Author: A crowd favorite, this cranberry pecan cheese ball is packed with chopped chives, dried cranberries, and pecans! With only a few minutes of prep work, this cheese ball is the perfect appetizer for any party. Make it up to 4 days in advance and enjoy it during the fall and winter holidays (or any time of the year!)
I’ve made this cheese ball for the last several holidays, and it’s always a hit! My dad even came over the day after our Thanksgiving meal and asked if I had any leftovers of the cheese ball.
Nope. Sure didn’t. It was long gone!
So, if you want a fun appetizer for your family and friends to enjoy while you finish up the main meal, this is the perfect holiday cheese ball!
Cranberry Pecan Cheese Ball Recipe
This is a classic cheese ball recipe with a holiday twist. It’s perfect for both the Thanksgiving and Christmas seasons! Make it up to four days in advance and watch it disappear.
Ingredients
Don’t be overwhelmed by the ingredients list, this recipe comes together in minutes! Once you chop the cranberries and pecans, the rest is super simple! Here’s a quick look at the ingredients along with some substitution options.
- Cream Cheese – We like to use Green Valley cream cheese when we don’t have time to make our own homemade cream cheese. It’s a soft, grass-fed option that is truly delicious. However, you can use any type of cream cheese you prefer, even vegan!
- Cheddar Cheese – A sharp cheddar works best here, but I have also enjoyed mild cheddar and even gruyère in the past! Make sure that you are shredding the cheese yourself. Pre-shredded cheese has a coating that prevents it from sticking together, which will interfere with the recipe.
- Chives and Parsley – Fresh herbs are called for in this recipe, so don’t use dried or it won’t turn out the same way. You can omit the parsley if needed, as it’s just for color!
- Brown Sugar – Light and dark brown sugar both work well. If you don’t have any on hand, just make your own homemade brown sugar in seconds!
- Garlic Powder – Use powdered garlic, not fresh or minced, as the garlic will not blend properly into the mixture.
- Salt and Pepper – Use what you have on hand and season to taste!
- Dried Cranberries – Don’t use fresh cranberries, as they are not sweetened and will overpower the cheese ball. Instead, use sweetened dried cranberries!
- Pecans – I like to use whole or halved pecans and chop them myself to get the perfect-sized pieces, but you can use pre-chopped pecans if needed!
Instructions
Until I made a cheese ball for the first time about 15 years ago, I thought it was so difficult. Something that delicious had to be hard to make, right? Not at all! This recipe comes together in less than 5 minutes, including ingredient prep time!
- Prep – Chop the herbs, cranberries, and pecans. In a medium bowl, add half of each of the chives, pecans, and cranberries, and set aside.
- Combine – In a large mixing bowl, add cream cheese and mix until softened. I like to use my electric mixer, but you can mix it by hand. A handheld electric mixer doesn’t work well since the mix is thick! Add cheddar cheese, the remaining half of the chives, parsley, brown sugar, garlic powder, salt, pepper, and the remaining half of the cranberries and pecans. Mix until well combined.
- Shape – With a little grease, butter, or oil on your hands, shape the mixture into a tight ball.
- Coat – With clean hands, roll the ball around in the extra cranberries, pecans, and chive mixture. Be careful not to get the cheese mixture on the finished coat, if possible.
- Chill – Wrap the coated ball in plastic wrap and rest in the fridge for at least 4 hours before serving. Make up to four days in advance.
- Serve – Make a batch of homemade butter crackers, or enjoy with your favorite store-bought crackers.
Even More Delicious Recipes
If you love hosting, these recipes are also perfect for a crowd! These are recipes that everyone will love, and they will disappear in record time!
Cranberry Pecan Cheese Ball
Ingredients
- 16 ounces cream cheese room temperature
- 1 3/4 cups cheddar cheese shredded*
- 2 Tbsp fresh chives
- 2 tsp fresh parsley chopped and divided
- 1 tsp brown sugar
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 cup chopped dried cranberries divided
- 1 cup chopped pecans divided
Instructions
- Chop the herbs, cranberries, and pecans. In a medium bowl, add half of each of the chives, pecans, and cranberries, and set aside.
- In a large mixing bowl, add cream cheese and mix until softened. I like to use my electric mixer, but you can mix it by hand. A handheld electric mixer doesn’t work well since the mix is thick! Add cheddar cheese, the remaining half of the chives, parsley, brown sugar, garlic powder, salt, pepper, and the remaining half of the cranberries and pecans. Mix until well combined.
- With a little grease, butter, or oil on your hands, shape the mixture into a tight ball.
- With clean hands, roll the ball around in the extra cranberries, pecans, and chive mixture. Be careful not to get the cheese mixture on the finished coat, if possible.
- Wrap the coated ball in plastic wrap and rest in the fridge for at least 4 hours before serving. Make up to four days in advance.
- Make a batch of homemade butter crackers, or enjoy with your favorite store-bought crackers.
Notes
Nutrition
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Looks so good! Can’t wait to fix it.