PINE CONE CHEESE BALL

Pine Cone Cheese Balls

Pine Cone Cheese Balls are perfect for winter entertaining, or as part of a rustic and festive winter charcuterie board, especially when paired with sprigs of aromatic fresh rosemary and cranberries. The simple design is so easy to make, and perfect for a winter celebration when sprinkled with finely grated parmesan snow!  

Pine Cone Cheese Balls

TIPS & TRICKS FOR THE BEST CHEESE BALLS:

• Start with room temperature cream cheese - it will be so much easier to start blending!
  
• For the best results, shed fresh blocks of cheese yourself for the BEST cheese balls!  Skip the pre-shredded cheeses!  Freshly shredded has a better texture and flavor, and doesn’t have the added powdery coating.
• Don’t skip the chilling steps, or you likely won’t be able to shape the mixture into a ball.
• Before serving, let it rest at room temperature for a softer consistency.
• Use a cheese spreader or butter knife for spreading.  You may be tempted to just dive in with crackers, but more often than not they will break in half!

Pine Cone Cheese Balls

SERVING SUGGESTIONS:

• For the most realistic looking pine cones, create different sizes and styles – some laying flat, some standing up. 
• Pine Cone Cheese Balls are stunning when served with sprigs of fresh rosemary and fresh cranberries, or try Sugared Rosemary and Sugared Cranberries for a festive look!
• Pine Cone Cheese Balls are super cute on winter-themed charcuterie boards.
• Pine Cone Cheese Balls are perfect for winter tablescapes – just make sure they don’t get too close to candles!

Pine Cone Cheese Balls

RECIPE VARIATIONS:

• For a different flavor, substitute Neufchatel cheese for the cream cheese.
• Substitute flavored cream cheese or flavored Neufchatel cheese – both are available in garlic herb, onion and chive, and other flavorful combinations!
• Replace the white cheddar cheese with gruyere, smoked gouda,
• Substitute flavored almonds for plain, unsalted and roasted almonds – there are so many varieties to choose from – smokehouse, barbecue, wasabi & soy, balsamic herb, maple bacon, roasted garlic, mesquite smoked.
• Replace whole almonds with whole pecans for a rustic “closed” pine cone look.
• To make Pine Cone Cheese Balls WITHOUT nuts, substitute Pepperidge Farm Goldfish Pretzel Crackers or pieces of pretzel crisp crackers for the almond slices.

Pine Cone Cheese Balls

PINE CONE CHEESE BALLS

Pine Cone Cheese Balls are perfect for winter entertaining, or as part of a rustic and festive winter charcuterie board, especially when paired with sprigs of aromatic fresh rosemary and cranberries.   The simple design is so easy to make, and perfect for a winter celebration when sprinkled with finely grated parmesan snow!  
​

Pine Cone Cheese Balls

INGREDIENTS:
2 (8 oz.) blocks cream cheese (room temperature)
8 slices hickory-smoked bacon (cooked & crumbled)
¼ cup finely chopped sweet onion
2 tablespoons Worcestershire sauce
5 cups (16 oz.) shredded white cheddar cheese
 
Whole Almonds (unsalted)
Natural Sliced Almonds (unsalted)
Rosemary (for garnish)
Fresh Cranberries or Pomegranate Seeds (for garnish)
Finely grated parmesan cheese (for “snow” garnish)
 
SERVE WITH:
Assorted crackers, sliced baguette & pretzels
 
HOW I MAKE THESE:

1. PREPARE CHEESE & BACON CHEESE BALL MIXTURE:  Place the cream cheese, chopped bacon, chopped sweet onion, Worcestershire sauce and shredded cheddar cheese in the bowl of a food processor or stand mixer (fitted with a paddle attachment) and pulse and mix until thoroughly combined, scraping down the sides with a silicone spatula as needed.
2. ASSEMBLE PINE CONE CHEESE BALLS:   Divide the cheese mixture into thirds.  Using your hands, press the cheese base firmly into a pine cone shape to create a firm base. Roll the fudge between your palms into an oval shape. Gently pinch one end so that it has a pine cone shape.  (You can also create smaller and/or  mixed sizes.)
3. Place cheese ball bases on a baking sheet that has been lined with parchment paper, refrigerate and let chill for 1 hour.
4. Working with one pine cone at a time, start at the base, and gently and carefully press the whole almonds or almond slices into the core.  Overlap the almonds slightly, continuing to add almonds in an overlapping pattern, working from back to front, until each pine cone is covered with almonds. 
5. For a realistic look, use only whole almonds or whole sliced almonds, and tilt them forward towards the tip of the pine cone, rather than having them stick straight out.   
6. Once all of the pine cones are decorated, cover loosely with plastic wrap and place them in a cool location until ready to serve. 
7. For snow-covered pine cones, lightly dust with finely grated parmesan cheese right before serving.
8. For decorating and serving, gently place them on serving tray or platter. They're a little delicate, since the almonds are prone to breaking if handled roughly, so I recommend using a spatula to transfer them instead of grabbing and moving them by hand.
9. It’s best to let the pine cone cheese balls stand at room temperature for 15 minutes before serving – they will soften up just a bit and it will be easier to scoop with crackers.
10. Store in an airtight container in a cool, dry place for up to one week.   

 
YIELD:  8 – 10 servings  (3 large pine cones, or more if creating a variety of sizes)
 
RECIPE VARIATIONS:

• For a different flavor, substitute Neufchatel cheese for the cream cheese.
• Substitute flavored cream cheese or flavored Neufchatel cheese – both are available in garlic herb, onion and chive, and other flavorful combinations!
• Replace the white cheddar cheese with gruyere, smoked gouda,
• Substitute flavored almonds for plain, unsalted and roasted almonds – there are so many varieties to choose from – smokehouse, barbecue, wasabi & soy, balsamic herb, maple bacon, roasted garlic, mesquite smoked.
• Replace whole almonds with whole pecans for a rustic “closed” pine cone look.
• To make Pine Cone Cheese Balls WITHOUT nuts, substitute Pepperidge Farm Goldfish Pretzel Crackers or pieces of pretzel crisp crackers for the almond slices.

 
TIPS & TRICKS FOR THE BEST CHEESE BALLS:

• Start with room temperature cream cheese – it will be so much easier to start blending!
• For the best results, shed fresh blocks of cheese yourself for the BEST cheese balls!  Skip the pre-shredded cheeses!  Freshly shredded has a better texture and flavor, and doesn’t have the added powdery coating.
• Don’t skip the chilling steps, or you likely won’t be able to shape the mixture into a ball.
• Before serving, let it rest at room temperature for a softer consistency.
• Use a cheese spreader or butter knife for spreading.  You may be tempted to just dive in with crackers, but more often than not they will break in half!

 
SERVING SUGGESTIONS:

• For the most realistic looking pine cones, create different sizes and styles – some laying flat, some standing up. 
• Pine Cone Cheese Balls are stunning when served with sprigs of fresh rosemary and fresh cranberries, or try Sugared Rosemary and Sugared Cranberries for a festive look!
• Pine Cone Cheese Balls are super cute on winter-themed charcuterie boards.
• Pine Cone Cheese Balls are perfect for winter tablescapes – just make sure they don’t get too close to candles!

Originally published December 2017, revised and reposted December 2021.
 
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