Mini Pecan and Cranberry Cheese Balls
When the holidays roll around, I’m all about appetizers that look stunning on a platter but take minimal effort to make — and these Mini Pecan and Cranberry Cheese Balls check every box. Creamy, tangy, savory, and slightly sweet, they’re a festive twist on the classic cheese ball, only miniature and adorable.
Each bite-sized cheese ball is made with a simple mix of cream cheese, shredded cheddar, and garlic powder, rolled in a colorful coating of chopped pecans and dried cranberries, and finished with a pretzel stick handle. They’re everything you want in a holiday appetizer — creamy, crunchy, sweet, salty, and perfect for grazing boards or cocktail parties.
I love serving these at Thanksgiving, Christmas, or New Year’s gatherings because they look like little ornaments or truffles on a tray. You can make them ahead, refrigerate them overnight, and insert the pretzel sticks right before serving for a no-stress, crowd-pleasing dish that’s as festive as it is delicious.
Why You’ll Love These Mini Cranberry and Pecan Cheese Balls
These little bites are a staple on my holiday appetizer table — and once you make them, they’ll become yours too! Here’s why:
- The Perfect Bite: Each mini cheese ball is creamy on the inside, crunchy on the outside, and has just the right balance of savory and sweet.
- Simple Ingredients: You probably have most of them in your fridge already — cream cheese, shredded cheddar, garlic powder, pecans, and dried cranberries.
- Festive & Pretty: The red cranberries and golden pecans make them look like little ornaments on a holiday board.
- Make-Ahead Magic: You can prep them the day before and chill overnight — just add the pretzel sticks before serving.
- Crowd Favorite: Everyone loves a good cheese ball, but these bite-sized versions are easier to eat and don’t require a knife or spreader.
Pro Tip: Chill your mixture for about 20–30 minutes before rolling into balls — it firms up and makes shaping super easy.
Ingredients You’ll Need
For the exact recipe ingredient amounts see the recipe card at the bottom of the post.
Here’s what goes into these creamy, crunchy, mini cheese balls:
- Cream Cheese: Use full-fat cream cheese for the richest flavor and best texture. Let it soften at room temperature before mixing.
- Shredded Cheddar Cheese: Adds sharpness and color. You can use mild, medium, or sharp cheddar depending on your preference.
- Garlic Powder: Brings a subtle savory depth that keeps the cheese balls from being overly sweet.
- Chopped Pecans: Toast them lightly first for extra flavor and crunch.
- Dried Cranberries: Adds a pop of sweetness and a beautiful festive color.
- Pretzel Sticks: Used as the “handle” for serving — they turn these into the perfect grab-and-go party snack.
Pro Tip: Finely chop the pecans and cranberries so they stick evenly to the cheese balls. A quick pulse in the food processor works perfectly!
Step-by-Step: How to Make Mini Pecan and Cranberry Cheese Balls
Soften the Cream Cheese
Set your cream cheese out at room temperature for about 15–20 minutes. Soft cream cheese blends more smoothly and gives you a creamier texture.
Mix the Cheese Base
In a medium bowl, combine softened cream cheese, shredded cheddar, and garlic powder. Mix until completely smooth and uniform. You can use a hand mixer or mix by hand with a sturdy spatula.
Pro Tip: Taste the mixture before shaping! Add more garlic powder, a pinch of salt, or even a dash of smoked paprika if you like extra flavor.
Chill the Mixture
Cover and refrigerate for 20–30 minutes to firm up. This helps the cheese balls hold their shape when rolling.
Prepare the Coating
On a small plate, mix together finely chopped pecans and dried cranberries. Spread evenly so the cheese balls can roll through the mixture easily.
Shape into Mini Balls
Using a small cookie scoop or spoon, portion the cheese mixture into small balls (about 1 inch). Roll gently between your palms until smooth and round.
Coat in the Pecan-Cranberry Mix
Roll each ball in the pecan and cranberry mixture, pressing lightly so it adheres on all sides. The mix should stick easily thanks to the chilled cheese base.
Add the Pretzel Sticks
Just before serving, insert one pretzel stick into the top of each cheese ball to create a fun, dippable handle.
Serve & Enjoy
Arrange the mini cheese balls on a platter, drizzle lightly with honey if you’d like a touch of sweetness, and watch them disappear!
Pro Tips and Easy Variations to Make These Mini Pecan and Cranberry Cheese Balls Your Own
One of the best parts of this recipe is how versatile and customizable it is. Once you’ve made the base mixture of cream cheese, cheddar, and garlic powder, you can get creative with different flavors, coatings, and garnishes to suit any theme or season. These little bites can be dressed up for Christmas, simplified for game day, or made elegant for a wine night — all from one simple base recipe.
Flavor Variations
- Add a Little Heat: If your guests love a kick, stir a dash of cayenne pepper, smoked paprika, or a few drops of hot sauce into the cheese mixture. The subtle heat balances beautifully with the sweetness of the cranberries.
- Sweet and Savory Combo: Drizzle a little honey over the finished cheese balls right before serving, or mix a spoonful of honey directly into the cheese mixture for a slightly sweeter, creamier flavor. It complements the tang of the cheddar and adds a gorgeous sheen.
