A classic party favorite, this cranberry pecan cheese ball is decked out in the most delicious coating of chopped chives, dried cranberries, and pecans. This is an easy make-ahead hors d’oeuvre that’s sure to please a crowd! Prep work takes only about 15 minutes.
There are many recipes out there for appetizer cheese balls, varying in flavors and ingredients, but this is my personal favorite version, and I hope you love it as much as I do!
This savory shareable cheese ball is like a magnet for snackers. I speak from experience; no one wants to leave the plate! I recommend you place it on its own pedestal serving table, and allow plenty of room for people to flock around it. Because flock they will, and pretty soon you’ll hear calls for more crackers. That’s right, this magic cheese ball has the power to turn your party guests into seagulls. LOL.
Here’s Why Everyone Loves a Cheese Ball
- Easy, low-maintenance, crowd-pleasing appetizer
- Delicious combination of flavors & textures
- Make-ahead recipe; 15-minute prep
- Simple serving presentation
- Tastes great with crackers & veggies
- Wonderful addition to a charcuterie board or appetizer spread
One reader, Angela, commented: “I got so many questions about this cheese ball and it was a major hit with my family. I used aged cheddar… and the brown sugar definitely helps to balance out the richness of the cheeses. Excellent recipe! I’ll definitely make again. ★★★★★”
One reader, Stephanie, commented: “This was delicious! It was a big hit at a Christmas party. I will be making it for a New Year’s party also. (Confession: I even licked the left overs in the bowl when making it… it was that good!) ★★★★★“
What Goes in a Cranberry Pecan Cheese Ball?
- Cream Cheese: This is the base of the cheese ball, so don’t skimp here—reach for the full-fat, brick-style cream cheese, like we use for cheesecake. Give it some time to soften to room temperature before you start.
- Sharp White Cheddar: Buy the block, not the pre-shredded, cheese and grate it yourself for the best taste and texture.
- Fresh Chives & Parsley: Finely chopped fresh herbs are the flavor superstars in this cheeseball.
- Brown Sugar: Just a tiny bit, a little sweet to balance the savory. Not many recipes call for this, but I swear by it because it pairs wonderfully with the sharp cheddar and tart cranberries.
- Garlic Powder, Salt, & Pepper: Mega flavor enhancers!
- Chopped Dried Cranberries: A little chewy sweet-tartness to coat the creamy, herby cheeseball.
- Chopped Pecans: Pecans pair wonderfully with cranberries, and they add so much great texture to the coating. If you want to make a nut-free cheeseball, you can use chopped pretzels instead—see recipe Notes.
Here’s How to Make It
Start by beating the room-temperature cream cheese until it’s nice and creamy. A stand mixer works best to beat the cream cheese. You can use a handheld mixer, but be warned that the mixture becomes very heavy and thick.
Beat in the remaining ingredients, saving half of the chives, cranberries, and pecans for the coating.
Use a silicone spatula to scrape down the sides of the bowl and form the mixture into a ball. You can use your hands to help form; it’s only slightly sticky.
Roll the ball in the coating, and then wrap it tightly in plastic wrap and chill it in the refrigerator until you’re ready to serve it, for at least 1 hour and up to 5 days.
That’s it, you’re done.
I take the cheese ball out of the refrigerator 20 to 30 minutes before serving, so it softens up a bit.
What to Serve With a Cheese Ball
I love serving this cranberry pecan cheese ball alongside a charcuterie board. But all you really need to go with it are some crackers or other edible vehicles that can transport a bite of cheese ball to your mouth.
The consistency is firmer than hummus or a dip such as garlic & bacon spinach dip or crab dip, so you want some sturdy dippers to accompany your cheese ball. Here are some suggestions:
- Artisan crackers
- Crudités, like carrots and celery
- Pita chips
- Crostini or sliced baguette
- Pretzel rods
- Toasted slices of cranberry nut no-knead bread
The cheese ball tastes best within 5 days of making it, but it can be stored for up to 10 days. (If it lasts that long!)
