Why I love this cranberry pecan cheese ball
This cranberry pecan cheese ball is such a simple appetizer, but it’s packed with flavor thanks to two kinds of cheese, sweet dried cranberries, and crunchy pecans.
It’s one of those recipes that comes together in no time, and I love that I can make it in advance. That way, I don’t have to stress about last-minute prep during the holidays.
Plus its festive holiday flavors are great for Thanksgiving or Christmas gatherings, and it looks so pretty on the table.
Which is why this recipe has become a go-to appetizer for me when I want to add that special touch of holiday cheer.
Looking for more easy cheese ball appetizers? You'll love Three Cheese Ball.
Ingredients
Here is your shopping list (for 10 servings):
- Dairy – 4 ounces sharp cheddar cheese, 8 ounces cream cheese. For the best flavor, make sure to use sharp cheddar cheese. The milder varieties are too bland for a good cheese ball.
- Dried fruit – 1 cup dried cranberries. We’ll use half of the cranberries in the cheese ball and half for the coating.
- Nuts – 1 cup chopped pecans. We’ll use half of the pecans in the cheese ball and half for the coating.
- Fresh produce – 2 green onions
- Seasoning – ¼ tsp garlic powder, pinch salt and pepper
Substitutions & Additions
- You can replace the pecans with chopped walnuts, almonds or pistachios if you prefer.
- Add 1 teaspoon of lemon zest if you want to add a little more tartness.
How to make a cranberry pecan cheese ball
1 | Prep work
Take the cream cheese out of the fridge a couple of hours before you plan to make the cheese ball. Softening it at room temperature helps it mix smoothly and creates a creamier texture.
Grate the cheddar cheese. I like to use my food processor to do this, but a hand grater will work, too.
Chop the rest of the ingredients:
- enough cranberries for 1 cup
- enough pecans for 1 cup
- enough green onions for ¼ cup
2 | Mix all ingredients
In a mixing bowl, use a mixer to combine the softened cream cheese, grated cheddar, half of the dried cranberries, half of the chopped pecans, green onions, garlic powder, salt, and pepper.
Make sure there are no streaks of cream cheese or large clumps of cheese. Everything should be well blended.
3 | Make the ball
Shape the mixture into a ball using your hands.
If the mixture feels sticky, lightly dampen your hands with water or wear disposable gloves to prevent sticking.
Wrap the cheese ball tightly with plastic wrap, pressing it gently to help it hold its shape.
Refrigerate for at least 1 hour. This helps the cheese firm up so it’s easier to handle and roll in the coating.
If you’re in a hurry, you can chill it for 30 minutes, but longer is better for a firmer, neater shape.
4 | Add coating
Combine the remaining chopped cranberries and pecans in a large bowl or spread them on a rimmed plate.
Once the cheese ball is chilled and firm, unwrap it and place it on the coating mixture.
Gently roll the cheese ball in the chopped cranberries and pecans, pressing lightly to help the coating stick.
If the coating isn’t sticking well, let the cheese ball sit out for a few minutes to warm slightly. As it warms, the outer layer softens just enough to help the coating adhere better.
Then, re-roll it in the mixture, pressing gently to make sure it sticks evenly.
5 | Serve
Serve with crackers for a traditional presentation.
Or surround with colorful vegetable sticks like carrots, celery, and bell peppers for a vibrant, healthy option.
Serving suggestions
I like the look of this cranberry pecan cheese ball just the way it is. But if you want to dress it up a bit, try the following:
- Garnish with sprigs of fresh thyme or rosemary for a pop of green.
- Add a few whole pecans and dried cranberries on top for a decorative touch.
How to make ahead
To make this ahead of time:
- Prepare the mixture and shape it into a ball.
- Wrap it tightly with plastic wrap and store in the refrigerator for up to 3 days.
- When you are ready to serve, remove from the fridge and let it sit at room temperature for about 15-20 minutes to soften slightly.
- Then, roll it in the chopped cranberries and pecans just before serving to keep them from getting stale.
Cranberry Pecan Cheese Ball
Ingredients
- 8 ounces cream cheese softened
- 4 ounces sharp cheddar cheese grated
- 1 cup dried cranberries chopped (divided)
- 1 cup chopped pecans (divided)
- ¼ cup green onions finely chopped
- ¼ tsp garlic powder
- pinch salt and pepper
Equipment
- Sharp knife
- cheese grater
- measuring cups and spoons
- mixer and mixing bowl
- plastic wrap
- large bowl or plate with a rim
Instructions
- In a medium bowl, mix the softened cream cheese, grated cheddar cheese, half of the cranberries, half of the pecans, green onions, garlic powder, salt, and pepper until well combined.8 ounces cream cheese, 4 ounces sharp cheddar cheese, 1 cup dried cranberries, 1 cup chopped pecans, ¼ cup green onions, ¼ tsp garlic powder, pinch salt and pepper
- Shape the mixture into a ball and wrap it tightly with plastic wrap
- Refrigerate for at least 1 hour to firm up.
- Combine the rest of the chopped cranberries and pecans in a large bowl or on a rimmed plate.1 cup dried cranberries, 1 cup chopped pecans
- Once chilled, roll the cheese ball in the chopped pecans and cranberries to coat the outside.
Notes
- Substitute walnuts, almonds or pistachios for the pecans if desired.
- Do not use pre-grated cheese. It contains an additive that may cause your cheese ball to fall apart.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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