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Best Easy Cranberry Jalapeño Cheese Ball Recipe

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This cranberry jalapeño cheese ball is the perfect party appetizer—creamy, tangy, and with a subtle kick. It’s easy to make ahead and always gets rave reviews.

Ingredients

Scale
  • 16 ounces cream cheese, softened to room temperature
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup dried cranberries, finely chopped
  • 1/4 cup fresh jalapeño, seeded and finely diced (about 1 medium jalapeño)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of salt (start with 1/4 teaspoon and adjust to taste)
  • 1 cup pecans or walnuts, finely chopped
  • 2 tablespoons fresh parsley, finely chopped (optional)
  • 1 tablespoon dried cranberries, finely chopped (for coating)
  • Assorted crackers, for serving
  • Fresh apple slices or celery sticks, for serving (optional)
  • Pretzel crisps, for serving (optional)

Instructions

  1. Soften the cream cheese: Take your cream cheese out of the fridge at least 2 hours before you start. It needs to be at room temperature—soft enough that you can easily press your finger into it.
  2. Prep your mix-ins: While the cream cheese softens, finely dice your jalapeño. Remove the seeds and white membranes unless you want serious heat. You want about 1/4 cup of finely diced jalapeño—pieces no bigger than a pea. Then chop your dried cranberries into similar-sized pieces.
  3. Shred the cheddar: Grate your sharp cheddar cheese on the small holes of a box grater. You want fine shreds, not thick strips.
  4. Mix the base: In your large mixing bowl, beat the softened cream cheese with your hand mixer on medium speed until it’s smooth and fluffy—about 2 minutes. Scrape down the sides of the bowl with your spatula. Add the shredded cheddar, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Mix on low speed until everything is just combined—don’t overmix.
  5. Fold in the add-ins: Switch to your rubber spatula. Gently fold in the chopped cranberries and diced jalapeño until they’re evenly distributed throughout the cheese mixture. Taste the mixture and adjust the salt or pepper if needed.
  6. Chill the mixture: Scrape the cheese mixture onto a large piece of plastic wrap. Form it into a rough ball shape, then wrap it tightly. Refrigerate for at least 2 hours, or up to 3 days.
  7. Shape the cheese ball: Once chilled, unwrap the cheese mixture and place it on a clean surface. Using your hands (lightly dampened with water to prevent sticking), shape it into a smooth, round ball.
  8. Prepare the coating: On a cutting board, finely chop your nuts (pecans or walnuts), parsley, and the extra tablespoon of dried cranberries. Mix them together on a flat plate or in a shallow dish.
  9. Coat the cheese ball: Roll the shaped cheese ball in the nut mixture, pressing gently so the coating adheres to all sides. Use your hands to pat the coating into any bare spots.
  10. Final chill: Wrap the coated cheese ball loosely in plastic wrap and refrigerate for at least 30 minutes before serving.
  11. Serve: Unwrap the cheese ball and place it on your serving platter about 20 minutes before guests arrive. Let it sit at room temperature so it softens slightly. Surround it with crackers, apple slices, and pretzel crisps.

Notes

Make the cheese ball base up to 3 days ahead. Add the coating the day you’re serving it. The cheese ball actually tastes better on day two or three as the flavors meld. For a nut-free coating, try crushed pretzels, sesame seeds, or more dried cranberries and fresh herbs.

Nutrition

Keywords: cheese ball, cranberry jalapeño, party appetizer, holiday appetizer, easy appetizer, make ahead

Find it online: https://sofiaspice.com/best-easy-cranberry-jalape-n-o-cheese-ball-recipe/