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Creamy Cranberry Pecan Cheese Ball

A creamy, dreamy cheese ball that combines sweet, tart cranberries and toasty pecans, making it the ultimate crowd-pleasing appetizer for holiday gatherings.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Cheese Ball Mixture
  • 8 ounces cream cheese, softened Allow to soften at room temperature for easier mixing.
  • 1 cup dried cranberries Save some for coating.
  • ½ cup chopped pecans Reserve some for coating.
  • ¼ cup grated Parmesan cheese
  • ¼ cup sugar
  • ¼ teaspoon ground cinnamon

Method
 

Preparation
  1. Allow the cream cheese to soften at room temperature for 30 minutes.
  2. Place the softened cream cheese in a medium bowl and beat with an electric mixer until smooth and fluffy, about 1-2 minutes.
  3. Add the sugar, Parmesan cheese, and cinnamon to the cream cheese. Mix thoroughly until all ingredients are well incorporated.
  4. Fold in ¾ cup of the dried cranberries with a rubber spatula, distributing them evenly throughout the cheese mixture. Save some for a gorgeous coating!
  5. Reserve ¼ cup of the chopped pecans for coating, then fold the remaining pecans into the cheese mixture until just combined—don’t overmix!
  6. Transfer the cheese mixture onto a large piece of plastic wrap, shaping it into a ball. Twist the top to seal it.
  7. Chill in the fridge for at least 1 hour to firm up.
  8. Mix the reserved dried cranberries and chopped pecans on a shallow plate. Unwrap the chilled cheese ball and roll it in the mixture, pressing lightly so it sticks.
  9. Refrigerate for at least another hour before serving to let those flavors meld together.

Notes

This cheese ball keeps well in the refrigerator for up to one week. You can make it up to two days ahead. Tips include toasting the pecans for extra flavor and substituting ingredients as desired.