Easy Cheese Ball with Walnuts

This easy cheese ball recipe with walnuts, dates, and parsley will become your go-to holiday appetizer. Make-ahead friendly and kid-approved, this fun and festive centerpiece is the ultimate crowd-pleaser.

One holiday appetizer I go back to season after season is a classic cheese ball. (In case you’re not familiar, basically a sphere made of a mix of cheeses blanketed in a crunchy coating.)

It’s fun, festive, supremely simple, and infinitely versatile.

The cheese ball may seem retro, however there’s a reason it’s secured a spot in the hors d’oeuvre hall of fame.

One major perk is that a cheese ball be made ahead, so it checks any last-minute to-dos off the list.

Plus, you can serve it with any assortment of crackers, fruit, bread, or veggies.

Growing up, cheese balls were a recurrent component of our Christmas appetizer assembly. Luckily, my mom would always switch up the flavorings to keep things exciting.

Some years it was a mix of cheddar, bacon, and pecans (my brother’s favorite). Other years it was feta, herbs, and pine nuts (my personal favorite).

Though regardless of the riffs, the cheese ball has always been an overall family favorite.

This year, however, I’m taking the tradition into my own hands and creating a new (and improved) rendition.

How to Make a Cheese Ball

Classic cheese balls are a mix of cream cheese and a semi-soft (or semi-firm) cheese whipped until smooth with a few other flavor agents.

The mixture gets shaped into a ball, rolled in a crunchy coating, and is enjoyed with crackers and/or fruit.

In terms of cheese, cream cheese is always the foundation, which works incredibly well.

However to take the flavor up a notch, it’s best to pair it with a stronger cheese. For example, goat cheese, creamy feta, Gruyere, or cheddar. Or, if you’re feeling adventurous, blue cheese or gorgonzola.

Recipe Tip

Make the cheeses are close to room temperature, which will help them whip into a smoother, creamier ball.

A cracker topped with cheese mixture on a red and white serving plate.

The Ingredients

Cream Cheese: The classic creamy cheese in a cheese ball. You can use full fat or reduced fat in this recipe.
Goat Cheese: I love the tang of goat cheese, which is why I chose it for this recipe. Plus, it pairs exceptionally well with the richness of walnuts and honeyed sweetness of dates.
Walnuts: Walnuts are tiny, yet mighty, nutrition powerhouses. They offer 4g of protein, 2g of fiber per serving and are a good source of magnesium (45mg per serving). Walnuts are also a good source of alpha linolenic acid or ALA (omega-3 fatty acid).
Dates: For some chewiness and sweetness.
Lemon Zest: To brighten the ball and cut through the richness of the cheeses.
Parsley: To add vibrancy and lemony brightness.
Pomegranate: For festive flair!

Ingredient Tip

Aim to create some textural contrast to your cheese ball with the fillings and coating. Adding both chewy and crunchy elements helps counter the creaminess of the interior, adding more dimension to the ball.

And for overall brightness, herbs and lemon zest are a dynamite duo.

Cream cheese, goat cheese, dates, and lemon zest rolled into a ball and placed on a plate with chopped parsley and walnuts.

How to Toast Walnuts

I always say that toasting nuts allows them to reach pure enlightenment. It amplifies their rich, nutty flavor, and makes them incredibly fragrant.

You can toast walnuts one of two ways: In a skillet or in the oven.

I prefer the oven method because the indirect heat will toast the nuts more evenly. Here’s how to do it:

Spread the walnuts out in an even layer on a baking sheet and toss them with a pinch of salt.
Pop them in a 350°F oven for 7 to 8 minutes, or until they start smelling toasty and fragrant.
Give the pan a shake halfway through to shift the position and encourage more even browning.
Transfer the nuts to a bowl and allow them to completely cool.

Once they reach room temperature, give them a chop and they’re ready to coat the cheese ball!

Recipe Variations

Use a Different Nut. In place of walnuts, pecans also work beautifully to coat the cheese ball.
Add Bacon. For salty richness and extra crunch, add finely chopped crispy bacon to the coating.
Use a Different Herb. In place of the parsley, I also love a cheese ball with chopped chives!
Omit Goat Cheese. If you’re not a fan of the tang of goat cheese, swap it for cheddar or even a little sour cream.

What to Serve with a Cheese Ball

Fresh Fruit or Veggies. Apple slices, carrots, and/or cucumbers.
Chips or Crackers. I love serving it with pita chips, bagel chips, chips, or any variety of crackers.
Crostini. You can’t go wrong with toasted or grilled bread slices.

Also, if you end up with leftovers, it makes a great spread on sandwiches or wraps!

How Long Do Cheese Balls Last?

Wrapped in plastic, a cheese ball will last for up to 1 week, making it a great snack to have on hand during the holidays.

Once you serve it, however, it may only last about 20 minutes because guests will go “nuts” over it.

Easy cheese ball with walnuts styled on a red and white plate surrounded by crackers.

More Holiday Appetizer Recipes

If you give this recipe a try, be sure to snap a pic and tag #dishouthealth so I can see your festive creations! And don’t forget to follow along on Facebook and Pinterest for the latest recipes!

Combine first 5 ingredients (cream cheese through salt) in a large bowl. Use a sturdy spatula to mix all ingredients until well combined. Scrape down the sides of the bowl and bring the mixture together, forming it into a ball as best you can. Empty cheese ball out onto a large sheet of plastic wrap. Cover the cheese ball tightly with plastic wrap, shaping further into a ball. Chill 3 to 4 hours (or overnight), until firm.
Combine parsley and walnuts on a large plate, tossing to mix. Unwrap the cheese ball and roll in the mixture to evenly coatTo serve, let the cheese ball sit out at room temperature for 15 to 20 minutes to slightly soften up. Place on a serving plate and garnish with pomegranate arils, if desired. Serve with crackers, slices of apple or pear, and/or crostini.

To Make Ahead: You can prepare the cheese ball up to 4 days ahead of time. Keep tightly wrapped until ready to garnish and serve.
To Freeze: Wrap cheese ball in a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 1 month. Thaw, still wrapped, in the refrigerator overnight or until ready to garnish and serve.

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.