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cheeseball wedge on white plate

Cranberry Pecan Cheeseball

Cream cheese and sharp cheddar round out this delicious Cranberry Pecan Cheeseball! This classic holiday appetizer is always a hit and soooo easy to make!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Chill time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 179kcal
Author Tiffany


  • 8 ounces cream cheese
  • 2 cups shredded white sharp cheddar cheese
  • cup dried cranberries finely chopped
  • ½ cup pecans finely chopped
  • crackers for serving


  • In a large bowl mix together cream cheese and cheddar cheese until well combined.
  • Mix in chopped cranberries.
  • Lay a large piece of plastic wrap out on a flat surface. Scoop the cheese mixture out of the bowl and place it in the middle of the plastic wrap. Wrap the plastic around the cheese mound, then use your hands to shape it into a ball.
  • Peel back the plastic wrap, and using small handfuls at a time, press the chopped pecans onto the outer surface of the cheeseball (you don't need to cover the bottom).
  • Cover and chill for at least 1 hour or up to 24 hours before serving with your favorite crackers. Enjoy!


  • Let the cream cheese come to room temperature for easier mixing with the white sharp cheddar cheese. 
  • Purchase pre-chopped pecans if you don't want to deal with the chopping yourself. Just dump and roll around the cheeseball.
  • You can make this cheeseball ahead of time up to 3 days. Add the pecans right before you're going to serve so they don't get soggy.


Calories: 179kcal | Carbohydrates: 4g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 178mg | Potassium: 61mg | Fiber: 1g | Sugar: 3g | Vitamin A: 443IU | Calcium: 157mg | Iron: 1mg