How long does a cranberry pecan cheese ball last in the fridge?

It lasts up to 10 days , but tastes best within the first 5 days . Always store it wrapped in plastic wrap to preserve freshness.

Can I freeze a cheese ball?

Yes. Wrap tightly in plastic and foil, then freeze for up to 1 month . Thaw overnight in the fridge before serving.

What’s the best cheese to use in a cheese ball?

Full-fat cream cheese and sharp cheddar are the gold standard. They combine smooth texture with bold flavor. Always shred the cheddar fresh for best results.

How do I make a cheese ball without nuts?

Substitute chopped pretzels for pecans. Roll them on right before serving so they stay crisp. Or skip coating entirely and serve it plain.

How far in advance can I make a cheese ball?

You can make it up to 5 days in advance. Wrap and chill it without the coating if preferred, then roll just before serving.

Cranberry Pecan Cheese Ball – The Best Holiday Appetizer

Cranberry Pecan Cheese Ball

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A festive, creamy Cranberry Pecan Cheese Ball perfect for holidays and gatherings. It combines sharp cheddar, cream cheese, dried cranberries, and crunchy pecans for a flavorful, make-ahead appetizer that guests will love.

Author: Emily
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes (includes chilling)
Yield: 1 large cheese ball (serves 10–12) 1x
Category: Appetizer
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

16 oz (452g) full-fat brick-style cream cheese, softened
1 3/4 cups (175g) shredded sharp white cheddar cheese
2 tablespoons chopped fresh chives, divided
2 teaspoons chopped fresh parsley
1 teaspoon light or dark brown sugar
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (108g) finely chopped dried cranberries, divided
3/4 cup (100g) finely chopped pecans, divided

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Instructions

Soften cream cheese to room temperature.
In a stand mixer, beat cream cheese until smooth and creamy (about 2 minutes).
Add shredded cheddar, 1 tbsp chives, parsley, brown sugar, garlic powder, salt, pepper, and half of the cranberries and pecans. Mix until fully combined.
Form the mixture into a ball using hands or a spatula. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 5 days).
In a bowl, combine remaining chives, cranberries, and pecans to make the coating.
Unwrap chilled cheese ball and roll it in the coating, pressing lightly to adhere.
Serve immediately or wrap and refrigerate until ready to serve. Let sit at room temperature for 20–30 minutes before serving.

Notes

Make ahead up to 5 days in advance.
For a nut-free version, replace pecans with chopped pretzels and coat just before serving.
Wrap leftovers tightly and store in the fridge for up to 10 days.
Freeze wrapped cheese ball for up to 1 month. Thaw in fridge before serving.

Nutrition

Serving Size: 2 tablespoons
Calories: 180
Sugar: 3g
Sodium: 160mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg

Find it online: https://recipeshots.com/cranberry-pecan-cheese-ball-recipe/