Cheese Ball
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A gourmet twist on the classic party cheese ball, this creamy mix of goat cheese, scallions, chopped dates, and roasted pecans is always a crowd favorite—especially on a charcuterie board or appetizer spread.
This cheese ball recipe, adapted from chef Vivian Howard’s cookbook Deep Run Roots, takes the retro classic to a whole new level. I don’t think it’s a stretch to say it’s the best cheese ball recipe out there. Howard calls it a “party magnet,” and she’s right—it’s the kind of appetizer everyone gathers around. A little fancier than the usual Cheddar version, it’s made with a blend of goat cheese and cream cheese, and flavored with scallions, chopped dates, and buttery roasted pecans.
I suggest doubling the recipe—cheese balls freeze beautifully, and you’ll be so glad to have an extra stashed away. Come impromptu guests, a cocktail party, or the holidays, 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, Cream Cheese & Butter: Forms the rich, tangy and creamy base of the cheese ball.
- Hot Sauce: Adds a subtle kick to balance the richness of the cheese.
- Dates: Lend a sweet, chewy contrast.
- Scallions: Provides a fresh, oniony 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 freshness and a pop of color.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Mix the creamy base. 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.
Step 2: Add the mix-ins. Mix the dates and scallions into the base until evenly blended, then cover the bowl with plastic wrap and chill in the fridge for 15 minutes to firm it up.
Step 3: Form the cheese ball. Lay a large sheet of plastic wrap on your counter and scrape the chilled cheese mixture into the center. Gather up the corners of the plastic with one hand and use your other hand to twist and shape the cheese into a rough ball. Don’t stress if it feels a little soft—it will firm up as it chills. Refrigerate for at least an hour, or until it’s firm enough to handle.
Step 4: Coat the cheeseball. On a plate, combine the chopped pecans and parsley. Unwrap the cheese ball and roll it in the mixture until fully coated.
Step 5: Chill and serve. Refrigerate the cheese ball until ready to serve. Let it sit out at room temperature for at least 30 minutes before serving so that it has a spreadable texture.
More Crowd-Pleasing Appetizers You May Like
Cheese Ball
Ingredients
For the Cheese Ball
- 4 oz (½ cup) goat cheese (or 2 oz each goat cheese and blue cheese), at room temperature
- 3 oz 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 (175ºC) 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.
Notes
- 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/Freezing 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
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 failed to read your note about NOT getting chopped dates from a bag. 🙁
Would it work if I just added a lesser amount? I do love dates! Looking forward to serving this on Christmas Eve.
I love your recipes and just got your cookbook! 🙂
Oops! I think you can use the ones you have — I’d just cut back on them a bit. (And thanks for your support with the cookbook 💗)
How could this be adapted for a cranberry cheese ball for the holidays? I’d prefer to use fresh cranberries, but maybe that complicates it? We buy the best cranberry cheese ball at a local store, and I really want to make it at home.
Hi Kasi, Unfortunately, this won’t work with fresh cranberries but you could use dried.
Yep, this is amazing. My in-laws and my picky family family all loved these! Served one cheeseball at Thanksgiving and the other 2 days later, held up great.
My only changes were to up the cream cheese by maybe an ounce or two because I was worried there wouldn’t be enough. I also used more dates but got one comment about it being too sweet so next time will stick to recommend amounts!
I made this for thanksgiving and it was fantastic. Everyone loved it. I will be making this again for sure. I did the combo Jen suggested of blue cheese, goat cheese and cream cheese. I ended up adding more cream cheese and goat cheese to make a larger cheese ball for my family. Fantastic like all of Jen’s recipes I have tried. This would be perfect to put out at your NYE gatherings. Cheers everyone!
I made this cheese ball for our Thanksgiving celebration today and the family loved it! They all said this recipe was a winner and there wasn’t a crumb left! One of my sister-in-law’s relatives wanted the recipe and when I told her about the website she said “Jenn Segal, I use her recipes all the time!” She even has one of your cookbooks, but I told her I have both!! What a fun coincidence. There were three cooks present today who really appreciate your recipes. Thank you, Jenn!
❤️
I made this for a Thanksgiving app, and it was delicious! The closer it got to room temp, the better it tasted. So easy, such a crowd pleaser, and looks great. I’ll definitely be making this again!
This is a 5 star recipe!! Simply delicious and very easy to make!! Certainly a crowd pleaser and will go directly into my book.
Thanks again Jenn!!!
Hi Jenn
Such a fabulous recipe!! It is a real hit everywhere I bring it! I always have one in my freezer— it was still excellent after 2 months!
Question: how do you think dried figs would work as a substitute for the dates??
I love the dates— just have a lot of figs on hand!
Wishing you & yours a happy Thanksgiving and a wonderful holiday season to follow!
Princess Barb
Hi Barb, I think they’d be delicious. Happy Thanksgiving! ❤️
Hi Jenn,
I would like to make this cheese ball, but my son has a nut allergy. He can safely eat peanuts and pine nuts. Would you suggest replacing the pecans with either of these? Or do you have a non-nut suggestion for coating the cheese ball? Thanks so much!
Hi LM, I think either peanuts or pine nuts would work here. I’d recommend just purchasing alredy roasted salted versions (though not sure if pine nuts are sold that way). Another good option is sunflower seeds. I’d love to hear how it turns out!
Thank you for the Nut Free Recommendation. I want to make this but my daughter has a nut allergy. Sunflower seeds will work perfectly! Going to make it for a family BBQ next Sat! Love your recipes, first time commenting!
I made this cheese all last Thanksgiving and it disappeared pretty darn quick!