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Holiday Cranberry Jalapeño Cheese Ball with Pecans

cranberry jalapeño cheese ball - featured image
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A creamy, sweet, and spicy cheese ball featuring dried cranberries, fresh jalapeño, and a crunchy pecan coating. Perfect for holiday gatherings and guaranteed to disappear before the main course.

Ingredients

Scale
  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened
  • 1/2 cup dried cranberries, finely chopped
  • 1–2 fresh jalapeños, seeds and membranes removed, finely diced
  • 1/4 cup green onions, thinly sliced (both white and green parts)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup pecans, finely chopped
  • 2 tablespoons fresh parsley, finely chopped (optional, for color)

Instructions

  1. Soften the cream cheese and butter: Take them out of the fridge at least 1 hour before starting. They should be soft enough to press a finger into easily.
  2. Prepare your mix-ins: Chop the dried cranberries into small pieces. Dice the jalapeño after removing seeds and white membranes. Slice the green onions thinly.
  3. Toast the pecans: Heat a small skillet over medium heat. Add the chopped pecans and stir constantly for 3-4 minutes until fragrant and slightly darkened. Pour onto a plate to cool completely.
  4. Mix the base: In a large mixing bowl, combine the softened cream cheese and butter. Beat with a hand mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides. Add garlic powder, onion powder, salt, and pepper, and beat again until combined.
  5. Fold in the good stuff: Using a spatula, fold in the chopped cranberries, diced jalapeño, and sliced green onions until evenly distributed.
  6. Shape the cheese ball: Lay a large piece of plastic wrap on your work surface. Scoop the cheese mixture onto the center. Gather the edges of the plastic wrap and twist to form a tight ball. Use your hands through the plastic to shape it into a smooth, round ball.
  7. Chill: Refrigerate the wrapped cheese ball for at least 2 hours, or overnight, until firm.
  8. Coat and serve: Combine the cooled toasted pecans and chopped parsley on a large plate. Unwrap the chilled cheese ball and roll it in the pecan mixture, pressing gently so the nuts stick. Transfer to a serving platter and let sit at room temperature for 15-20 minutes before serving.

Notes

For best results, let cream cheese and butter soften fully. Toast pecans for extra flavor. The cheese ball can be made up to 3 days ahead (without coating). Coat with pecans just before serving for crunchiest texture. For a milder version, remove all seeds and membranes from jalapeño or substitute with red bell pepper.

Nutrition

Keywords: cheese ball, cranberry jalapeño, holiday appetizer, cream cheese, pecans, easy appetizer, Christmas appetizer

Find it online: https://vexifood.com/holiday-cranberry-jalape-n-o-cheese-ball-with-pecans/