- Herb Infusion: Fold finely chopped fresh herbs — like rosemary, chives, parsley, or thyme — right into the cheese base. The herbs add freshness and a pop of color while keeping the flavor balanced.
- Smoky Touch: Add a small amount of smoked gouda or a pinch of liquid smoke to the cheese blend to create a deeper, savory undertone that pairs beautifully with the nutty coating.
Ingredient Swaps
- Cheese: Try mixing sharp cheddar with a bit of creamier cheese like gouda, fontina, or even pepper jack for a more complex flavor.
- Nuts: Swap pecans for walnuts or almonds, or make it nut-free by using finely crushed pretzels or seasoned breadcrumbs as the outer coating.
- Dried Fruit: Don’t have cranberries? Use chopped dried cherries or apricots for a similar burst of color and sweetness.
How to Make & Store These Mini Cranberry and Pecan Cheese Balls Ahead of Time
Planning ahead during the holidays can make or break your sanity, and this recipe was built with make-ahead magic in mind. These mini cheese balls not only hold up beautifully overnight, but they actually taste even better once they’ve had a little time for the flavors to meld together.
Make-Ahead
- Prepare the cheese mixture up to two days in advance. Mix the cream cheese, cheddar, and garlic powder, cover tightly, and refrigerate until ready to shape.
- You can also roll the mixture into balls one day before serving and store them on a parchment-lined tray covered with plastic wrap. Just wait to add the pretzel sticks until right before you serve — this keeps them crisp and sturdy.
- If you’re prepping for a large holiday gathering, make multiple batches and store them in shallow containers separated by parchment paper. That way, you can assemble a large tray quickly and easily on the day of your event.
Storage
- Store leftover cheese balls in an airtight container in the refrigerator for up to three to four days. They’ll remain creamy and flavorful without losing their texture.
- To keep them extra fresh, line the bottom of the container with a paper towel to absorb any moisture from the fridge.
- If you’re serving them again later, add a new pretzel stick before plating, since the original ones can soften slightly in the fridge.
Freezing
- Freeze uncoated cheese balls on a parchment-lined baking sheet until firm, then transfer to a freezer bag. They’ll keep well for up to one month.
- When ready to serve, thaw them overnight in the refrigerator and roll in the fresh pecan-cranberry coating before inserting the pretzel sticks.
FAQs
Can I make these cheese balls without nuts?
Absolutely! For a nut-free version, roll them in crushed pretzels, seasoned breadcrumbs, or even Everything Bagel seasoning for a crunchy, flavorful coating that still gives that perfect bite.
Can I use a different type of cheese?
Yes! Cheddar is classic for its sharp flavor and color, but these mini cheese balls also work wonderfully with Monterey Jack, Colby, or a blend of cheddar and pepper jack for a little heat. If you want something milder and creamier, try Havarti or gouda.
Do I have to use dried cranberries?
Nope! You can use chopped dried cherries, golden raisins, or even finely diced dried apricots. They all add that touch of sweetness and beautiful color contrast against the cheese.
Can I make one large cheese ball instead of minis?
Yes, you can easily turn this recipe into one big statement cheese ball. Simply form all of the mixture into one large ball, chill for at least 1 hour to firm up, then roll in the pecan and cranberry coating. Serve with crackers and spreaders.
What if my cheese mixture is too soft to roll?
Just chill it a little longer! If your kitchen is warm, pop the mixture in the refrigerator for 15–30 minutes until it firms up. You want it moldable but not sticky. Adding an extra handful of shredded cheese can also help give it more structure.
Can these be served at room temperature?
They’re best served slightly chilled so they hold their shape but not so cold that the flavors are muted. Let them rest on the counter for about 10 minutes before guests arrive for the perfect consistency.
How do I keep the pretzel sticks from going soft?
Always insert the pretzel sticks right before serving. If inserted too early, they’ll absorb moisture from the cheese and lose their crunch. You can also store the cheese balls separately and set out a bowl of pretzel sticks so guests can add them themselves!
Mini Cranberry and Pecan Cheese Balls
Ingredients
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ cup finely chopped toasted pecans
- ½ cup finely chopped dried cranberries
- 24 pretzel sticks
- Optional garnish: honey drizzle rosemary sprigs, or flaky sea salt
Instructions
- Mix the Base: In a medium bowl, combine softened cream cheese, shredded cheddar, and garlic powder. Mix until smooth and fully combined.
- Chill the Mixture: Cover and refrigerate for 20–30 minutes, or until firm enough to shape.
- Prepare the Coating: On a small plate, mix together the chopped pecans and dried cranberries.
- Shape the Cheese Balls: Scoop about 1 tablespoon of cheese mixture and roll into 1-inch balls.
- Coat in Toppings: Roll each ball in the pecan-cranberry mixture, pressing gently so the coating sticks evenly.
- Chill Again: Refrigerate until ready to serve, at least 30 minutes for the flavors to meld.
- Add the Pretzel Sticks: Just before serving, insert a pretzel stick into the top of each cheese ball for a fun, bite-sized handle.
- Serve: Arrange on a platter and garnish with rosemary or a drizzle of honey, if desired.
