Cranberry Pecan Cheesecake Ball
A festive, no-bake appetizer or dessert made with a creamy cream cheese base filled with cranberries and pecans, then coated in a crunchy cranberry-pecan mixture. This make-ahead holiday treat is perfect for gatherings and spreads beautifully on crackers or fruit.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 45 minutes
- Yield: Serves 8-10
- Category: Appetizer/Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 450 grams cream cheese, softened
- 60 grams powdered sugar
- 1 teaspoon vanilla extract
- 60 milliliters sour cream
- 60 grams dried cranberries, chopped
- 60 grams pecans, finely chopped
- 60 grams dried cranberries, chopped (for coating)
- 60 grams pecans, finely chopped (for coating)
- Fresh cranberries and whole pecans for garnish (optional)
Instructions
- In a mixing bowl, beat softened cream cheese until smooth and creamy.
- Add powdered sugar, vanilla extract, and sour cream. Mix until well combined.
- Fold in chopped dried cranberries and pecans using a spatula.
- Transfer the mixture onto plastic wrap, shape into a ball, and wrap tightly.
- Refrigerate for 2 hours until firm.
- In a shallow bowl, combine additional chopped cranberries and pecans for coating.
- Unwrap the chilled cheesecake ball and roll it in the cranberry-pecan mixture, pressing lightly to adhere.
- Place on a serving platter and chill for another 30 minutes before serving.
- Garnish with fresh cranberries and pecans if desired.
- Serve with crackers, sliced apples, or pretzels.
Notes
- Can be made up to a day in advance and stored in the fridge.
- Swap dried cranberries for raisins or chopped apricots for variety.
- Try orange zest or cinnamon for added seasonal flavor.
- Use different nuts like walnuts or almonds based on preference.
Find it online: https://www.recipebyelena.com/cranberry-pecan-cheesecake-ball/