Martha Stewart Cheese Ball Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

A Martha Stewart cheese ball is the kind of appetizer that disappears before dinner is even close to ready. This one is creamy and tangy inside, with sharp cheddar, a little Dijon, and a hint of garlic, then rolled in toasted pecans for a crunchy coating that contrasts beautifully with the soft cheese. It’s classic party food, inspired by Martha Stewart’s polished entertaining style, and it tastes just as good on a paper plate at a backyard cookout as it does on a holiday platter.

Total time runs about 2 hours and 20 minutes, though almost all of that is hands-off chilling, with just 20 minutes of actual prep. No oven, no stovetop cooking beyond toasting the nuts, and no tricky technique. It fits best when you need something make-ahead and crowd-friendly: a holiday spread, a game-day table, a potluck, or a last-minute invite.

Why This Martha Stewart Cheese Ball Works

The texture comes down to temperature and restraint. Softened cream cheese and butter beat together into a fluffy base, and everything else gets folded in on low speed so the mixture stays smooth instead of turning greasy.

The flavor balance is the other half. Sharp cheddar, Dijon, Worcestershire, and a small amount of garlic powder give it depth without making it salty or overpowering, and the toasted pecans add crunch and a warm, nutty note that plain chopped nuts can’t match.

What You’ll Love About It

It comes together in one bowl with no cooking, it can be made days ahead, and the toasted pecan coating makes it look far more impressive than the effort involved. Serve it with crackers or vegetables and it works for almost any occasion.

Ingredients

Use full-fat cream cheese and a block of sharp cheddar you shred yourself for the best texture and flavor.

• 8 ounces (226g) cream cheese — softened at room temperature so it beats smooth
• 1 1/2 cups (170g) shredded sharp cheddar cheese
• 2 tablespoons (28g) unsalted butter — softened
• 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon (5g) Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 scallions — finely chopped, about 2 tablespoons
• 1 cup (120g) pecans — finely chopped and toasted

Equipment

• Electric mixer — hand or stand mixer with a paddle or beaters
• Large mixing bowl
• Rubber spatula
• Plastic wrap
• Dry skillet — for toasting the pecans
• Shallow dish — or a sheet of parchment for coating

How to Make Martha Stewart Cheese Ball

Step 1: Beat the Base Until Fluffy

In a large bowl, beat 8 ounces (226g) softened cream cheese and 2 tablespoons (28g) softened butter with an electric mixer on medium speed until smooth and fluffy, about 1 minute. Scrape down the sides of the bowl so everything mixes evenly. The mixture should look light and spreadable, with no lumps of cold cream cheese left behind.

Step 2: Add the Flavorings and Fold in Scallions

Add 1 1/2 cups (170g) shredded sharp cheddar, 1 tablespoon (15ml) Worcestershire sauce, 1 teaspoon (5g) Dijon mustard, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Beat on low speed just until combined, then fold in the 2 finely chopped scallions with a spatula. Don’t overmix here, or the cheese can release fat and turn greasy.

Step 3: Taste, Shape, and Chill

Taste the mixture and adjust the seasoning if needed. Transfer it to a piece of plastic wrap and use the wrap to help shape it into a neat round ball. Refrigerate for at least 2 hours, until firm enough to hold its shape.

Step 4: Toast the Pecans

While the cheese ball chills, spread 1 cup (120g) finely chopped pecans in a single layer in a dry skillet over medium heat. Cook, stirring frequently, until fragrant and lightly golden, about 3 to 5 minutes, watching carefully so they don’t burn. Transfer them to a plate to cool completely before coating.

Step 5: Coat in Toasted Pecans

Spread the cooled pecans on a shallow dish or a piece of parchment paper. Unwrap the chilled cheese ball and roll it gently in the nuts, pressing lightly so they adhere evenly. Use your hands to pat extra pecans onto any bare spots.

Step 6: Serve at the Right Temperature

Serve right away, or wrap tightly and refrigerate until you’re ready. For the best flavor and texture, let it sit at room temperature for 15 to 20 minutes before serving so it softens slightly. Serve with crackers, sliced baguette, or fresh vegetables.

What to Serve With It

Set it out with buttery crackers, sliced baguette, and a pile of fresh vegetables like carrot sticks, cucumber rounds, and snap peas. A bowl of apple slices adds a sweet contrast, and a pitcher of lemonade or iced tea rounds out a casual spread.

Tips for the Best Results

Let the cream cheese and butter sit out for at least 30 minutes before beating, since cold dairy won’t blend smoothly. Toast the pecans the day you coat the ball so they stay crisp, and pat the cheese ball dry with a paper towel if it feels damp before rolling.

