- Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth, about 1–2 minutes.
- Mix in flavorings: Add shredded cheddar, 1 tbsp chives, parsley, brown sugar, garlic powder, salt, pepper, and half the chopped cranberries and pecans. Mix until well combined.
- Shape and chill: Shape the mixture into a ball, wrap tightly in plastic wrap, and refrigerate at least 1 hour (or up to 5 days) to firm.
- Prepare coating: Combine the remaining cranberries, pecans, and chives on a flat plate.
- Roll and finish: Unwrap the chilled cheese ball and roll it in the cranberry–pecan mixture, pressing gently so it adheres. Place on a serving platter with crackers or veggies.
- Bring to serving temperature: Let the cheese ball sit 20–30 minutes at room temperature before serving for the best texture and flavor.
Tips & Variations
- Toast the pecans lightly in a 350°F oven for 6–8 minutes to deepen their flavor before chopping.
- For a sweeter profile, increase brown sugar to 1½ tsp, or fold in a tablespoon of honey.
- Substitute dried cranberries with chopped dried cherries or apricots for a different fruit note.
- Make mini cheese balls: portion into smaller balls for individual servings or party favors.
- To make the cheese ball firmer for travel, refrigerate overnight before coating and serving.
Storage
Refrigerate the cheese ball covered for up to 5 days. If coated, store in a shallow container to avoid crushing the coating. Bring to room temperature 20–30 minutes before serving.
