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Cranberry Pecan Cheese Ball Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 80 reviews
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cranberry Pecan Cheese Ball is a festive and flavorful appetizer perfect for holiday gatherings and parties. Made with a blend of cream cheese and white cheddar, it incorporates the tart sweetness of dried cranberries and the crunch of pecans, all wrapped into a smooth cheese ball and coated with extra cranberries, pecans, and fresh chives. Served chilled with crackers, this cheese ball offers a delightful combination of creamy, sweet, and nutty flavors.

Ingredients

Scale

Cheese Ball Mixture

  • 2 blocks (8 ounces each) cream cheese, room temperature
  • 1 cup (113 g) white cheddar cheese, shredded
  • 1/2 cup (65 g) dried cranberries, roughly chopped
  • 1/2 cup (54 g) pecans, finely chopped
  • 1 tablespoon fresh chives, chopped

Coating

  • 1/2 cup (65 g) dried cranberries, roughly chopped
  • 1/2 cup (54 g) pecans, finely chopped
  • 1 tablespoon fresh chives, chopped

For Serving

  • Crackers

Instructions

  1. Mix the cheese base: In a large bowl, use a hand mixer on medium speed to beat together the cream cheese, shredded white cheddar, 1/2 cup of dried cranberries, 1/2 cup of finely chopped pecans, and 1 tablespoon of chopped fresh chives until well combined and creamy.
  2. Shape the cheese ball: Scrape down the sides of the bowl to gather the mixture in the center. Lay out a 10×10-inch piece of plastic wrap. Grease your hands lightly, then form the cheese mixture into a ball and place it onto the plastic wrap. Wrap the plastic around the cheese ball tightly and seal it. Chill in the refrigerator for at least 1 hour, or until firm enough to handle.
  3. Prepare the coating: On a plate, mix the remaining 1/2 cup dried cranberries, 1/2 cup pecans, and 1 tablespoon fresh chives together.
  4. Coat the cheese ball: Remove the cheese ball from the refrigerator and unwrap it carefully. Roll the cheese ball in the cranberry-pecan-chive mixture, pressing gently so the coating adheres evenly all around.
  5. Bring to room temperature and serve: Let the coated cheese ball sit at room temperature for about 15 minutes to soften slightly for easier spreading. Serve with your choice of crackers.

Notes

  • This recipe yields about 16 servings, which is enough for 8 adults when served as an appetizer.
  • You can easily halve the recipe to make a smaller cheese ball if desired.
  • For best results, use high-quality cream cheese and fresh white cheddar cheese for rich flavor and texture.
  • Chilling the cheese ball is essential for firm shaping and easier coating.
  • Feel free to substitute fresh herbs like parsley or thyme for the chives if preferred.

Nutrition

  • Serving Size: 1 slice (approx. 2 tablespoons)
  • Calories: 150
  • Sugar: 5 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 25 mg

Find it online: https://mealsbymia.com/cranberry-pecan-cheese-ball-recipe/