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Martha Stewart-Inspired Cheese Ball

Close-up of Martha Stewart-Inspired Cheese Ball showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: Martha Stewart cheese ball, cheese ball recipe, classic cheese ball, cheddar cheese ball, cream cheese appetizer, party appetizer, no-bake appetizer, easy cheese ball, pecan-coated cheese ball, holiday appetizer

Find it online: https://marthadishes.com/martha-stewart-cheese-ball-recipe/