These festive cranberry pecan goat cheese balls are a perfect make ahead party appetizer for the holidays! Loaded with creamy goat cheese, cinnamon, cranberries and crunchy pecans, these mini cheese balls are always one of the first appetizers to go. Plus, they only take 30 minutes to make!
Want to save this recipe?
We'll email this recipe to you, so you can come back to it later!
Why We Love Mini Cranberry Pecan Goat Cheese Balls
There’s something about the holidays that just begs for cranberries, pecans, and creamy cheeses. These cranberry pecan goat cheese balls capture all those flavors in one bite, making them perfect for festive gatherings. Jorge and I make these every year – they’ve become a go-to in our holiday lineup because they’re so easy and always impress our guests! We like to serve them up with some honey pecan cheese balls because you can never have enough cheese, right?
- So Easy: A no-bake holiday appetizer that comes together in simple steps? Yes, please! While these goat cheese balls are gorgeous, they’re also easy as can be.
- Balance of Flavors and Textures: The creamy goat cheese, tart, chewy cranberries, and nutty pecans are an irresistible combination!
- Budget Friendly: With only a few ingredients, this recipe won’t break the bank, yet still feels special and indulgent.
- A Crowd-Pleaser: Every time I serve these, they’re one of the first things to disappear – everyone loves them!
Enjoy more of the very best cheesy appetizer recipes like beer cheese, dill pickle cheese ball, and pine cone cheese ball.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for mini cheese balls. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Goat Cheese: You will want to use the traditional creamy goat cheese. I know they sell lots of goat cheeses now with flavors already added, but with this recipe, I prefer to be in control of the added flavors. So the plain creamy goat cheese is best!
- Cream Cheese: Cream cheese helps to create the best silky texture. The goat cheese is the stronger flavor profile, so you can’t even taste it!
- Honey: I use honey in the cheese mixture itself. Then, I also like to drizzle it all over the mini cheese balls just before serving.
- Pecans: You can also use walnuts or pistachios!
- Dried Cranberries: Any dried fruit is tasty with these goat cheese balls, but dried cranberries or dried cherries will give you a festive look of red and green for the holidays.
- Fresh Parsley: Parsley is a very mild flavored fresh herb. It adds a burst of fresh flavor to your truffles, but also gives them that gorgeous green color. However, it is optional and you can skip it if you are not a parsley fan.
How To Make Mini Cranberry Pecan Goat Cheese Balls
This goat cheese balls recipe may look impressive, but I promise you it’s incredibly easy to whip together. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Make the cheese mixture: Beat together the goat cheese, cream cheese, cinnamon and honey. Fold in half a cup of pecans and roll into balls.
- Make the topping mixture: Toss together the remaining pecans, dried cranberries, and parsley.
- Roll: Roll the cheese balls in the cranberry mixture.
Chef’s Tips & Variations
- Hand Mixer: I find it a lot easier to whip together the cream cheese and goat cheese with a hand mixer or stand mixer. It can be done by hand, but just know that you will be working out those arm muscles!
- No Parsley: If you don’t like parsley, but still want to get that festive red and green look, I recommend swapping your chopped pecans for chopped pistachios. You will still get that great red and green look, but without having to use fresh herbs.
- Swap the Goat Cheese: If you aren’t a fan of goat cheese, yes, you can swap it fully for just cream cheese. You can also use any other soft mild cheese you do like, many readers have told me feta works great as well.
- Cookie Scoop: Using a cookie scoop will help keep your mini cheese balls all even in size. It also makes it a lot easier to scoop the cheese filling into a ball shape and then roll it into the toppings.
Storing, Freezing, and Make Ahead
- Storing: Store these mini goat cheese balls in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap them tightly in saran wrap (I wrap each individual cheese ball) and then store them in a freezer ziplock bag. Just make sure you allow them to thaw completely, in the refrigerator, before serving. Just know the parsley won’t be bright green once frozen and thawed.
- Make Ahead: Don’t drizzle with honey until you’re ready to serve! If you need to travel with these goat cheese balls, wrap them in an air tight container and refrigerate them until you are leaving. Then transfer them in an ice chest with a couple of ice packs. I traveled with these goat cheese balls for 4 hours last year and they were still perfectly chilled once we arrived at our destination.
Mini Cranberry Pecan Goat Cheese Balls
Ingredients
- 10 oz goat cheese
- 6 oz cream cheese
- 2 teaspoons cinnamon
- 3 tablespoons honey, plus extra for garnish
- 1 ½ cups diced pecans, divided
- 1 cup diced dried cranberries
- ½ cup minced fresh parsley
Want to save this recipe?
We’ll email this recipe to you, so you can come back to it later!
