Cheese Ball (AKA “Party Magnet”)
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A gourmet twist on a classic party favorite, this cheese ball 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, transforms a retro party favorite into a gourmet delight. Aptly nicknamed “Party Magnet,” this cheese ball is a world apart from the typical Cheddar-based versions. It’s prepared with a blend of goat cheese, cream cheese, and softened butter, and flavored with scallions, chopped dates, and salt-and-butter-roasted pecans. My advice: double the recipe as these cheese balls freeze exceptionally well, and you’ll be glad to have an extra one on hand. Just remember to allow the cheese ball about 30 minutes to reach room temperature before serving, to ensure a perfectly spreadable texture.
“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
Step-by-Step Instructions
In the bowl of a mixer fitted with the beaters or paddle attachment, combine the goat cheese, cream cheese, butter, hot sauce, and salt. Mix on medium-low speed until evenly combined.
Add the dates and scallions.
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.
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 (AKA Party Magnet)
A gourmet twist on a classic party favorite, this cheese ball 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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I’ve scoured both recipes- seems like you use half the amount of cream cheese but no mention of reducing that ingredient as compared to the original recipe (Vivian Howard uses 6 T. cream cheese). Just wondering which one is correct and which version I should try?? Both cheeseballs seem approximately the same size? Making for Thanksgiving and a few other parties this season!
Hi Michele, I measure the cream cheese in ounces while she measures in tablespoons, so it’s a bit confusing, but the quantities are the same (3 ounces = 6 tablespoons). That said, the recipes do vary slightly—you can make either one, but the version here is the one I make. Hope that clarifies!
Hi Jenn, I am wondering if you could recommend a possible substitute for the pecans as one of my guests has a nut allergy? I want to thank you for your website and sharing your recipes, along with your tricks of the trade. It has been a delight to me and my family. Wishing you and your family a wonderful holiday. Jill
Hi Jill, thank you for the lovely words and happy Thanksgiving to you and your family! I’d recommend sunflower seeds in place of the pecans (and I’d purchase already roasted, salted ones). Hope everyone enjoys!
Hi Jenn, do pecans actually go into the cheese ball? I didn’t see where to mix them in so I had assumed 1/3 c of pecans was for rolling the ball after chilling. Thanks for clarifying!
Hi Katie, sorry for any confusion — you only need 1/3 cup pecans to roll the cheese ball in (no pecans go inside). The rest are for munching on. If you don’t want additional pecans you can use store-bought roasted salted pecans instead.
Could I substitute figs for dates?
Am not rating as I have not made it yet, but, as others say, love your recipes.
Yep definitely – please LMK how it turns out!