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Let me just say — if you need a go-to appetizer that looks impressive but takes hardly any effort, this is it. This Cranberry Pecan Cheese Ball is creamy, a little sweet, a little savory, and 100% irresistible. I make this every year during the holidays, and it always disappears faster than I can blink.
Best part? You can make it ahead, forget about it, and just pull it out when the guests start hovering near the food table.
Why This Cheese Ball’s a Hit
Foolproof – You mix, roll, chill, and you’re done.
Sweet and savory – Creamy cheese, tangy cranberries, and crunchy pecans? That’s the holiday trifecta.
Pretty to look at – Red cranberries, green chives, golden pecans… festive without even trying.
Make it your own – Swap cheeses, nuts, herbs — go wild.
Ingredients You’ll Need
8 oz cream cheese, softened (full-fat is best here)
1 cup shredded white sharp cheddar (grate it yourself for better texture)
1 cup pecans, chopped and toasted
½ cup dried cranberries, chopped
2 tbsp chopped chives (or green onions if that’s what you have)
½ tsp garlic powder
Salt + pepper, to taste
Tip: Don’t skip toasting the pecans — it brings out so much flavor. Just toss them in a 375°F oven for 5-ish minutes.
Let’s Make It
Step 1: Toast the Pecans
Preheat oven to 375°F.
Spread pecans out on a baking sheet and toast for 5 minutes, until they’re fragrant.
Cool completely and set aside half for the coating.
Step 2: Make the Cheese Mixture
In a big bowl, mix the cream cheese and cheddar until smooth.
Add in:
Half the pecans
Chopped cranberries
Chives
Garlic powder
Mix well, season lightly with salt and pepper, and taste. (Yes, taste — it’s cheese. Live a little.)
Step 3: Shape the Ball
Spoon the mixture onto a large piece of plastic wrap.
Gather it up and shape into a ball — doesn’t have to be perfect.
Chill in the fridge for at least an hour to firm up. You can do this the night before and forget about it.
Step 4: Roll in the Good Stuff
Mix your remaining pecans, more chopped cranberries, and some extra chives in a shallow bowl or on a plate.
Unwrap your chilled cheese ball and roll it around until it’s covered and fabulous.
Step 5: Serve It Up
Place it on a platter with your favorite crackers, pita chips, or crunchy veggies.
Pop in a cheese knife or spreader and watch it vanish.
Serving Ideas
Crackers – Ritz, wheat, or buttery types are all winners
Pretzels – The saltiness = perfect match
Veggies – Carrot sticks, celery, cucumber slices for a fresh crunch
Wine? – Try a crisp white or light red like Pinot Noir
Pro Tip: Drizzle a bit of honey on top and garnish with a rosemary sprig if you want to feel fancy.
Make Ahead & Storage
Make-Ahead: You can prep the cheese ball (before coating) up to 24 hours ahead. Store it wrapped in plastic in the fridge.
Leftovers: Keep it in an airtight container for up to 3–5 days. Still tasty on day three.
Freezing: You can freeze it (before coating), wrapped tightly. Thaw overnight in the fridge and coat just before serving.
Fun Twists
No Nuts? Roll it in crushed pretzels instead. Still crunchy, still delicious.
Different Cheese: Swap in blue cheese crumbles or gouda for something bolder.
Spicy: Add a little cayenne or red pepper flakes to the mix.
Herb-Heavy: Add fresh dill, thyme, or parsley for a garden-fresh twist.
Sweet Tooth? Mix a teaspoon of maple syrup into the cheese for a mellow sweetness.
Final Thoughts
Honestly, once you make this Cranberry Pecan Cheese Ball, you’ll wonder why you ever bought one from the store. It’s creamy, festive, easy as can be — and just looks like it belongs on a holiday table. Make it once and you’ll be getting recipe requests all season long.
So go ahead, roll up your sleeves, and whip this up. Your party table will thank you.
Baked Barbecue Chicken Thighs with Onions
Ingredients
- 6 chicken thighs bone-in, skin-on
- 1 cup barbecue sauce
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 onion large, sliced into thick rings
Instructions
- Preheat oven to 375°F and line a baking sheet with foil for easy cleanup.
- In a bowl, combine barbecue sauce, olive oil, vinegar, paprika, garlic powder, and onion powder. Set aside.
- Pat chicken dry. Season both sides with salt and pepper, then place skin-side down on the tray.
- Brush half the sauce mixture onto the chicken. Scatter onion rings over and around the thighs.
- Bake for 25 minutes. Remove, flip chicken skin-side up, and brush on remaining sauce.
- Return to oven and bake another 20–25 minutes, until internal temp reaches 165°F and skin is crisp.
- Optional: Broil for 3–4 minutes to caramelize the top. Watch closely to avoid burning.
- Rest chicken for 5 minutes before serving. Spoon onions on top and garnish with parsley if desired.