Instructions
- In a large bowl, beat together the goat cheese, cream cheese, cinnamon and honey until light and fluffy. Add 1/2 cup pecans, folding to combine. Set aside.
- Line your countertop with parchment paper. Toss together the remaining pecans, dried cranberries and parsley in the center of the parchment paper.
- Using a large cookie scoop, scoop out one round of cheese filling and toss to coat in the cranberry/pecan mixture. Continue until all mini cheese balls have been rolled in coating. If you have any questions, watch the video below to see how I easily do this step!
- Refrigerate cheese balls until ready to serve. You can make these up to two days before, just make sure and store them in an airtight container in the refrigerator.
- To Serve: Drizzle truffles with honey, if desired. Serve with crackers, warm crostini or as is with a toothpick (or pretzel stick)!
Video
Notes
Nutrition
Categories:
More of the Best Holiday Appetizer Recipes
Post may contain affiliate links. Read my disclosure policy.
I don’t like fresh parsley. Is there another fresh herb I could substitute?
Hi Jackie! Honestly most other fresh herbs (basil, cilantro, etc) have a stronger flavor. For something mild like parsley that would not compete with the flavor of these cheese balls, I would recommend using parsley or carrot leaves/greens from the top. You can of course also skip the fresh herb portion completely and do just nuts and dried cranberries (for the red and green look, you could do pistachios and dried cranberries). Hope this helps!
Have you tried making these with chives rather than parsley?
I have not, but sounds like a tasty idea. It will make them lean more sweet and savory with the addition of the onion-y flavor!
do you let the cheeses warm up some before mixing?
Hi Sue! If combining them by hand, yes, especially the cream cheese. However, if using a hand mixer or stand mixer, they combine just fine when cold for making cheeseballs!
I make a 1/2 batch of the mixer ingredients, but a full batch of coating ingredients, as I still barely have enough to coat the balls.
It makes a good portion and I find a full batch too many for most gatherings.
This receives rave reviews wherever I take it. So delicious
would you use unsalted pistachios?? Or salted?
Either! I use salted and roasted pistachios, but you can use either you choose!
These where amazing and very easy to make I used goat cheese and cream cheese
Just wondering if these have been tried with the addition of finely crumbled, crispy bacon?
I haven’t, but I think it would be delicious!
OMG! I made this recipe for a Christmas dinner party and formed it into a log for serving. I had a bit left that I made into “truffle” balls and they never lasted long enough to make it to the party! So good!
I’ve always made the balls but that is a great idea about the log! I never thought of that. 🙂
I made these with feta cheese and added just a touch of red pepper flakes. Mine were tiny- each one bite sized. I needed to at least double the batch!
Made this as one big ball for a holiday party. It did take longer than 15 minutes, but it was worth it! Delicious and very popular with everyone. Served with low salt Triscuts. Will definitely make again for Christmas Eve.
Did you use Craisins or unsweetened dried cranberries? Thanks
I used craisins, but either will work!
Hi ! So I followed everything to a T. The cream cheese mix is soft. Should it it be more firm? What can I do ?
Thanks
Hi Julie! Yes it is soft, but still should be able to be formed into shape. Once refrigerated the cream cheese will firm up more.
Hi Jessica,
I have a couple of questions re: travelling with the cheese ball
1. How would you recommend that it be wrapped ?
2. Would it be best to roll the cheese ball in the toppings once I arrive at the party?
or can this be done prior.
Thanks
Janet
Hi Janet! I would assemble it and roll it in the toppings before and then tightly roll the ball in saran wrap. Refrigerate it wrapped in the saran wrap until you are ready to serve it, up to 24 hours!
Thanks Jessica
I made theses for a New Year’s Eve party and they were a huge hit! So good that we are having them again for Easter. They look impressive and taste out of this world! Fabulous recipe!
I made 2 cheese balls instead of the individuals…..added some pecans, cranberries and parsley to the cheese mix. Once combined then I made 2 medium/large cheese balls and rolled them in the same mix to coat. Served on a platter with crackers and a cheese spreader. The book club girls loved it!!
can you make them ahead and freeze them?
Sure! I would wrap each truffle in Saran Wrap and then place them in a freezer friendly ziplock bag to try to preserve them without freezer burn. 🙂
Can they be frozen?
Yes, I recommend wrapping them individually in Saran Wrap and then placing them in a freezer friendly ziplock bag. Hope this helps!
I made these using blue cheese, as my guest is not a fan of goat cheese. They were simple to make and were a hit at my dinner party. I look forward to making them again with goat cheese. I’m sure they will be equally as good.
Do you use toasted pecans or Regular pecans
Either that you prefer! Both work great.
I made these for our Girls Christmas potluck, they were a hit. The few I had left I took to work the next day. My boss loved them. Thank you, they were easy to make and so delicious, a great recipe!.