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This classic, American holiday cheese ball is packed with cream cheese, sharp white cheddar, garlic, herbs, cranberries, pecans, and pumpkin seeds-mixed, rolled, chilled, and served with crackers or veggies. It's an easy, make-ahead appetizer that fits Thanksgiving, Christmas, and any cocktail party or game-day spread.
Holiday Appetizer: Cranberry-Pecan Cheese Ball with Herbs
Every year I share new holiday appetizers and side dishes that my readers can count on for Thanksgiving menus, Christmas parties, or a game-day appetizer spread. I am so pleased to introduce my newest appetizer that will undoubtedly become an instant hit with your friends and family! This festive cranberry-pecan cheese ball is rich, savory, loaded with flavor, and it pairs beautifully with a platter of crackers, fresh veggies, or a colorful grazing board. You can easily make it ahead. In fact, the flavor improves after a few hours in the fridge. Your guests will keep coming back for more! Whether you're hosting a Friendsgiving, family Christmas, a casual cocktail party, or a game-day gathering, you can't go wrong including this showstopper alongside my other delicious appetizers and finger foods like homemade chicken taquitos, fan-favorite Mexican street corn dip, colorful cranberry baked brie, classic jalapeño popper dip, veggie-forward spinach-artichoke dip, or blueberry-feta flatbread.
How to Make Cheese Ball (Step-by-Step Photos)
You'll find the complete recipe (with the ingredients amounts + directions) at the bottom of this recipe post in the recipe card - but here's a brief overview (with helpful process shots) of what you can expect when you make this beautiful cheese ball:
- Gather your ingredients. This photo conveniently shows everything you need:
- Prepare nuts, dried fruit, and cheese: Roughly chop pecans and dried cranberries. Finely chop chives. Grate your own cheddar.
- Beat cream cheese until smooth (room temp blends best).
- Prepare the mixture to blend with cheese: Mix in cheddar, garlic powder, salt, pepper, and half the pecans, cranberries, parsley, and chives. Add this mixture to the blended cream cheese, and stir to combine.
- Prepare the mixture for coating the cheese ball: Spread the remaining pecans, cranberries, chives, and pumpkin seeds on a board (mix well for even coating).
- Roll the cheese ball over the topping mix, pressing to coat all sides (press gently so it adheres; re-roll just before serving for extra crunch).
- Chill: Cover with cling wrap and chill 30-45 minutes in the fridge. If the cheese ball is still too soft, chill longer. If it's too firm, rest for 10 minutes at room temp.
- Serve: Unwrap onto a platter; surround with crackers and veggies, garnish with rosemary (add a small cheese knife/spreader; include gluten-free dippers for guests).
Pro Tips for Success
- Use room-temp dairy. Softened cream cheese blends cleanly; cold cheese gives you lumps and streaks.
- Grate your own cheddar. Pre-shredded is coated with anti-caking agents and won't melt into the mixture as smoothly.
- Toast your nuts. A quick 5-7 minutes at 350°F intensifies flavor; cool fully before mixing to avoid melting the cheese.
- Hydrate the cranberries (if needed). If your dried cranberries are very tough, soak 5 minutes in hot water, then pat dry-better chew, no bleed.
- Wet hands to shape. Lightly damp palms prevent sticking and help you form a tight, round ball without overworking.
- Chilling guidelines: Cover with cling wrap and chill 30-45 minutes in the fridge. If the cheese ball is still too soft, chill longer. 30-45 minutes firms the outside but keeps the center scoopable. If you overshoot, let it sit 10-15 minutes before serving.
Storage Tips
- Storage: Keep the cheese ball wrapped tightly in plastic wrap in the refrigerator for up to 5 days. Keep crackers separate.
- Reheating: No need to reheat-this is best served chilled or slightly softened at room temperature.
How to Make It Ahead
- Fridge: Make the mixture, shape the cheese ball, and refrigerate up to 48 hours in advance; hold the final exterior coating until the day of serving if you want maximum crunch.
- Freezing: You can freeze it before coating; wrap tightly in plastic and foil for up to one month. Thaw overnight in the fridge, then coat in toppings before serving.
How to Serve It (Beyond Crackers)
- Crackers & crostini: Classic. Mix textures - buttery rounds, seeded crisps, and thin crostini. You can use gluten-free crackers.
- Veggie board: Serve the cheese ball along with celery sticks, cucumber rounds, carrots, blanched broccoli, or with a simple green salad - great gluten-free option.
- Fruit and nuts: I love it with apple and pear slices, mandarine oranges, or grapes. You can also add little bowls of dried fruit like figs, dried cranberries, dates. Scatter more nuts around the cheese bowl or serve them in a bowl. You can use pecans, walnuts, toasted cashews, almonds, flavored or candied nuts.
- Breads: Serve this cheese ball with sliced baguette, pretzel bites, bagels, crusty bread, garlic bread, or toasted naan wedges.
- Charcuterie: Add of a variety of cured meats like prosciutto and salami; fresh and dried fruits like grapes, figs, apples, and apricots; nuts such as almonds, walnuts, and pistachios; pickled items like olives and cornichons.
More Appetizers
Easy Cheese Ball (Party and Holiday Appetizer)
Ingredients
- 16 ounces full-fat cream cheese (2 bricks), softened
- 1 ½ cups sharp white cheddar shredded
- ¾ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 cup toasted pecans roughly chopped, divided
- 1 cup dried cranberries roughly chopped, divided
- 2 tablespoons parsley finely chopped, divided
- 2 tablespoon chives finely chopped, divided
- 2 tablespoons pumpkin seeds
Instructions
- In a mixing bowl, add the cream cheese and beat until smooth and creamy. Add the shredded cheddar, garlic powder, salt, pepper, and half each of the pecans, cranberries, parsley, and chives.
- Mix until fully combined then bring the mixture together with your hands into a ball shape. It will be a bit sticky so lightly wetting your hands with water first will help.
- Spread the remaining pecans, cranberries and chives, along with the pumpkin seeds on a board, mixing them together.
- Next, roll the cheeseball on the board and use your hands to press the ingredients to it so it's completely coated. Cover with cling wrap and refrigerate for 30-45 minutes.
- When you're ready to serve, unwrap the cheeseball and place it on a serving platter.
- Surround it with your choice of crackers then garnish with rosemary sprigs for a festive presentation.
- Allow guests to dig in and help themselves. Enjoy!
Notes
- This cheeseball is really customisable, I've gone with cranberries and pecans but you could use pistachio and pomegranate or fig, walnuts and thyme.
- Sharp white cheddar is ideal here, it adds depth without altering the elegant white interior.
- Fun additions: Add 1-2 teaspoons Dijon mustard to the cheese mix for subtle warmth and acidity. Or, add 1-2 teaspoons Worcestershire sauce for deep, savory umami.
- This recipe is very make-ahead friendly. In fact, the flavor improves after a few hours in the fridge.
Storage
- Room Temperature: Keep out for up to 2 hours while serving.
- Refrigerator: Store tightly wrapped for up to 5 days.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
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