Classic Party Food

Make the Best Cheeseballs

In the world of classic party food, cheeseballs rank near the top. Fan-favorite ingredients, like those in this Cranberry-Pistachio version, take cream cheese to new levels. Easy to make and decadent, you’ll love this recipe.

What’s the Secret to a Great Cheeseball Recipe?

  • Ease in preparation. Your time is valuable. Find a recipe that doesn’t take a lot of time to prep.
  • Color & visual appeal. People eat with their eyes first, so a visually appealing cheeseball captures attention from the start.
  • Texture. Crunch on the outside (best attained when the coating is added near serving time), but a knife or spreader should push easily through the ball for perfect serving.
  • Flavor! People want to taste flavors, NOT bite into something bland. Flavors that blend well together provide the oomph that keep people coming back for more.

What You Need for This Recipe

  • Cream cheese
  • Monterey Jack cheese
  • Dijon mustard
  • Worcestershire sauce
  • Dried parsley
  • Salt & pepper
  • Dried cranberries
  • Pistachios

Make sure the cheeses are at room temperature before mixing the ingredients for any cheeseball. This will provide for a smooth and perfectly blended texture and pleasant bite.

Choose your favorite crackers or breads to serve alongside your cheeseball.

Easiest “3-Ingredient” Cheeseballs

Rada Cutlery has amazing cheeseball Quick Mixes that include everything but the cream cheese! Simply add the mix to your own softened cream cheese, roll in a ball, and chill. Add the included topping mix to the outside of the chilled ball for an amazing cheeseball that takes very little time to make.

The joy of including cheeseballs on your appetizer table is that they’re easy to make and people love them. 

Cranberry-Pistachio Cheeseball


1 (8 oz.) pkg. cream cheese, softened
2 C. shredded Monterey Jack cheese
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 T. dried parsley
½ tsp. salt
½ tsp. black pepper
½ C. dried cranberries, roughly chopped
½ C. roughly chopped pistachios


Beat the cream cheese, Monterey Jack, Dijon, Worcestershire, parsley, salt, and black pepper with an electric mixer until combined. Mix in the cranberries. Cover and refrigerate until slightly firm, 1 to 2 hours.

Transfer the cheese mixture to a piece of plastic wrap. Use the plastic to shape the cheese mixture into a ball. When ready to serve, remove the plastic wrap and cover the cheeseball with pistachios, pressing to adhere.

Serve with crackers and/or bread.


Pineapple Cheese Ball

In a big mixing bowl, combine 2 (8 oz.) pkgs. softened cream cheese, 1 (8 oz.) can crushed pineapple (drained), 1½ T. seasoned salt, 1 C. chopped pecans, ½ C. chopped bell pepper, and 1 T. dried parsley. 

Chill the mixture until firm, 1 to 2 hours. Form the chilled mixture into two cheeseballs and roll in 1 C. chopped pecans, pressing to adhere. Wrap in plastic wrap until ready to serve. 

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