I first made this cranberry pecan cheeseball on a chilly evening when I wanted something festive but effortless, and the moment I rolled it in cranberries and toasted pecans, I knew it was special. My kitchen smelled slightly tangy, nutty, and rich, and when you make this, you’ll feel that same cozy excitement knowing something delicious is waiting in the fridge.
Ingredients
- 16 oz (2 blocks) cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped green onions
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup dried cranberries, finely chopped
- 1 cup pecans, finely chopped
I’ve experimented with these ingredients more times than I can count, and each one really matters. Softened cream cheese is non-negotiable—if it’s too cold, the mixture turns lumpy and frustrating. Sharp cheddar gives a bold flavor that balances the sweetness of the cranberries, and don’t skip the lemon juice; it lifts everything and keeps the cheeseball from tasting heavy. If you’re missing green onions, finely diced chives work, but the onion flavor adds a fresh bite I personally love.
Equipment Needed
- Large mixing bowl
- Hand mixer or sturdy spatula
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Plastic wrap
I usually reach for my hand mixer because it saves time and gives me a smoother base, but I’ve mixed this by hand plenty of times when I wanted a little arm workout. A sharp knife is important here—chopping cranberries and pecans evenly makes a huge difference in texture. Plastic wrap might seem boring, but trust me, it’s what helps you shape that perfect round cheeseball without making a mess.
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