You can shape the cheese ball and wrap it in plastic wrap and refrigerate it, and then roll it in the coating just before serving. We also tested this recipe by rolling in the coating before refrigerating, and it was great this way, too. I find it easier to coat it, wrap it, and refrigerate it so it’s ready to serve. Refrigerate it, coated or not, for up to 5 days before serving.
The cheese ball is fine kept at room temperature for a few hours. After about 4 hours, I would refrigerate it.
Yes, absolutely! You can substitute chopped pretzels for the pecans. But if using pretzels, you’ll want to coat the cheese ball right before you plan to serve it, so that the pretzel coating doesn’t get too soft or soggy.
If you’re looking for other ways to use pecans, try my homemade candied pecans next!
Cranberry Pecan Cheese Ball Appetizer
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour, 15 minutes
- Yield: serves 24
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Description
A classic party favorite, this appetizer cheese ball is decked out in the most delicious coating of chopped dried cranberries and pecans. This is an easy make-ahead hors d’oeuvre that’s sure to please a crowd! Prep work takes only about 15 minutes, and you can put it together up to 5 days in advance.
Ingredients
- 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
- Using a stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until the mixture is smooth and creamy, about 2 minutes. (If using a hand mixer, be warned that the mixture gets quite thick. A stand mixer is a better choice, or mix everything together with a silicone spatula by hand.)
- Add the shredded 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), and beat/stir until combined. Using a silicone spatula, scrape down the sides of the bowl and bring the mixture together, forming it into a ball as best you can. You can use your hands for this as needed; the mixture is slightly sticky.
- Make the coating: In a small bowl, stir together the remaining chopped chives, dried cranberries, and chopped pecans. Sprinkle the coating onto a large plate, and roll the cheese ball into the mixture to evenly coat.
- Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 1 hour, and up to 5 days.
- To serve, let the cheese ball sit out at room temperature for 20–30 minutes to slightly soften up. Unwrap the cheese ball and place it on a plate or platter surrounded by crackers, along with a knife to spread.
- Cover/wrap leftover cheese ball tightly and store in the refrigerator for up to 10 days. I find it’s best within the first 5 days.
Notes
- Make Ahead & Freezing Instructions: You can make the cheese ball up to 5 days ahead of time, see step 4. You can freeze the cheese ball, too. Wrap in a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 1 month. Thaw, still wrapped, in the refrigerator. Continue with step 5.
- Special Tools (affiliate links): Box Grater | Stand Mixer | Silicone Spatula | Glass Mixing Bowl
- Nut-Free Version: If you’d like to make a nut-free cheese ball, replace the chopped pecans used in the coating (6 Tablespoons) with chopped/crushed salted pretzels. (Do not put any pretzel crumbs IN the cheese ball.) To prevent the pretzel crumbs from getting soggy, wait to coat the cheese ball with the cranberries/pretzels/chives until just before serving. Make the cheese ball through step 2, and then wrap the uncoated cheese ball in plastic wrap and refrigerate. When you’re ready to serve it, unwrap the chilled cheese ball and roll it in the coating.
Reader Comments and Reviews
Are Craisins what you mean by dried cranberries? Thanks!
Yes!
I wonder if I can toast the pecans before chopping.
Absolutely.
Can I substitute anything for the fresh chives?
Hi Sherry, green onions can work here as well.
I made the cranberry cheese ball and it’s delicious. I divided it and wondered if this cheese ball could be frozen for a few weeks for an event
Hi Jacque! Yes, you can freeze the cheese ball. Wrap in a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 1 month. Thaw, still wrapped, in the refrigerator. Continue with step 5.
My goodness, you have to try this to believe how good it is! It disappeared in a blink of an eye. No shame in my family’s cheeseball game lol. It’s a keeper! Serve this & leave an impression . Absolutely delicious!!
This was my first savory recipe of yours and it was amazing. Highly recommend.
I loved this recipe. It was so easy and delicious. My husband really enjoyed too.
I made this for a New Years Eve gathering and it was a huge hit!! It’s easy to prepare. I made it the day before. Nothing was left by the end of the party. Definitely making it again!
I made this to take to a games get together. Everyone loved it! It is easy to put together and so delicious! You won’t be disappointed if you make it.
