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Pinecone Shaped Cheese Ball

5 from 58 votes



  • 2¬†pkg. 8oz each Neufchatel cheese, softened
  • 1 env. 1 oz. Dry onion soup mix
  • 4 oz. Gruyere cheese, shredded
  • 1 cup Almonds, toasted
  • 1/4 cup Sliced Almonds, Toasted
  • 6 Sprigs 5 inches Fresh Rosemary
  • Wheat Thins


  • Beat Neufchatel cheese and dry soup mix in medium bowl until blended.
  • Add shredded cheese; mix well.
  • Divide cheese mixture in half.
  • Shape each half into 5x2-1/2-inch oval that is slightly pointed at one end to resemble a pinecone.
  • Place on serving plate, leaving spaces around sides of both pinecones.
  • Insert nuts, at a slight angle and in horizontal rows, into cheese mixture as shown in photo
  • Tuck rosemary sprigs around pinecones to resemble tree branches.
  • Refrigerate 2 hours. Let pinecones stand at room temperature 15 min. before serving to soften slightly.
  • Serve with Wheat Thins
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