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Holiday Cranberry Cheese Ball Recipe with Pecans and Rosemary

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A creamy, tangy cheese ball studded with sweet-tart dried cranberries, fresh rosemary, and sharp cheddar, rolled in crunchy pecans. Perfect for holiday gatherings, this easy appetizer comes together in minutes and disappears just as fast.

Ingredients

Scale
  • 16 ounces cream cheese (two 8-ounce blocks), softened to room temperature
  • 1/2 cup dried cranberries, finely chopped
  • 2 tablespoons fresh rosemary, finely minced, plus extra for rolling
  • 1 cup pecans, finely chopped
  • 1 cup sharp cheddar cheese, finely shredded
  • 2 tablespoons green onions, thinly sliced (white and light green parts only)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Soften the cream cheese: Take both blocks of cream cheese out of the refrigerator at least 30 minutes before starting. Cut them into cubes to speed up softening. You want the cream cheese soft enough to easily press your finger into it, but not so soft that it’s melting or greasy. If short on time, microwave unwrapped blocks at 50% power in 15-second intervals, checking after each.
  2. Toast the pecans (optional but recommended): While the cream cheese softens, spread the chopped pecans in a single layer on a baking sheet. Toast in a 350°F oven for 5-7 minutes, stirring halfway through, until they smell nutty and look slightly darker. Let cool completely before using.
  3. Chop your mix-ins: Finely chop the dried cranberries (spray knife with cooking spray or dip in hot water to prevent sticking). Mince the fresh rosemary until almost as fine as the cranberries. Thinly slice the green onions, using only the white and light green parts. Shred the cheddar cheese if not already shredded.
  4. Cream the base: Place the softened cream cheese in a large mixing bowl. Beat with a hand mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add Worcestershire sauce, garlic powder, salt, and pepper, then beat for another 30 seconds until well combined.
  5. Add the mix-ins: Fold in the shredded cheddar cheese, chopped dried cranberries, minced rosemary, and sliced green onions using a rubber spatula. Gently fold until evenly distributed. Do not overmix—you want distinct bits of cranberry and cheese throughout. Taste and adjust salt or pepper if needed.
  6. Shape the cheese ball: Lay a large piece of plastic wrap on your work surface. Scoop the cheese mixture onto the center of the plastic wrap. Gather the edges of the plastic wrap and twist them together to form a tight ball. Use your hands through the plastic to shape it into a smooth, round ball. Refrigerate the wrapped cheese ball for at least 2 hours, or overnight.
  7. Prepare the coating: About 15 minutes before serving, combine the cooled chopped pecans and remaining minced rosemary on a plate or piece of parchment paper. Mix together with your fingers so the rosemary is evenly distributed among the pecans.
  8. Roll the cheese ball: Unwrap the chilled cheese ball and place it on the pecan-rosemary mixture. Gently press the coating onto all sides, rolling the cheese ball as needed to cover it completely. Press the pecans firmly into the cheese so they stick. Cover any bare spots with more coating.
  9. Let it rest: Place the coated cheese ball on your serving platter and let it sit at room temperature for about 15-20 minutes before serving. This softens it slightly so it’s spreadable but still holds its shape.
  10. Garnish and serve: Arrange fresh rosemary sprigs, extra dried cranberries, and a few whole pecans around the cheese ball on the platter for a beautiful presentation. Serve with crackers, sliced baguette, apple slices, or celery sticks.

Notes

Don’t skip the chilling step—the cheese ball needs at least 2 hours in the fridge to firm up. Room temperature cream cheese is non-negotiable for a smooth texture. Chop everything uniformly for balanced flavor in every bite. Toasting the pecans is optional but adds depth. Use fresh rosemary, not dried, for the best flavor. The cheese ball can be made (without coating) up to 3 days in advance; add coating the day of serving. Let it soften at room temperature for 15-20 minutes before serving for best spreadability.

Nutrition

Keywords: cheese ball, cranberry, rosemary, pecan, holiday appetizer, cream cheese, easy appetizer, Christmas appetizer, Thanksgiving appetizer

Find it online: https://coracooks.com/holiday-cranberry-cheese-ball-recipe-with-pecans-and-rosemary/