I learned the Cranberry Pecan Cheese Ball Recipe during my first catering gig, and it never fails at parties. It tastes creamy, tangy, a little sweet, and nutty; it suits holiday hosts, game-day grazers, and last-minute entertainers, and you can finish it in 15 minutes flat.
Easy Cranberry Pecan Cheese Ball Recipe
The Cranberry Pecan Cheese Ball Recipe relies on simple pantry items and minimal prep. You stir, shape, roll, and chill—no stove time required. The mix stays forgiving, so you can fix texture with quick add-ins if it feels too soft or too firm.
This appetizer also travels well and holds its shape on a buffet. I serve it as a Christmas party centerpiece, and it still looks great after a few hours on the table. The pecan-cranberry crust doubles as garnish, so you skip fancy plating.
Ingredients You’ll Need
- Cream cheese, 16 oz, softened to room temp (block style works best; I use Philadelphia; light cream cheese works but softens the ball)
- Goat cheese, 4 oz, softened (adds tang; swap 1 cup finely shredded sharp white cheddar if you prefer)
- Dried cranberries, 3/4 cup, chopped (Ocean Spray holds shape; use no-sugar-added if you want less sweetness)
- Pecans, 1 cup, finely chopped (toasted for extra flavor; buy pre-chopped to save time; set aside 1/2 cup for coating)
- Green onions or chives, 2 tablespoons, finely sliced (chives look tidier)
- Honey or maple syrup, 1 tablespoon (balances tang; skip if you prefer savory)
- Orange zest, 1 teaspoon (fresh zing; optional but I love it)
- Worcestershire sauce, 1 teaspoon (adds depth; use tamari for gluten-free)
- Garlic powder, 1/4 teaspoon (or 1 small grated garlic clove for a sharper bite)
- Kosher salt, 1/2 teaspoon, and black pepper to taste
- Fresh parsley, 1 tablespoon, minced (for the coating; optional but pretty)
Pantry shortcuts:
- Use a pre-made nut topping mix if you spot one near the salad bar.
- Buy toasted pecans to skip the skillet.
- Grab a tub of whipped cream cheese to mix faster, but chill longer for a firm shape.
Equipment:
- Medium mixing bowl
- Silicone spatula or hand mixer
- Plastic wrap or parchment
- Measuring cups/spoons
- Small skillet (only if you toast pecans)
- Rimmed plate or shallow bowl for coating
How to Make Cranberry Pecan Cheese Ball
- Prep: 15 minutes
- Cook: 0 minutes
- Total: 15 minutes
- Mix the base: Add cream cheese and goat cheese to a bowl. Beat with a hand mixer or mash with a spatula until smooth and fluffy.
- Flavor it: Stir in honey, Worcestershire, garlic powder, salt, pepper, and orange zest. Fold in 1/2 cup cranberries and 1/2 cup pecans plus the chives/green onions.
- Adjust texture: If the mix feels too soft, add 2–3 tablespoons finely shredded cheddar or more chopped pecans. If it feels stiff, drizzle in 1–2 teaspoons milk.
- Shape the ball: Scrape the mixture onto plastic wrap. Use the wrap to form a tight ball, then unwrap.
- Coat: Combine remaining cranberries, remaining pecans, and parsley on a rimmed plate. Roll the cheese ball in the mixture until it wears a full crunchy coat.
- Chill briefly (optional but helpful): Pop the ball in the fridge for 15–20 minutes to firm. You can serve right away if the cheese started at room temp.
- Serve: Set the cheese ball on a small plate and add crackers, pretzels, or apple slices around it. Slide in a butter knife for easy spreading.
Pro Tips & Common Mistakes
- Soften the cheese fully or you’ll fight lumps.
- Chop cranberries and pecans small so the coating sticks evenly.
- Dry the cranberries with a paper towel if they feel sticky; the coat clings better.
- Taste the mix before shaping and adjust salt, sweet, or tang.
- Skip too much honey; a little sweetness goes a long way.
- Keep the ball cold during transport to protect the shape.
- Don’t over-toast pecans; they turn bitter fast. Lightly golden works.
- If guests arrive late, tent the ball and keep it chilled. Bring it out 15 minutes before serving for ideal spreadability.
Variations I’ve Tried
- Gluten-free: Use tamari instead of Worcestershire and serve with GF crackers or cucumber rounds.
- Vegan: Use plant-based cream cheese and a soft vegan chèvre; swap maple syrup for honey.
- Nut-free: Use roasted pumpkin seeds or sunflower seeds for the coating.
- Savory twist: Skip honey and cranberries; add minced jalapeño and shredded sharp cheddar.
- Herb-forward: Add rosemary or thyme and swap orange zest for lemon zest.
- Citrus-cran-orange: Add extra orange zest and a splash of orange juice; balance with a pinch more salt.
How to Serve Cranberry Pecan Cheese Ball
Serve with buttery crackers, seedy crisps, pretzel thins, crostini, apple or pear slices, and celery sticks. I like a little Dijon on the side for guests who enjoy a bite. Pair with a crisp white wine, bubbly, or sparkling cider; the tang and sweet notes play nicely with fizz.
Make-Ahead and Storage
- Make-ahead: Mix and shape up to 3 days in advance. Roll in the coating the day you serve so the nuts stay crisp.
- Fridge: Wrap tightly and refrigerate for up to 5 days. Bring to room temp for 15–20 minutes before serving so it spreads easily.
- Freezer: Freeze (without coating) for up to 1 month. Thaw overnight in the fridge, stir, reshape, then coat.
- Reheating: Skip heat. Let it soften on the counter until spreadable.
Nutrition Information
Calories: about 220 per serving (1/12 of the recipe). Protein: moderate from dairy; Carbs: modest from cranberries and honey; Fat: higher from cream cheese and pecans, mostly unsaturated from the nuts.
Cranberry Pecan Cheese Ball Recipe
Ingredients
Instructions
- In a medium bowl, combine the softened cream cheese, shredded cheddar, chopped cranberries, finely chopped pecans, green onions, Worcestershire sauce, garlic powder, and black pepper.
- Mix thoroughly until all the ingredients are well incorporated.
- Shape the mixture into a ball using plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
- In a separate shallow dish, mix the roughly chopped pecans and chopped cranberries for coating.
- Once chilled, unwrap the cheese ball and roll it in the pecan and cranberry mixture to coat evenly.