This Pepper Jelly Cheese Ball with Pecans is a crowd-pleasing appetizer that hits all the right notes creamy, tangy, sweet, spicy, and crunchy. A blend of cream cheese and sharp cheddar is rolled in toasted pecans, then finished with a vibrant pepper jelly drizzle. It’s effortless to make ahead, perfect for parties, holidays, or game day, and always the first thing to disappear from the snack table.
Ingredients
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- ½ cup pepper jelly
- ½ cup pecans, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- Crackers, sliced baguette, or fresh vegetables, for serving
Instructions
- Mix the cheese base: In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Beat or stir until very smooth and well combined.
- Shape the cheese ball: Scoop the mixture onto a large piece of plastic wrap. Use the wrap to help form it into a ball (or log). Wrap tightly and refrigerate for at least 2 hours, or until firm enough to hold its shape.
- Prep the pecan coating: Place the finely chopped pecans on a plate or shallow dish. If desired, lightly toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring often, then cool completely before using.
- Coat the cheese ball: Unwrap the chilled cheese ball and roll it in the chopped pecans, pressing gently so they adhere evenly to the surface.
- Add pepper jelly and garnish: Transfer the coated cheese ball to a serving platter. Spoon or drizzle the pepper jelly over the top. Garnish with fresh parsley, if using.
- Serve: Serve immediately or chill until ready to serve. Pair with crackers, sliced baguette, or fresh vegetables for dipping and spreading.
Variation
- Spicy Pepper Jelly Cheese Ball: Use hot pepper jelly or stir in a pinch of cayenne pepper or red pepper flakes to the cheese mixture for extra kick.
- Herb & Pepper Jelly Log: Shape the cheese mixture into a log instead of a ball, roll it in a mix of chopped pecans and fresh herbs (like parsley and chives), then drizzle with pepper jelly right before serving.
Cooking Notes
- Texture balance: Shredded cheddar adds body and sharp flavor, while cream cheese keeps the mixture creamy. If the cheese ball feels too soft, chill longer or add a little more shredded cheddar.
- Salt level: Both cheddar and Worcestershire add salt, so season with salt at the end and taste before adding more.
- Make-ahead timing: The cheese ball can be made and chilled (without pecans and pepper jelly) up to 2 days in advance. Roll in pecans and top with pepper jelly within a few hours of serving for the freshest texture.
Serving Suggestions
- Classic cheese board: Serve alongside an assortment of crackers, sliced baguette, grapes, apple slices, and cured meats for a simple but impressive appetizer spread.
- Fresh veggie platter: Pair the cheese ball with celery sticks, bell pepper strips, cucumber rounds, and cherry tomatoes for a lighter option.
- Holiday or game-day centerpiece: Place the cheese ball on a large platter, surround it with dippers, and let it act as the star of your snack table for parties, potlucks, or game-day gatherings.
Tips
- 1. Soften cheese properly: Let cream cheese sit at room temperature for 30–45 minutes to avoid lumps and ensure an ultra-creamy mixture.
- 2. Chop pecans finely: Finely chopping the pecans helps them adhere evenly and makes the cheese ball easier to slice and spread.
- 3. Adjust sweetness and heat: Use a sweeter pepper jelly for a mild flavor or a hot pepper jelly for more spice. You can also mix jellies to customize the balance of sweet and heat.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (includes chilling)
Nutritional Information (Per Serving)
- Calories: ≈ 320 kcal
- Protein: ≈ 9 g
- Sodium: ≈ 420 mg
Frequently Asked Questions
- Can I make this cheese ball ahead of time?
Yes. You can prepare the cheese mixture and shape it into a ball up to 2 days in advance. Keep it tightly wrapped in the refrigerator. Roll in pecans and top with pepper jelly just before serving for the best texture. - Can I freeze a cheese ball?
It’s best not to freeze this cheese ball because the texture of cream cheese can become grainy when frozen and thawed. For best results, make it fresh and store in the refrigerator. - What kind of pepper jelly should I use?
Any red or green pepper jelly works well. Choose mild for a sweeter appetizer, or opt for hot or habanero-style jelly if you love a spicy kick. Use your favorite brand or a homemade version. - How long can the cheese ball sit out?
For food safety, try not to leave the cheese ball at room temperature for more than 2 hours. If serving over a long period, you can set out half at a time and keep the rest chilled until needed.
Conclusion
This Pepper Jelly Cheese Ball with Pecans is a simple yet standout appetizer that delivers creamy, crunchy, sweet, and spicy flavors in every bite. With just a handful of ingredients and make-ahead convenience, it’s tailor-made for holidays, potlucks, and casual get-togethers. Dress it up on a platter with crackers and veggies, and watch it disappear in no time.
Print
Pepper Jelly Cheese Ball with Pecans
- Total Time: 2 hours 15 minutes (includes chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian (if using vegetarian Worcestershire)
Description
This Pepper Jelly Cheese Ball with Pecans is a crowd-pleasing appetizer that hits all the right notes—creamy, tangy, sweet, spicy, and crunchy. A blend of cream cheese and sharp cheddar is rolled in toasted pecans, then finished with a vibrant pepper jelly drizzle. It’s effortless to make ahead, perfect for parties, holidays, or game day, and always the first thing to disappear from the snack table.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- ½ cup pepper jelly
- ½ cup pecans, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- Crackers, sliced baguette, or fresh vegetables, for serving
Instructions
- 1. Mix the cheese base: In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Beat or stir until very smooth and well combined.
- 2. Shape the cheese ball: Scoop the mixture onto a large piece of plastic wrap. Use the wrap to help form it into a ball (or log). Wrap tightly and refrigerate for at least 2 hours, or until firm enough to hold its shape.
- 3. Prep the pecan coating: Place the finely chopped pecans on a plate or shallow dish. If desired, lightly toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring often, then cool completely before using.
- 4. Coat the cheese ball: Unwrap the chilled cheese ball and roll it in the chopped pecans, pressing gently so they adhere evenly to the surface.
- 5. Add pepper jelly and garnish: Transfer the coated cheese ball to a serving platter. Spoon or drizzle the pepper jelly over the top. Garnish with fresh parsley, if using.
- 6. Serve: Serve immediately or chill until ready to serve. Pair with crackers, sliced baguette, or fresh vegetables for dipping and spreading.
Notes
- For the best texture, make sure the cream cheese is fully softened before mixing so it blends smoothly with the cheddar.
- Chill time is key—if the cheese ball isn’t firm, it will be harder to coat in pecans and won’t slice as cleanly.
- If your pepper jelly is very thick, you can briefly warm it in the microwave (10–15 seconds) to make it easier to drizzle.
- You can shape this into two smaller cheese balls instead of one large one for smaller gatherings or multiple serving platters.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/8 of cheese ball
- Calories: ≈ 320 kcal
- Sugar: ≈ 11 g
- Sodium: ≈ 420 mg
- Fat: ≈ 27 g
- Saturated Fat: ≈ 12 g
- Unsaturated Fat: ≈ 14 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 11 g
- Fiber: ≈ 1 g
- Protein: ≈ 9 g
- Cholesterol: ≈ 55 mg
Keywords: pepper jelly cheese ball, cheese ball with pecans, holiday appetizer, party dip, no bake appetizer
