Description
This Cranberry Pecan Cheeseball is a delightful and easy-to-make appetizer featuring a creamy blend of cream cheese and cheddar, studded with dried cranberries and pecans, then rolled in a festive mixture of chopped pecans, cranberries, and parsley. Perfect for holiday gatherings or casual get-togethers, it pairs wonderfully with crackers and fresh vegetable sticks.
Ingredients
Scale
Cheeseball Base
- 12 oz softened cream cheese (1 1/2 blocks)
- 6 oz shredded cheddar cheese
- 1/2 cup finely chopped pecans
- 1/2 cup finely chopped dried cranberries
- 1/4 cup finely chopped flat-leaf parsley (loosely packed)
Coating
- 3 tablespoons chopped pecans
- 3 tablespoons chopped dried cranberries
- 1 tablespoon chopped parsley
Instructions
- Combine Ingredients: In a medium-sized bowl, mix together the softened cream cheese, shredded cheddar, finely chopped pecans, dried cranberries, and parsley until well combined and evenly distributed.
- Shape Cheeseball: Using your hands, shape the mixture into a compact ball, ensuring it is smooth and cohesive to hold its form.
- Prepare Coating: On a plate or shallow dish, combine the chopped pecans, dried cranberries, and parsley that will be used to coat the outside of the cheeseball.
- Roll Cheeseball: Roll the shaped cheeseball in the coating mixture, pressing gently to adhere the chopped pecans, cranberries, and parsley to the surface evenly.
- Serve: Place the finished cheeseball on a serving platter and serve with crackers and/or raw vegetable sticks as a tasty appetizer.
Notes
- For best flavor, chill the cheeseball for at least 1 hour before serving to allow the flavors to meld and the shape to firm up.
- You can substitute walnuts for pecans if desired.
- Use fresh parsley for a vibrant flavor in both the mixture and coating.
- This cheeseball is best served at room temperature, so remove it from the refrigerator about 15 minutes before serving.
- Store any leftovers wrapped tightly in the refrigerator for up to 3 days.
