Cheese Ball Pecan Crusted Recipe
This no-bake Cheese Ball Pecan Crusted Recipe is a creamy, sharp cheddar and cream cheese appetizer coated in crunchy toasted pecans. It’s an easy, make-ahead party dip that works for holidays, game day, and any gathering.
Ingredients
- 16 oz cream cheese 2 bricks, softened to room temperature
- 2 cups sharp cheddar cheese about 8 oz, freshly shredded
- 2 tablespoons sour cream or plain Greek yogurt
- 2 green onions finely sliced, white and green parts
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika or regular paprika
- 1/4 teaspoon kosher salt or to taste, especially if using salty cheddar
- 1/4 teaspoon black pepper
- 1/4-1/2 teaspoon hot sauce or cayenne pepper optional, for a spicier cheese ball
- 1/4 cup fresh parsley optional mix-in, finely chopped
- 1/4 cup red bell pepper optional mix-in, minced
- 1/4 cup dried cranberries optional mix-in, chopped, for a festive twist
- 1 1/2 cups pecans very finely chopped
- 1 tablespoon fresh parsley finely minced, optional for coating
- pinch kosher salt for the pecan coating
Instructions
- Set the cream cheese out at room temperature for 30–45 minutes, until a spoon slides through easily. If needed, microwave on 30% power in 10-second bursts just until softened, not melted.16 oz cream cheese
- In a large mixing bowl, combine softened cream cheese, shredded sharp cheddar, sour cream, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, pepper, and optional hot sauce or cayenne. Use a sturdy spatula or handheld mixer on low and mix until well combined with no streaks of plain cream cheese.16 oz cream cheese, 2 cups sharp cheddar cheese, 2 tablespoons sour cream, 2 teaspoons Worcestershire sauce, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4-1/2 teaspoon hot sauce or cayenne pepper
- Stir in the sliced green onions and any optional mix-ins such as chopped parsley, minced red bell pepper, or dried cranberries. Fold gently so some texture remains.2 green onions, 1/4 cup fresh parsley, 1/4 cup red bell pepper, 1/4 cup dried cranberries
- Spoon a small amount of the cheese mixture onto a cracker (or taste a small portion) and adjust salt, pepper, Worcestershire, or heat as desired. Remember flavors will mellow slightly after chilling.1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 teaspoons Worcestershire sauce, 1/4-1/2 teaspoon hot sauce or cayenne pepper
- Scrape the cheese mixture onto a large piece of plastic wrap. Gather the wrap around the mixture and use your hands to form it into a rough ball (or log, if preferred). Don’t worry about making it perfectly smooth yet.
- Place the wrapped cheese ball in the refrigerator for at least 1 hour and up to 24 hours, until firm enough to handle and coat easily.
- Finely chop the pecans by hand or with a few pulses in a food processor, stopping before they turn to crumbs. Toast in a dry skillet over medium-low heat for 3–5 minutes, stirring often, until fragrant. Let cool completely, then combine with minced parsley and a pinch of kosher salt in a shallow dish.1 1/2 cups pecans, 1 tablespoon fresh parsley, pinch kosher salt
- Unwrap the chilled cheese ball and roll it gently between your hands to smooth the surface. Place it in the pecan mixture and press the nuts all over the surface, turning to coat completely so the cheese is fully covered.1 1/2 cups pecans
- If time allows, refrigerate the coated cheese ball for another 30 minutes to help it firm up and hold its shape when served.
- Transfer the cheese ball to a serving plate or board. Let sit at room temperature for 15–20 minutes so it softens slightly, then serve with crackers, sliced baguette, pretzels, apple slices, or veggie sticks.
Notes
Use full-fat cream cheese for the best texture. Freshly shredded cheddar gives a smoother, more flavorful cheese ball than pre-shredded cheese. Chill time helps the flavors develop and makes shaping easier. Shape as a ball, log, or wreath to suit your platter, and plan to coat with pecans the day you serve so they stay crisp.
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