Easy Classic Cheese Ball
A creamy and savory cheese ball rolled in crunchy pecans, perfect as a make-ahead party appetizer that will impress your guests.
Ingredients
Cheese Base
- 16 ounces cream cheese, softened Full-fat for best texture
- 8 ounces extra-sharp cheddar cheese, freshly grated Avoid pre-shredded for better melt/texture
Seasonings
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 teaspoons fresh parsley, finely chopped Divided
Coating
- 0.5 cup finely chopped pecans Toasted for more flavor, optional
Instructions
Preparation
- Soften the cream cheese at room temperature for 30–60 minutes or microwave in 5–8 second bursts until pliable.
- Place the softened cream cheese in a medium mixing bowl.
- Add the grated cheddar, Worcestershire sauce, garlic powder, onion powder, and 1 teaspoon of chopped parsley to the bowl.
Mixing
- Fold the ingredients together with a spatula until well combined. Avoid overworking; the mixture should be cohesive but slightly textured.
Shaping and Coating
- Spread the chopped pecans and remaining parsley on a plate.
- Shape the cheese mixture into a ball and roll it in the pecan-parsley mixture until evenly coated.
Chilling
- Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- For best flavor melding, chill for 2–4 hours or overnight.
Notes
Chilling the cheese ball makes it easier to slice and slows oil separation from the cheddar. Store in the refrigerator for up to 2 weeks or freeze for 1–3 months.