Ingredients
Scale
For the Cheese Ball:
- 16 oz (2 blocks) cream cheese, softened to room temperature
- 8 oz can crushed pineapple, very well drained
- ¼ cup finely diced green bell pepper
- 2-3 tablespoons chopped green onions
- 2 teaspoons seasoned salt
- Optional: ½ cup shredded sharp cheddar cheese
For the Coating:
- 1-1½ cups finely chopped pecans or walnuts, toasted
For Serving:
- Crackers (Ritz, wheat thins, water crackers)
- Fresh vegetables (celery, carrots, bell peppers)
- Apple or pear slices
Instructions
- Prepare Pineapple: Open can of crushed pineapple and drain in a fine-mesh strainer for 10-15 minutes, pressing with a spoon to remove as much liquid as possible. The pineapple should be quite dry. Set aside.
- Soften Cream Cheese: If cream cheese is cold, unwrap and let sit at room temperature for 30-60 minutes until very soft. You can also microwave for 15-20 seconds to soften (be careful not to melt it).
- Mix Cheese Base: In a large mixing bowl, beat softened cream cheese with an electric mixer (or sturdy spoon) until smooth and fluffy, about 2 minutes.
- Add Ingredients: Add drained pineapple, diced bell pepper, green onions, and seasoned salt to the cream cheese. Mix until all ingredients are evenly distributed throughout. If using shredded cheddar, add now.
- Chill Mixture: Cover bowl with plastic wrap and refrigerate for 1-2 hours until firm enough to shape. This step is important—the mixture needs to firm up or it will be too soft to form a ball.
- Toast Nuts: While mixture chills, toast chopped pecans or walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Let cool completely. (Can skip toasting, but it adds amazing flavor.)
- Shape Ball: Once chilled, lay out a large piece of plastic wrap. Scoop cheese mixture onto plastic wrap and use the wrap to help shape into a ball (or log shape if preferred). The plastic wrap prevents sticking and makes shaping easier.
- Roll in Nuts: Spread toasted, cooled nuts on a shallow dish or plate. Unwrap cheese ball and roll in nuts, pressing gently so nuts adhere to the entire surface. Use your hands to press nuts into any bare spots.
- Final Chill: Wrap finished cheese ball in fresh plastic wrap and refrigerate for at least 1 hour (preferably overnight) to allow flavors to meld and ball to firm up completely.
- Serve: Remove from refrigerator 15-20 minutes before serving to take slight chill off. Place on serving platter with crackers, vegetables, and fruit arranged around it. Provide a cheese knife or spreader.
Notes
- Drain pineapple extremely well—excess moisture makes the ball too soft.
- Cream cheese must be fully softened for smooth mixing.
- Chilling is essential for the ball to hold its shape.
- Toasting nuts dramatically improves flavor.
- Can be made 2-3 days ahead and stored refrigerated.
- For easier serving, shape into a log instead of a ball.
- Leftovers keep in refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tablespoons cheese ball with crackers
- Calories: 185
- Sugar: 3g
- Sodium: 285mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 32mg