This easy 20-minute pecan cheese ball is a great make-ahead (or last-minute) appetizer. The mild cheese is flavored with all your favorite spices and crunchy bacon bits.
This is the perfect holiday season appetizer. Having said that, it works year-round at both formal and casual gatherings.
Lay it out with other appetizers like these adorable pigs in a blanket and my air fryer chicken wings (the best recipe ever!)
Ingredients
I was shocked at how few ingredients this recipe took to make. You will be, too! You may already have all seasonings in your kitchen.
- Cream cheese: A rich, creamy base that provides smooth texture and a tangy flavor.
- Shredded triple cheddar cheese: A flavorful combination of sharp, mild, and extra sharp cheddar cheeses.
- Bacon bits: These add a smoky, savory flavor and crunchy texture.
- Chopped pecans: Nuts that bring crunch and a slightly sweet, earthy taste.
- Sliced scallions: Fresh, mild onion flavor that adds a bit of sharpness and color.
- Milk (of your choice): A small amount of milk helps to soften the mixture.
- Everything bagel seasoning: A blend of sesame seeds, poppy seeds, garlic, onion, and salt. It’s so good – don’t skip it!
- Onion and garlic powder: Adds an aromatic, savory flavor, not too much.
See recipe card for quantities.
Instructions
This recipe takes around 20 minutes to make in total and 5 minutes to prep. It’s so easy, and yet, it looks like you’ve made a major effort.
- Step 1: In a medium bowl, add the cream cheese, shredded cheddar, seasonings, and milk.
- Step 2: Use a hand mixer to blend until smooth and fully incorporated.
- Step 3: Add half of the bacon bits, scallions, and chopped pecans to the mixture.
- Step 4: Chop the nuts and scallions into smaller pieces before adding.
- Step 5: Lay a piece of plastic wrap on the counter, place the cheese mixture in the center.
- Step 6: Wrap it tightly, shaping it into a ball. Refrigerate the cheese ball for about 20 minutes to firm up.
- Step 7: In a shallow bowl, combine the remaining chopped pecans, bacon bits, and scallions.
- Step 8: Roll the cheese ball in the prepared mixture, ensuring it is evenly coated on all sides. Serve with crackers.
I love using a mortar and pestle to crush the nuts with. This releases all the nut oils and brings out their flavor.
Substitutions
Need to make a few ingredient swaps? No problem – here’s what you can use instead:
- Cream cheese swap: Try Neufchâtel cheese.
- Shredded triple cheddar cheese alternative: Shredded Monterey Jack and Colby are both great.
- Bacon bits: Try crispy onions, cooked chopped turkey, or vegetarian bacon instead.
- For the chopped pecans: Switch with walnuts, almonds, or sunflower seeds.
- Instead of sliced scallions: Try chopped red onion or chives.
Variations
I love making different versions of this recipe. It’s actually so easy – look into your fridge and pantry and see what ingredients you already have that could work.
- Cranberry & herb: Substitute the bacon for dried cranberries and fresh herbs like rosemary, thyme, or parsley.
- Smoky BBQ: Add some smoked paprika or BBQ seasoning to the cheese mixture for a smoky flavor. Swap out the bacon bits for smoked almonds or even crumbled BBQ-flavored chip.
- Sweet & savory: For a sweet twist, mix in some honey, maple syrup, or chopped dried fruit (such as apricots or figs) into the cheese ball. Coat the ball with a mixture of chopped pecans and brown sugar.
You could make homemade crackers if you have the time (and will). Check out this fun and easy recipe for DIY crackers on Lauras Bake Lab here.
Equipment
Round up mixing bowls and your hand mixer for this recipe. You’ll also need some plastic wrap!
Storage
Store the pecan cheese ball in an airtight container or wrap it tightly in plastic wrap. It will keep in the refrigerator for up to 3-4 days.
If you have leftover coating (pecans, bacon bits, and scallions), store it separately in a sealed container.
While the cheese ball can be frozen, it’s best to freeze it before rolling in the coating. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 1 month.
To thaw a frozen cheese ball, place it in the refrigerator overnight.
Top tip
After shaping the cheese ball, make sure to refrigerate it for at least 20 minutes before rolling it in the coating mixture. This helps the ball hold its shape and makes the coating stick better, giving you a smoother, more solid finish when serving.
Looking for other recipes like this? Try these:
Pecan Bacon Cheeseball
An easy and elegant appetizer, this pecan cheese ball will disappear in minutes.
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Servings: 6 people
Calories: 199kcal
Ingredients
- 8 oz cream cheese
- 1 cup shredded triple cheddar cheese
- ½ cup bacon bits
- ½ cup chopped pecans
- ¼ cup sliced scallions
- 2 tablespoon milk of your choice
- 2 teaspoon everything bagel seasoning
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Salt to taste
- Black crushed pepper to taste
Instructions
In a medium-size bowl add the cream cheese, shredded cheddar, all seasoning, and milk. Mix with a hand mixer, until well combined.
Then add half of the bacon bits, half of the scallions, and half of the pecans. Make sure to chop those in smaller pieces first.
Put a piece of saran wrap on the counter and put the cheese ball in it. Then fully wrap it up with the saran wrap and form it into a ball.
Put the cheeseball in the fridge for 20 minutes.
In a shallow bowl, add the remaining chopped pecans, bacon bits and scallions.
Remove cheeseball from the fridge.
Roll the cheeseball around in the prepared shallow bowl and make sure the whole ball is coated with the remaining coating.
Notes
Serve with crackers, or anything else of your choice.
Nutrition
Calories: 199kcal | Carbohydrates: 4g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 39mg | Sodium: 207mg | Potassium: 97mg | Fiber: 1g | Sugar: 2g | Vitamin A: 521IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 0.3mg
#Pecan #Cheese #Ball