Ingredients
16 ounces (452g) full-fat brick-style cream cheese, softened
1 ¾ 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
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ cup (108g) finely chopped dried cranberries, divided
¾ cup (100g) finely chopped pecans, divided
Instructions
1. Beat cream cheese in stand mixer until smooth (2 minutes).
2. Mix in cheddar, 1 tbsp chives, parsley, brown sugar, garlic powder, salt, pepper, half the cranberries, and half the pecans until combined.
3. Shape mixture into a ball with spatula or hands.
4. Mix remaining cranberries, pecans, and chives in a small bowl. Spread on plate.
5. Roll cheese ball in coating until evenly covered.
6. Wrap in plastic wrap and chill at least 1 hour (up to 5 days).
7. Let sit at room temp 20–30 minutes before serving with crackers, bread, or veggies.
Notes
Refrigerate up to 10 days (best within 5).
Freeze wrapped in plastic + foil up to 1 month; thaw in fridge.
Nut-Free Option: Replace pecans with crushed pretzels (coat before serving).
Flavor Twist: Add bacon bits, jalapeños, or sun-dried tomatoes for variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian