Favorite Cheese Ball Recipes
January 25th, 2013 | 
Author: Yesterday was cheese ball search day for awhile. I took this first one last night, which is a favorite anyway plus a couple others I found on Pinterest that I think sound good. Anyone else have any favorites you’d like to share?
World’s Best Cheese Ball
2, 8 oz bricks of cream cheese (softened)
1 cup crushed pineapple, drained
1/4 cup chopped green onion
1/4 cup chopped green pepper
1 tsp seasoning salt (more or less, depending on your preference)
1 cup chopped pecans
*crackers for dipping
Combine cream cheese, pineapple, onion, pepper, and seasoning in a bowl. Mix until all combined.
Line a small bowl with plastic wrap. Pour cream cheese mixture into bowl and cover with plastic wrap. This will allow you to shape into a ball. Put in the refrigerator to firm up; a couple hours or overnight.
Once firm, remove from the plastic wrapped cheese ball and shape into a ball. Sprinkle serving dish with pecans and place the unwrapped ball o’ cheese onto the pecans/plate. Sprinkle with remaining pecan and lightly pat so they stick.
Keep in the refrigerator until ready to serve.
Yield: 12 servings
Cranberry Pecan Cheese Ball
Ingredients:
8 ounces, Cream Cheese
¼ cup Sour Cream
1 cup Finely Shredded Cheddar Cheese
¼ cups Shredded Parmesan Cheese
¼ cups Finely Chopped Onion
½ teaspoons teaspoon Garlic Powder
1 pinch Cayenne Powder
1 teaspoon Lemon Juice
¼ teaspoons Freshly Ground Black Pepper
⅓ cup Dried Cranberries
½ cup Toasted Pecans, Chopped Coarse
Directions:
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, sour cream, cheddar cheese, parmesan cheese, onion, garlic powder, cayenne, lemon juice, pepper, and cranberries until well combined.
Shape into one large ball and tightly wrap in plastic wrap. Refrigerate for at least 1 hour. .
Roll the cheese ball in the chopped pecans and serve.
Recipe Note: if the mixture is too soft to form into a ball, place into the freezer until slightly firm, about 15 minutes, before shaping. You can also transfer the mixture to a large piece of plastic wrap and form into a ball inside the plastic wrap.
Source: adapted from Tasty Kitchen
Mozzarella Cheese Ball
8 oz package cream cheese, softened
1/2 package (4 1/2 tsp) dry ranch dressing mix
1/3 cup mayonnaise
2 cup shredded mozzarella cheese
finely chopped pecans
Combine first 4 ingredients in a bowl. Mix well. Form mixture into a ball and roll in chopped pecans. Refrigerate before serving with crackers
Posted in * Recipe Requests
Everyone just loves this–it isn’t exactly a ball, but the concept is the same. This is Mimi’s recipe and I’ve been using it for years. Thanks to Mimi, people think I’m a gourmet cook LOL! It’s very easy, too.
GOAT CHEESE TORTE WITH SUN-DRIED TOMATOES AND PESTO
6 oz. goat cheese
4 oz. cream cheese (I use a little more)
4-5 cloves garlic, peeled, smushed and chopped (more if you like)
1/2 c. pesto (at least)
1/2 c. chopped oil-packed, sun-dried tomatoes, including 1-2 tsp. marinade
1. Mix goat cheese and cream cheese; add the garlic.
2. Check the taste. Add salt and black pepper if you want.
3. Line a small glass bowl (about 2-3 c.) with plastic wrap.
4. Put about 1/3 of the goat cheese mix into the bowl.
5. Top with pesto.
6. Put another 1/3 of the goat cheese mixture on top of the pesto.
7. Put the sundried tomatoes on this.
8. Top with the rest of the cheese.
9. Put plastic wrap over the top of this.
10. Refrigerate at least 2 hours up to 4 days.
11. To serve, invert bowl on a serving plate.
12. Carefully remove the plastic wrap.
13. Decorate with herbaceous materials.
14. Serve with baguettes.
15. Keep out of the way of the devouring mob. Will serve up to 20 with other horse divers.
#15 is just about the truth! It is addicting!!
This is from my to-try list – It’s made with chocolate (but, of course)!
