Description
This Cranberry Pecan Cheese Ball Appetizer is a delicious and festive party treat made with creamy full-fat cream cheese blended with sharp white cheddar, fresh herbs, dried cranberries, and pecans. Rolled in a crunchy and sweet-tart coating of more cranberries, pecans, and chives, this cheese ball is perfect for spreading on crackers as a flavorful, crowd-pleasing snack or appetizer.
Ingredients
Scale
Main Cheese Ball
- 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
- Beat the Cream Cheese: 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, be prepared for a thick mixture; alternatively, mix by hand with a silicone spatula.
- Add Ingredients: Add shredded cheddar cheese, 1 tablespoon 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). Beat or stir until combined. Use a silicone spatula to scrape down the sides and form the mixture into a ball; hands can be used if sticky.
- Prepare the Coating: In a small bowl, combine the remaining chopped chives, dried cranberries, and pecans. Spread the coating mixture evenly on a large plate.
- Coat the Cheese Ball: Roll the cheese ball in the coating mixture to fully cover its surface.
- Chill: Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 1 hour and up to 5 days to allow flavors to meld and the texture to firm.
- Serve: Before serving, let the cheese ball sit at room temperature for 20–30 minutes to soften slightly. Unwrap and place on a platter with crackers and a spreader knife.
- Store Leftovers: Wrap any leftover cheese ball tightly and keep refrigerated for up to 10 days, best enjoyed within the first 5 days.
Notes
- For best texture, use full-fat cream cheese and sharp white cheddar cheese.
- A stand mixer is preferred for easier mixing, but mixing by hand or with a hand mixer is possible.
- Allow the cheese ball to sit out before serving for easier spreading.
- Can be made up to 5 days ahead and stored in the refrigerator.
- Use fresh herbs for the best flavor.
- Wrap tightly to prevent drying out during refrigeration.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Keywords: cheese ball, cranberry appetizer, pecan cheese ball, holiday appetizer, party cheese ball, cream cheese appetizer
