Make this simple, no-bake cranberry pecan cheese ball for your next gathering. It combines creamy cheese with sweet cranberries and crunchy pecans for a festive appetizer.
Author:Chloe Fleetwood
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:1 large cheese ball (about 12 servings)
Category:Appetizer
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 oz cream cheese, softened
4 oz blue cheese, crumbled
1/2 cup dried cranberries, chopped
1/2 cup pecans, toasted and chopped, plus extra for coating
1/4 cup finely chopped green onion
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Pinch of salt
Pinch of black pepper
1 cup finely chopped pecans for rolling
Instructions
In a medium bowl, combine the softened cream cheese and crumbled blue cheese. Mix until smooth.
Stir in the chopped dried cranberries, 1/2 cup of the toasted and chopped pecans, green onion, Worcestershire sauce, garlic powder, salt, and pepper. Mix until all ingredients are evenly distributed.
Place the cheese mixture onto a sheet of plastic wrap. Shape the mixture into a ball.
Wrap the plastic wrap tightly around the cheese ball and refrigerate for at least 2 hours, or until firm. This step helps it hold its shape.
On a plate, spread the remaining 1 cup of finely chopped pecans in a thin layer.
Remove the chilled cheese ball from the plastic wrap. Roll the cheese ball in the chopped pecans until it is completely coated.
Return the finished cheese ball to the refrigerator until ready to serve.
Serve cold with crackers, apple slices, or celery sticks.
Notes
You can toast the pecans by spreading them on a baking sheet and baking at 350 degrees F for 5 to 7 minutes, watching carefully to prevent burning.
Prepare the cheese ball up to two days ahead of time. Keep it wrapped tightly in the refrigerator. Roll it in pecans just before serving for the best texture.
For a sweeter flavor, substitute dried cherries for some of the cranberries.