Name: Party Cheese Ball
Prep time: 25 min
Total time: 240 min
Ingredients: 8 ounces cream cheese, room temperature; 4 ounces goat cheese, room temperature (soft chèvre is best); 3 tablespoons unsalted butter, room temperature; 1 1/4 cups freshly grated white Cheddar cheese ((preferably Boar's Head Vermont Cheddar)); 3/4 cup dried cranberries, separated ((1/4 cup + 1/2 cup)); 1 clove roughly chopped garlic ((optional)); 2 tablespoons honey; 1 1/2 teaspoons freshly squeezed lemon juice; 2 teaspoons dried chives; 1 teaspoon fresh thyme leaves ((plus extra for garnish, if desired)); 1/4 teaspoon Kosher salt; 1/4 teaspoon white pepper; 5 ounces sliced almonds

I first made this party cheese ball for a holiday potluck and watched a predictable thing happen: every guest circled back for seconds. It’s a creamy, slightly tangy blend of cream cheese and goat cheese studded with white Cheddar and bright dried cranberries, rolled in toasted sliced almonds for crunch. Make it when you want an easy, crowd-pleasing appetizer that looks festive but doesn’t keep you in the kitchen all evening. If you enjoy pairing bold starters with comforting mains, try this alongside an autumn dinner with sausage pasta for a full seasonal spread.

Why you’ll love this dish

This cheese ball balances creamy, sweet, salty, and herbal notes in one impressive bite. It feels elevated—perfect for holidays, bridal showers, or an easy cocktail party—but it’s also fast to assemble and stores well, so you can make it a day ahead. It’s a great choice for hosts who want a showstopping appetizer without complicated prep.

“Perfect for holiday gatherings — tangy goat cheese, crunchy almonds, and the pop of cranberries made it the first thing to disappear.” — a satisfied guest

This recipe is kid-friendly if you skip the garlic and great as a make-ahead dish. If you want another party-ready crowd-pleaser to pair it with, consider this baked beef veggie lasagna for a heartier menu.

How this recipe comes together

Quick overview before you gather ingredients:

Blend the soft cheeses and butter until super smooth.
Fold in shredded Cheddar, a portion of the cranberries, honey, herbs, lemon, and seasonings.
Shape into a ball, chill until firm, then coat with toasted sliced almonds and the remaining cranberries.
Serve with crackers, sliced baguette, or crisp vegetables.

This overview helps you see it’s mostly assembly and chill time—very little active cooking.

What you’ll need

8 ounces cream cheese, room temperature
4 ounces goat cheese, room temperature (soft chèvre is best)
3 tablespoons unsalted butter, room temperature
1 1/4 cups freshly grated white Cheddar cheese (preferably Boar’s Head Vermont Cheddar)
3/4 cup dried cranberries, separated (1/4 cup + 1/2 cup)
1 clove roughly chopped garlic (optional)
2 tablespoons honey
1 1/2 teaspoons freshly squeezed lemon juice
2 teaspoons dried chives
1 teaspoon fresh thyme leaves (plus extra for garnish, if desired)
1/4 teaspoon Kosher salt
1/4 teaspoon white pepper
5 ounces sliced almonds

Notes and substitutions:

No goat cheese? Substitute with an equal amount of Boursin or use all cream cheese for a milder flavor.
For a nut-free version, omit almonds and roll the ball in toasted pumpkin seeds or crushed pretzels.
Use honey or maple syrup depending on the flavor you prefer.

Step-by-step instructions

Soften cheeses and butter: Let cream cheese, goat cheese, and butter sit at room temperature until very soft (30–60 minutes for refrigerated items).
Blend the base: Add the cream cheese, goat cheese, and butter to a food processor fitted with the blade. Pulse until completely smooth. If you don’t have a food processor, use a large bowl and a handheld mixer on high until smooth.
Add the mix-ins: Add grated Cheddar, 1/4 cup dried cranberries, chopped garlic (if using), honey, lemon juice, dried chives, thyme, salt, and white pepper. Pulse in the processor or mix on medium with the handheld mixer just until evenly distributed. Don’t overmix—you want some texture from the Cheddar.
Shape the ball: Lay a large sheet of plastic wrap on your workspace. Spoon the cheese mixture into the center. Gather the plastic and twist to form a tight round. Place the wrapped ball on a sheet of foil and shape it more firmly into a smooth ball.
Chill to firm up: Refrigerate at least 4 hours, preferably overnight; you can chill up to 48 hours. Chilling lets the flavors meld and makes rolling easier.
Prepare the coating: About 20 minutes before serving, spread the sliced almonds, the remaining 1/2 cup cranberries, and extra thyme on a rimmed pan and toss to combine. If you prefer the almonds toasted, toast them for 4–6 minutes at 350°F, watching closely so they don’t burn.
Roll and serve: Unwrap the cheese ball and place it on the almond-cranberry mixture. Roll gently until well coated. Transfer to a serving platter and garnish with extra thyme if desired. Serve at room temperature (remove from fridge 15–20 minutes before serving).