Easy Variations

• Smoky Twist — Stir in 1/2 teaspoon smoked paprika with the seasonings.
• Herb Version — Swap scallions for 1 tablespoon chopped fresh dill.
• Extra Sharp — Use 2 cups (226g) cheddar and cut the cream cheese to 6 ounces (170g).
• Nut-Free Coating — Roll in 3/4 cup (45g) toasted panko crumbs instead.

Storing and Reheating

• Refrigerator — Wrap tightly in plastic wrap and store for up to 5 days.
• Freezer — Freeze the uncoated ball, wrapped in plastic and foil, up to 2 months.
• Make Ahead — Prepare up to 3 days ahead and add the pecan coating just before serving.
• Serving Cold — Let it sit at room temperature 15 to 20 minutes before serving.

Nutrition (per serving)

These values are estimates per serving, based on 10 servings.

FAQs

Can I make this Martha Stewart cheese ball recipe ahead of time?

Yes. Shape and chill the ball up to 3 days ahead, keeping it tightly wrapped in the refrigerator. Roll it in the toasted pecans just before serving so the coating stays crisp.

Where did the cheese ball come from?

Cheese balls became popular in the United States in the early twentieth century and were widely promoted as a party food by the mid-1900s. They remain a fixture at holiday gatherings and potlucks across the country.

What can I use instead of pecans?

Toasted walnuts, almonds, or even toasted panko crumbs all work well as a coating. Whichever you choose, toast and cool it first so the texture stays crunchy.

Why is my cheese ball greasy?

Overmixing is usually the cause, since it breaks down the mixture and releases fat. Beat on low speed only until everything is combined, and make sure the cream cheese is fully softened before you start.

Martha Stewart-Inspired Cheese Ball

Print Recipe

A classic American party appetizer inspired by Martha Stewart’s entertaining style, this cheese ball is creamy, tangy, and coated in crunchy toasted pecans. Sharp cheddar and a touch of Dijon give it bold flavor, while a splash of Worcestershire and a hint of garlic keep it savory and irresistible. Serve it with crackers and crudités for an effortless crowd-pleaser.

• Author: Anabelle McLean
• Prep Time: 20
• Total Time: 140
• Yield: 10 1x
• Category: Appetizer
• Method: No-Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 ounces (226g) cream cheese, softened
• 1 1/2 cups (170g) shredded sharp cheddar cheese
• 2 tablespoons (28g) unsalted butter, softened
• 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon (5g) Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 scallions, finely chopped (about 2 tablespoons)
• 1 cup (120g) pecans, finely chopped and toasted

Instructions

1. In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium speed until smooth and fluffy, about 1 minute. Scrape down the sides of the bowl to ensure even mixing.
2. Add the shredded cheddar, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper. Beat on low speed just until combined; overmixing can make the mixture greasy. Fold in the chopped scallions with a spatula.
3. Taste the mixture and adjust seasoning if needed. Transfer the cheese mixture to a piece of plastic wrap and shape it into a ball, using the wrap to help form a neat round. Refrigerate for at least 2 hours, or until firm enough to hold its shape.
4. While the cheese ball chills, toast the pecans: spread them in a single layer in a dry skillet over medium heat and cook, stirring frequently, until fragrant and lightly golden, about 3 to 5 minutes. Watch carefully to prevent burning. Transfer to a plate to cool completely.
5. Spread the cooled toasted pecans on a shallow dish or piece of parchment paper. Unwrap the chilled cheese ball and roll it gently in the pecans, pressing lightly so the nuts adhere evenly. If needed, use your hands to pat extra pecans onto any bare spots.
6. Serve immediately, or wrap tightly and refrigerate until ready to serve. For best flavor and texture, let the cheese ball sit at room temperature for 15 to 20 minutes before serving to soften slightly. Serve with crackers, sliced baguette, or fresh vegetables.

Notes

Store the cheese ball tightly wrapped in plastic wrap in the refrigerator for up to 5 days. To freeze, wrap the uncoated cheese ball tightly in plastic wrap and then in aluminum foil; freeze for up to 2 months. Thaw overnight in the refrigerator, then roll in toasted pecans before serving. The cheese ball can be made up to 3 days ahead and kept refrigerated; add the pecan coating just before serving for the crunchiest texture. Leftovers are delicious spread on sandwiches or stirred into scrambled eggs.

Nutrition

• Calories: 270
• Sugar: 1g
• Sodium: 310mg
• Saturated Fat: 11g
• Carbohydrates: 4g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 50mg

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