Make this effortless cream cheese ball ahead for a deliciousness impressive appetizer. It has a deliciously creamy texture, it’s brimming with rich and cheesy flavour, and who doesn’t love that nutty pecan finish for a contrasting crunch?
The best part about this simple cheese ball recipe with cream cheese is that it looks super impressive. It looks pretty, it tastes incredible, and it’s so easy to make and it only requires a few simple ingredients! You can make it in advance of time–like, a week in advance if you want to (although I may add the nuts closer to when you serve so that they don’t get soft) and it’s perfectly portable. It’s completely low maintenance. Just fix it up, pull it from the fridge when you’re ready, and set it out with a bunch of yummy crackers (or toast) for people to serve themselves.
This easy cheese ball recipe is always a huge hit!
The classic finishing touch to most cheese balls is rolling in chopped nuts.
No matter how you like it, we’ve got you covered with sweet, spicy, savoury and everything in between. Seriously, you won’t believe what you can do with a cream cheese ball*.
Ingredients
- 2 packages Cream cheese - 250g/8-ounce softened
- Dijon mustard - optional to taste
- Parsley - dried - optional to taste
- Green onion - (or chives) chopped fine - optional to taste
- 1 cup Dried Cranberry - or chopped dried apricot
Coating
- 1 cup Pecan - or walnuts – chopped & toasted
Instacart is available in the US only at the moment.
Instructions
- Remove Cream cheese from the refrigerator and wait about 2 hour until it is softened.
- Whip together cream cheese with all the ingredients* except pecans (or walnut) until smooth. I like to use a mixer, or food processor so that the cream cheese balls get a little fluffy. But if you don’t have an electric mixer you could also mix this by hand. Let the cream cheese soften well then just use a wooden spoon and stir stir stir…
- Important: skip the salt or it will be too salty.
- Lay a large sheet of plastic wrap on the counter. Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Scrape the cheese mixture into the center in as circle-like of a mound as you can. It will not be a perfect ball at this point. Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the tightly wrapped cream cheese in a bowl and freeze for about 30 min, until firm, or refrigerate for at least 1-2 hours or overnight.
- Chop the pecans (or walnuts) into small bits, that way they’ll coat better and be better for spreading.
- Toast the pecans (or walnuts or almonds): Preheat the oven to 350°F (175°C) and spread the pecans onto an ungreased baking sheet. Bake for 7 to 9 minutes, stirring once or twice, until they are deeply toasted and fragrant. Watch very carefully toward the end of the baking time to ensure the pecans do not burn. Transfer to a cutting board and chop into small bits. Let cool completely to room temperature.
- When the ball is firm, remove the cheese ball from the refrigerator. Note: If you skip the chill step you likely won't be able to shape the mixture into a ball.
- Place the chopped pecans (or walnuts and any other ingredients* you are using on a plate.
- Unwrap the cheese ball and roll in pecans (or walnuts) until well-coated.
- The cheese ball won't roll like a true ball. Gently lift and turn it, patting the pecans (or walnuts) all over the outside.
- Cover the cheese ball in cling wrap and refrigerate until ready to serve.
- Place cheese ball on a platter with crackers (or toast or sliced homemade bread) and serve using a butter knife for spreading.
- For the best taste, a softer consistency and easy dipping, let stand at room temperature 15 minutes prior to serving.
Notes
- Green onion
- Chives
- Parsley
- Basil
- Dill
- Oregano
- Tarragon
- Thyme
- Onion powder/flakes
- Garlic powder
- Prepared horseradish (or wasabi)
- Dijon
- Dijon seeds
- Paprika
- Caraway seeds
- Chestnuts, drained and chopped
- Ranch dressing dry mix
- Blue cheese salad dressing
- Worcestershire
- Balsamic vinegar
- White wine
- Sour cream
- Honey
- Dried mixed fruit, chopped
- Dried cranberry, chopped
- Dried apricot, chopped
- Raisins
- Mango chutney
- Sun-dried tomato, chopped
- Chopped spinach
- Chopped olives
- Artichoke hearts, chopped with hard leaf tips removed
- Chopped ham
- Diced chicken
- Shredded sharp cheddar cheese
- Goat cheese, softened
- Crumbled blue cheese such as Gorgonzola or Stilton
- Shredded mozzarella cheese
- Crumbled feta cheese
- Grated Parmesan cheese
- Shredded Monterrey Jack cheese (Pimento/hot option)
- Tuna, drained and flaked
- Salmon, drained and flaked
- Crushed pineapple, drained
- Chopped bell pepper
- Hot pepper sauce (Pimento/hot option)
- Jalapeno sauce (Pimento/hot option)
- Jar pimientos, drained and diced (Pimento/hot option)
- Freshly ground black pepper (Pimento/hot option)
- Cayenne pepper (Pimento/hot option)
- Pecans
- Walnuts
- Pine nuts
- Sliced almonds
- Pistachio nuts
- Hazelnuts
- Chopped pretzels
- Chopped bacon bits (Cook and crumble the bacon strips. Let cool completely)
- Crushed crackers
- Dried mixed fruit, chopped
- Dried cranberry, chopped
- Dried apricot, chopped
- Caraway seeds
- Sesame seeds
- Crackers
- Homemade bread, sliced
- Baguette slices
- Pita Bread
- Toasts
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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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