Pecan-Coated Cheese Ball
A creamy and tangy cheese ball coated with crunchy pecans, perfect for parties and game nights.
Ingredients
Cheese Ball Base
- 8 oz cream cheese, softened Full-fat gives the best texture.
- 1 cup shredded cheddar cheese Sharp cheddar adds brightness.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt Adjust if your cheddar is very salty.
- 1 tablespoon fresh chives, minced Optional, for a fresh onion note.
Coating
- 1 cup chopped pecans Toasted for extra depth.
Instructions
Preparation
- Let the cream cheese sit at room temperature for 15–20 minutes to soften.
- In a mixing bowl, add the softened cream cheese, shredded cheddar, garlic powder, onion powder, and salt. Mix until fully combined and smooth.
- Shape the mixture into a tight ball on a piece of plastic wrap. Press the surface to make it smooth.
- Spread the chopped pecans on a plate. Unwrap the cheese ball and roll it in the pecans, pressing gently so the nuts adhere evenly. Add chives on top if using.
- Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm up and let flavors marry.
Serving
- Serve chilled with crackers, sliced baguette, or fresh vegetables.
- Leftover slices keep well in the fridge.
Notes
The cheese ball can be made ahead of time and stored in the refrigerator. Roll in nuts just before serving for added crunch.