Timing tip: Active time is about 15–25 minutes; chill time is 4–48 hours.

Best ways to enjoy it

Pairings and presentation ideas:

Crackers and crostini: Serve with an assortment of water crackers, multigrain crisps, and thinly sliced toasted baguette.
Fresh produce: Crisp apple or pear slices, celery sticks, and radishes cut the richness and add crunch.
Charcuterie board: Add cured meats, olives, and pickles for a full grazing spread. For a sweet-savory contrast, serve alongside candied pecans or another candied nut.
Garnish ideas: Extra thyme sprigs, a drizzle of honey, or a sprinkle of flaky sea salt on top makes the presentation pop.

Serve the cheese ball at room temperature so it’s spreadable and flavorful.

Storage and reheating tips

Refrigeration: Keep the cheese ball tightly wrapped in plastic wrap or an airtight container in the refrigerator for up to 5 days. Always label with the date.
Freezing: You can freeze the formed cheese ball (before rolling in almonds) for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge, then roll in almonds and serve. Note: texture may be slightly altered after freezing.
Food safety: Because this contains soft cheeses, store below 40°F and do not leave out at room temperature for more than 2 hours. Discard any perishable foods left out longer than that.

Pro chef tips

Grate your Cheddar fresh: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated Cheddar blends better into the mixture.
Temper flavors: If your goat cheese is very tangy, increase honey by 1 teaspoon to balance acidity. Taste before chilling.
Make-ahead magic: Assemble the ball a day ahead—chilling improves texture and flavor melding. Coat with almonds just before serving to keep them crunchy.
Texture contrast: For extra crunch, stir 2 tablespoons of finely chopped toasted pecans into the coating mix.

Creative twists

Sweet and savory swap: Replace cranberries with chopped dried apricots or figs and add a pinch of cinnamon for a Mediterranean twist.
Spicy kick: Stir in 1 teaspoon of chopped preserved jalapeño or a pinch of cayenne to the cheese for heat.
Herb-forward: Swap thyme for rosemary or add 1 tablespoon finely chopped fresh basil for a summer vibe.
Vegan adaptation: Use a firm vegan cream cheese and vegan goat-style cheese; coat with crushed toasted seeds and dried fruit.

FAQ

Q: How long does it take to make a cheese ball?

A: Active work is roughly 15–25 minutes. Chilling requires at least 4 hours—overnight is best for flavor. Plan ahead.

Q: Can I prepare the mixture without a food processor?

A: Yes. Use a handheld mixer in a large bowl. Beat until the cream cheese, goat cheese, and butter are completely smooth before folding in the rest.

Q: Is this recipe nut-free friendly?

A: To make it nut-free, omit the sliced almonds and roll the cheese ball in toasted sunflower seeds, pumpkin seeds, or crushed pretzels. Warn guests of possible cross-contamination if you use the same utensils for nuts.

Q: What’s the best way to prevent the coating from sliding off?

A: Chill the cheese ball until very firm. Pat the surface lightly to remove condensation, then roll immediately in the coating so the nuts adhere well.

Q: Can I double the recipe?

A: Yes. Make two smaller balls instead of one giant ball so they’re easier to handle and serve.

Conclusion

This Party Cheese Ball with Goat Cheese and Almonds is the kind of appetizer that keeps a party humming—easy to assemble, attractive on a board, and full of complementary flavors. If you want inspiration from the original source and a tried-and-true version, see Goat Cheese Ball – The Anthony Kitchen for a closely related take, or read a personal holiday note at My Party Cheese Ball – Stress Cake.