Inspired by the indulgent charm of Southern holiday spreads and the texture play of Middle Eastern mezze platters, this Pecan Pie Cheese Ball fuses nostalgic flavors with global finesse. It’s a decadent twist on the classic cheeseboard—sweet, creamy, crunchy, and unexpectedly addictive.
Think of it like dessert and appetizer had a delicious cross-cultural rendezvous. The toasted pecans offer a buttery crunch, while cream cheese binds everything with silky richness—an approachable version of a pâtissier’s praline creation.
Serve it with graham crackers, sliced apples, or even salted pretzels for that savory-sweet tango. Whether it’s Friendsgiving or your Tuesday night snack board, this one’s a showstopper that doesn’t need a stovetop to steal the spotlight.
Why You’ll Be Hooked!
- I made this for a fall potluck once, and people actually followed me into the kitchen asking what it was—turns out it’s a conversation-starter too.
- It’s one of those no-bake gems that feels chef-level but comes together with pantry staples and a food processor.
- I swapped in maple syrup once instead of honey and it gave it a rustic, breakfast-in-Canada vibe—highly recommend.
- As someone watching sugar, I’ve even used monk fruit sweetener and it still hit all the creamy, nutty notes.
- It’s got that “just one more bite” effect—like pecan pie met a cheesecake and decided to go to a holiday party.
Pecan Pie Cheese Ball Recipe
This decadent Pecan Pie Cheese Ball is the perfect blend of creamy, sweet, and nutty flavors with a gooey caramel center. Ideal for holiday spreads or party platters, it’s a fun twist on classic pecan pie—served with crunchy dippers and ready to impress.
Equipment
- Stand mixer with paddle attachment
- Medium mixing bowl
- Small mixing bowl
- Spatula or mixing spoon
- Plastic wrap
- Measuring cups and spoons
- Knife (for dippers, if needed)
- Serving platter
Ingredients
- 1 tbsp finely chopped toasted pecans
- apple slices, graham crackers, and pretzel chips for dipping
- 2 packages of caramel dip singles
- ¼ tsp kosher salt
- 2 tsp fresh lemon juice
- ½ cup unsalted butter, at room temperature
- 2 packages of cream cheese, at room temperature
- 2 tbsp light brown sugar
- ½ cup powdered sugar
- 1 package instant vanilla pudding mix
- ⅔ cup finely chopped pecans, divided
- ½ tsp ground cinnamon
Instructions
- Stir together the caramel dip and 1 tablespoon of chopped pecans in a small bowl; refrigerate until needed.
- In the bowl of a stand mixer fitted with a paddle, beat the cream cheese and butter on high speed until smooth, about 1 minute, scraping down sides as needed.
- Add powdered sugar and brown sugar; mix on low just until combined, then increase speed to medium-high and beat until smooth, about 30 seconds.
- Add dry pudding mix, lemon juice, salt, cinnamon, and 1/3 cup of chopped pecans; mix just until combined, about 10 seconds.
- Line a medium bowl with plastic wrap, letting it overhang by about 2 inches, and press the cream cheese mixture into it, packing it firmly.
- Use your hands or a spoon to make a 3-inch wide and 2-inch deep well in the center, then refrigerate uncovered for 45 minutes or until just firm.
- Spoon the chilled caramel mixture into the well, then use the plastic wrap to help fold and seal the cheese over the caramel, forming a smooth ball.
- Transfer the sealed cheese ball onto a fresh piece of plastic wrap and wrap it tightly, shaping it into a 5-inch ball; place in a medium bowl and refrigerate for 2 to 12 hours until fully firm.
- Place the remaining 1/3 cup chopped pecans on a plate, unwrap the cheese ball, and roll it gently in the nuts until fully coated.
- Transfer to a serving platter, drizzle with extra caramel dip if desired, and serve with apple slices, graham crackers, pretzel chips, or your favorite dippers.
Notes
- Toast your pecans lightly in a skillet or oven before chopping to boost their flavor and crunch.
- Use full-fat cream cheese for best texture and stability—reduced-fat versions may turn out too soft.
| Nutrition | Value |
| Calories | 324kcal |
| Carbohydrates | 23g |
| Fibre | 1g |
| Fat | 25g |
| Protein | 3g |
| Cholesterol | 59g |
Variations To Help You Customize This Dish!
- Chocolate Chip Twist: Stir mini chocolate chips into the cream cheese mixture and swap the caramel dip for a chocolate hazelnut spread center for a richer, dessert-like flair.
- Spiced Maple Version: Replace the caramel dip with maple syrup mixed with a pinch of nutmeg and cloves. Add a touch of maple extract to the cream cheese for extra depth.
- Savory-Sweet Bacon Pecan: Mix crispy crumbled bacon into the outer pecan coating or into the cheese mixture itself. The salty crunch plays perfectly with the sweet caramel.
- Pumpkin Pie Vibes: Add 2 tablespoons of pumpkin purée and a pinch of pumpkin-pie spice to the cream cheese blend, and use crushed gingersnaps as a coating instead of pecans.
- Coconut-Pecan Delight: Mix shredded toasted coconut with pecans for a tropical-style crust, and swap the caramel for dulce de leche or a coconut caramel filling.
