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Pecan Goat Cheese Balls Recipe

These pecan goat cheese balls are creamy, tangy, and coated in a crunchy mixture of toasted pecans and fresh herbs. The combination of soft goat cheese, cream cheese, and a touch of honey creates a balanced appetizer with a little sweetness and plenty of savory flavor.
They come together with a few simple ingredients and require no baking. Prepare them ahead of time, chill until firm, and serve with crackers, apple slices, or toasted baguette for an easy addition to a holiday table or party spread.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
30 minutes
Total Time 55 minutes
Course Appetizer, Snack
Cuisine American
Servings 12 servings
Calories 115 kcal

Equipment

  • Mixing bowl
  • Food processor or sharp knife
  • Small skillet
  • Baking sheet or plate
  • Parchment paper
  • Plastic wrap
  • Small cookie scoop or tablespoon

Ingredients
  

  • 8 ounces goat cheese softened
  • 4 ounces cream cheese softened
  • 1 tablespoon honey
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ cup finely chopped pecans
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • ¼ teaspoon salt or to taste
  • 12 small pretzel sticks optional

Instructions
 

  • Toast the Pecans: Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate and let them cool completely.
  • Prepare the Cheese Mixture: Add the softened goat cheese and cream cheese to a mixing bowl. Use a spatula or hand mixer to blend until smooth and creamy.
  • Add the Seasonings: Mix in the honey, garlic powder, black pepper, and salt. Stir until the ingredients are evenly incorporated and the cheese mixture has a consistent texture.
  • Prepare the Coating: In a shallow bowl, combine the cooled toasted pecans, chopped parsley, and fresh chives. Mix gently so the herbs are distributed throughout the pecans.
  • Shape the Cheese Balls: Scoop the cheese mixture into 12 equal portions using a small cookie scoop or tablespoon. Roll each portion gently between your palms to form a smooth ball. If the mixture is too soft, refrigerate it for 10–15 minutes before shaping.
  • Coat the Cheese Balls: Roll each cheese ball in the pecan mixture, pressing lightly so the coating sticks to the surface. Place the coated balls on a parchment-lined plate or baking sheet.
  • Chill Until Firm: Cover the cheese balls and refrigerate for at least 30 minutes. Chilling helps them hold their shape and allows the flavors to develop.
  • Garnish and Serve: Arrange the chilled cheese balls on a serving platter. Add pretzel sticks just before serving, if desired, and pair with crackers, sliced apples, or toasted baguette.

Notes

  • Use full-fat goat cheese and cream cheese for a creamy texture and rich flavor.
  • Let the toasted pecans cool completely before coating the cheese balls.
  • Chop the pecans finely so they adhere easily to the cheese.
  • If the mixture becomes sticky while shaping, chill it briefly before rolling.
  • Make the cheese balls up to 2 days ahead and store them covered in the refrigerator.