This Pineapple Pecan Cheese Ball combines sweet pineapple, crunchy pecans, and tangy cream cheese into a party-ready spread that everyone reaches for first. I’ve made this many times for potlucks and family gatherings, and its balance of sweet, salty, and creamy always wins. If you like fruity cheeseballs, you might also enjoy this small twist on a classic pineapple cheeseball: pineapple cheeseball.
Why Make This Recipe
- Crowd-pleasing flavor: sweet pineapple and toasted pecans pair with creamy cheese for a contrast that’s addictive.
- Fast and easy: about 20 minutes active work, then chill — great for last-minute entertaining.
- Versatile serving: serves as an appetizer, snack, or light party main when paired with crackers and veggies.
- Make-ahead convenience: you can assemble it a day ahead and refrigerate, saving party-time stress.
- Personal note: I love this recipe because the pineapple brightens the rich cheese, making it feel lighter at big gatherings — for a festive alternative, try a related holiday version like this Christmas Cranberry Pecan Cheese Ball.
Recipe Overview
Prep time: 20 minutes
Chill time: 2 hours (minimum)
Total time: 2 hours 20 minutes
Servings: 10–12 as an appetizer
Difficulty: Easy
Method: No-cook assembly — mix softened cream cheese with add-ins, form into a ball, chill to firm, roll in chopped pecans.
My Experience Making This Recipe
Testing this recipe I learned that pineapple drainage is the key to preventing a wet, floppy cheese ball; I now always pat the fruit dry. I also found chilling at least 2 hours (or overnight) gives the best slice-and-spread texture.
How to Make Pineapple Pecan Cheese Ball
Start by softening cream cheese to room temperature so it whips smoothly. Fold drained crushed pineapple, shredded cheddar, scallions (optional), and seasonings into the whipped cream cheese, then shape into a tight ball using plastic wrap. Chill until firm, then gently press chopped toasted pecans onto the outside, return to chill briefly, and serve at room temperature for 15–20 minutes so it’s easy to spread.
Expert Tips for Success
- Bring cream cheese to room temperature (about 70°F) for 30–45 minutes; it mixes smoothly and avoids lumps.
- Drain pineapple thoroughly and pat dry with paper towels; excess moisture will make the cheese ball sloppy.
- Toast pecans at 350°F for 6–8 minutes until fragrant to deepen flavor, then cool before chopping for best texture.
- Use a stand mixer or hand mixer on low to get a light, aerated texture — mix just until combined to avoid overworking.
- If you want bite-sized versions, scoop with a tablespoon, roll in pecans, and chill for individual appetizers — similar technique used in these crispy cheese jalapeno balls.
How to Serve Pineapple Pecan Cheese Ball
- Classic combo: crackers (water crackers or wheat), sliced baguette, and crisp celery sticks for dipping.
- Make a spread board: add cured meats, olives, grapes, and pickles to complement sweet and salty notes.
- Mini skewers: serve with small spoons of chutney or jam and a cracker for single-bite hors d’oeuvres.
- Presentation tip: place the cheese ball on a bed of lettuces or a decorative plate and garnish with extra pecan halves — these flavors pair well with roasted veggie sides like roasted carrots with candied pecans and goat cheese for a holiday spread.
Storage and Reheating Guide
Refrigerate: store in an airtight container or wrapped tightly in plastic wrap in the refrigerator at 40°F or below for up to 4 days.
Freezing: wrap tightly in plastic wrap and then foil; freeze up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature 30–60 minutes before serving.
Reheating: this is a cold appetizer — do not heat. Instead, let it sit at room temperature 15–30 minutes to soften for spreading.
Recipe Variations
- Gluten-free: naturally gluten-free when served with gluten-free crackers or veggie sticks.
- Dairy-free: use a high-quality vegan cream cheese and dairy-free cheddar alternative; texture will be slightly different but still delicious.
- Bacon-Pineapple: fold in 3–4 slices cooked, crumbled bacon for a smoky-sweet twist.
- Nut swap: replace pecans with chopped toasted almonds or pistachios for a different crunch and flavor profile.
Nutritional Highlights
- Protein and calcium: cream cheese and shredded cheddar provide dairy-based protein and calcium.
- Calorie-dense: this is a rich appetizer — serve in small portions (1–2 tablespoons) if you’re watching calories.
- Allergens: contains dairy and tree nuts (pecans). Offer nut-free or dairy-free alternatives for guests with allergies.
Troubleshooting Common Issues
- Too soft after chilling: your pineapple was likely too wet or not enough cream cheese; drain pineapple better and chill at least 2 hours.
- Pecans won’t stick: press the chopped pecans into the surface firmly and use a thin layer of cream cheese as “glue,” then chill for 15 minutes to set.
- Grainy or lumpy texture: cream cheese wasn’t fully softened — let it sit at room temperature and re-whip gently to smooth.
Frequently Asked Questions
Q: How long can I make the cheese ball ahead of time?
A: You can assemble it up to 24 hours ahead and keep it tightly wrapped in the fridge; this actually helps the flavors meld. If you need longer storage, freeze (up to 1 month), then thaw in the refrigerator overnight.
Q: Can I use fresh pineapple instead of canned?
A: Yes, but drain and pat the fresh pineapple very dry and chop finely. Fresh pineapple can be juicier and brighter, but extra draining is essential to avoid a watery texture.
Q: How do I keep pecans from going soggy overnight?
A: Toast the pecans and let them cool completely before coating the cheese ball; store the finished cheese ball wrapped in parchment and plastic in the fridge, and avoid excess moisture. For party setups, add pecans right before serving if you expect a long display time.
Q: Can I shape this into a log instead of a ball?
A: Absolutely. Form the mixture into a tight log using plastic wrap, chill, then roll in nuts. A log slices nicely and is easier to pack for picnics — similar in concept to a cranberry pecan cheese log.
Conclusion
For the original inspiration and a tested reference, see this detailed version of the recipe: Pineapple Pecan Cheese Ball | Stephie Cooks.
Print
Pineapple Pecan Cheese Ball
- Total Time: 140 minutes
- Yield: 10–12 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
A crowd-pleasing mix of sweet pineapple, crunchy pecans, and creamy cheese, perfect for parties and gatherings.
Ingredients
- 8 oz cream cheese, softened
- 1 cup crushed pineapple, drained and patted dry
- 1 cup shredded cheddar cheese
- 2 green onions, chopped (optional)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 cup chopped toasted pecans
- Crackers or sliced baguette for serving
Instructions
- Soften the cream cheese at room temperature for 30–45 minutes.
- In a mixing bowl, combine the softened cream cheese, drained crushed pineapple, shredded cheddar, green onions, garlic powder, and onion powder.
- Mix until smooth, but avoid overworking the mixture.
- Shape the mixture into a tight ball using plastic wrap.
- Chill for at least 2 hours until firm.
- Once firm, press the chopped toasted pecans onto the outside of the cheese ball.
- Chill briefly before serving, allowing it to sit at room temperature for 15–20 minutes for easy spreading.
Notes
For a smoky twist, add cooked crumbled bacon. For bite-sized portions, shape into small balls instead.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg