Cranberry Pecan Mini Cheese Balls Recipe
These Cranberry Pecan Mini Cheese Balls are a delightful and festive appetizer perfect for holiday gatherings or any party. Creamy and rich cream cheese is blended with sharp white cheddar, green onions, and spices, then shaped into bite-sized balls. Rolled in a colorful mixture of chopped pecans, dried cranberries, and fresh parsley, these cheese balls offer a perfect balance of sweet, savory, and nutty flavors with a festive look.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 24 mini cheese balls 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheese Ball Mixture
- 2 (16 oz) blocks cream cheese, softened to room temperature
- 1 cup pecans, chopped
- 2 cups shredded white cheddar cheese
- 1/3 cup green onions, chopped
- 1 cup dried cranberries, chopped
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp black pepper
Coating Mix
- 1 cup pecans, chopped
- 1 cup dried cranberries, chopped
- 1/3 cup chopped fresh parsley
Instructions
- Prepare the tray: Line a large tray with parchment paper and set it aside to keep the cheese balls from sticking later.
- Mix the cheese base: In a large mixing bowl, combine the softened cream cheese, 1 cup of chopped pecans, shredded white cheddar, chopped green onions, 1 cup chopped dried cranberries, garlic salt, onion powder, and black pepper. Use a hand mixer on low speed to blend everything until smooth and evenly mixed, ensuring all ingredients are well incorporated.
- Form cheese balls: Scoop about 2 to 3 tablespoons of the cheese mixture and roll it between your palms to create a round ball. Place each ball on the prepared parchment-lined tray. Adjust the size according to your preference—bite-sized or slightly larger works well for parties.
- Chill the cheese balls: Once all cheese balls are formed, cover the tray tightly with plastic wrap and refrigerate for about one hour to let them firm up and hold their shape.
- Prepare coating mixture: On a large plate, combine the remaining 1 cup chopped pecans, 1 cup chopped dried cranberries, and 1/3 cup chopped parsley. Mix well to create a colorful, textured coating.
- Coat the cheese balls: Remove the chilled cheese balls from the fridge and roll each ball in the coating mixture, pressing gently to ensure the chopped pecans, cranberries, and parsley stick evenly all around the surface.
- Serve and garnish: Arrange the coated mini cheese balls on a serving platter. For easy, mess-free snacking, insert a pretzel stick into the top of each cheese ball, which doubles as a festive garnish and handy handle. Serve alongside crackers, pretzels, or veggie sticks.
Notes
- Make sure the cream cheese is at room temperature for easy mixing and a smooth texture.
- Chop pecans and cranberries finely for easier coating and better distribution on the cheese balls.
- These cheese balls can be made a day ahead and kept covered in the fridge to save prep time on party day.
- For a dairy-free or vegan version, substitute cream cheese and cheddar with plant-based alternatives.
- Adjust seasonings like garlic salt and pepper according to taste preferences.
Keywords: cranberry, pecan, cheese balls, mini appetizers, holiday appetizers, cream cheese, cheddar, no-cook appetizer
