Description
This Cranberry Pecan Cheese Ball Appetizer is a creamy and flavorful party favorite featuring a blend of full-fat cream cheese, sharp white cheddar, fresh herbs, and a sweet-savory coating of dried cranberries and pecans. Perfect for entertaining, it’s simple to prepare ahead of time and pairs beautifully with crackers for an irresistible snack or appetizer.
Ingredients
Scale
Cheese Ball Mixture
- 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, note the mixture will be thick; alternatively, mix by hand with a silicone spatula.
- Combine Ingredients: Add shredded sharp cheddar, 1 tablespoon chopped chives, parsley, brown sugar, garlic powder, salt, pepper, half of the chopped dried cranberries (about 6 tablespoons), and half of the chopped pecans (about 6 tablespoons). Beat or stir until fully combined. Scrape down bowl sides and bring mixture together into a ball, using hands if necessary, as the mixture is slightly sticky.
- Prepare the Coating: In a small bowl, mix the remaining chopped chives, dried cranberries, and chopped pecans.
- Coat the Cheese Ball: Sprinkle the coating mixture onto a large plate, then roll the cheese ball to evenly coat it with the cranberry, pecan, and chive mixture.
- Chill the Cheese Ball: Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 1 hour and up to 5 days to let the flavors meld and firm up the texture.
- Serve: Remove from refrigerator and let the cheese ball sit at room temperature for 20–30 minutes to soften slightly. Unwrap and place on a serving plate surrounded by crackers, providing a knife for spreading.
- Store Leftovers: Wrap leftover cheese ball tightly and refrigerate for up to 10 days, best consumed within 5 days for optimal freshness and flavor.
Notes
- Soften the cream cheese to room temperature for easy mixing and a smooth texture.
- Use a stand mixer if possible, as it handles the thick cheese mixture better than a hand mixer.
- The cheese ball can be made up to 5 days ahead, making it perfect for entertaining.
- Allowing the ball to sit at room temperature before serving ensures it’s easy to spread on crackers.
- Store tightly wrapped to prevent drying out and absorbing other fridge odors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
