Maple-Garlic Cheese Ball

"This is one my DH makes for almost every Pitch-In Party. We have never had any left to take home. Any of your favorite finely chopped nuts would be fine. Parsley would work, if there are allergies."
photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by CoCaShe photo by CoCaShe
photo by Baby Kato photo by Baby Kato
Ready In:
1 large ball




  • Mix first 4 ingredients in small bowl.
  • Push into ball shape with spatula.
  • Refrigerate until firm.
  • Quickly round into smooth ball with hands.
  • Roll in pecans.
  • Cover and refrigerate.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Jen T
    I loved the simplicity of this recipe. I had no trouble with the mix......I used butter and full fat cream cheese. I didn't have any pecan's on hand so used a packet of chopped nuts from the supermarket which I always have in pantry. Made for Aus/NZ swap June 2011
  2. CoCaShe
    I made this for a last minute family barbecue and everyone seemed to love it. The only reason I'm giving it 4 instead of 5 stars is that I served it as a Cheese Bowl, rather than ball. I don't think I refrigerated it long enough to get the consistency to be able to shape it, so I followed Twissis' method of doing it in a bowl, however it didn't seem to want to come out in a "ball" either so I just added the pecan/parsley mixture on the top and served in the bowl (see pictures). Maybe if you could add some more specific directions as to how long it should refrigerate to firm up properly? Mine was in the fridge for about 2 hours before I put it in the bowl, then another 3-4 after that but still didn't feel firm enough to safely turn into a ball that would stand on it's own. In case it makes a difference for someone else, I sued low fat Philadelphia cream cheese, Becel margarine (my mom and I think that was the problem since butter will harden more than margarine when cooled) and 100% pure maple syrup (I'm in Canada so we get the good stuff =) Other than the shaping issues, the flavour was great, not a whole lot of maple, but a nice sweetness that made it a bit different. I'll definitely experiment with this one some more!
  3. CookingONTheSide
    This is great and different than the cheese balls I'm used to. I love the bit of sweetness to this one. Made for the Aussie/New Zealand 12 Days of Christmas Recipe Swap.
  4. Baby Kato
    This was a very tasty cheese ball. I love the combination of garlic and maple syrup. The pecans were an added bonus. All the flavors blended together perfectly, creating a special treat when served ontop of pears and apples. Thanks so much for sharing.
  5. twissis
    My cheese balls are usually oddly shaped & ugly. Not sure why, but I am just not good at it. So I made your recipe as written, but used my method to form a "ball". Using parsley + pecans for the outside layer. I sprayed a ramekin w/PAM, put a layer of the pecan-parsley mix in the bottom, put the cheese mix over it & chilled that dude. I unmolded it when firm & pressed the pecan-parsley mix into the sides. W/cosmetic touches, it was perfect! All that said, it is tasty, an easy fix & has an ideal sweetness level. I will prob add more garlic or a bit of Tobasco to boost the savory flavor next time. DH & I enjoyed this as an at-home appy b4 dining out tonite. Made for the Aus/NZ Swap, thx for sharing your recipe w/us.


  1. frostingnfettuccine
    This recipe was easy and delicious! I did find however that it was easier to shape into a ball by wrapping the mixture in plastic wrap, shaping, then refrigerating until it was firm. That made it super easy to keep its shape!



Find More Recipes