Rum Raisin Cheese Ball

December 19, 2015
  • Appetizers
  • Chocolate Chips
  • Cream Cheese
  • Nuts
  • Raisins
  • Rum
Mixer, Strainer

A scrumptiously delicious cheese ball for the holidays or any special event! For optimal flavor, refrigerate 24 hours before serving.

If you don’t like rum, you can still prepare this with other flavorings or warm water in which to soak the raisins.


  • 1 1/2 Cup
    Raisins (golden is good)
  • 1/2 Cup
  • 24 Ounces
    Cream Cheese
  • 1 3/4 Cup
    Nuts, chopped
  • 1 1/2 Cup
    Semisweet Mini Chocolate Chips


  1. Pour rum over raisins in a bowl and allow raisins to soak for 1 1/2 hours to plump them.

  2. In the meantime, take cream cheese out of the refrigerator and allow it to warm up to a softer consistency for easier mixing. Measure nuts and chocolate chips and set aside.

  3. After the raisins are plumped, drain off the rum (or other liquid) by pouring through a strainer. (If not well-drained, the extra liquid will make the Cheese Ball runny!) Add all the ingredients to the mixer bowl and mix until all ingredients are combined well. Turn the mixture out onto a piece of waxed paper and shape it into a ball. (Note: use 3/4 cup nuts in the mixer, use the remaining nuts to cover the ball.)

  4. Place 1 cup nuts on a piece of waxed paper or plastic wrap and roll the ball through the nuts to coat the ball. If there are bare areas, simply press some nuts there until the outside surface is covered in nuts.

  5. Cover the Cheese Ball in plastic wrap and place in the refrigerator, preferably for 24 hours. To serve, add a maraschino cherry on top and place ball on a serving platter. Surround the Rum Raisin Cheese Ball with gingersnaps or other cookies.


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