Cranberry Pecan Cheese Ball Recipe | Easy Holiday Appetizer
This Cranberry Pecan Cheese Ball is a creamy, tangy, and festive holiday appetizer made with cream cheese, sharp cheddar, cranberries, and pecans. Quick to prepare, easy to make ahead, and perfect for parties, potlucks, or Christmas gatherings!
Equipment
- Stand Mixer or Hand Mixer
- Mixing bowl
- Silicone spatula
- Plastic wrap
- Serving platter
Ingredients
- 16 oz full-fat cream cheese, softened to room temperature (2 packages)
- 1.75 cups shredded sharp white cheddar cheese
- 2 tbsp fresh green onions, chopped (divided)
- 1 tsp brown sugar
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3/4 cup dried cranberries, finely chopped (divided)
- 3/4 cup pecans, finely chopped (divided)
Instructions
- Beat softened cream cheese in a stand mixer or bowl until smooth, about 2 minutes. Add shredded cheddar, 1 tablespoon green onions, brown sugar, garlic powder, salt, pepper, half the cranberries, and half the pecans. Beat again until well combined and evenly mixed.
- Transfer the cheese mixture onto a large piece of plastic wrap. Gather and shape it into a ball using your hands. If sticky, lightly grease hands with butter or oil. Wrap tightly and chill for 15–30 minutes to firm up slightly before coating.
- Combine the remaining cranberries, pecans, and green onions in a small bowl. Spread the mixture onto a plate to prepare for rolling.
- Unwrap the cheese ball and roll it over the coating mixture, pressing gently so the nuts and cranberries adhere evenly. Continue rolling and pressing until the cheese ball is fully coated on all sides.
- Wrap the coated cheese ball tightly in plastic wrap and refrigerate for at least 2 hours, or up to 5 days. Before serving, let it sit at room temperature for 20–30 minutes for easy spreading. Serve with crackers, baguette slices, or veggies.