These Mini Pineapple Cranberry Pecan Cheese Balls are the perfect sweet-and-savory bite for holidays, parties, or anytime you need an easy make-ahead appetizer. Creamy, tangy, and lightly spiced with cinnamon, they’re rolled in crunchy pecans for a festive, irresistible treat that disappears fast.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup crushed pineapple, well drained
- 1/4 cup dried cranberries, chopped
- 1/4 cup pecans, finely chopped (plus extra for rolling)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Additional finely chopped pecans for rolling
Instructions
- In a medium mixing bowl, combine the softened cream cheese, crushed pineapple, dried cranberries, powdered sugar, vanilla extract, cinnamon, and salt.
- Using a hand mixer or sturdy spatula, mix until the ingredients are well combined and the mixture is smooth and creamy.
- Cover the bowl and chill in the refrigerator for about 30 minutes, or until the mixture is firm enough to scoop and roll without being too sticky.
- Place the additional finely chopped pecans in a shallow bowl or plate for rolling.
- Using a small cookie scoop or a spoon, scoop out bite-sized portions of the chilled cheese mixture and roll them between your palms to form smooth mini balls.
- Roll each cheese ball in the chopped pecans until fully coated, gently pressing the nuts so they adhere well.
- Arrange the coated cheese balls on a serving platter or a parchment-lined tray.
- Refrigerate for at least 30 minutes, or until firm and chilled, then serve cold or slightly cool.
Variation
- Swap the fruit: Use finely chopped dried apricots, cherries, or golden raisins instead of cranberries for a different fruity twist.
- Go savory: Omit the powdered sugar and cinnamon, reduce the pineapple slightly, and add minced green onion, shredded sharp cheddar, and a pinch of garlic powder.
- Nut-free option: Roll the cheese balls in finely crushed pretzels, toasted panko, or everything bagel seasoning instead of pecans.
Cooking Notes
- The mixture should be thick and scoopable, not runny; chilling time can vary depending on how well the pineapple is drained.
- Soften the cream cheese at room temperature for 30–45 minutes to avoid lumps and ensure it blends smoothly with the other ingredients.
- For extra flavor, lightly toast the pecans in a dry skillet over medium heat for 3–5 minutes, then cool completely before chopping and rolling.
Serving Suggestions
- Serve the mini cheese balls with assorted crackers, pretzel sticks, or toasted baguette slices for easy party snacking.
- Add them to a holiday cheese or charcuterie board alongside sliced cheeses, cured meats, grapes, and nuts.
- For a fun presentation, insert small toothpicks or decorative picks into each cheese ball so guests can grab them easily.
Tips
- Wet or lightly oil your hands before rolling to help prevent sticking and keep the cheese balls smooth.
- If making ahead, store the formed cheese balls in an airtight container in the refrigerator for up to 2 days; add the nut coating the day of serving.
- Taste the mixture before chilling and adjust sweetness, salt, or cinnamon to your preference.
Prep Time:
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes (including chilling)
Nutritional Information (Per Serving)
- Calories: 80
- Protein: 1.5g
- Sodium: 95mg
Frequently Asked Questions
- Can I make these cheese balls ahead of time?
– Yes. You can mix and shape the cheese balls up to 2 days in advance. For the best texture, roll them in pecans the day you plan to serve so the nuts stay crunchy.
2. Can I freeze mini cheese balls?
– Yes. Freeze the uncoated cheese balls on a baking sheet until firm, then transfer to an airtight container for up to 1 month. Thaw in the refrigerator, then roll in pecans just before serving.
3. What if my mixture is too soft to roll?
– Chill the mixture longer and be sure the pineapple is very well drained. If it’s still too soft, you can mix in an extra tablespoon or two of finely chopped pecans to help firm it up.
4. Can I use low-fat cream cheese?
– You can use Neufchâtel or reduced-fat cream cheese, but the texture will be slightly softer. Make sure it’s well chilled before rolling, and expect a slightly lighter, less rich flavor.
Conclusion
Mini Pineapple Cranberry Pecan Cheese Balls bring creamy, tangy, sweet, and crunchy all into one irresistible bite. They’re simple to stir together, require no baking, and can be made ahead perfect for holidays, potlucks, or last-minute entertaining. Keep this recipe on hand whenever you need a fun, crowd-pleasing party nibble.
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Mini Pineapple Cranberry Pecan Cheese Balls
- Total Time: 50–80 minutes
- Yield: About 18–22 mini cheese balls 1x
- Diet: Vegetarian
Description
These Mini Pineapple Cranberry Pecan Cheese Balls are the perfect sweet-and-savory bite for holidays, parties, or anytime you need an easy make-ahead appetizer. Creamy, tangy, and lightly spiced with cinnamon, they’re rolled in crunchy pecans for a festive, irresistible treat that disappears fast.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup crushed pineapple, well drained
- 1/4 cup dried cranberries, chopped
- 1/4 cup pecans, finely chopped (plus extra for rolling)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Additional finely chopped pecans for rolling
Instructions
- In a medium mixing bowl, combine the softened cream cheese, crushed pineapple, dried cranberries, powdered sugar, vanilla extract, cinnamon, and salt.
- Using a hand mixer or sturdy spatula, mix until the ingredients are well combined and the mixture is smooth and creamy.
- Cover the bowl and chill in the refrigerator for about 30 minutes, or until the mixture is firm enough to scoop and roll without being too sticky.
- Place the additional finely chopped pecans in a shallow bowl or plate for rolling.
- Using a small cookie scoop or a spoon, scoop out bite-sized portions of the chilled cheese mixture and roll them between your palms to form smooth mini balls.
- Roll each cheese ball in the chopped pecans until fully coated, gently pressing the nuts so they adhere well.
- Arrange the coated cheese balls on a serving platter or a parchment-lined tray.
- Refrigerate for at least 30 minutes, or until firm and chilled, then serve cold or slightly cool.
Notes
- Drain the crushed pineapple thoroughly; pressing it gently in a fine-mesh strainer or between paper towels helps remove excess moisture.
- If the mixture is too soft to roll, chill it longer (an extra 15–20 minutes) until it firms up to a scoopable texture.
- For the best flavor and crunch, chop fresh pecans rather than using pre-chopped or stale nuts.
- You can make the mixture up to 24 hours ahead; roll in pecans shortly before serving to keep the coating crisp.
- Prep Time: 20 minutes (plus 30–60 minutes chilling)
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheese ball
- Calories: 80
- Sugar: 5g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: mini cheese balls, pineapple cheese ball, cranberry pecan appetizer, holiday appetizer, no-bake party snack
