Cranberry Pecan Cheese Ball Bites
Discover the perfect appetizer with our Cranberry Pecan Cheese Ball Bites. Easy to make, irresistibly delicious, and ideal for any occasion.
Servings: 15
Calories: 211kcal
Ingredients
- 2 8oz Blocks Cream Cheese softened
- 2 Cups Monterey Jack Cheese shredded
- 3 Cups Finely Chopped Dried Cranberries divided in half
- 2 Cups Finely Chopped Pecans divided in half
- 1 Cup Chopped Fresh Parsley divided in half
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- 30 Pretzel Sticks
Instructions
- Prepare the Cheese Mixture: In a large bowl using a hand or stand mixer, mix together the softened cream cheese, shredded cheese, half of the green onions, half of the chopped cranberries, half of the chopped pecans, garlic powder, onion powder, salt, and pepper until well combined.
- Form the Cheese Balls: With clean hands or a small cookie scoop, form the cheese mixture into small balls, about 1 inch in diameter. Place them on a plate or tray lined with parchment paper. (You should get about 15-20 cheese balls depending on the size). Next press a pretzel stick into the top of each mini cheese ball to create a little handle.
- Chill: Refrigerate the cheese balls for at least 1 hour to firm up. This makes them easier to coat with the pecan-cranberry mixture.
- Prepare the Coating: In a separate bowl, mix together the remaining chopped pecans, chopped dried cranberries, and parsley.
- Coat the Cheese Balls: Roll each chilled cheese ball in the pecan-cranberry mixture until fully coated. Press gently to adhere the coating to the cheese balls.
- Serve or Store: Serve immediately, or store in an airtight container in the refrigerator until ready to serve. They can be made a day ahead.
- Note: Make sure to chop the cranberries and pecans finely for a more uniform texture. (I recommend using a food processor for the dried cranberries because are very sticky and chopping them by hand can be difficult.)
Notes
Storage and Reheating Instructions:
How to Store Cranberry Pecan Cheese Ball Bites:
To keep these delightful bites fresh and ready for enjoyment, store them in an airtight container in the refrigerator. They'll stay delicious for up to a week.Helpful Tips & Substitutions
Can This Be Frozen?
Yes! Freeze them on a baking sheet first, then once solid, transfer to a freezer-safe bag or container. They'll last for up to a month. When ready to enjoy, thaw them in the refrigerator overnight. Remember, the texture might be slightly different after freezing, but they'll still be tasty!Can This Be Made Ahead of Time?
Absolutely! These Cranberry Pecan Cheese Ball Bites are a fantastic make-ahead appetizer. Prepare them up to two days in advance and store them in the refrigerator. This not only saves you time but also allows the flavors to meld together beautifully, enhancing the overall taste.Substitutions & Variations
- Switch up the cheese-for a different flavor think cheddar, pepper jack or gouda
- Healthier version- use low-fat cream cheese.
- Not a fan of cranberries? Try using chopped dried apricots or figs.
- Spice it up- add some chopped jalapeños or a sprinkle of cayenne pepper.
Helpful Cooking Notes
- Ensure your cream cheese is at room temperature for easy mixing.
- Chop the cranberries and pecans finely for a more uniform texture. (I recommend using a food processor because dried cranberries are very sticky and chopping them by hand can be difficult)
- If the cheese mixture is too soft to form into balls, chill it in the refrigerator for about 30 minutes before shaping.
- Serve these bites with a variety of crackers or sliced baguette for an extra special touch.
Nutrition
Serving: 15g | Calories: 211kcal | Carbohydrates: 16g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 256mg | Potassium: 86mg | Fiber: 2g | Sugar: 12g | Vitamin A: 126IU | Vitamin C: 0.2mg | Calcium: 125mg | Iron: 1mg