Introduction

Oh, the holidays! Remember those cozy gatherings, the fireplace crackling, and the sheer joy of sharing delicious bites with loved ones? There’s something so special about a homemade appetizer that just screams comfort and celebration. Today, I’ve got a recipe that will transport you right back to those cherished moments: Cranberry Pecan Mini Goat Cheese Balls. They’re little bites of heaven, bursting with flavor and surprisingly simple to whip up. Seriously, you won’t believe how easy these are to make, and your guests will be begging for the recipe!

Why You’ll Love This Recipe

Fast: You can have these ready to chill in under 20 minutes!
Easy: No fancy techniques required, just mixing and rolling.
Giftable: Package them up in a cute tin for a delightful edible gift.
Crowd-pleasing: The combination of creamy cheese, tart cranberries, and crunchy pecans is a guaranteed hit!

Ingredients

Alright, let’s gather our goodies! Here’s what you’ll need for these delightful little cheese balls:

2 (8 oz) packages cream cheese, softened: Make sure these are nice and soft so they mix up smoothly.
4 oz goat cheese: This adds a wonderful tangy creaminess.
4 oz white cheddar cheese, grated: A little sharpness to balance the sweetness.
1/2 cup roughly chopped dried cranberries: For that perfect sweet and tart punch.
1/2 cup finely chopped pecans: We need that satisfying crunch!
1/4 cup thinly sliced chives: A hint of fresh oniony goodness.

For the Coating:

1/2 cup thinly sliced chives: More of that fresh flavor and pretty green flecks.
1/2 cup finely chopped pecans: To give our cheese balls a beautiful nutty shell.
1/2 cup chopped dried cranberries: For a pop of color and more chewy sweetness.
30 pretzel sticks: These are perfect for easy handling and a cute presentation!

How to Make It

Let’s get mixing! This is where the magic happens. Grab your favorite mixing bowl and let’s get started.

Get Cheesy: In a medium bowl, combine the softened cream cheese, goat cheese, and grated white cheddar cheese. Use a spatula or your hands (clean hands, of course!) to mix them all together until they’re beautifully combined and smooth.
Add the Good Stuff: Now, gently stir in the chopped dried cranberries, finely chopped pecans, and thinly sliced chives. Give it a good mix so everything is distributed evenly. You want those little pops of cranberry and crunch of pecan in every bite!
Roll ‘Em Up: This is the fun part! Roll the cheese mixture into small balls, about 1 inch in diameter. I like to use a small cookie scoop to get them all the same size, but your hands work perfectly too. They should be about the size of a large grape.
Prep Your Platter: Arrange your freshly rolled cheese balls on a serving platter. It’s like getting them ready for their glamorous debut!
Mix the Coating: In a shallow dish, combine the coating ingredients: the other half cup of thinly sliced chives, the other half cup of finely chopped pecans, and the other half cup of chopped dried cranberries. Give it a gentle stir to mix everything up.
Coat Away: Now, carefully take each cheese ball and gently roll it in the coating mixture. You want to make sure it’s evenly covered with all those lovely little bits. Press lightly if needed to help the coating stick.
Stick It In: Gently insert a pretzel stick into the top of each coated cheese ball. This makes them super easy to grab and eat!
Chill Out: Cover your platter with plastic wrap and pop it in the refrigerator for at least 30 minutes. This helps them firm up and meld all those delicious flavors together.

Substitutions & Additions

Feeling a little adventurous? I love to play around with this recipe! Here are a few ideas:

Nuts: Swap the pecans for walnuts, pistachios, or even slivered almonds for a different nutty flavor.
Fruit: If you can’t find dried cranberries, try dried cherries or finely diced dried apricots.
Herbs: Instead of chives, try finely chopped fresh parsley, dill, or even a little bit of rosemary.
Spicy Kick: Add a pinch of cayenne pepper to the cheese mixture for a subtle heat.
Cheese Swap: While goat cheese is classic, you could try a soft brie or a herbed cream cheese as your base.

Tips for Success

A few little tricks I’ve learned along the way to make these absolutely perfect:

Softened Cheese is Key: Don’t rush the softening process for the cream cheese. If it’s too cold, it will be lumpy and hard to work with.
Don’t Overmix: Once the cheese is combined, mix in the other ingredients just until incorporated. Overmixing can make the texture less desirable.
Chilling is Crucial: Resist the urge to serve them immediately! Chilling helps them hold their shape beautifully and allows the flavors to meld.
Prep Ahead: You can make the cheese balls (before coating and adding pretzel sticks) a day in advance and store them in an airtight container in the fridge. Then, just roll them in the coating and add the pretzel sticks before serving.

How to Store It

These little gems are best served within a day or two. Keep them covered in the refrigerator. If they’re coated with nuts and fruit, they’ll stay nice and fresh for about 3-4 days. They might get a little softer over time, but they’ll still taste amazing!

FAQs

Can I make these ahead of time?

Yes! You can make the cheese balls themselves up to a day in advance. Store them in an airtight container in the refrigerator. Add the coating and pretzel sticks just before serving to keep everything looking its best.

What if I don’t have pretzel sticks?

No worries! You can omit the pretzel sticks entirely. They’ll still be delicious. Alternatively, you could use small wooden skewers or even toothpicks.

Are these spicy?

Not at all! This recipe is mild and savory with sweet and tart notes from the cranberries and a lovely crunch from the pecans. If you like a bit of heat, feel free to add a pinch of cayenne pepper to the cheese mixture.

Can I freeze these?

It’s best not to freeze these after they’ve been rolled and coated, as the texture of the cheese can change. However, you could potentially freeze the plain cheese balls (before coating) and then thaw and coat them when ready to serve. I haven’t personally tried this, so let me know if you do!

Cranberry Pecan Goat Cheese Balls

Delightful mini goat cheese balls with dried cranberries and pecans, perfect for parties and edible gifts.

Print Recipe Pin Recipe

Prep Time 20

Equipment

Mixing bowl medium size
Spatula
Shallow dish for coating
Serving platter
Plastic wrap
small cookie scoop optional, for uniform size

Ingredients

Cheese Ball Mixture

16 oz cream cheese softened
4 oz goat cheese
4 oz white cheddar cheese grated
0.5 cup dried cranberries roughly chopped
0.5 cup pecans finely chopped
0.25 cup chives thinly sliced

Coating

0.5 cup chives thinly sliced
0.5 cup pecans finely chopped
0.5 cup dried cranberries chopped
30 pretzel sticks

Instructions

In a medium bowl, combine the softened cream cheese, goat cheese, and grated white cheddar cheese. Mix them all together until they’re beautifully combined and smooth.
Gently stir in the chopped dried cranberries, finely chopped pecans, and thinly sliced chives. Mix so everything is distributed evenly.
Roll the cheese mixture into small balls, about 1 inch in diameter.
Arrange the cheese balls on a serving platter.
In a shallow dish, combine the coating ingredients: chives, pecans, and dried cranberries. Stir to mix.
Carefully roll each cheese ball in the coating mixture, ensuring it's evenly covered. Press lightly if needed.
Gently insert a pretzel stick into the top of each coated cheese ball.
Cover the platter with plastic wrap and refrigerate for at least 30 minutes to firm up.

Notes

These can be made ahead of time and stored in the refrigerator for up to 3-4 days. For best results, add the coating and pretzel sticks just before serving.