What You’ll Need
- Cream cheese. Soften an 8-ounce block so it mixes easily with the cheddar.
- Sharp cheddar. Use 2 cups of shredded cheese. Finely shredded cheddar is easier to distribute evenly throughout the ball.
- Toasted pecans. Let them cool completely and chop them into small pieces so they stick evenly to the outside.
How to Shape and Coat the Cheese Ball
Mix the cream cheese and cheddar until the shreds are evenly distributed, then shape the mixture into a ball. If it sticks to your hands or slumps on the plate, refrigerate it for 15 to 20 minutes before shaping. Roll the ball in the chopped pecans, pressing gently to cover any bare spots.
How to Chill and Serve
Cover the cheese ball and refrigerate it for at least 30 minutes so it firms up. Serve it chilled with a small spreader so guests can cut a portion without breaking their dippers.
Low Carb 3-Ingredient Pecan Cheddar Cheese Ball Recipe Card
A no-bake sharp cheddar cheese ball rolled in crunchy toasted pecans.
- Prep time — About 10 minutes, with the cream cheese softened and pecans toasted
- Chill time — At least 30 minutes, plus 15 to 20 minutes before shaping if needed
- Servings — 8
Ingredients
- 8 ounces cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 cup chopped toasted pecans, cooled
Instructions
- In a medium bowl, mix the softened cream cheese and shredded cheddar with a sturdy spoon until evenly combined.
- Shape the mixture into a ball. If it feels too soft to handle, refrigerate it for 15 to 20 minutes before shaping.
- Spread the pecans on a plate. Roll the cheese ball in the nuts and press gently so they adhere on all sides.
- Transfer the cheese ball to a serving platter, cover, and refrigerate for at least 30 minutes before serving.