Cranberry Pecan Cheese Ball

A festive, sweet-and-savory appetizer that’s perfect for holidays, parties, or anytime snacking.

📝 Ingredients

• 16 oz full-fat cream cheese (brick-style, softened)

• 1 ¾ cups sharp white cheddar, freshly shredded

• 2 Tbsp chopped fresh chives (divided)

• 2 tsp chopped fresh parsley

• 1 tsp brown sugar

• 1 tsp garlic powder

• ¼ tsp salt

• ¼ tsp freshly ground black pepper

• ¾ cup finely chopped dried cranberries (divided)

• ¾ cup finely chopped pecans (divided)

👩‍🍳 Instructions

1️⃣ Make the Cheese Mixture

1. In a stand mixer (or with a sturdy spatula), beat cream cheese until smooth and creamy — about 2 minutes.

2. Add cheddar, 1 Tbsp chives, parsley, brown sugar, garlic powder, salt, pepper, and ½ of the cranberries and pecans.

3. Mix until fully combined.

2️⃣ Shape & Chill

1. Shape the mixture into a ball using a spatula or your hands.

2. Wrap tightly in plastic wrap.

3. Chill at least 1 hour (or up to 5 days).

3️⃣ Make the Coating

1. On a large plate, combine remaining cranberries, pecans, and chives.

4️⃣ Coat & Serve

1. Unwrap the chilled cheese ball.

2. Roll in the cranberry-pecan mixture, pressing gently so it sticks.

3. Place on a serving plate with crackers, pretzels, veggies, or crostini.

4. Let sit at room temperature 20–30 minutes before serving for best texture.

💡 Tip: This can be made completely ahead of time — just store the coated cheese ball in an airtight container in the fridge for up to 3 days.

If you’d like, I can also give you a mini cheese ball bites version that works perfectly for party platters. Would you like me to do that?