Description
These cranberry pecan cheese truffles are the ultimate festive appetizer! Creamy cheese blended with tart cranberries and crunchy pecans, rolled into bite-sized balls and coated in crunchy bits. Perfect for holiday parties, gatherings, and snacking.
Ingredients
Scale
- 8 oz cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1/2 cup dried cranberries, finely chopped
- 1/2 cup pecans, finely chopped
- 1/4 cup green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For coating: 1/2 cup finely chopped pecans
- For coating: 1/2 cup finely chopped dried cranberries
- Optional: fresh parsley for garnish
Instructions
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the shredded cheddar cheese, chopped cranberries, chopped pecans, green onions, garlic powder, salt, and pepper. Mix until thoroughly combined.
- Cover the mixture and refrigerate for at least 30 minutes, or until firm enough to handle.
- Line a baking sheet with parchment paper.
- In a small bowl, combine the coating pecans and cranberries.
- Using your hands or a small cookie scoop, roll the cheese mixture into 1-inch balls.
- Roll each ball in the pecan-cranberry coating, pressing gently to adhere.
- Place the coated truffles on the prepared baking sheet.
- Refrigerate for at least 1 hour before serving to allow them to set.
- Garnish with fresh parsley if desired. Store leftovers in an airtight container in the refrigerator.
Notes
Make ahead: These truffles can be prepared up to 3 days in advance and stored in the refrigerator. For extra flavor, toast the pecans before chopping.
Nutrition
- Calories: 120 kcal
- Sugar: 3 g
- Fat: 10 g
- Carbohydrates: 5 g
- Protein: 4 g