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Creamy cranberry pecan cheese ball on a serving platter with crackers

Creamy Cranberry Pecan Cheese Ball

This Creamy Cranberry Pecan Cheese Ball is the perfect balance of sweet, salty, and crunchy, making it a crowd-pleaser at any gathering.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cheese Ball Ingredients
  • 8 ounces cream cheese, softened Allow to soften at room temperature for about 30 minutes.
  • 1 cup dried cranberries Reserve some for coating.
  • ½ cup chopped pecans Reserve some for coating.
  • ¼ cup grated Parmesan cheese
  • ¼ cup sugar Adjust for sweetness if needed.
  • ¼ teaspoon ground cinnamon

Method
 

Preparation
  1. Allow the cream cheese to soften at room temperature for about 30 minutes, then place it in a medium bowl.
  2. Beat with an electric mixer until smooth and fluffy, roughly 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 and remaining pecans using a rubber spatula until just combined. Reserve some cranberries and pecans for coating.
  5. Transfer the cheese mixture onto a large piece of plastic wrap, shaping it into a ball. Twist the top to seal it.
  6. Chill in the fridge for at least 1 hour to firm up.
  7. 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.
  8. Refrigerate for at least another hour before serving.

Notes

Leftovers can be stored in the fridge for up to 5 days. It can also be frozen for up to a month; thaw overnight in the fridge before serving. Add a tablespoon of orange zest for extra zestiness or cayenne pepper for a kick!