Cranberry Pecan Mini Cheese Balls are a bright, bite-size appetizer that balances creamy, tangy, and crunchy textures. Soft cream cheese and sharp cheddar form a rich base, while dried cranberries add sweet-tart pops and pecans bring a buttery crunch. They smell nutty and fresh, look festive with flecks of red and green, and are perfect for parties, snacks, or holiday gatherings.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 24 mini cheese balls
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 mini cheese ball)
- Calories per serving: 75 kcal
- Protein: 2 g
- Carbohydrates: 3 g
- Fat: 6 g
- Fiber: 0.3 g
- Sugar: 2 g
- Sodium: 90 mg
Why Make This Cranberry Pecan Mini Cheese Balls
These mini cheese balls come together in minutes and need no baking. They offer creamy, tangy, and crunchy contrasts in each bite. Their small size makes them easy to plate and pass around at parties. They also travel well and pair with many dippers like crackers, sliced baguette, or crisp veggies. If you want a crowd-pleasing, fuss-free appetizer that looks special, these are ideal.
How to Make Cranberry Pecan Mini Cheese Balls
This recipe uses simple stirring and shaping—no cooking required. Chill briefly if you want firmer balls, or serve right away for a softer texture. Form them small for easy snacking and roll them in extra chopped pecans for added crunch and a pretty finish.
Ingredients:
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup dried cranberries, chopped
- 1/2 cup pecans, finely chopped
- 1/4 cup green onions, chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Directions:
Step 1: Preparation
Gather and prepare ingredients. Soften the cream cheese at room temperature for 15–20 minutes. Chop the dried cranberries, pecans, and green onions so they mix evenly.
Step 2: Mixing
In a medium bowl, combine the softened cream cheese and shredded cheddar until smooth and well mixed. Stir in the dried cranberries, chopped pecans, green onions, garlic powder, onion powder, salt, and pepper until evenly incorporated and the mixture looks uniform.
Step 3: Shaping
Using clean hands or a small cookie scoop, form the mixture into small balls about 1 inch in diameter. Press gently to compact the mixture so the balls hold together.
Step 4: Finishing
Place extra chopped pecans on a plate and roll each cheese ball in the pecans to coat fully. Arrange the finished cheese balls on a platter and serve immediately, or chill for 10–20 minutes for a firmer texture. Enjoy with crackers or fresh veggies!
How to Serve Cranberry Pecan Mini Cheese Balls
Serve these on a large platter with an assortment of crackers (water crackers, multigrain, or buttery rounds), sliced baguette, or crisp vegetables like cucumber, bell pepper, and celery. For a festive look, place the cheese balls on a bed of fresh greens or rosemary sprigs and add small picks for easy grabbing. If you want a savory twist alongside, try pairing with a stuffed popper-style bite—see a spicy take like Beef Bacon Jalapeno Popper Cheese Balls for inspiration.
How to Store Cranberry Pecan Mini Cheese Balls
- Short term: Cover tightly and refrigerate for up to 4 days.
- Freezing: Freeze on a parchment-lined tray until firm, then transfer to an airtight container for up to 2 months. Thaw in the refrigerator before serving.
- Tip: If stored in an airtight container, place a sheet of parchment between layers to prevent sticking. Roll in nuts just before serving if you want the crunch at peak freshness.
Expert Tips for Perfect Cranberry Pecan Mini Cheese Balls
- Soften cream cheese fully so it mixes smoothly with cheddar. Avoid microwave melting—soften at room temperature.
- Chop nuts finely for an even coating that sticks well.
- Use a small cookie scoop for uniform size and faster shaping.
- Taste and adjust salt and pepper before shaping—the cheese and nuts can change seasoning needs.
- For a firmer bite, chill the mixed cheese for 10–20 minutes before rolling into balls.
- If you prefer less sweetness, reduce dried cranberries to 1/4 cup or swap for chopped dried apricots.
Delicious Variations
- Goat Cheese Version: Substitute half the cream cheese with goat cheese for tangier mini balls.
- Honey & Orange Zest: Add 1 tsp orange zest and a drizzle of honey for a bright, sweet note.
- Spicy Kick: Stir in 1 small finely chopped jalapeño (seeds removed) or 1/4 tsp cayenne for heat.
- Herb & Garlic: Replace cranberries with chopped fresh herbs (parsley, chives) and add extra garlic for savory bites.
- Bacon Pecan: Fold in 3–4 slices cooked, crumbled bacon for a smoky-savory option.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes. You can mix and shape them up to 3 days ahead and keep them refrigerated. For best texture, roll in nuts just before serving.
Q: Can I use low-fat cheese?
A: You can, but low-fat cream cheese may be softer and wetter. Chill the mixture before shaping and expect a slightly different texture and flavor.
Q: How do I keep the cheese balls from falling apart?
A: Ensure the cream cheese is softened but not melted. Mix thoroughly so the cheddar helps bind. Chill the mixture 10–15 minutes before shaping if it feels loose.
Q: Can I replace pecans with another nut?
A: Yes. Walnuts, almonds, or pistachios work well. Toasting nuts lightly enhances flavor. If nut allergies are a concern, roll in finely chopped pretzels or seeds instead.
Q: Are these safe to serve at a party if left out?
A: Soft cheese should not sit at room temperature for more than 2 hours. Keep them on ice or replace the platter regularly to maintain food safety.
Q: How many does this recipe serve?
A: The recipe makes about 24 one-inch mini cheese balls—perfect for about 8–12 people as an appetizer, depending on how many other snacks are available.
Conclusion
These Cranberry Pecan Mini Cheese Balls are simple, tasty, and festive—great for holiday parties, casual get-togethers, or a quick snack tray. They combine creamy cheese, sweet-tart cranberries, and crunchy pecans for a pleasing bite every time. For another cranberry-pecan twist using goat cheese, check out this easy guide: Cranberry Pecan Mini Goat Cheese Balls – Mom On Timeout. Give these a try—once you make them, they’ll likely become a go-to appetizer. Enjoy and have fun sharing them with friends and family!
Print
Cranberry Pecan Mini Cheese Balls
- Total Time: 15 minutes
- Yield: 24 mini cheese balls 1x
- Diet: Vegetarian
Description
A bright, bite-size appetizer balancing creamy, tangy, and crunchy textures, perfect for parties and gatherings.
Ingredients
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup dried cranberries, chopped
- 1/2 cup pecans, finely chopped
- 1/4 cup green onions, chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Gather and prepare ingredients. Soften the cream cheese at room temperature for 15–20 minutes. Chop the dried cranberries, pecans, and green onions so they mix evenly.
- In a medium bowl, combine the softened cream cheese and shredded cheddar until smooth and well mixed. Stir in the dried cranberries, chopped pecans, green onions, garlic powder, onion powder, salt, and pepper until evenly incorporated and the mixture looks uniform.
- Using clean hands or a small cookie scoop, form the mixture into small balls about 1 inch in diameter. Press gently to compact the mixture so the balls hold together.
- Place extra chopped pecans on a plate and roll each cheese ball in the pecans to coat fully. Arrange the finished cheese balls on a platter and serve immediately, or chill for 10–20 minutes for a firmer texture.
Notes
Chill for 10–20 minutes if a firmer texture is desired. Roll in extra pecans for added crunch just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheese ball
- Calories: 75
- Sugar: 2g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 20mg
