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A festive cheese ball covered in nuts and dried cranberries, surrounded by round crackers on a red and white plate, with a small snowman cheese spreader on the side. Green parsley is used as garnish.

Cranberry Cheese Ball

Print Recipe
This cranberry cheese ball is a creamy make-ahead appetizer, a cheese ball with pecans and cranberries rolled together for the perfect holiday party spread.
Course Appetizer
Cuisine American
Diet Vegetarian
Keyword creamy, easy, party food, savory
Prep Time 45 minutes
Chill Time 3 hours
Total Time 3 hours 45 minutes
Servings 15 servings (2 tablespoons)
Calories 164
Author Gina Dickson

Ingredients

  • 2 cups cheddar cheese shredded extra-sharp
  • 8 ounces cream cheese (block, not tub), softened to room temperature
  • 2 tablespoons mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 garlic clove minced
  • ¼ teaspoon cayenne pepper
  • ½ cup pecans chopped and toasted
  • ½ cup dried cranberries chopped

Instructions

Combine Ingredients

  • Process the cheddar, cream cheese, mayonnaise, Worcestershire sauce, garlic, and cayenne in a food processor until smooth and evenly combined.
    2 cups cheddar cheese, 8 ounces cream cheese, 2 tablespoons mayonnaise, 1 tablespoon Worcestershire sauce, 1 garlic clove, ¼ teaspoon cayenne pepper
    A food processor containing a creamy, light-colored mixture, viewed from above on a white background. The mixture is smooth and partially blended around the blades.

Shape the Cheese Ball

  • Transfer the cheese mixture to the center of a large sheet of plastic wrap and shape it into a ball, wrapping tightly.
    A ball of dough wrapped in parchment paper and secured with a clip sits on a dark wooden cutting board with a circular hole on the left side.
  • Refrigerate until firm, about 3 hours.

Coat the Cheese Ball

  • Unwrap the chilled cheese ball and reshape as needed.
  • Spread the pecans and cranberries in an even layer on a baking sheet or large plate.
    ½ cup pecans, ½ cup dried cranberries
    Chopped pecans and dried cranberries are scattered in a white, fluted-edge pie dish on a light background.
  • Place the cheese ball on top and gently roll it, pressing lightly so the coating adheres to all sides.
    A round cheese ball coated with chopped nuts and dried cranberries sits in a white dish, with some nuts and cranberries scattered around it against a plain white background.
  • Let sit at room temperature for 15 minutes before serving.

Notes

  • Storage: Keep the cheese ball wrapped tightly in plastic wrap and store in the refrigerator for up to 5 days. The flavor deepens as it chills, so it's even better the next day. If the coating softens, roll it in a fresh layer of pecans and cranberries before serving.
  • Freezing: Freeze the cheese ball before adding the pecans and cranberries. Shape it, wrap it in plastic wrap, place it in a freezer-safe bag, and freeze for up to 1 month. Thaw overnight in the refrigerator, then roll it in the coating right before serving.
  • Substitutions: Sour cream for mayonnaise, garlic powder for fresh garlic, walnuts/almonds/pistachios for pecans, black pepper for cayenne, dried cherries or apricots for cranberries.
  • Variations: For nut-free or gluten-free, skip the pecans and serve with pumpkin seeds, gluten-free crackers, and veggie sticks. Diced onion or chives can be stirred into the cheese mixture for extra bite. 

Nutrition

Serving: 1serving | Calories: 164kcal | Carbohydrates: 5g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 173mg | Potassium: 58mg | Fiber: 1g | Sugar: 4g | Vitamin A: 372IU | Vitamin C: 0.3mg | Calcium: 126mg | Iron: 0.2mg
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