CRANBERRY PECAN CHEESE BALL
This cranberry pecan cheese ball is creamy, sweet, and savoury with crunchy nuts and tart cranberries. It’s a festive appetiser perfect for holidays, parties, or any gathering—easy to make and fun to serve with crackers.
Ingredients
- 2 8 oz blocks cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ cup dried cranberries chopped
- ½ cup chopped pecans toasted
- 2 tablespoons chopped green onions
- ¼ teaspoon black pepper
- Pinch of salt
For Coating:
- ¼ cup dried cranberries chopped
- ¼ cup chopped toasted pecans
- 1 tablespoon chopped parsley optional
Instructions
Mix the Filling:
- In a large bowl, mix cream cheese, cheddar, Dijon, garlic powder, cranberries, pecans, green onions, salt, and pepper until well combined.
Shape and Chill:
- Form the mixture into a ball using your hands or wrap in plastic and shape. Chill for at least 30 minutes.
Coat the Cheese Ball:
- On a plate, combine coating cranberries, pecans, and parsley. Roll the chilled cheese ball in the mixture to coat evenly.
Serve:
- Place on a platter with crackers, pretzels, or sliced veggies. Serve chilled or at room temperature.
Notes
- Make Ahead:
Can be made 1–2 days in advance. Keep chilled and add coating just before serving for best texture. - Flavour Twists:
Swap pecans with walnuts or almonds. Add a touch of honey or hot sauce for extra contrast. - Serving Suggestions:
Great with crackers, apple slices, or baguette rounds. Perfect for holiday tables or charcuterie boards. - Allergy-Friendly Options:
Use dairy-free cream cheese and nut alternatives if needed. - Storage Tips:
Wrap leftovers tightly in plastic wrap and refrigerate for up to 4 days.