Whether you’re going to a party or just want something to munch on, this is the perfect cheeseball is the charmingly retro snack to do it with. This cheeseball is fantastic with crackers, baby peppers, carrots, or celery. If you divide it up into mini sized balls, it makes a nice neighbor gift for the holidays as well! This cheese ball is LOVED at parties, to the point where I see people forgoing the crackers and just going straight for the big boy with a butter knife. So as you’re planning snacks for parties in the coming weeks, give this a try!
Ingredients Needed
- cream cheese – light cream cheese is fine
- sharp cheddar cheese – shredded
- green onions
- bell peppers – any color is great!
- seasoning salt
- small can crushed pineapple – drained very well (you can press it through a fine mesh strainer to help remove the excess liquid)
- chopped pecans or pecan pieces
- crackers and vegetables – for serving. I like to grab a bag of baby peppers and chop a few of those, then serve the rest of the peppers with the cheeseball.
How to Make the Perfect Cheeseball
This is just a simple overview so you can see how this recipe is made, keep scrolling for the full printable recipe card!
- In a medium bowl, combine all ingredients except pecans. Mix well (you may need to mix with your hands at some point.)
- When thoroughly mixed, shape into a ball and roll in crushed pecans.
- Chill thoroughly.
- Serve with crackers and/or vegetables.
Storage & Other Tips
- Refrigeration Only: Always keep the cheeseball refrigerated in between serving. Store it in the back of the fridge, where temperatures are most stable .
- Airtight Wrapping: Wrap your cheeseball snugly in plastic wrap, then a layer of foil to maintain shape, keep it moist, and protect it from refrigerator odors .
- Store for up to 1 week in airtight conditions .
- Make-ahead: It can be prepared a few days in advance, which helps flavors meld. However, we recommend waiting to roll the ball in nuts until just before serving to keep them crisp.
Frequently Asked Questions
You can prepare the cheeseball up to a week in advance—just wait to roll it in nuts or coatings until just before serving to keep them crisp.
Stored airtight and refrigerated, it stays fresh for up to a week.
Chill the cheeseball for at least 1 hour (or overnight) before serving, then let it sit at room temperature for 20–30 minutes so it softens to spreadable perfection.
Absolutely! Try crushed crackers, herbs, bacon bits, or seeds—technique is the same, just press coating onto the chilled ball for best adhesion.
The Perfect Cheeseball
Equipment
Ingredients
- 2 8-ounce packages cream cheese, softened light cream cheese is fine
- 2 cups sharp cheddar cheese shredded, 8 ounces
- 3 tablespoons green onions finely chopped
- ¼ cup bell peppers finely chopped, any color
- 2 teaspoons seasoning salt
- 1 small can pineapple, crushed drained very well (you can press it through a fine mesh strainer to help remove the excess liquid)
- ½ cup pecans, chopped or pecan pieces
- crackers and vegetables for serving
Instructions
- In a medium bowl, combine all ingredients except pecans. Mix well (you may need to mix with your hands at some point.)
- When thoroughly mixed, shape into a ball and roll in crushed pecans. If you're making this a few days ahead of time, wait to roll the cheeseball in the pecans until right before serving.
- Chill thoroughly for at least 1 hour. Serve with crackers and/or vegetables.
Notes
- Nutritional information was calculated to be 1/12 of the cheeseball.
Questions & Reviews
I have been making this exact cheeseball for years. A coworker had brought it in and no one could stop eating it. YUM!
I made this for our New Year’s party~ very easy and very yummy!
This looks so good Kate!! I may have to try it. I’ve made a couple cheeseballs, but never with the pineapple, but it sounds like it’d be so yummy
I think my hubby would like this because of the pineapple in it, thqat cheese ball is perfectly round. I hope mine looks that good!
This looks so good, I’ve always wondered about making them. I might have to try it this year, it’s a perfect New Years food.
That looks good to me…I have not made one in years…always liked the port cheese one…a friend made one that I am going to try and make this week…
Ya know, I’ve never made a cheeseball before. Maybe this will be my year! I bet the sweet/salty combo is really good.
Mmm… that sounds tasty. I always roll mine in a little bit of chopped fresh parsley too, it gives it some color. By the way, I made your french dip sandwiches (FYI your link was broken on the last post) last night and they were so delicious!! I’m having leftovers for lunch today. Thanks for the great recipes!
Yeah, the pineapple part sounds a little weird, but it’s good, I promise! I think it’s the whole sweet and salty thing, kind of like pineapple on pizza. Seriously, don’t be scared! 🙂
I love homemade cheeseballs… but I’ve never had one with crushed pineapple in it… doesn’t that taste clash??