Cranberry Pecan Cheeseball
Cranberry Pecan Cheeseball is an easy snack or appetizer that's great for any party, especially around the holidays.
Ingredients
- 16 ounces cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup white cheddar cheese, shredded
- 1 cup dried cranberries, chopped
- 1 cup pecans chopped
Instructions
- In a medium bowl, beat the softened cream cheese until smooth. Add the garlic powder, salt, and pepper. Mix until well combined.
- Fold in the shredded white cheddar, half of the chopped cranberries, and half of the chopped pecans.
- Once everything is evenly mixed, shape the mixture into a ball or log shape using plastic wrap.
- Chill the cheese ball in the refrigerator for at least 1-2 hours to firm up.
- When ready to serve, combine the remaining cranberries and pecans in a pie dish. Roll the cheeseball to evenly cover then place on a serving board. Serve with crackers, sliced veggies, or bread.
Video
Nutrition
Notes
- Soften the cream cheese: Let it sit at room temperature for at least 30 minutes before mixing for a smooth, lump-free texture.
- Toast the pecans: Toasting enhances their flavor and gives extra crunch, bake at 350°F for 5–7 minutes, then cool before chopping.
- Chop ingredients finely: Smaller pieces of cranberries and cheese mix more evenly into the cream cheese base.
- Shape easily: Use plastic wrap to help form a neat, compact ball without sticking to your hands.
- Chill before serving: Refrigerate for at least an hour so the cheeseball firms up and holds its shape.
- Make ahead: The cheeseball can be made up to 2 days in advance, just wrap tightly and add the pecan coating right before serving for best texture.
- Presentation tip: Garnish with a few extra cranberries and pecan pieces on top for a festive touch.
- Serving ideas: Serve with crackers, pretzels, baguette slices, or even apple wedges for a sweet-savory contrast.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!