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
My SIL brought this to munch on pre-Thanksgiving and it has been a staple ever since. I look it up every year!
I used to make this years ago and had lost my recipe. Thanks so much for posting it.
When I was teaching school one of the teachers brought in. Dip that was make with tomato soup and lemon jello! . I know, sounds funny but it was delicious. Is anyone familiar with this?
Haha, I’ve never heard of that one!
This is almost identical to my mom’s cheeseball recipe that is DIVINE! Hers doesn’t have shredded cheese, though, and that sounds like a weird combo to me.
Love this recipe! I’ve been using it for years and it’s very addictive. 🙂 I do leave out the pineapple though.
I was so excited to stumbled upon this, I went right to a box of my Mom’s recipes, it is a match, . I had forgotten this one a long time ago.Thank you for the memories I will be making this , this season in memory of her 🙂 Kel
Could you make this using pineapple cream cheese rather than adding the pineapple? I tried to make a similar cheese ball once and I guess I didn’t get the pineapple drained well enough because it turned out more like dip than a cheese ball.
Pineapple cream cheese would not be as good! Just make sure the pineapple is drained thoroughly. Let it sit in the strainer for like 15 min after you’ve pressed it with the back of a spoon and/or squeeze it out in a dishtowel or cheesecloth.
How far in advance can I make this? Does it freeze okay?
I wouldn’t freeze it, but you could make it 2-3 days ahead of time (just don’t roll it in the nuts until right before you serve it). Hope that helps!
Great recipe. The pineapple and peppers complement each other. Many recipes of this variety are cream cheese only. Do not forgo the sharp cheddar. The bigger the batch the better.
PS – Credit for this recipe goes out to Jean Kay Williams. The originator from Cardston, AB. 😉
Thanks for your great recipes..I made this cheeseball for my daughters baby shower and it was a big hit,,,she loved it..I do think its the sweet and salty mix that makes it!! I will make it again for sure..thanks
We use the same recipe but also add chopped up bacon pieces. It gives it a little bit of a smoked flavor. Its very tasty try it.