Cranberry Pecan Cheese Ball

 

Cranberry Pecan Cheese Ball

Ingredients

Cream cheese — 16 oz (brick-style, full-fat, softened)

Sharp white cheddar cheese — 1¾ cups, shredded

Fresh chives — 2 tablespoons, divided

Fresh parsley — 2 teaspoons, finely chopped

Brown sugar — 1 teaspoon

Garlic powder — 1 teaspoon

Salt — ¼ teaspoon

Freshly ground black pepper — ¼ teaspoon

Dried cranberries — ¾ cup, finely chopped and divided

Pecans — ¾ cup, finely chopped and divided

Instructions

Prepare the Cheese Mixture

In a medium mixing bowl, beat the softened cream cheese for about 2 minutes until light, smooth, and creamy.

Add the shredded sharp white cheddar, 1 tablespoon of chopped chives, parsley, brown sugar, garlic powder, salt, and black pepper.

Fold in half of the chopped cranberries and half of the pecans.

Mix until everything is evenly incorporated and the texture is thick and cohesive.

Shape and Chill the Cheese Ball

Using your hands or a spatula, shape the cheese mixture into a firm ball or oval.

Wrap it tightly in plastic wrap, smoothing the surface as best as you can.

Refrigerate for at least 1 hour to allow the flavors to meld and the mixture to firm up (you can chill it for up to 5 days if making ahead).

Prepare the Outer Coating

When ready to serve, combine the remaining chopped cranberries, pecans, and chives on a large plate or shallow dish.

Mix gently to distribute the ingredients evenly — this will form the cheese ball’s flavorful and festive crust.

Coat and Serve

Unwrap the chilled cheese ball and roll it carefully in the cranberry-pecan mixture, pressing lightly so the coating sticks to all sides.

Transfer to a serving platter and let it sit at room temperature for 20–30 minutes before serving for the best creamy texture.

Serve with crackers, toasted baguette slices, pretzels, or crisp veggies for dipping — each bite offers the perfect balance of tangy, creamy, sweet, and nutty flavors.