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Easy Lighter Cranberry Pecan Cheese Ball with Rosemary

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A lighter, creamy cheese ball made with Neufchâtel cheese and Greek yogurt, studded with dried cranberries, toasted pecans, and fresh rosemary. Perfect for holiday parties or a simple snack.

Ingredients

Scale
  • 16 oz Neufchâtel cheese, softened to room temperature
  • 1/3 cup plain Greek yogurt (full-fat or 2%)
  • 1 cup sharp cheddar cheese, finely shredded
  • 1/2 cup dried cranberries, roughly chopped
  • 1/3 cup pecans, finely chopped and toasted
  • 1 tablespoon fresh rosemary, finely minced
  • 1 clove garlic, minced very fine
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of cayenne pepper (optional)
  • 1/2 cup pecans, finely chopped and toasted (for coating)
  • 1/4 cup dried cranberries, finely chopped (for coating)
  • 1 tablespoon fresh rosemary, finely minced (for coating)

Instructions

  1. Toast the pecans: Place 3/4 cup finely chopped pecans in a dry skillet over medium heat. Shake the pan every 30 seconds. After 3-4 minutes, when fragrant and slightly darker, transfer to a plate to cool. Set aside 1/2 cup for coating and 1/3 cup for the cheese mixture.
  2. Soften the Neufchâtel cheese: Cut into cubes and let sit at room temperature for at least 60 minutes. Alternatively, microwave in 10-second bursts on low power until soft but not melted.
  3. Mix the base: In a large mixing bowl, combine softened Neufchâtel cheese, Greek yogurt, and shredded cheddar. Beat with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides and bottom of bowl.
  4. Add the flavorings: Add chopped dried cranberries (1/2 cup), toasted pecans (1/3 cup), minced rosemary, garlic, salt, pepper, and cayenne if using. Mix on low speed just until evenly distributed. Taste and adjust seasoning if needed.
  5. Shape the cheese ball: Lay a large piece of plastic wrap on your work surface. Scrape the cheese mixture onto the center. Using the plastic wrap, gather into a ball shape. Twist the top to secure, then gently roll and shape until round and smooth. Refrigerate for at least 2 hours, or up to overnight.
  6. Prepare the coating: While the cheese ball chills, combine reserved 1/2 cup toasted pecans, 1/4 cup finely chopped dried cranberries, and 1 tablespoon minced rosemary on a plate. Mix together.
  7. Coat the cheese ball: Once firm, unwrap and place on the plate with the coating mixture. Using your hands, gently press the coating into the cheese ball, turning until completely covered.
  8. Final chill: Place the coated cheese ball back on plastic wrap and refrigerate for another 30 minutes before serving. Can be made up to 3 days ahead.

Notes

Don’t skip the chilling steps—coating will fall off if cheese ball is too soft. Chop all ingredients uniformly for best texture. Wet your hands with cold water if the mixture is sticky. Make ahead: store uncoated cheese ball wrapped in plastic wrap for up to 3 days; coat just before serving. Serve at room temperature for best flavor.

Nutrition

Keywords: cheese ball, cranberry pecan cheese ball, lighter cheese ball, holiday appetizer, Neufchâtel cheese, Greek yogurt cheese ball, rosemary cheese ball

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