely use them to make the candied pecans – just omit the salt.
I went with the original version with only a tablespoon of butter and it’s delicious! Easy to adjust to your tastes. My mom really liked it Jenn!
I made this for a party and it was a huge hit! There was leftover pecans and parsley mixture. How long will this last in the frig?
Glad it was a hit! I would guess the nut parsley mixture would last for 4 to 5 days.
Absolutely fabulous!! Guests kept coming back for more!