Turned out well and was colorful. That said, I found the prep time much longer than 15 minutes—-it took me close to an hour (I grated my own cheese with a KitchenAid attachment). Also, this is a HUGE cheese ball—- I failed to notice it said 24 servings(!) But you could half it, which I will do next time.
This is beautiful! Mine is 26.5 ounces and huge, as big as a softball probably! I did cut back on the chives as mine were super pungent. It is really festive and delicious. Thanks Sally! This could easily be an annual new tradition.
This is beautiful! Mine is 26.5 ounces and huge, as big as a softball probably! I did cut back on the chives as mine were super pungent. It is really festive and delicious. Thanks Sally! This could easily be an annual new tradition.
It’s delicious! No changes, it’s perfect!
Delicious recipe! I made this for Christmas Eve and everyone enjoyed it! Now I’m making it again a week later for New Year’s Eve!
I had a special request to make a cheese ball this holiday season, and I am thrilled to have selected your recipe. The flavors combined beautifully and in perfect balance. The recipe was easy to follow, and the end results were perfect; everyone raved! Many, many thanks!
This looks great!! Question. Can I use fresh cranberries somehow? Thanks
Hi Charlene, chopped fresh could work, but the ball would be pretty sticky. Dried is ideal. Let us know if you give anything a try!
Well, this was absolutely fabulous and super easy to make. I was pleasantly surprised at how simply it formed itself into a ball! It’s delicious all the way through, not just on the coating. I made exactly as-is and wouldn’t change a thing.
Everyone loves this cheese ball. I don’t add the cranberries or pecans to the cheese- just roll on the outside and instead of a ball, I make two logs. I also add fresh thyme to the roll. It’s amazing!
Made this for Thanksgiving and added a can of cranberry sauce. Everyone loved it. We even put it on waffles. Yum!. We will have it again for Christmas. We put nuts and cruising in the ball but didn’t coat it.
This is the best cheese ball ever. Unlike most cheeseballs that only have flavor on the outside, this one has great flavor all the way through. It was a big hit for Thanksgiving.
I made this to add to my Thanksgiving cheese tray and everyone loved it. I will be making it again on Christmas.
Thinking about using this as a spread instead of making it into a ball. What size container would work best? Should I put half the cheese mixer and top and then rest of mixer and top?
Can mild white cheddar cheese be used as a substitute for sharp white cheddar cheese?
Hi Mallory, yes, absolutely!
I am thinking half cream cheese, half goat cheese and the cheddar. Do you think that would work?.
Sounds delicious, Patty! Can’t see why that wouldn’t work. Let us know how it goes!
Love this, but I made lil golf ball size balls with a pop stick served with Effies Oat biscuits.
I made this last year and split the big ball into two smaller ones. Happy to see the recipe pop up again so I can make it for Thanksgiving.
I want to try this, but curious if I should use sweetened or unsweetened dried cranberries? Does it matter?
Hi Jessie, either will work just fine here. Enjoy!
Awesome recipe! I made 1/2 the recipe and it was still large enough to take to a small gathering. So delicious and easy!
Thank you !!
Very tasty cheese ball. I tested it out on my grandsons ranging in age from 1-15 and they deemed it VERY GOOD! It was gone very quickly, I’m glad I saved a bit for my husband and myself before turning it over to the grandsons! The only change I made was using garlic white cheddar as I couldn’t find plain, but we all like garlic, so it worked out fine.
Wondering about a substitute for the garlic (due to an allergy). Was wondering about orange zest or is there another herb you’d recommend? The recipe sounds delicious. Thanks
Hi Eileen, we haven’t tried it, but fresh orange zest sounds like it would potentially be really good with the cranberries and pecans! If you decide to try it, please let us know how it goes! Otherwise, you can just omit the garlic powder; there are plenty of other flavors in the cheese ball and it should still taste good without it.
I substituted orange zest in the cheese ball for the chives and Fody All purpose seasoning for the garlic (due to allium/garlic allergy). Used curly parsley in coating and it was DELICIOUS! Enjoyed by all-will make again at Christmas. Thanks for all your delicious recipes!