Reviewed: May 24, 2012

I made half of amount of the recipe in order to serve with another savory cheese ball. It was great. Leaving cream cheese and butter at room temp is the key if you don't have electric mixer.

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Reviewer:

CLL

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

Reviewed: Apr. 18, 2012

I made this for a birthday party and it went over well with the kids and adults. I served it with graham cracker sticks and pretzels.

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Reviewer:

Kara

Cooking Level: Intermediate

Reviewed: Apr. 17, 2012

we make this as a dip instead of a cheeseball dip mini grahm crackers in it! it tastes amazing!!! we have even put it inside of homemade crepes and drizzled chocolate syrup and strawberries on top-heaven!!!

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Reviewer:

SINDERJH

Reviewed: Apr. 11, 2012

This is a good recipe as is. I also like to use coconut and chocolate chips for the recipe. For Easter, I used chopped jelly beans instead of the chocolate chips! It was colorful and it tasted wonderful!

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Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Apr. 2, 2012

OMG it was a good thing there were people to help eat this or I would have just sat down and eaten the entire thing! Two of my favorites, chocolate and cream cheese, yummy! I found chocolate wafers in the cookie aisle on the top shelf behind a column.

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Reviewer:

Lucky Noodles

Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: Apr. 1, 2012

This needs to be chilled in the freezer instead of the fridge, for me at least.

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Reviewer:

Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

Reviewed: Mar. 31, 2012

Made it today for a sporting event (i.e. healthy people.) Thought it would last all night and maybe I'd get to eat leftovers tomorrow... Wrong, it was gone in 40 minutes; the plate sat empty the rest of the night. Yes, it was hard to mold, but I did as suggested and refrigerated several hours before shaping, then laid out a sheet of clear plastic wrap and put the nuts on that first and then scooped out the mixture on top of the nuts and sprinkled more nuts on top until I could rotate it and get whole ball coated. Butter only. Maybe a little extra vanilla. Used pecans on outside but am tempted to try it with crushed chocolate graham crackers around the outside as well. Really good.

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Reviewer:

Karen

Reviewed: Mar. 25, 2012

I made this for a birthday party and it got RAVE reviews! It's such a different dessert! I served with nilla wafers and gram sticks! I scooped with an ice cream scoop onto to platter.

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Reviewer:

Krista

Cooking Level: Intermediate

Reviewed: Mar. 19, 2012

I make this every year for my Christmas party and is always a hit! The one change I made is instead of the pecans I use red and green spray food coloring to color sliced almonds and then roll the cheese ball in that. It makes the cheese ball look very festive and colorful! I serve it with chocolate graham crackers. All the crackers are gone by the end of the night!

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Reviewer:

wehttamrd

Reviewed: Mar. 8, 2012

WARNING: Do NOT use reduced-fat cream cheese. I made that mistake and it wouldn't form into a ball -- it was just a blob! Afterward I made it with regular cream cheese and it was amazing. I roll mine in Heath toffee bits. Altogether it tastes like cheesecake! So addicting!

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