Cranberry Pecan Cheese Ball (Easy Holiday Appetizer!)
This cranberry pecan cheese ball is rich, creamy, and perfectly balanced with sweetened dried cranberries and crunchy pecans. It’s an easy, make-ahead appetizer that comes together in minutes and always disappears fast!
Easy, Cheesy, and Impressive.
It’s mid December as I write this, and we are fully into the hustle and bustle of the holiday season. We hosted Thanksgiving at our house this year, and just recently I attended a holiday work party (so fun!) hosted by one of my co-workers. On both occasions, I needed something simple and make-ahead, but that was still festive and guaranteed to impress.
Enter this cranberry pecan cheese ball.
It is a play off of my papaw’s cheeseball recipe, which is a family favorite every year. I added in some grated sharp cheddar cheese, and garnished the outside with chopped pecans, dried cranberries, and green onions for an extra festive look. It is easy, delicious, and one recipe that I know I’ll come back to year after year.
Quick Recipe Snapshot
TOTAL TIME: About 20 minutes, start to finish.
YIELD: One large cheeseball.
STORAGE: Leftovers will store well covered tightly in plastic wrap in the fridge for up to a week.
BEST SERVED: It’s delicious served with your choice of crackers or pretzels (sourdough discard crackers are delicious!). It would also be a fun and festive addition to a holiday charcuterie board.
Why You’ll Love It
Ingredients You’ll Need
This is a quick overview of a few essential ingredients needed to make this recipe. Be sure to check out the recipe card below for the full list!
Variations & Serving Suggestions
- Mini Cheese Balls: Divide the cheese mixture into smaller sizes for a fun “mini” version of this recipe. How cute would this be? Especially served on a charcuterie board.
- Serving Ideas: Serve alongside crackers, pretzels, or even sliced apples and pears. Yum!
- Timing Tip: Roll the cheese ball in pecan + cranberry mixture just before serving for the best texture and appearance.
If you have tried any other fun variations of this recipe, leave a comment down below!
Step by Step Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, beat the softened cream cheese on medium-high speed until the mixture is smooth and creamy, about 2 minutes.
- Add the shredded cheese, crushed pineapple, 1/4 cup chopped green onion, salt, and 1 cup of the chopped pecans. Mix together well until thoroughly combined. Using a silicone spatula, scrape down the sides of the bowl and bring the mixture together as needed.
- Remove the cheese ball mixture from the bowl and then place it onto a large sheet of plastic wrap, rolling it up tightly and forming it into a ball shape as best you can. Wrap it tightly and place in the fridge to firm up until ready to serve.
- Make the coating: In a small bowl, stir together the remaining 1/2 cup chopped pecans, chopped dried cranberries, and remaining 1/4 cup chopped green onion. Sprinkle the coating onto a large plate and set aside.
- Just before serving, remove the cheese ball from the fridge, unwrap it and then gently roll in the cranberry + pecan + green onion mixture to evenly coat. Place it on a plate or platter surrounded by crackers and other accoutrements, along with a knife to spread.
- Cover/wrap leftover cheese ball tightly and store in the refrigerator for up to 1 week. Enjoy!
Recipe FAQs
Can I make a cranberry pecan cheese ball ahead of time?
Yes, you can make a cranberry pecan cheese ball up to 2 days in advance. Prepare the cheese mixture, wrap it tightly, and refrigerate. For best texture and appearance, roll it in the chopped pecan and cranberry mixture right before serving.
Yes. Freeze the cheese ball without the pecan coating for up to 1 month. Thaw overnight in the refrigerator, then roll in the chopped pecan and cranberry mixture right before serving.
No, I don’t recommend it. Dried cranberries will provide the best flavor and texture.
Pin it For Later!
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Cranberry Pecan Cheese Ball
- Total Time: 20 minutes
- Yield: 1 large cheese ball 1x
Description
This cranberry pecan cheese ball is rich, creamy, and perfectly balanced with sweet dried cranberries and crunchy pecans. It’s an easy, make-ahead appetizer that comes together in minutes and always disappears fast at holidays, parties, and gatherings.
Ingredients
2 blocks cream cheese, softened
1 cup freshly grated sharp cheddar cheese
1/2 cup finely chopped fresh green onion
8 oz can crushed pineapple, drained
1 tsp salt
1 1/2 cups chopped pecans
1/2 cup chopped cranberries
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, beat the softened cream cheese on medium-high speed until the mixture is smooth and creamy, about 2 minutes.
- Add the shredded cheese, crushed pineapple, 1/4 cup chopped green onion, salt, and 1 cup of the chopped pecans. Mix together well until thoroughly combined. Using a silicone spatula, scrape down the sides of the bowl and bring the mixture together as needed.
- Remove the cheese ball mixture from the bowl and then place it onto a large sheet of plastic wrap, rolling it up tightly and forming it into a ball shape as best you can. Wrap it tightly and place in the fridge to firm up until ready to serve.
- Make the coating: In a small bowl, stir together the remaining 1/2 cup chopped pecans, chopped dried cranberries, and remaining 1/4 cup chopped green onion. Sprinkle the coating onto a large plate and set aside.
- Just before serving, remove the cheese ball from the fridge, unwrap it and then gently roll in the cranberry + pecan + green onion mixture to evenly coat. Place it on a plate or platter surrounded by crackers and other accoutrements, along with a knife to spread.
- Cover/wrap leftover cheese ball tightly and store in the refrigerator for up to 1 week. Enjoy!
Notes
- Mini Cheese Balls: Divide the cheese mixture into smaller sizes for a fun “mini” version of this recipe. How cute would this be? Especially served on a charcuterie board.
- Serving Ideas: Serve alongside crackers, pretzels, or even sliced apples and pears. Yum!
- Timing Tip: Roll the cheese ball in pecan + cranberry mixture just before serving for the best texture and appearance.
- Storage: Leftovers store well covered tightly in the fridge for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
If you enjoyed this recipe for creating an easy holiday cheese ball, be sure to come back and leave a comment and a 5 star rating! Tag me on Instagram with your creations @ourhandcraftedhomeblog.
