Cranberry Pecan Cheese Ball Appetizer Recipe
This Cranberry Pecan Cheese Ball Appetizer is a festive and creamy treat, perfect for holiday gatherings or any party. It combines smooth cream cheese with sharp cheddar, fresh herbs, sweet dried cranberries, and crunchy pecans, all formed into a ball and coated with a colorful mixture of nuts, fruit, and herbs. Chilled for the perfect texture and served with crackers, it’s an easy crowd-pleasing appetizer that looks beautiful on any table.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 16 ounces (452g) full-fat brick-style cream cheese, softened to room temperature
- 1 and 3/4 cups (175g) shredded sharp white cheddar cheese
- 2 Tablespoons chopped fresh chives, divided
- 2 teaspoons chopped fresh parsley
- 1 teaspoon light or dark brown sugar
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (108g) finely chopped dried cranberries, divided
- 3/4 cup (100g) finely chopped pecans, divided
Instructions
- Prepare the cream cheese base: Using a stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until smooth and creamy, about 2 minutes. (If using a hand mixer, note the mixture will be thick; alternatively, mix by hand with a silicone spatula.)
- Mix in the cheeses and seasonings: Add shredded cheddar, 1 tablespoon of chopped chives, parsley, brown sugar, garlic powder, salt, pepper, half of the dried cranberries (about 6 tablespoons), and half of the pecans (about 6 tablespoons) to the cream cheese. Beat or stir until thoroughly combined, scraping down the bowl sides as needed. Form the mixture into a ball; it may be sticky, so use your hands if necessary.
- Make the coating mixture: In a small bowl, combine the remaining chopped chives, dried cranberries, and chopped pecans to create the coating.
- Coat the cheese ball: Spread the coating evenly on a large plate. Roll the cheese ball over this mixture until fully covered and evenly coated.
- Chill the cheese ball: Wrap the coated cheese ball tightly in plastic wrap and refrigerate for at least 1 hour, allowing flavors to meld and the texture to firm up. It can be chilled up to 5 days ahead.
- Serve: Before serving, let the cheese ball sit at room temperature for 20–30 minutes to soften slightly. Unwrap and place on a serving platter surrounded by crackers. Serve with a knife for spreading.
- Storage: Wrap any leftover cheese ball tightly and store it in the refrigerator for up to 10 days, best consumed within the first 5 days for optimal freshness.
Notes
- Using a stand mixer is recommended for easier mixing as the cream cheese mixture is thick.
- If you prefer, mixing by hand with a spatula works but requires more effort.
- You can prepare the cheese ball up to 5 days in advance and keep it refrigerated.
- Allowing the cheese ball to warm slightly at room temperature before serving improves spreadability.
- Store leftovers properly wrapped to maintain flavor and prevent drying out.
