Cranberry Pecan Cheese Ball

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!)

Course Appetizer

Cuisine American

Keyword Cranberry Cheese Ball Recipe, Cranberry Pecan Cheese Ball, Holiday Cheese Ball Recipe

Prep Time 5

Servings servings

Calories 222kcal

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

* Cheese - 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.

Nutrition