Can I make this cheeseball ahead of time?

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.

Can you freeze this cranberry cheese ball?

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.

Can I use fresh cranberries instead of dried?

No, I don't recommend it. Dried cranberries will provide the best flavor and texture.

Cranberry Pecan Cheese Ball (Easy Holiday Appetizer!)

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

Scale

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

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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