Cranberry Pecan Cheese Ball
Bright, creamy, and just the right kind of nutty, this cranberry pecan cheese ball brings together cream cheese, white cheddar, crunchy pecans, and tart cranberries. Creamy, savory, sweet, and crunchy—it's the appetizer everyone will want to dunk every cracker into. Perfect for parties, make-ahead, and endlessly riffable.
10
servings
Ingredients
Cheese Ball
- 16 oz (450 g) cream cheese softened
- 1 1/2 (170 g) cups white cheddar cheese freshly shredded
- 3/4 cup (90 g) dried cranberries chopped, divided (1/2 cup for mixture, 1/4 cup for coating)
- 3/4 cup (85 g) pecans finely chopped, toasted if desired; divided (1/2 cup for mixture, 1/4 cup for coating)
- 1/4 cup (10 g) fresh chives minced, divided (2 tbsp for mixture, 2 tbsp for coating)
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) onion powder
- 1/2 tsp (2 g) kosher salt or to taste
- 1/4 tsp (1 g) black pepper freshly cracked, or to taste
To Serve
- Crackers, fresh veggies, baguette slices, apple or pear slices for serving
Equipment
- Mixer (stand or hand mixer)
- Spatula
- Plastic Wrap
- Mixing bowls
Instructions
- In a large bowl, beat the softened cream cheese with a mixer on medium speed until smooth and airy. Scrape down the sides as needed.
- Add garlic powder, onion powder, salt, and black pepper. Beat again until well combined and fluffy.
- With a spatula, fold in 1 ½ cups of the shredded white cheddar, 1/2 cup chopped cranberries, 1/2 cup chopped pecans, and 2 tablespoons chives until just combined. The mixture will be chunky; that's perfect.
- Transfer the mixture onto a large sheet of plastic wrap. Gather up the sides and gently form into a ball shape, twisting to enclose.
- Chill the wrapped cheese ball in the refrigerator for at least 1 hour, or until firm.
- On a shallow plate, mix together the remaining 1/4 cup chopped pecans, 1/4 cup chopped cranberries, and 2 tablespoons chives. Unwrap the chilled cheese ball and gently roll in the coating until well covered, pressing lightly so it sticks.
- Transfer to a serving plate and surround with your favorite crackers, baguette slices, veggies, or fruit. Enjoy!
Notes
You can make the cheese ball up to 2 days in advance — just wrap tightly and roll in the outer coating just before serving for best crunch. Store leftovers wrapped tightly in the fridge and enjoy within 5 days. Swap in walnuts, almonds, or sunflower seeds if desired; make it your own!
Nutrition
Calories: 230kcal | Carbohydrates: 7g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 230mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 0.5mg