There are many recipes out there for appetizer cheese balls, varying in flavors and ingredients, but this is my personal favorite version, and I hope you love it as much as I do! One reader, Stephanie, commented: “This was delicious! It was a big hit at a Christmas party. I will be making it for a New Year’s party also. (Confession: I even licked the left overs in the bowl when making it… it was that good!) ★★★★★“ This savory shareable cheese ball is like a magnet for snackers. I speak from experience; no one wants to leave the plate! I recommend you place it on its own pedestal serving table, and allow plenty of room for people to flock around it. Because flock they will, and pretty soon you’ll hear calls for more crackers. That’s right, this magic cheese ball has the power to turn your party guests into seagulls. LOL.
Here’s Why Everyone Loves a Cheese Ball
Easy, low-maintenance, crowd-pleasing appetizer Delicious combination of flavors & textures Make-ahead recipe; 15-minute prep Simple serving presentation Tastes great with crackers & veggies Wonderful addition to a charcuterie board or appetizer spread
What Goes in a Cranberry Pecan Cheese Ball?
Cream Cheese: This is the base of the cheese ball, so don’t skimp here—reach for the full-fat, brick-style cream cheese, like we use for cheesecake. Give it some time to soften to room temperature before you start. Sharp White Cheddar: Buy the block, not the pre-shredded, cheese and grate it yourself for the best taste and texture. Fresh Chives & Parsley: Finely chopped fresh herbs are the flavor superstars in this cheeseball. Brown Sugar: Just a tiny bit, a little sweet to balance the savory. Not many recipes call for this, but I swear by it because it pairs wonderfully with the sharp cheddar and tart cranberries. Garlic Powder, Salt, & Pepper: Mega flavor enhancers! Chopped Dried Cranberries: A little chewy sweet-tartness to coat the creamy, herby cheeseball. Chopped Pecans: Pecans pair wonderfully with cranberries, and they add so much great texture to the coating. If you want to make a nut-free cheeseball, you can use chopped pretzels instead—see recipe Notes.
Here’s How to Make It
Start by beating the room-temperature cream cheese until it’s nice and creamy. A stand mixer works best to beat the cream cheese. You can use a handheld mixer, but be warned that the mixture becomes very heavy and thick. Beat in the remaining ingredients, saving half of the chives, cranberries, and pecans for the coating. Use a silicone spatula to scrape down the sides of the bowl and form the mixture into a ball. You can use your hands to help form; it’s only slightly sticky. I take the cheese ball out of the refrigerator 20 to 30 minutes before serving, so it softens up a bit. That’s it, you’re done.
What to Serve With a Cheese Ball
I love serving this cranberry pecan cheese ball alongside a charcuterie board. But all you really need to go with it are some crackers or other edible vehicles that can transport a bite of cheese ball to your mouth.
Crackers Crudités, like carrots and celery Pita chips Crostini or sliced baguette Pretzel rods Toasted slices of cranberry nut no-knead bread
