Description
This Cranberry Pecan Cheese Ball Appetizer is a creamy, tangy, and slightly sweet cheese ball coated with fresh herbs, dried cranberries, and crunchy pecans. Perfect for holiday gatherings or any party, it pairs wonderfully with a variety of crackers for easy entertaining.
Ingredients
Cheese Ball Base
- 16 ounces (452g) full-fat brick-style cream cheese, softened to room temperature
- 1 and 3/4 cups (175g) shredded sharp white cheddar cheese
- 2 Tablespoons chopped fresh chives, divided
- 2 teaspoons chopped fresh parsley
- 1 teaspoon light or dark brown sugar
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (108g) finely chopped dried cranberries, divided
- 3/4 cup (100g) finely chopped pecans, divided
Instructions
- Beat the Cream Cheese: Using a stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until smooth and creamy, about 2 minutes. Mixing by hand is possible but more challenging due to thickness.
- Combine Ingredients: Add shredded cheddar cheese, 1 Tablespoon chopped chives, chopped parsley, brown sugar, garlic powder, salt, pepper, half of the chopped dried cranberries (about 6 Tbsp), and half of the chopped pecans (about 6 Tbsp). Beat or stir until well combined. Scrape down the bowl sides and form the mixture into a ball, using hands if necessary as it is slightly sticky.
- Prepare Coating: In a small bowl, combine the remaining chopped chives, dried cranberries, and chopped pecans to make the coating.
- Coat the Cheese Ball: Sprinkle the coating mixture on a large plate. Roll the cheese ball in the coating to evenly cover the surface.
- Chill: Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 1 hour, or up to 5 days to allow flavors to meld and the ball to firm up.
- Serve: Before serving, let the cheese ball sit at room temperature for 20–30 minutes to soften slightly. Unwrap and place on a serving platter surrounded by crackers. Provide a knife for spreading.
- Storage: Wrap any leftover cheese ball tightly and refrigerate for up to 10 days, preferably consumed within 5 days for best flavor and texture.
Notes
- Use full-fat cream cheese for best creamy texture and flavor.
- Softening the cream cheese to room temperature ensures smooth mixing.
- If you prefer a less sweet cheese ball, reduce the brown sugar slightly.
- Chilling the cheese ball allows the flavors to fully develop and the texture to firm up.
- Letting the cheese ball warm slightly before serving makes it easier to spread.
- Feel free to substitute pecans with walnuts if desired.
