Quick Answer: For a classic cheese ball, beat 16 oz softened cream cheese with 8 oz freshly shredded sharp cheddar, 2 green onions, Worcestershire, garlic powder, smoked paprika and pepper. Shape it in plastic wrap, chill at least 1 hour (up to 3 days), then roll it in toasted chopped pecans just before serving. It serves 12 to 16 as one of several appetizers. Serve with sturdy crackers, pretzels, apples and vegetables.
A cheese ball is the most forgiving party appetizer there is: 15 minutes of work, made days ahead, and it always gets finished. It's also the easiest way to add a homemade centerpiece to a charcuterie board. Set it in the middle and build the crackers, fruit and meat around it.
Classic cheese ball
Makes: 1 large ball, about 3 cups · Serves: 12 to 16 · Prep: 15 minutes · Chill: 1 hour to 3 days
Ingredients
- 16 oz cream cheese (two 8 oz blocks), softened
- 8 oz sharp cheddar, freshly shredded (about 2 cups)
- 2 green onions, finely sliced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 cup pecans, toasted and finely chopped
- 2 tablespoons chopped fresh parsley (optional)
Steps
- Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring, until fragrant. Cool and chop finely.
- Beat the softened cream cheese until smooth, then mix in the cheddar, green onions, Worcestershire, garlic powder, smoked paprika and pepper.
- Scrape the mixture onto a large sheet of plastic wrap, pull the wrap up around it and shape it into a ball.
- Refrigerate for at least 1 hour, or up to 3 days.
- Mix the pecans and parsley on a plate, unwrap the ball and roll it in the coating, pressing gently so it sticks.
- Let it sit out 15 to 20 minutes before serving with crackers, pretzels and vegetables.
Three tips that make it better
- Shred the cheddar yourself. Pre-shredded cheese is coated to stop clumping, which makes the ball grainy and less flavorful. Use a sharp or extra-sharp aged cheddar.
- Soften the cream cheese fully. Cold cream cheese leaves lumps. Leave the blocks out for about an hour first.
- Coat it on the day. Nuts and herbs go soft if they sit on the ball overnight.
6 variations
| Variation | Change to the base | Coating |
|---|---|---|
| Cranberry pecan | Swap the green onion for ½ cup chopped dried cranberries and 1 tablespoon orange zest; use white cheddar | Pecans and chopped dried cranberries |
| Everything bagel | Use plain cheddar or skip it and add 4 oz goat cheese | 3 tablespoons everything bagel seasoning |
| Bacon ranch | Add 1 tablespoon dry ranch seasoning and ½ cup crumbled cooked bacon | More bacon, chives and pecans |
| Pimento cheese | Add ¼ cup diced, well-drained pimentos and a dash of hot sauce | Toasted pecans |
| Jalapeño popper | Add 2 seeded, minced jalapeños; use half Monterey Jack | Crushed tortilla chips or bacon |
| Blue cheese and walnut | Swap half the cheddar for 4 oz crumbled blue cheese | Toasted walnuts and parsley |
Holiday shapes
- Christmas tree: shape the mixture into a cone on the serving plate, cover it with chopped parsley or rosemary, add pomegranate seeds as ornaments and a star cut from a slice of yellow cheddar on top.
- Snowman: make three balls in descending sizes and stack them on their sides on the plate. Roll them in shredded white cheddar, then add peppercorn eyes, a carrot-sliver nose and a chive scarf.
- Pine cone: shape an oval and press whole almonds into it in overlapping rows, with a rosemary sprig at the top.
- Pumpkin: shape a ball, press the sides with kitchen twine to make ridges, roll it in finely shredded orange cheddar and add a pepper stem.
What to serve with it
Sturdy crackers are the key; a firm, cold cheese ball snaps thin crackers. Good choices are butter crackers, wheat crackers, pita chips, pretzel crisps, baguette toasts, celery and carrot sticks, and apple or pear slices. On a board, add salami, grapes and a jar of pepper jelly.
How much to make
| Guests | As one of several appetizers | As the main appetizer |
|---|---|---|
| 8 to 12 | One batch, or one smaller ball | One batch |
| 12 to 16 | One batch | Two balls, or 1½ batches |
| 20 to 30 | Two balls (a double batch) | A double batch plus a board |
Make-ahead, freezing and leftovers
- Make ahead: shape and wrap it up to 3 days ahead; coat it on the day you serve it.
- Freeze: freeze the uncoated ball, wrapped in plastic and foil, for up to a month. Thaw overnight in the fridge, then coat.
- Serving: take it out 15 to 20 minutes before guests arrive, and serve within 2 hours, or 1 hour above 90°F.
- Leftovers: refrigerate within 2 hours and use within about 3 days. Leftovers make a great spread for bagels and sandwiches.
FAQ
How far ahead can you make a cheese ball?
Up to 3 days ahead. Shape it, wrap it tightly in plastic and refrigerate, then roll it in the nuts or coating on the day you serve it so the coating stays crunchy.
Can you freeze a cheese ball?
Yes, without the coating. Wrap it tightly in plastic and foil and freeze for up to a month, thaw overnight in the fridge, then roll it in the coating before serving.
How long does a cheese ball need to chill?
At least 1 hour to firm up enough to shape, and 2 hours or overnight for the flavors to blend. A very cold cheese ball is hard to spread, so take it out about 15 to 20 minutes before serving.
How many people does a cheese ball serve?
This recipe makes one large ball, about 3 cups, which serves 12 to 16 as one of several appetizers. Make two smaller balls, or double the recipe, for 20 or more.
What do you serve with a cheese ball?
Sturdy crackers like butter crackers, wheat crackers or pita chips, pretzel crisps, celery and carrot sticks, apple slices and baguette toasts. Thin water crackers can snap in a firm cheese ball.
Get one board idea a week, plus the free charcuterie cheat sheet, when you join the Charcuterie Lab newsletter.
