Description
The holidays call for something creamy, festive, and delicious, and these Sweet & Savory Cranberry Pecan Cheese Balls deliver just that. Each bite combines tangy cream cheese, sharp cheddar, and the sweetness of dried cranberries with a crunchy pecan coating. They’re easy to make, require no cooking, and look stunning on any holiday table. Perfect for Thanksgiving, Christmas, or any gathering, these make-ahead cheese balls bring the ideal blend of sweet and savory flavors that everyone will love.
Ingredients
-
16 oz (2 packages) cream cheese, softened
-
1 ½ cups shredded sharp cheddar cheese
-
½ cup finely chopped green onions
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
½ teaspoon black pepper
-
½ teaspoon salt (adjust to taste)
-
1 tablespoon honey (optional, for extra sweetness)
-
½ cup dried cranberries, finely chopped
For the Coating:
-
1 cup toasted pecans, finely chopped
-
½ cup dried cranberries, finely chopped
-
2 tablespoons finely chopped fresh parsley
For Serving:
-
Assorted crackers
-
Fresh vegetable sticks (celery, carrots, bell peppers)
-
Apple or pear slices
Instructions
-
Let the cream cheese sit at room temperature until softened. In a large bowl, combine the cream cheese and shredded cheddar cheese. Mix until smooth and creamy.
-
Add the chopped green onions, garlic powder, onion powder, black pepper, salt, and honey (if using). Stir well to blend the flavors.
-
Fold in the chopped dried cranberries until evenly distributed throughout the cheese mixture.
-
Cover the bowl with plastic wrap and refrigerate for about 1 hour, or until the mixture is firm enough to shape.
-
While chilling, toast the pecans in the oven at 350°F (175°C) for 5–7 minutes until lightly golden and fragrant. Let them cool completely before chopping finely.
-
In a shallow dish, combine the chopped toasted pecans, dried cranberries, and parsley to create the coating mixture.
-
Once the cheese mixture is firm, use a small scoop or tablespoon to form 1-inch balls. Roll each portion between your palms until smooth.
-
Roll each cheese ball in the pecan-cranberry-parsley mixture until fully coated, pressing gently to help the coating adhere.
-
Arrange the coated cheese balls on a platter or in an airtight container. Refrigerate for at least 30 minutes before serving to let the flavors meld.
-
Serve chilled or at room temperature with crackers, vegetable sticks, or apple slices.
Notes
-
Make these cheese balls up to two days in advance and refrigerate until ready to serve.
-
For a nut-free version, replace pecans with crushed pretzels or sunflower seeds.
-
Use different cheeses like pepper jack for a little heat or goat cheese for tang.
-
Arrange cheese balls in a wreath shape with rosemary sprigs and extra cranberries for a holiday touch.
-
Leftovers keep well for up to 4 days in the refrigerator—spread them on bagels, toast, or sandwiches.
- Prep Time: 25 minutes
- Cook Time: 5 minutes