This cranberry pecan cheese ball is a staple in my kitchen, especially during the holidays and casual get-togethers. I love how it brings a festive touch to the table without much effort. The blend of creamy cheese, tart cranberries, and crunchy pecans makes it a reliable crowd-pleaser.

I usually serve this cheese ball with crackers or sliced baguette as a starter when friends drop by. It’s easy to make ahead, and I find the flavors meld even better after a few hours in the fridge. The aroma of fresh herbs and toasted pecans always reminds me of cozy gatherings.

What makes this cheese ball special is its balanced texture—smooth, creamy cheese with chewy cranberries and crisp nuts. It’s a practical appetizer that doesn’t require fancy ingredients but still feels a bit celebratory. I keep the recipe handy for potlucks, too, since it travels well and holds up at room temperature for a while.

Quick Facts

Why You’ll Love It

You’ll love this cranberry pecan cheese ball for its effortless preparation and impressive flavor. It’s perfect for entertaining, and the sweet-tart cranberries paired with savory cheese and toasted pecans make every bite interesting. This recipe is flexible and can be made ahead, saving you time on busy days.

• No baking or cooking required
• Great for parties and potlucks
• Balanced sweet, savory, and nutty flavors
• Easy to customize with pantry staples
• Can be made a day in advance
• Pairs well with many crackers and breads

Ingredients

This cheese ball uses a handful of familiar ingredients you probably already have. Cream cheese forms the base, while sharp cheddar adds depth. Dried cranberries and toasted pecans give it a festive look and taste, and a few fresh herbs brighten it up. Here’s what you’ll need:

• 2 (8 oz) blocks cream cheese, softened
• 1 1/2 cups sharp cheddar cheese, finely shredded
• 1/2 cup dried cranberries, roughly chopped
• 1/2 cup pecans, toasted and chopped (plus extra for coating)
• 2 green onions, finely sliced
• 2 tablespoons fresh parsley, minced (plus extra for coating)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 teaspoon Worcestershire sauce
• Crackers or sliced baguette, for serving

Step-by-Step Instructions

Making this cheese ball is straightforward and doesn’t require any special skills. You’ll simply mix, shape, and chill the cheese mixture, then roll it in a fresh coating of nuts and herbs. Here’s how to do it step by step:

1. In a large bowl, combine softened cream cheese and shredded cheddar. Mix until smooth.
2. Add chopped cranberries, 1/2 cup toasted pecans, green onions, parsley, garlic powder, black pepper, salt, and Worcestershire sauce.
3. Stir well until all ingredients are evenly distributed.
4. Scoop the mixture onto a large piece of plastic wrap. Gather the wrap around the cheese and shape it into a ball.
5. Chill in the refrigerator for at least 1 hour, or until firm.
6. On a plate, mix extra chopped pecans and parsley for coating.
7. Unwrap the chilled cheese ball and roll it in the pecan-parsley mixture, pressing gently to coat all sides.
8. Transfer to a serving plate. Serve with crackers or sliced baguette.

Chef Tips

A few simple tips can help you get the best texture and flavor from your cheese ball. Here’s what I’ve learned after making it many times:

• Soften cream cheese fully for easy mixing.
• Toast pecans for extra flavor and crunch.
• Chill the cheese ball before coating for a neater finish.
• Use gloves or damp hands to shape the cheese ball.
• Let it sit at room temperature 10 minutes before serving for easier spreading.
• Customize the coating with extra herbs or seeds if desired.

Substitutions

This recipe is flexible and can be adapted to what you have on hand. If you need to make swaps for dietary reasons or based on your pantry, here are some reliable options:

• Swap pecans for walnuts, almonds, or pistachios.
• Use dried cherries or chopped apricots instead of cranberries.
• Try Monterey Jack or pepper jack cheese for a milder or spicier flavor.
• Replace green onions with finely diced shallots or chives.
• For a nut-free version, use sunflower seeds or skip the coating.
• Substitute Worcestershire with a dash of soy sauce for a different umami note.

Storage & Reheating

This cheese ball keeps well, making it ideal for prepping ahead of time. Proper storage ensures it stays fresh and safe to eat. Here’s how I handle leftovers and make-ahead batches:

• Wrap tightly in plastic wrap and refrigerate for up to 5 days.
• Store any coated leftovers in an airtight container to prevent drying out.
• If making ahead, add the outer coating just before serving for best texture.
• Not suitable for freezing, as the texture may become crumbly.
• Let leftovers sit at room temperature 10–15 minutes before serving again.

Perfect Pairings

This cheese ball pairs well with a variety of drinks and snacks. I often serve it alongside other small bites for a complete appetizer spread. Here are some pairing ideas to round out your menu:

• Dry white wine, such as Sauvignon Blanc
• Sparkling apple cider or light beer
• Assorted crackers and seeded flatbreads
• Fresh vegetable sticks (celery, carrots, bell peppers)

FAQs

Home cooks often have a few questions when making cheese balls for the first time. Here are answers to some of the most common ones I’ve received:

Nutritional Note

This cheese ball is rich and satisfying, with moderate protein and healthy fats from nuts and cheese. Nutrition will vary based on serving size and accompaniments.