Heavenly Pineapple Cheeseball (Print Version)
A creamy no-bake pineapple cheeseball with green onion, bell pepper, lemon pepper, and a crunchy pecan coating.
# Ingredients:
For the cheeseball
01 -
2 packages (8 oz each / 450 g total) block cream cheese, softened
02 -
1 can (8 oz / 225 g) crushed pineapple, drained very well
03 -
1/2 cup finely sliced green onions
04 -
1/3 cup finely diced green bell pepper
05 -
1 teaspoon seasoned salt
06 -
1/2 teaspoon lemon pepper seasoning
07 -
1/2 teaspoon garlic powder
08 -
3/4 cup toasted chopped pecans, cooled
For coating and serving
09 -
1 1/4 cups toasted chopped pecans, cooled
10 -
Assorted crackers, celery sticks, or toasted baguette slices
# Instructions:
01 -
Place the chopped pecans in a dry skillet over medium-low heat. Stir for 4-5 minutes until fragrant, then spread on a plate to cool completely.
02 -
Pour the crushed pineapple into a fine-mesh strainer and press firmly with a spoon. Blot with paper towels until the pineapple is damp but not dripping.
03 -
Beat the softened cream cheese in a large bowl until smooth. Fold in the drained pineapple, green onions, bell pepper, seasoned salt, lemon pepper, garlic powder, and 3/4 cup pecans.
04 -
Scoop the mixture onto a large piece of plastic wrap. Gather the wrap around it and shape it into one large ball, using a small bowl to help hold the round shape if needed.
05 -
Refrigerate for at least 4 hours, or overnight. The cheeseball should feel firm enough to unwrap and roll without spreading.
06 -
Spread the remaining 1 1/4 cups pecans on a plate. Unwrap the cheeseball, roll it gently in the pecans until coated, and serve cold with crackers or vegetables.
# Notes:
01 -
Chill at least 4 hours before serving for the best shape.
02 -
Best served cold with sturdy crackers.
03 -
Makes one large cheeseball or two smaller cheeseballs.