After a quick chill, they get their festive finish: a crunchy coating of chopped pecans, extra cranberries, and fresh parsley. Stick a pretzel in each one or serve them with crackers for an irresistible party snack everyone reaches for first.

Why You’ll Love These

Festive & colorful: The bright cranberries and green parsley make them pop on any platter.
Ridiculously simple: Mix, roll, chill — that’s it.
Perfect make-ahead: Prep them in stages so you’re not stuck in the kitchen the day of the party.
Crowd-friendly: Bite-sized for grazing, no double-dipping drama.
Customizable: Swap nuts, cheese, or fruit to match what you have on hand.

Yield & Timing

Makes: about 24 mini cheese balls (approx. 2 tablespoons per ball)
Active time: 15–25 minutes
Chill time: 1 hour (or up to overnight)

Ingredients

8 oz (226 g) cream cheese, softened to room temperature
1 cup (about 113 g) shredded white cheddar (freshly shredded if possible)
1 cup (about 100 g) chopped pecans, divided (½ cup in the mix, ½ cup for coating)
1 cup (about 100 g) dried cranberries, chopped, divided (½ cup in the mix, ½ cup for coating)
3 green onions, thinly sliced (white + light green parts)
½ tsp garlic salt (or to taste)
½ tsp onion powder
¼ tsp freshly ground black pepper
2 tbsp fresh parsley, finely chopped (for coating)
Pretzel sticks or crackers, for serving (optional)

Quick swaps: Use walnuts or almonds in place of pecans; mix in goat cheese for a tangy spin; substitute maple syrup–sweetened cranberries if you like them less tart.

Equipment

Large mixing bowl
Electric hand mixer (or sturdy spatula and some elbow grease)
Baking sheet or rimmed tray lined with parchment (for chilling)
Small shallow dish or plate (for coating mix)
Measuring cups & spoons
Airtight container for storage

Step-by-Step Method

1. Prep your tray & coating.

Line a baking sheet or rimmed tray with parchment. On a plate or shallow bowl, stir together the remaining ½ cup chopped pecans, ½ cup chopped cranberries, and the chopped parsley — this is your coating.

2. Mix the filling

In a large bowl, combine the softened cream cheese, ½ cup chopped pecans (for the mix), ½ cup chopped cranberries, shredded cheddar, sliced green onions, garlic salt, onion powder, and black pepper. Using a hand mixer on low (or a spatula), blend until everything is evenly distributed and the mixture is smooth. Taste and adjust seasoning.

3. Shape the balls

Scoop roughly 2–3 tablespoons of cheese mixture and roll between clean hands into a smooth ball. Place each ball on the parchment-lined tray. Continue until the mixture is used (about 24 mini balls).

4. Chill

Cover the tray with plastic wrap and refrigerate for at least 1 hour to firm up. If you’re short on time, pop them in the freezer for 15–20 minutes (watch them so they don’t freeze solid).

5. Coat

One at a time, roll chilled cheese balls in the pecan-cranberry-parsley mixture, gently pressing the coating so it adheres. Return to the tray.

6. Serve

Arrange on a board with crackers, pretzels, or veggie sticks. For neat, hand-free snacking, insert pretzel sticks into each ball right before serving.

Nutrition (approximate)

Estimates per mini cheese ball (1 of 24):

Calories: ~95 kcal
Protein: ~2.2 g
Fat: ~7.8 g
Carbs: ~4.6 g
Fiber: ~0.65 g

Estimate per serving (2 mini balls): ~190 kcal and ~4.4 g protein.

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Mistakes to Avoid

Don’t use cold cream cheese. If it’s too firm the mix will be lumpy and hard to shape. Let it soften at room temperature for 20–30 minutes.
Over-chopping nuts: Too fine and you lose that delightful crunch. Aim for small, but visible pieces.
Skipping chilling: If you try to coat too- soft cheese, the balls will fall apart or the coating won’t stick. Chill first.
Using pre-shredded cheese for best flavor? Pre-shredded is convenient but often contains anti-caking agents. Freshly shredding a block gives better melt and texture.
Salty nuts: If your pecans are heavily salted, reduce or skip the garlic salt in the mix to avoid over-salting.

Make-Ahead & Storage

Make the filling 1–2 days ahead: Shape into balls, store them in a single layer on a tray, covered, in the fridge. Coat just before serving to keep the coating crunchy.
Fully coated: Keeps in an airtight container in the fridge for up to 3 days. Separate layers with parchment.
Transporting to a party: Use a flat container and line with parchment. Keep chilled in a cooler until serving time.

Variations & Serving Ideas

Nut-free: Use toasted pumpkin seeds or crushed, toasted sunflower seeds.
Savory version: Omit cranberries and add finely chopped bacon (or smoked tempeh bits for vegan), chives, and extra sharp cheddar.
Spicy-sweet: Stir in a pinch of cayenne to the mix and drizzle with hot honey before serving.
Charcuterie board: Pair with cured meats, crackers, mustard, and pickles. They’re an easy colorful anchor for a holiday spread.
Gift idea: Pack a dozen with a sleeve of crackers in a little box for a homemade hostess gift.

Holiday Host Survival Tips

Stage your work: Mix one day, roll the next morning, coat right before guests arrive.
Use zip-lock scoops: Freeze a tablespoon scoop for uniform balls and faster rolling.
Presentation shortcut: Arrange balls around a small bowl of crackers on a wooden board with rosemary sprigs for instant holiday charm.
Double batch mentality: These disappear fast — make two trays if you’re feeding a crowd.
Label allergens: If serving to guests, label nutty bites clearly or offer a nut-free option.

Final Notes

These Cranberry Pecan Mini Cheese Balls hit all the holiday marks: festive color, satisfying texture, and zero fuss. They’re easy to scale, simple to customize, and make the perfect addition to any appetizer table — from cozy family gatherings to full-on holiday parties. Try making them ahead, experiment with a savory or spicy twist, and tell me which combo becomes your new holiday classic!

If you give them a whirl, drop a comment with your favorite variation — I love seeing how readers make recipes their own. Happy snacking! 🎄🧀✨