Description
These Cranberry Pecan Cheese Balls (Mini Bites) are creamy, crunchy, and bursting with sweet-tart flavor in every bite. Soft cheese is rolled into mini balls and coated in toasted pecans, dried cranberries, and fresh herbs, then finished with a light drizzle of honey so each bite feels ultra-cooked, ultra-crispy, toasted, sauced—dripping, juicy. They are the perfect make-ahead holiday appetizer for parties, potlucks, and family gatherings.
Ingredients
- 8 oz (225g) cream cheese, softened
- 4 oz (115g) goat cheese or feta, softened (optional for extra tang)
- 2 tablespoons honey, plus more for drizzling
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup toasted pecans, finely chopped
- 3/4 cup dried cranberries, finely chopped
- 2–3 tablespoons fresh parsley, finely minced
- Optional: 1–2 tablespoons balsamic glaze for serving
- Optional: Crackers, toasted baguette slices, or veggie sticks for serving
Instructions
- Soften the cheeses: Place the cream cheese and goat cheese (if using) on the counter for 20–30 minutes, or until soft and easy to mix. This helps you get a smooth, creamy base without lumps.
- Make the cheese mixture: In a medium mixing bowl, add the softened cream cheese, goat cheese, honey, garlic powder, salt, and black pepper. Use a spatula or hand mixer to beat until the mixture is smooth, thick, and fully combined.
- Prepare the crunchy coating: On a large plate or in a shallow bowl, stir together the finely chopped toasted pecans, dried cranberries, and minced parsley. Spread the mixture out into an even layer so it is easy to roll the cheese balls.
- Shape the mini cheese balls: Using a small cookie scoop or teaspoon, scoop out about 1 tablespoon of the cheese mixture at a time. Roll each portion between your palms to form small, even balls. Place them on a parchment-lined plate or tray.
- Roll in cranberry-pecan coating: One by one, gently press each cheese ball into the cranberry-pecan mixture, rolling until completely coated on all sides. Press lightly so the coating sticks well and creates an ultra-crispy, toasted crust around the creamy center.
- Chill until firm: Transfer the coated cheese balls to a clean plate or tray. Cover and refrigerate for at least 15–30 minutes, or until firm enough to hold their shape. You can chill them for up to 24 hours before serving.
- Finish, sauce, and serve: Right before serving, arrange the mini cheese balls on a platter. Drizzle lightly with extra honey or balsamic glaze so they look sauced, dripping, and juicy. Serve with crackers, toasted baguette slices, or veggie sticks.
Notes
For the best texture, make sure the pecans are fully cooled after toasting before chopping and coating the cheese balls. If the cheese mixture feels too soft to roll, chill it for 10–15 minutes, then shape. These mini bites are ideal for entertaining because you can prepare them a day ahead and simply drizzle with honey right before serving for that ultra-cooked, ultra-crispy, toasted, sauced—dripping, juicy finish.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (to toast pecans)
- Category: Appetizer
- Method: No-Cook / Chilled
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 mini cheese ball
- Calories: 120
- Sugar: 5g
- Sodium: 135mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg