Creamy Cranberry Pecan Cheese Ball made with cream cheese, sharp cheddar, dried cranberries, toasted pecans, garlic, and chives. A sweet, savory, and crunchy party favorite!
There are two types of people at a party—the ones casually snacking and the ones who claim a spot next to the cheese board and refuse to move. I, my friends, am the second type. And if there’s a Cranberry Pecan Cheese Ball on that board? You’d better believe I’m guarding it with my life.
I first made this cheese ball on a total whim. It was the holidays, I had family coming over, and I had somehow convinced myself that one more appetizer was absolutely necessary (even though we already had enough food to feed a small army). A quick scan of my fridge and pantry revealed a block of cream cheese, a bag of pecans, and a random container of dried cranberries I had bought for a recipe I never actually made.
So, I threw them together, shaped the mixture into a ball (*which was harder than I expected because cream cheese is sticky, rolled it in more pecans and cranberries, and called it a day.
The reaction? People went nuts for it. My uncle ate half of it before dinner even started, my mom asked me for the recipe (which never happens), and I was left wishing I had made a second one. Now? It’s a must-make for every gathering. Because let’s be honest—if you show up with a cheese ball, you’re instantly the favorite guest.
Why You’ll Love This Cranberry Pecan Cheese Ball Recipe?
- It’s stupidly easy – If you can mix things in a bowl and roll them together, you’ve got this.
- It’s the perfect balance of flavors – Sweet, tangy, nutty, creamy, crunchy. Literally everything you want in a bite.
- It looks fancy (but it’s secretly low-effort) – People will think you put in way more effort than you actually did.
- It works for any occasion – Holiday parties, potlucks, game nights, or just a Tuesday when you’re craving cheese.
Ingredient Notes:
If you’re wondering why this cheese ball works so well, here’s the breakdown:
- Cream Cheese – The rich, creamy base that holds everything together. Make sure it’s softened or you’ll be fighting with your mixing spoon.
- Sharp Cheddar – Adds a little tang to balance out the sweetness of the cranberries. Freshly shredded is best (the pre-shredded kind doesn’t melt as well).
- Dried Cranberries – Sweet, slightly tart, and the pop of color makes this cheese ball look so festive.
- Toasted Pecans – The crunch factor. Toasting them enhances their nutty flavor, which sounds fancy but takes five minutes tops.
- Chives (or Green Onions) – Just a little bit of freshness to balance the richness.
- Garlic Powder – Because cheese + garlic is always a good idea.
Pro Tip: Want an extra layer of flavor? Add a drizzle of honey or maple syrup to the cheese mixture before rolling. It adds the most incredible touch of sweetness.
How To Make Cranberry Pecan Cheese Ball?
If you’ve got 10 minutes, you’ve got time to make this.
Step 1. Toast the Pecans (Trust Me, It’s Worth It)
Preheat your oven to 375°F (190°C). Spread the chopped pecans on a baking sheet and toast for 5 minutes. You’ll know they’re ready when they smell amazing. Let them cool before adding them to the cheese.
Step 2. Mix the Cheese Ball Base
In a big mixing bowl, combine softened cream cheese, shredded cheddar, half of the toasted pecans, half of the cranberries, chives, and garlic powder. Stir it all together until smooth. (Or just use a hand mixer and save yourself the workout.)
Step 3. Shape It Into a Ball (A Messy but Fun Step)
Spoon the mixture onto a sheet of plastic wrap. Use your hands to shape it into a ball (or something close—no judgment if it’s a little lumpy). Wrap it up and chill in the fridge for at least 30 minutes, but overnight is even better.
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Step 4. Coat It in the Good Stuff
On a clean surface, mix together the remaining pecans, cranberries, and a little extra chives. Roll the cheese ball in the mixture, pressing lightly so everything sticks.
Step 5. Serve and Watch It Disappear
Place the cheese ball on a serving board with crackers, pretzels, apple slices, or pita chips, and try not to eat half of it before your guests arrive.
Storage Options:
I highly doubt you’ll have leftovers, but just in case:
- Refrigerator: Wrap tightly and store for up to 5 days.
- Freezer: Not recommended—freezing messes with the texture, and no one wants a grainy cheese ball.
Pro Tip: If the cheese ball is too firm straight out of the fridge, let it sit at room temp for 15 minutes before serving.
Variations and Substitutions:
Feeling adventurous? Try these swaps:
- Savory Cheese Ball – Swap cranberries for chopped sun-dried tomatoes and add fresh rosemary.
- Spicy Cheese Ball – Add a pinch of red pepper flakes or cayenne for a little heat.
- Nut-Free Option – Skip the pecans and roll it in crushed pretzels or sesame seeds instead.
- Blue Cheese Twist – Mix in crumbled blue cheese for a bold, tangy flavor.
What to Serve with Cranberry Pecan Cheese Ball?
This cheese ball goes with just about everything, but here are some top picks:
- Buttery Crackers – Ritz, Club crackers, or anything flaky and crisp.
- Pita Chips – Sturdy and great for scooping.
- Apple or Pear Slices – Sweet and crisp, a perfect contrast to the cheese.
- Pretzels – Because salty + sweet is always a win.
Pro Tip: Making this for a crowd? Shape mini cheese balls instead of one big one for individual servings.
Frequently Asked Questions:
Can I make this cheese ball ahead of time?
Yep! In fact, it tastes better after sitting for a few hours in the fridge. Just wait to roll it in the toppings until right before serving.
Can I use different cheeses?
Absolutely! Swap cheddar for gouda, Monterey Jack, or even pepper jack for some spice.
How do I keep the cheese ball from getting too soft?
Keep it chilled until right before serving. If your kitchen is warm, serve it on a chilled plate.
This Cranberry Pecan Cheese Ball is so easy, so delicious, and pretty much guaranteed to be the first thing to disappear at any gathering. Whether it’s a holiday party, a game night, or just a random Tuesday (because why not?), this recipe never disappoints.
So, are you making this ASAP? Have a fun variation you swear by? Drop a comment—I love hearing from you!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cranberry Pecan Cheese Ball
Ingredients
- 8 oz cream cheese
- 1 c sharp white cheddar cheese shredded
- 1 c dried cranberries chopped and divided
- 1 c Fisher’s Nuts pecans chopped and toasted *optional
- 1/4 c chives or green onions chopped
- ½ teaspoon garlic powder
Instructions
- Toast the Pecans: Start by preheating the oven to 375°F. Then take some chopped pecans. Spread them evenly on a baking tray. Let them bake for 5 minutes until they become fragrant. Once done allow them to cool.
- Combine the Ingredients: In a bowl mix together cream cheese, cheddar cheese, half of the toasted pecans, half of the cranberries along with some chives and garlic powder.
- Shape into a Ball: Take the mixture and place it on a sheet of plastic wrap. Use your hands to shape it into a ball shape. Once done cover it up with the plastic wrap. Refrigerate for some time.
- Add Final Coating: Before serving take another board or surface and combine the remaining pecans, and cranberries and sprinkle in some chives. Roll the cheese ball in this mixture to give it a coating.
- Serve: Pair this cheese ball with crackers, pita chips or fresh veggies of your choice. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
I made this cheese ball with dried cherries. It was delicious. Thank you.
Thank you LuAnn 🙂