Description
This festive Cranberry Pecan Cheese Ball blends creamy cream cheese, sharp white cheddar, sweet-tart cranberries, and crunchy pecans, all rolled in a colorful coating of extra fruits, nuts, and chives. Easy to assemble ahead and perfect for parties, it’s a stunning appetizer that pairs deliciously with crackers or veggies.
Ingredients
Scale
Cheese Ball Mixture
- 16 oz (452g) full-fat brick-style cream cheese, softened
- 1¾ cups (175g) shredded sharp white cheddar cheese
- 1 tablespoon chopped fresh chives
- 2 teaspoons chopped fresh parsley
- 1 teaspoon light or dark brown sugar
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅜ cup (54g) finely chopped dried cranberries
- ⅜ cup (50g) finely chopped pecans
Coating
- ⅜ cup (54g) finely chopped dried cranberries
- ⅜ cup (50g) finely chopped pecans
- 1 tablespoon chopped fresh chives
Instructions
- Cream the Cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer until perfectly smooth and creamy, about 2 minutes. This ensures a light, fluffy texture for the cheese ball.
- Add Flavorings & Mix-ins: Add the shredded cheddar, 1 tablespoon of chives, parsley, brown sugar, garlic powder, salt, pepper, half the cranberries, and half the pecans to the bowl. Mix thoroughly with a spatula or mixer until all components are fully incorporated and evenly distributed.
- Shape the Cheese Ball: Use your hands or a spatula to scrape the cheese mixture into the center of the bowl. Gently shape it into a firm ball. If the mixture feels too soft, chill for 15–20 minutes before shaping.
- Prepare the Coating: In a small bowl, combine the remaining cranberries, pecans, and 1 tablespoon chives. Spread the mixture evenly across a large plate to make coating easier.
- Coat the Cheese Ball: Gently roll the cheese ball in the cranberry-pecan mixture, pressing lightly to ensure it adheres to all sides. Rotate until the entire surface is covered for a festive finish.
- Chill: Wrap the coated cheese ball tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 5 days) to let flavors develop and make slicing easier.
- Serve: Before serving, let the cheese ball sit at room temperature for 20–30 minutes to soften slightly. Unwrap, transfer to a serving plate, and enjoy with crackers, crostini, or fresh veggies.
Notes
- If making ahead, wrap the cheese ball tightly in plastic to prevent drying out. It stores well for up to 5 days in the refrigerator.
- The coating can be applied just before serving for maximum crunch, or in advance for softer edges.
- For extra flavor, consider swapping in smoked cheese or adding a dash of hot sauce to the mixture.
- This recipe is vegetarian-friendly and naturally gluten free; just serve with gluten-free crackers if needed.
- Toast the pecans for an extra nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/24 cheese ball (~30g)
- Calories: 140
- Sugar: 2g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 22mg