Eat. Drink. Love.

Cranberry Pecan and White Cheddar Cheese Ball

Cranberry Pecan and White Cheddar Cheese Ball

Oh yes, another appetizer. Sorry, but I’m also not sorry because this one is too delicious to pass up. Cheese is involved. Lots of cheese. If someone ever told me I could no longer eat cheese, I would punch them right in the face and then I would wear all black for a good month. I would have to enroll in Cheeseaholics Anonymous. It wouldn’t be pretty.

Cranberry Pecan and White Cheddar Cheese Ball

Cheese Balls, where have you been all my life? If you have never made one, they are glorious. The flavor combinations are unlimited.

I kind of went crazy with buying dried cranberries this season. Since my pantry is basically a black hole of doom and despair, I kept thinking I was out of them and of course, I wasn’t (which is pretty much the story of my life when it comes to grocery shopping), so I ended up with 3 huge bags. But it ain’t no thing because it’s totally cranberry season anyway. Cranberries, cream cheese and sharp white cheddar cheese are a brilliant flavor combination. Did I mention there is also toasted pecans?!

Cranberry Pecan and White Cheddar Cheese Ball

Print Print

Cranberry Pecan and White Cheddar Cheese Ball

Yield: serves 6

Prep Time: 10 minutes (plus chill time)


  • 1/2 cup chopped pecans
  • 1 8-ounce package cream cheese, softened
  • 8 ounces good quality sharp white cheddar cheese, shredded
  • 1/4 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 cups dried cranberries
  • crackers


  1. Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper. Spread the pecans in an even layer. Bake for about 5 minutes and then remove from the oven.
  2. In a large mixing bowl, beat together the cream cheese and the cheddar cheese. Add in the pecans, salt, and the Worcestershire sauce. Continue mixing for another minute or two until everything is well-combined. Remove the mixture from the bowl and form into a ball with your hands. Wrap the formed ball in plastic wrap and chill for about 30 minutes.
  3. Remove the chilled cheese ball. Using small handfuls at a time, place dried cranberries all over the cheese ball, pushing in lightly to secure them into place. Try to cover as much of the cheese ball as possible (except the bottom). Serve or cover and place back into the fridge until serving. Serve with crackers.

Cranberry Pecan and White Cheddar Cheese Ball


46 Responses to “Cranberry Pecan and White Cheddar Cheese Ball”

  1. #
    Ramona — December 20, 2013 at 6:31 am

    Just hand me a cracker and stand back. :) This is such a great sweet and savory appetizer. :) Have a wonderful holiday!! :)

  2. #
    Anna (Hidden Ponies) — December 20, 2013 at 11:00 am

    I could eat this for breakfast….and very much wish I was! Great cheese ball :)

  3. #
    Emily @ Life on Food — December 20, 2013 at 8:35 pm

    Can you believe I have never had a cheese ball? I would love to try some of these. So pretty with the cranberries!

  4. #
    Kristi @ My San Francisco Kitchen — December 21, 2013 at 4:04 pm

    This cheese ball is gorgeous, and so festive!

  5. #
    Liz @Life Made Sweet — December 21, 2013 at 8:53 pm

    Haha! I totally agree! I would be in some serious mourning if I had to live this life without cheese. It just wouldn’t be the same. I love cheeseballs and this one looks just to die for!

  6. #
    Healing Tomato — December 21, 2013 at 11:54 pm

    This is a great recipe and I like the use of Worcestershire sauce. It is definitely something different and great choice.

  7. #
    Millie — December 23, 2013 at 7:23 pm

    First time making a cheese ball, it so good i’m afraid he won’t make it to the party I’m taking it to.

    • Stephanie replied: — December 29th, 2013 @ 5:26 pm

      I’m so glad, Millie! That’s a good problem to have! ;)

  8. #
    Andi @ The Weary Chef — January 9, 2014 at 3:28 pm

    This is gorgeous and sounds so delicious! I”m so glad I found my way to you through Pinterest. You’ve got some great recipes going on over here :)

  9. #
    Sheryl — November 2, 2014 at 8:46 am

    This looks LOVELY! Can’t wait to try it! But I do have a question. When you say dried cranberries, do you mean Craisins (which are sweetened), or simply dried cranberries? Thanks!

    • Stephanie replied: — November 4th, 2014 @ 12:04 am

      You can use craisins, but I found unsweetened dried cranberries at Trader Joe’s.

  10. #
    Christine — November 17, 2014 at 3:28 pm

    I just came across this recipe on Pinterest and want to make for Thanksgiving – any suggestions for a vegetarian-friendly sub for the Worcestershire? Thanks!

    • Stephanie replied: — November 24th, 2014 @ 8:14 am

      You can use soy sauce or just leave it out!

  11. #
    cookie — November 19, 2014 at 6:58 pm

    just made this for a holiday meal this weekend. wonderfull…..can not go wrong…… my guest will really be surprize.

  12. #
    cookie — November 19, 2014 at 7:00 pm

    just made this cheeseball for a holiday meal this weekend…..wonderfull… my guest will be so surprize … to see a differant cheeseball. thanks

  13. #
    Judy — November 25, 2014 at 7:03 pm

    How far in advance of serving can this be made?

    • Stephanie replied: — November 30th, 2014 @ 10:29 am

      You can make it the day before!

  14. #
    Kaki — December 4, 2014 at 2:22 pm

    Wow! Looks amazing! Great photography too! We have a granola company that has a Pecan Almond and Cranberry Zest granola… I bet that could be an interesting twist! Keep up the great work and keep Livin’ every day in an Upfront way!

  15. #
    Angie — December 5, 2014 at 4:39 pm

    I love when you said you would punch someone in the face if they told you, you could not eat cheese ever again! I agree 100%!
    I am totally making this for Christmas this year, it looks so pretty and you cant go wrong with cheese, thanks for sharing :)

  16. #
    Kathleen Boden — December 5, 2014 at 9:39 pm

    Reply to Christine, If you want a similar taste without the anchovies add some thinned tamarind paste along with the soy. Tamarind is what gives Worchesteshire sauce it’s distinctive taste. Miso paste would be another suggestion.

  17. #
    Kathleen+Boden — December 5, 2014 at 9:43 pm

    So making this for next party! Think I will chop dried cranberries very fine and make bite size balls on a pick.

  18. #
    Malissa — November 26, 2015 at 10:30 am

    Just made this to have as a Thanksgiving appetizer. I snuck a bite and it is sooo yummy! The only change I made was using packaged honey roasted pecan pieces, which turned out great! I splurged on a very good quality white cheddar and I think that is really necessary to get the full flavor out of this cheeseball. Thank you for the amazing and easy recipe!!

  19. #
    Precio del Oro Hoy — February 27, 2016 at 8:05 pm

    I always spent my half an hour to read this web site’s articles or reviews daily along with a
    mug of coffee.


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