This dessert cheese ball is a fun twist on the usual!
Sweetened cream cheese mixed with an easy pecan pie filling is rolled in pecans before serving. Add this to your dessert table with apple slices and cookies for dipping.
Favorite Holiday Dessert
We love a good cheeseball and this recipe is no exception!
- This is a fun dessert mash-up combining our favorite pecan pie with a cheesecake inspired base.
- This dessert recipe belongs in the holiday collection! Super easy to make and room for variation it can be made ahead of time.
- From this recipe, make one regular serving or divide the cream cheese mixture into halves and make some minis for individual servings.
- Bake a shortcut crustless pecan pie as directed in the recipe or use a combination of leftover pecan pie (or even pumpkin pie)!
Ingredients for a Dessert Cheese Ball
The base of this dessert cheese ball is cream cheese, butter, and a bit of powdered sugar for sweetness. Add vanilla, a sprinkle of cinnamon, or even some maple extract.
The ‘pecan pie’ flavor in this recipe comes from a mini crustless pecan pie filling that is baked and cooled. This can be done up to 5 days ahead of time or even longer if you’d like to freeze it. The homemade pecan filling can be replaced with store bought pecan pie, just scrape the filling out of the crust.
VARIATIONS Mix in crushed and drained pineapple, bacon bits, chopped red or green apples, raisins or dried cranberries. Drizzle homemade Easy Caramel Sauce, or top with these elegant little Chocolate Curls.
How to Make a Pecan Cheese Ball
It’s easy to make this ideal holiday offering:
- Mix the cream cheese mixture and set in the fridge to chill.
- Prepare the filling as directed. Bake and cool per the recipe below.
- Once cooled spread the pecan filling over the cream cheese and form into a ball.
- Wrap in plastic wrap and chill. Roll the ball into the toasted pecans and refrigerate before serving.
Tips for the Perfect Cheese Ball
- Ensure the cream cheese and butter are room temperature before mixing together.
- Wet your hands to make it easier to roll the cheese/pecan mixture into a ball.
- While soft, the ball will flatten a little bit but as it chills, it can easily be reshaped into a ball.
- Make it up to 2 days in advance for less fuss during the holidays.
Our Fave Fancy Appetizers
- Baked Brie with Cranberries – ready in 20 minutes
- Quick & Easy Tapenade – so elegant and easy
- Balsamic Roasted Grapes – serve on crackers
- Charcuterie Board – perfect for a crowd
- Antipasto Platter – super fresh & flavorful
Did you make this Pecan Cheese Ball? Be sure to leave us a rating and a comment below!
Pecan Pie Dessert Cheese Ball
Ingredients
- ½ cup finely chopped pecans for rolling
- 8 ounces cream cheese softened
- ¼ cup butter softened
- ¼ cup powdered sugar
Pecan Filling
- 1 egg
- ¼ cup butter melted
- 2 teaspoons all-purpose flour
- ½ cup brown sugar
- ½ cup corn syrup
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- ⅔ cup chopped pecans chopped
Instructions
- Place a large piece of plastic wrap on a baking sheet.
- Using a hand mixer, combine cream cheese, butter, and powdered sugar on medium speed until fluffy. Spread the cream cheese mixture onto the plastic wrap in a rectangle about ½-inch thick. Refrigerate for at least 45 minutes or while making the filling.
Filling
- Preheat the oven to 375°F. Place all filling ingredients, except pecans, in a small bowl and whisk until well combined. Mix in pecans.
- Pour into a small greased baking dish (about 1 qt) and bake filling for 25 minutes, or until filling is set. Cool completely.
- Remove cream cheese mixture from the fridge and spread the pecan mixture overtop ensuring you leave about ½" on the sides. Place in the fridge or freezer for at least 15 minutes.
Assembly
- Remove the mixture from the freezer and working quickly to keep it cold, fold each side of the cream cheese/pecan mixture into the middle trying to keep most of the pecan mixture on the inside while gently removing the cream cheese from the plastic wrap.
- Wet your hands and gently form into a ball. Wrap the ball in plastic wrap and refrigerate at least 2 hours.
- Meanwhile, place the remaining ½ cup pecans in a non-stick frying pan over medium low heat to toast. Stir every couple of minutes until pecans are lightly toasted and fragrant. Set aside to cool completely. Finely chop the pecans.
- Roll the ball into the chopped toasted pecans and refrigerate until serving. Remove the cheeseball from the fridge 20 minutes before serving.
Notes
- Ensure the cream cheese and butter are room temperature before mixing together.
- Any small baking dish will work, if you don't have a small baking dish, create a "dish" with foil and spray with cooking spray. Baking time for the filling may vary based on the size of the dish, cook just until set.
- Ensure the pecan mixture is cooled before adding to the cream cheese or it will melt the butter.
- Wet your hands to make it easier to roll the cheese/pecan mixture into a ball.
- While soft, the ball will flatten a little bit but as it chills, it can easily be reshaped into a ball once it has chilled.
- Make it up to 2 days in advance for less fuss during the holidays.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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what do u eat this with >>>>??? >>>>not a cracker
Ritz crackers are great for a salty-sweet treat. Pretzel crackers, graham cookies, vanilla wafers or fruit like apples are all great options as well.
All of these recipes look amazing! I don’t know which one to make first.
I couldn’t get the mixture into a ball because the cream cheese layer cracked as I tried to fold it. What do you think I did wrong?
I don’t think you did anything wrong, perhaps the cream cheese was just a little bit too chilled.
I’m getting scrabbled eggs for the filling. I redid it at a lower heat and still have a little bit of scrabbled eggs. What I’m I doing wrong?
I don’t think you’re doing anything wrong Melanie, the temperature just may still be a little too high! Cook it a low temperature and slowly bring the temperature of the eggs up to keep it from scrambling.
I’m not seeing the recipe instructions and ingredients am I missing something?
Sorry about that, I’m not sure why it wasn’t showing. I’ve updated the recipe.
Can you make several ahead of time and freeze them till needed?
I haven’t tried freezing this recipe. Let us know how it goes if you try it.
What size pan did you use to spread the cram cheese mixture?
Any size of pan (like a cookie sheet) should work just fine!
As I was making the filling, I noticed it started to turn into scrambled eggs. What happened? I was stirring constantly on medium low heat.
Your heat may have been a little bit too high.
This was absolutely delicious! Every year at work we have the 12 Days of Christmas where we bring in food. This was one of several dishes that I brought in, and everyone loved it. I shared the recipe with at least one person.
I’m so glad you loved it! Thank you for sharing! :)
What do you use to
Serve this with? Pretzels, apples, graham crackers?
All of the above would be delicious Bambi. My personal favorite is definitely apples!