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.

Cheese ball on a plate with crackers.

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!”

Teresa

What You’ll Need To Make A Cheese Ball

cheese ball ingredients
  • 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 a mixing bowl, use a hand-held or stand mixer fitted with the beaters or paddle attachment to combine the goat cheese, cream cheese, butter, hot sauce, and salt. Mix on medium-low speed until combined.

cream cheese, butter, goat cheese, hot sauce and salt beaten together

Add the dates and scallions to the cream cheese mixture.

adding scallions and dates to cheese and butter mixture

Mix on low speed until evenly blended. Cover the bowl with plastic wrap and refrigerate for about 15 minutes.


cheese ball mixture ready to chill

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.

cheese ball mixture on 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.

twisty plastic wrapped cheese ball ready to chill

Combine the chopped pecans and parsley on a plate.

salted pecans and parsley on plate

Unwrap the cheese ball and roll it in the nut mixture until evenly coated.

coated cheese ball

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.

Cheese ball on a plate with crackers.

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Cheese Ball

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.

Servings: Makes 1 large or 2 small cheese balls
Prep Time: 20 Minutes
Total Time: 20 Minutes, plus 15 minutes to make the roasted pecans and at least 1 hour and 15 minutes to chill

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 salted pecans, chopped (see recipe below)
  • 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

  1. 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.
  2. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Powered by Edamam

  • 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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Comments

  • This is the second time I’ve made this cheese ball and it’s so good! I do half goat cheese and half blue cheese (a little less than half) and only one or two tablespoons of butter.

    • — Kerrie on December 23, 2023
    • Reply
  • Excellent cheeseball! I’ve made it twice this holiday season and both times it was a hit! It’s different, it’s layered in flavors. I love it.

    • — Mary on December 21, 2023
    • Reply
  • This is my “go-to” holiday appetizer—a surefire hit every time I serve it!

    • — Claire Miller on December 21, 2023
    • Reply
  • Im wondering why butter is added? Can I leave it out? Can you taste the butter in the cheese ball?
    Not rated as haven’t made it yet.

    • — LDG on December 19, 2023
    • Reply
    • The butter just adds richness to the cheese ball and you can’t taste it. It’s fine to omit it though, if you’d prefer. Hope you enjoy if you make it!

      • — Jenn on December 21, 2023
      • Reply
  • Could I sub shallots for the scallions? Or would that be too different?

    • — Sue on December 16, 2023
    • Reply
    • I think you can get away with it. Enjoy!

      • — Jenn on December 19, 2023
      • Reply
  • Do you think the recipe is good for 40 ish people or should I double the recipe? Thanks!

    • — Rachel on November 28, 2023
    • Reply
    • I would double the recipe. 🙂

      • — Jenn on November 28, 2023
      • Reply
      • thank you so much!

        • — Rachel on November 29, 2023
        • Reply
  • 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!

    • — Michele on November 19, 2023
    • Reply
    • 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!

      • — Jenn on November 19, 2023
      • Reply
  • 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

    • — Jill Duval on November 16, 2023
    • Reply
    • 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!

      • — Jenn on November 16, 2023
      • Reply
  • 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!

    • — Katie R. on September 27, 2023
    • Reply
    • 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.

      • — Jenn on September 29, 2023
      • Reply
  • Could I substitute figs for dates?

    Am not rating as I have not made it yet, but, as others say, love your recipes.

    • — Carol on September 13, 2023
    • Reply
    • Yep definitely – please LMK how it turns out!

      • — Jenn on September 14, 2023
      • Reply

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