This Sweet Heat Pepper Jelly Cheese Ball with Cheddar is the perfect party starter creamy, tangy, and just spicy enough to keep everyone coming back for more. Sharp cheddar, cool cream cheese, and sweet-heat pepper jelly come together in a no-cook, make-ahead appetizer that looks impressive but takes only minutes to prep.
Ingredients
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sweet-heat pepper jelly
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup chopped pecans (for coating)
- Fresh herbs for garnish (optional)
Instructions
- Mix the cheeses: In a mixing bowl, combine the softened cream cheese and shredded sharp cheddar. Beat or stir until well blended, smooth, and spreadable.
- Add flavorings: Add the sweet-heat pepper jelly, chopped green onions, garlic powder, onion powder, and cayenne pepper (if using). Stir until everything is evenly incorporated and no streaks remain.
- Shape the cheese ball: Scrape the mixture together and use your hands or a spatula to shape it into a round ball. For a neater shape, you can scoop it onto a piece of plastic wrap, pull the wrap up around the mixture, and twist to form a tight ball.
- Chill to firm: Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 2 hours, or until firm enough to hold its shape. It can be chilled overnight if making ahead.
- Coat in pecans: Place the chopped pecans on a plate. Unwrap the chilled cheese ball and gently roll it in the pecans, pressing lightly so they adhere and coat the surface evenly.
- Garnish & serve: Transfer the cheese ball to a serving platter. Garnish with fresh herbs if desired. Serve with crackers, toasted baguette slices, pretzels, or fresh vegetables.
Variation
- Bacon Pepper Jelly Cheese Ball: Fold 1/2 cup cooked, crumbled bacon into the cheese mixture and reduce or omit the cayenne. Coat the outside with a mix of chopped pecans and extra bacon bits.
- Cranberry-Pecan Cheese Ball: Swap the pepper jelly for cranberry pepper jelly or cranberry sauce with a pinch of chili flakes. Add 1/4 cup dried cranberries to the mixture and coat in pecans as directed.
- Smoky Chipotle Cheese Ball: Replace the cayenne with 1–2 teaspoons finely chopped chipotle in adobo and add a squeeze of lime juice. Roll in a mix of chopped pecans and minced fresh cilantro.
Cooking Notes
- If the cheese mixture feels too soft to shape, chill it for 20–30 minutes, then form into a ball and chill again until firm.
- You can pulse the cheddar in a food processor with the cream cheese for an ultra-smooth texture, then stir in the remaining ingredients by hand.
- For a milder flavor, reduce or omit the cayenne and use a milder pepper jelly; for more heat, add extra cayenne or a dash of hot sauce.
Serving Suggestions
- Serve with a mix of buttery crackers, pretzel thins, and sliced baguette for a variety of textures.
- Add crisp veggies like celery sticks, cucumber rounds, and bell pepper strips for a fresher, lighter pairing.
- Set it out as the centerpiece of a holiday or game-day snack board alongside nuts, olives, cured meats, and fresh fruit.
Tips
- Toast the pecans lightly in a dry skillet or oven before chopping to deepen their flavor and add extra crunch.
- Chop the green onions finely so they mix in evenly and don’t create large chunks when spreading on crackers.
- Let the cheese ball sit at room temperature for 10–15 minutes before serving so it’s easier to spread.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (including chilling)
Nutritional Information (Per Serving)
- Calories: Approx. 320 kcal
- Protein: Approx. 10 g
- Sodium: Approx. 430 mg
Frequently Asked Questions
- Can I make this cheese ball ahead of time?
– Yes. You can make the cheese mixture and shape it into a ball up to 1–2 days in advance. Keep it wrapped tightly in plastic wrap in the refrigerator. Roll it in pecans just before serving for the freshest texture. - Can I freeze the cheese ball?
– You can freeze it without the pecan coating. Wrap the shaped cheese ball tightly in plastic wrap and then in foil, and freeze for up to 1 month. Thaw overnight in the refrigerator, then roll in chopped pecans before serving. - What if I don’t like nuts or have an allergy?
– Skip the pecans and roll the cheese ball in chopped fresh herbs, everything bagel seasoning, crushed crackers, or finely shredded cheddar instead. It will still be delicious and festive. - How long can the cheese ball sit out at room temperature?
– For food safety, keep the cheese ball out at room temperature for no longer than 2 hours. After that, return it to the refrigerator, and only bring out what you plan to serve.
Conclusion
This Sweet Heat Pepper Jelly Cheese Ball with Cheddar delivers the perfect balance of creamy, tangy, sweet, and spicy in every bite. It’s a no-fuss, crowd-pleasing appetizer you can prep ahead, chill, and roll in crunchy pecans just before guests arrive. Serve it with crackers and veggies, and watch it disappear from the platter.
Print
Sweet Heat Pepper Jelly Cheese Ball with Cheddar
- Total Time: 2 hours 15 minutes (including chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian (contains dairy)
Description
This Sweet Heat Pepper Jelly Cheese Ball with Cheddar is the perfect party starter creamy, tangy, and just spicy enough to keep everyone coming back for more. Sharp cheddar, cool cream cheese, and sweet-heat pepper jelly come together in a no-cook, make-ahead appetizer that looks impressive but takes only minutes to prep.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sweet-heat pepper jelly
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup chopped pecans (for coating)
- Fresh herbs for garnish (optional)
Instructions
- Mix the cheeses: In a mixing bowl, combine the softened cream cheese and shredded sharp cheddar. Beat or stir until well blended, smooth, and spreadable.
- Add flavorings: Add the sweet-heat pepper jelly, chopped green onions, garlic powder, onion powder, and cayenne pepper (if using). Stir until everything is evenly incorporated and no streaks remain.
- Shape the cheese ball: Scrape the mixture together and use your hands or a spatula to shape it into a round ball. For a neater shape, you can scoop it onto a piece of plastic wrap, pull the wrap up around the mixture, and twist to form a tight ball.
- Chill to firm: Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 2 hours, or until firm enough to hold its shape. It can be chilled overnight if making ahead.
- Coat in pecans: Place the chopped pecans on a plate. Unwrap the chilled cheese ball and gently roll it in the pecans, pressing lightly so they adhere and coat the surface evenly.
- Garnish & serve: Transfer the cheese ball to a serving platter. Garnish with fresh herbs if desired. Serve with crackers, toasted baguette slices, pretzels, or fresh vegetables.
Notes
- Soften the cream cheese fully so it blends smoothly with the cheddar and pepper jelly.
- Adjust the sweetness and heat by using more or less pepper jelly and cayenne to taste.
- This cheese ball can be made a day in advance—just add the pecan coating shortly before serving for the best crunch.
- Prep Time: 15 minutes (hands-on)
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/8 of cheese ball
- Calories: Approx. 320 kcal
- Sugar: Approx. 9 g
- Sodium: Approx. 430 mg
- Fat: Approx. 27 g
- Saturated Fat: Approx. 12 g
- Unsaturated Fat: Approx. 13 g
- Trans Fat: Approx. 0 g
- Carbohydrates: Approx. 10 g
- Fiber: Approx. 1 g
- Protein: Approx. 10 g
- Cholesterol: Approx. 55 mg
Keywords: pepper jelly cheese ball, sweet heat cheese ball, cheddar cheese ball, holiday appetizer, party dip, no-bake appetizer
