Cheese Ball
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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! 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 the bowl of an electric mixer fitted with the paddle or beaters, combine the goat cheese, cream cheese, butter, hot sauce, and salt. Mix on medium-low speed until well combined.
Beat the dates and scallions into the cheese mixture.
Mix on low speed until evenly blended, then cover the bowl with plastic wrap and chill in the fridge for 15 minutes to firm it up.
Place a large sheet of plastic wrap on a work surface, then remove the cheese mixture from the fridge and scrape it into the center of the wrap.
Hold the four corners of the plastic with one hand, then twist the cheese into a rough ball with your other hand to seal it. Don’t worry if the cheese is soft—it will firm up in the refrigerator. Chill for at least 1 hour, or until the cheese ball is firm enough to handle.
On a plate, combine the chopped pecans and parsley. Unwrap the cheese ball and roll it in the mixture until fully 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.
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Cheese Ball
Dress up your charcuterie board or appetizer table with this gourmet cheese ball, featuring two cheeses, chopped dates, and roasted pecans.
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, chopped (see recipe below) or store-bought 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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Every time I have made this recipe it has been the hit of the party. Which also leads me to my problem – an Aunt who is allergic to dates wants me to make it for her. What can I use instead? Would some other kind of dried fruit work? What would you recommend? I think I have dried blueberries, raspberries and blackberries on hand. Or should I just use sugar and if so how much?
So glad it’s been a hit! Dried apricots would work well in place of the dates. Otherwise, I’d just omit them.
Not hard to make, pretty, and very tasty. I used half blue and half goat cheese. Very well-received by our guests.
I made this with a store brand neufchatel. I did not particularly like this nor did my guests. Do you think it was the neufchâtel?
Yes I do think that was the issue. Neufchâtel has a significantly lower fat content compared to cream cheese so it would’ve impacted the texture of the cheese ball. Sorry you didn’t enjoy it! I think you’ll be much happier the next time around if you make it with cream cheese.
Thank you. I will use cream cheese next time
Absolutely outstanding! Everyone loved this. Pretty easy to make even though you have to do it in a couple steps. Will make again and again. Have already shared the recipe with my sister-in-law who is a much better cook than I so that tells you something right there. :-)) Just one question, i.e., why does the nut recipe make two cups when only 1/3 of cup is needed for outside of cheese ball? Thank you so much!
Hi Leslie, so glad it was a hit. Regarding the nuts, I adapted this recipe from a cookbook and that’s the amount of nuts she includes. The extras are delicious for snacking, tossing with salads, etc.
My husband asks me to make this cheese ball constantly. It’s so delicious and more-ish. It’s a hit every time.
I have been making this cheese ball the last few years for any hosting holiday. It’s everyone’s favorite app! Definitely the party magnet.
Just yesterday I made this for our extended family’s cheeseball contest. Competing against 6 others, including pretty food-savvy cooks, and one pro, it came in first place. Jenn’s recipes are reliably top notch. Thank you!
This is the most requested appetizer in our house. It is beyond delicious. We love it best with the hint-of-salt Nut Thins. Thank you so much!
This is my family’s number one requested holiday treat