Description
A creamy, tangy, and sweet cheese ball studded with dried cranberries and coated in toasted pecans. This easy appetizer comes together in minutes and is always a crowd-pleaser at parties and gatherings.
Ingredients
Scale
- 16 ounces cream cheese, softened to room temperature (block-style, not whipped)
- 1 ½ cups sharp cheddar cheese, freshly shredded (about 6 ounces)
- ¼ cup unsalted butter, softened
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper, freshly ground
- ¼ teaspoon salt (or to taste)
- ¾ cup dried cranberries, roughly chopped
- 1 cup pecan halves, toasted and finely chopped
- 2 tablespoons fresh parsley, finely chopped (optional)
Instructions
- Toast the pecans: Preheat oven to 350°F. Spread pecan halves on a baking sheet in a single layer. Toast for 5-7 minutes, shaking halfway through. Let cool completely, then chop finely.
- Soften the cream cheese and butter: Let them sit at room temperature for at least 30 minutes.
- Mix the base: In a large mixing bowl, combine softened cream cheese, softened butter, shredded cheddar, garlic powder, onion powder, black pepper, and salt. Beat with a hand mixer on medium speed until smooth and well combined.
- Fold in the cranberries: Add chopped dried cranberries to the cheese mixture. Fold in with a rubber spatula until evenly distributed.
- Shape the ball: Lay out a large piece of plastic wrap. Scoop the cheese mixture onto the center. Use the wrap to shape it into a ball. Wrap tightly and refrigerate for at least 2 hours, or up to 3 days.
- Coat with pecans: Combine chopped toasted pecans and fresh parsley on a plate. Unwrap the chilled cheese ball and roll it in the pecan mixture, pressing gently to coat all sides.
- Serve: Place the coated cheese ball on a serving platter. Let it sit at room temperature for 15-20 minutes before serving. Serve with crackers, crostini, apple slices, or celery sticks.
Notes
Room temperature ingredients are essential for a smooth texture. Shred your own cheddar for best results. Chill the cheese ball before coating to help the pecans stick. The flavors improve after a day in the fridge. For a dairy-free version, use dairy-free cream cheese and vegan cheddar shreds.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 185
- Sugar: 5
- Sodium: 210
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 7
- Fiber: 1
- Protein: 5
Keywords: cranberry cheese ball, easy cheese ball, holiday appetizer, cream cheese ball, toasted pecan cheese ball