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Classic Cranberry Pecan Cheese Ball

A close-up, appetizing shot of a round cranberry pecan cheese ball coated heavily in chopped pecans and dried cranberries.
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Make this easy, no-bake cranberry pecan cheese ball for your next gathering. It combines creamy cheese with sweet cranberries and crunchy pecans for a festive appetizer.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 4 ounces sharp cheddar cheese, shredded
  • 1/2 cup dried cranberries, finely chopped
  • 1/4 cup finely chopped pecans, plus 1 cup for coating
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. In a medium bowl, beat the softened cream cheese until smooth.
  2. Add the shredded cheddar cheese, chopped cranberries, 1/4 cup chopped pecans, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are evenly combined.
  3. Place the cheese mixture onto a sheet of plastic wrap. Shape the mixture into a ball.
  4. Wrap the ball tightly in the plastic wrap and refrigerate for at least 2 hours, or until firm. This step helps it hold its shape.
  5. In a shallow dish, spread the remaining 1 cup of pecans.
  6. Remove the cheese ball from the refrigerator and unwrap it. Roll the cheese ball in the chopped pecans until it is completely coated.
  7. Return the cheese ball to the refrigerator until ready to serve. Serve with crackers or vegetable sticks.

Notes

  • You can make this cheese ball up to two days ahead of time. Keep it wrapped tightly in the refrigerator.
  • For a smoother coating, pulse the pecans in a food processor until finely chopped, but do not process into butter.
  • If you prefer a tangier flavor, substitute half of the cheddar cheese with Monterey Jack.

Nutrition

Find it online: https://kitchnkudos.com/cranberry-pecan-cheese-ball-recipe/