Cranberry Pecan Mini Cheese Balls: A Festive Delight!
Savory, creamy, crunchy, and crowd-pleasing mini cheese balls made with cranberries and pecans, perfect for holiday parties.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 18–20 mini cheese balls 1x
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup shredded white cheddar or mozzarella
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped pecans (plus extra for coating)
- 2 tbsp finely chopped parsley (plus extra for coating)
- 1/4 tsp garlic powder
- Salt and pepper to taste
Instructions
- Combine cream cheese, shredded cheese, cranberries, pecans, parsley, garlic powder, salt, and pepper.
- Scoop into 1-tbsp portions and roll into mini balls.
- Roll each ball in extra pecans and parsley until coated.
- Refrigerate for 30 mins to firm. Serve cold or room temp with crackers or veggies.
Notes
- Lighter version? Use Greek yogurt cream cheese.
- Vegan option? Use plant-based cheese.
- Try pistachios or sunflower seeds for a twist.
Nutrition
- Serving Size: 1 mini cheese ball
- Calories: Approximately 100
- Sugar: 2g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg