Cranberry Pecan Cheese Ball Appetizer is the ultimate holiday or party starter, bursting with savory flavor and just the right hint of sweetness. This festive, creamy appetizer is always a crowd-pleaser.
Whether you’re hosting a holiday gathering or attending a potluck, this easy make-ahead cheese ball delivers flavor, texture, and elegance in every spreadable bite.
What You’ll Need for This Cranberry Pecan Cheese Ball
- Cream cheese – The creamy foundation that holds everything together, rich and spreadable when softened to room temperature.
- Sharp white cheddar – Adds a bold, tangy kick that balances the sweetness of the cranberries.
- Dried cranberries – Finely chopped, these gems bring chewy sweetness and a jewel-like festive flair.
- Pecans – Toasty and nutty, pecans offer crunchy contrast and earthy depth.
- Fresh chives – For an oniony brightness that cuts through the richness.
- Fresh parsley – Brings a touch of herbal freshness and color.
- Brown sugar – A hint of molasses sweetness to elevate the cheese flavors.
- Garlic powder – Adds a subtle, savory backbone to the creamy mixture.
- Salt and black pepper – Essential for enhancing the other flavors without overpowering.
Let’s Make It: Cranberry Pecan Cheese Ball in a Snap
Start by whipping the cream cheese until smooth and fluffy—this creates the ideal base texture. Then mix in sharp cheddar, herbs, brown sugar, spices, and half of the cranberries and pecans.
Form the cheese mixture into a ball shape using your hands or a spatula. Roll it in a festive coat made of the remaining cranberries, pecans, and fresh chives for irresistible flavor and visual appeal.
Wrap the ball tightly in plastic and refrigerate for at least an hour. Just before serving, let it soften slightly, then place it on a platter surrounded by crisp crackers or veggie sticks for dipping.
Tips & Twists for Cheese Ball Success
For the smoothest texture, ensure your cream cheese is fully softened before mixing. Using a stand mixer makes the job easier and helps everything combine evenly.
Want to make it nut-free? Swap out the pecans in the coating for crushed salted pretzels for a salty crunch. Just wait to roll the cheese ball in pretzels until right before serving to keep them crisp.
Customize your mix-ins! Try smoked gouda for depth, or add a touch of finely chopped jalapeño for heat. Fresh rosemary or thyme can also add an earthy, aromatic twist.
Storing & Serving Leftovers with Ease
To store, wrap the cheese ball tightly in plastic and keep it refrigerated for up to 10 days, though it’s best enjoyed within the first 5. Let it sit at room temperature for 20–30 minutes before serving again for the perfect creamy consistency.
For longer storage, freeze the wrapped cheese ball (in both plastic wrap and foil) for up to one month. Thaw in the fridge overnight before serving.
Cranberry Pecan Cheese Ball
Ingredients
- 1 teaspoon light or dark brown sugar
- 3/4 cup 100g finely chopped pecans, divided
- 1/4 teaspoon salt
- 16 ounces 452g full-fat brick-style cream cheese, softened
- 1 and 3/4 cups 175g sharp white cheddar, shredded
- 1 teaspoon garlic powder
- 3/4 cup 108g finely chopped dried cranberries, divided
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh parsley
- 2 Tablespoons chopped fresh chives divided
Instructions
- In a stand mixer fitted with either a whisk or paddle attachment, whip the softened cream cheese at medium-high speed for approximately 2 minutes until velvety and smooth. If using a hand mixer, be aware that the mixture will be dense; alternatively, you may combine everything with a silicone spatula.
- Incorporate the shredded cheddar, 1 tablespoon of chives, parsley, brown sugar, garlic powder, salt, pepper, half of the cranberries, and half of the pecans. Mix thoroughly until the ingredients are well-distributed. Scrape the bowl and use a spatula or your hands to shape the mixture into a cohesive ball.
- For the outer layer, combine the remaining chives, cranberries, and pecans in a small dish. Scatter this mixture over a large plate, then roll the cheese ball in the coating until evenly encrusted.
- Tightly wrap the finished ball in plastic wrap and refrigerate for a minimum of 1 hour and up to 5 days.
- Before serving, allow it to rest at room temperature for 20 to 30 minutes to soften slightly. Unwrap and present on a platter with crackers and a spreading knife.
- Store any remaining cheese ball in the refrigerator, well-wrapped, for up to 10 days—though the flavor and texture are optimal within the first 5.