CHOCOLATE CHEESEBALL
INGREDIENTS:
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup icing sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla
3/4 cup miniature chocolate chips
3/4 cup finely chopped pecans or walnuts
graham crackers (for spreading)
DIRECTIONS:
In a mixing bowl, beat the cream cheese and butter until fluffy.
Gradually add the icing sugar, then the brown sugar, then vanilla; beat just until combined.
Stir in chocolate chips.
Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap and shape into a ball; it helps to put your hands under the plastic wrap to help you form it without getting your hands sticky.
Place nuts in flat bowl and roll ball in pecans, trying to coat evenly.
Refrigerate for at least 1 hour.
Serve with graham crackers.
http://www.recipezaar.com/14462
Check this out:
http://www.tasteandtellblog.com/southwestern-cheeseball-recipe/
Hi Sherry, Whoa! Trippin’ back to the 80′s for this one. This is a really good one and not very complicated. I loved this one but can no longer tolerate cream cheese. Sad, I know. I can’t remember where I got this recipe from it was that long ago. The original recipe want chopped walnuts on the outside of this but I couldn’t image trying to spread that so I substituted toasted sesame seeds. Perfection!
MARIAN’S CHEESE BALL
1 (8 OZ/250gr) package of cream cheese, softened
3 Tbsp. finely chopped green onion, green part only
1 tsp. Worchestershire sauce
2 Tbsp. Miracle Whip salad dressing
1-1/2 cups grated extra old orange cheddar cheese
chopped parsley
toasted sesame seeds
crackers
In a small bowl combine cream cheese, green onion, Worchestershire sauce and Miracle Whip. Fold in cheddar cheese.
Shape into a ball or log. Chill overnight. One half hour before serving, spread parsley on cutting board; chop finely then sprinkle the sesame seeds over parsley. Roll cheese ball in parsley mixture to coat.
Place on serving platter surrounded by a variety of sturdy crackers.
HINT: to easily mould the cheese mixture into a ball; line a small plastic bowl (about 2 cups) with plastic wrap, then fill with cheese mixture and then press down firmly. Sometimes it comes out more of a dome shape, but that’s OK. It’s the flavour that counts, right?
I made this one at Christmas and the flavors were great together! Its in a wreath shape for this recipe, but you could do it in a ball too.
http://www.kraftrecipes.com/recipes/antipasto-wreath-114539.aspx
That Goat Cheese Pesto torte sounds amazing!
anaab
Here’s some we like -
Pineapple Cheese Ball
2 – 8 oz pkg cream cheese, softened to room temperature
1 can – 8 1/2 oz – crushed pineapple, drained
2 c chopped pecans
1/4 c finely chopped green pepper
2 tbsp onion, chopped
1 tbsp seasoned salt
Beat cream cheese until smooth.
Stir in pineapple, 1 c pecans, green pepper, onion, and salt.
Shape into a ball.
Roll in remaining pecans.
Wrap tightly in plastic wrap and refrigerate.
Remove from refrigerator about 1 hour before serving time.
Serve with crackers.
Makes 1 large cheese ball.
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Pimento Cheese Ball
1 – 8 oz pkg cream cheese, room temperature
1 – 6 oz jar pimento cheese (or any flavor desired)
1 tbsp Worcestershire suace
1/4 tsp garlic salt
coating:
nuts, opt
bacon bits, opt
ginger, opt
Mix all ingredients
Roll in desired coating, nuts, bacon bits or ginger.
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Ham Cheese Ball
Serve with crackers.
2 – 8 oz pkg cream cheese, room temperature
1 tbsp chopped onion
1 tbsp lemon juice
1/2 tsp seasoned salt
1/4 tsp salt
1 – 2 1/4 oz can Deviled ham
1 tbsp chopped pimento
1 tbsp chopped parsley
1 c chopped nuts
Mix all ingredients except nuts.
Form into one large or two small balls.
Roll in nuts.
Chill.
Remove from refrigerator one hour before serving.
—————–
Cheddar Cheese Ball
2 – 8 oz pkg creamed cheese, room temperature
8 oz grated cheddar cheese
1 small onion, chopped
2 tsp Worcestershire sauce
dash of pepper
dash of salt
chopped pecans
Mix together. Form into a ball.
Roll in chopped pecans.
Refrigerate until 1 hour before serving.
Serve with crackers.