Easy Pecan Bacon Cheeseball Recipe (Perfect for Holidays & Parties)

This pecan bacon cheeseball is the one appetizer that always disappears first at my get-togethers. It’s creamy, smoky, a little nutty, and perfectly cheesy. I love how it brings everyone hovering around the snack table before dinner even starts. It’s one of those easy recipes that looks fancy but takes just minutes to pull together, which makes it a lifesaver when I’m short on time but still want something that feels special.

What I love most is how customizable it is. You can make it the day before and just roll it in the toppings right before serving, or even switch up the ingredients a bit depending on what you’ve got in your fridge. The bacon adds that irresistible crunch, the cheddar gives it a bold flavor, and the pecans make every bite a little extra special. It’s one of those combinations that just works, no matter the occasion.

For holiday spreads, game days, or casual weekends with friends, this cheeseball fits right in. I usually serve it with buttery crackers or crisp veggie sticks, but honestly, it’s so good you could eat it by the spoonful. Every time I make it, someone asks for the recipe, so now I’m finally sharing it here. It’s simple, quick, and guaranteed to impress.

Ingredients

• 8 oz cream cheese – I always start with a block of softened cream cheese to keep the base creamy and easy to mix.
• 1 cup shredded triple cheddar cheese – The blend of sharp, mild, and white cheddar gives the cheeseball a perfect balance of flavor.
• ½ cup bacon bits – Because everything’s better with a little crispy, smoky bacon mixed in.
• ½ cup chopped pecans – I love the crunch these add, plus they make the cheeseball look beautiful when rolled on the outside.
• ¼ cup sliced scallions – These bring a pop of color and just the right hint of freshness to the mix.
• 2 tbsp milk (of your choice) – A splash of milk helps smooth out the mixture so it blends together perfectly.
• 2 tsp everything bagel seasoning – This seasoning gives the cheeseball a fun, savory twist that everyone loves.
• ¼ tsp onion powder – Just a pinch for that subtle extra flavor in the background.
• ¼ tsp garlic powder – A little garlic ties all the flavors together and makes it extra tasty.
• Salt, to taste – Add just enough to bring out all the delicious cheesy, smoky flavors.
• Black crushed pepper, to taste – A few twists of freshly cracked pepper add the perfect touch of warmth and spice to balance the creamy cheese.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a medium bowl, combine the cream cheese, shredded cheddar, milk, and all the seasonings. Mix with a hand mixer until smooth and well blended.

2. Stir in half of the bacon bits, half of the scallions, and half of the pecans (chopped into smaller pieces if needed).

3. Place a sheet of plastic wrap on the counter and spoon the cheese mixture onto it. Wrap tightly and shape into a ball.

4. Refrigerate the cheeseball for 20 minutes to firm up.

5. In a shallow bowl, combine the remaining chopped pecans, bacon bits, and scallions.

6. Unwrap the chilled cheeseball and roll it in the coating mixture until evenly covered.

7. Place on a serving dish and serve with crackers or your favorite dippers.

Tips & Tricks for the Perfect Pecan & Bacon Cheeseball

• Let the cream cheese sit out for a bit before mixing. It blends so much easier when it’s nice and soft.

• Don’t skip chilling the cheeseball. It helps it firm up so it holds its shape when you roll it in the toppings.

• Chop the bacon and pecans into small pieces. You’ll get a better coating and a little bit of crunch in every bite.

• Make it ahead of time. I usually prep mine the night before a party and keep it wrapped in the fridge until serving.

• If you want an extra flavor boost, mix a little of the everything bagel seasoning into the coating too.

• Use gloves or wrap the cheeseball in plastic wrap when shaping it to keep your hands clean and the shape nice and round.

• Serve it slightly chilled. If it’s too cold, the texture can be a bit firm, so I like to let it sit out for 10–15 minutes before setting it on the table.

Serving

• I love serving this cheeseball with a mix of crackers, pretzels, and crisp veggie sticks so there’s something for everyone.

• If I’m hosting, I’ll place it in the center of a small board and surround it with dippers for a pretty presentation.

• It pairs beautifully with buttery crackers, but bagel chips or pita chips are a fun twist too.

• For a festive touch, sprinkle a few extra chopped pecans and scallions on top just before serving.

• If it’s a big crowd, I sometimes make two smaller cheeseballs instead of one large one so guests can grab from both ends of the table.

• A small cheese knife or spreader makes it easier for everyone to enjoy without breaking the crackers.

Storing

• Keep any leftovers tightly wrapped in plastic wrap or in an airtight container in the fridge.

• It stays fresh for up to 4–5 days, and the flavors actually get even better after a day or two.

• If you’ve already rolled it in the coating, make sure it’s well covered so the pecans don’t pick up moisture.

• You can make the cheeseball ahead and store it uncoated for up to two days, then roll it in the bacon and pecans just before serving.

• I don’t recommend freezing it since the texture of the cream cheese changes once thawed.

• Let it sit at room temperature for about 10–15 minutes before serving so it’s soft enough to spread easily.

FAQs

Can I make the cheeseball ahead of time?
Yes, absolutely! I often make it a day in advance. Just keep it tightly wrapped in the fridge and roll it in the coating right before serving for the best texture.

Can I use different cheeses?
Definitely. I love triple cheddar for the flavor mix, but you can use sharp cheddar, Colby Jack, or even pepper jack if you want a little spice.

What can I serve with it besides crackers?
Veggie sticks, pretzels, pita chips, and sliced baguette all work great. It’s also delicious spread on celery or apple slices if you want something lighter.

Can I make this without nuts?
Of course. If you want to skip the pecans, just replace them with extra bacon bits or crushed pretzels for a crunchy coating.

How long does it last in the fridge?
It’ll stay fresh for about 4–5 days when stored properly. I like to keep it covered tightly so it doesn’t dry out.

Can I freeze the cheeseball?
I don’t recommend freezing it. Cream cheese tends to get grainy once thawed, and it loses that nice creamy texture.