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This delicious, festive cheese ball with goat cheese is a family favorite. Make mini goat cheese balls or a large one for sharing! There are several ways to customize this cheese ball with flavors, you are going to love it.
Why Make Cranberry Goat Cheese Balls
These goat cheese balls are so festive for the holidays. The flavors are so great together, you will love it. Make the goat cheese ball mini (as seen on my Instagram) or make one big goat cheese ball for sharing.
- Easy to make. This is so easy to whip up!
- Customize it. Add cream cheese, or chopped green onions or chives to mix into the ball. There are so many ways to elevate it.
- Make Ahead. Make this recipe a day or two early, you can get it done and out of the way early for the busy holiday season.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Goat Cheese. Make it with all goat cheese, or you can use half cream cheese/half goat cheese. Either way, they come out great.
- Pecans. Use walnuts as well if you want!
- Dried Cranberries. These will be chopped up and worked into the goat cheese ball.
- Seasonings. a pinch of salt and pepper for extra flavor!
- Fresh Herbs. Chopped rosemary (or use the rosemary sprigs as the “toothpick” for the mini balls.) I also use fresh thyme. The herbs are optional!
- Crackers. Serve this with your favorite crackers or veggies.
Recipe Variations
- Cut the goat cheese flavor down a bit and use half cream cheese half goat cheese! You can also add a splash of Worcestershire sauce to the mix to give the balls extra flavor.
- Make it mini! roll up little 1 inch balls and roll it around in the cranberry pecan mix. Serve with a toothpick or with a fresh sprig of rosemary as seen on my Instagram.
- Make It Healthier. Serve with cucumber slices or celery if you want to add some veggies into the mix.
Steps To Make This Recipe
- Step One. Finely dice the dried cranberries and pecans into little bits. Add it to a plate. Add the chopped herbs and salt and pepper. Mix it up well.
- Step Two. Work the room temperature goat cheese into a ball. If you are using cream cheese (also room temperature), add both the goat cheese and cream cheese to a bowl and mix it up well. Read recipe notes if making the minis!
- Step Three. Roll the cheese ball into the chopped pecans mixed.
- Step Four. Place the cheese ball on a plate and serve with veggies or crackers. If making it ahead of time, wrap it in plastic wrap and store in the fridge until you are ready to serve.
Recipe Pairings
Looking for some more appetizers that would pair well with this? Serve it with Air Fryer Garlic Bread, Simple Greens Salad, Butternut Squash Feta Salad or Sweet Potato Quinoa Salad.
Recipe Tips
- Cut the goat cheese flavor down a bit and use half cream cheese half goat cheese! You can also add a splash of Worcestershire sauce to the mix to give the balls extra flavor.
- Make mini goat cheese balls! Roll up little 1 inch balls of goat cheese instead of one big one. Roll it around in the cranberry pecan mix. Serve with a toothpick or with a fresh sprig of rosemary as seen on my Instagram. It makes about 12 mini.
- Make It Healthier. Serve with cucumber slices or celery if you want to add some veggies into the mix.
- If making it ahead of time, wrap it in plastic wrap and store in the fridge until you are ready to serve.
Recipe FAQs
Can I use a different cheese to make this Recipe?
Yes, you can do half cream cheese or use all cream cheese to make this recipe.
What Other seasonings work with goat cheese balls?
You can add some red pepper flakes for a little spice, or trade the cranberries for chopped dates. Green onions or chives will also be good.
Other appetizers To Try
Side Dishes
Tahini Roasted Cauliflower
Side Dishes
Honey Sriracha Brussel Sprouts
Appetizers
Burrata Tomato Salad
Appetizers
Brie Baked Pears Recipe
Cranberry Pecan Goat Cheese Ball
This delicious, festive cheese ball is a family favorite. Make mini goat cheese balls or a large one for sharing!
Servings: 6
Calories: 258kcal
Equipment
- sharp knife
- plate
Ingredients
- 16 oz goat cheese two 8 oz logs of goat chèvre
- ⅓ cup pecans, finely chopped
- ⅓ cup dried cranberries, finely chopped
- ¼ tsp salt
- ½ tsp cracked pepper
- 1 tsp fresh thyme, chopped
- ½ tsp fresh rosemary, chopped *see notes if making the mini goat cheese balls!
- crackers for serving
Instructions
- Finely dice the dried cranberries and pecans into little bits. Add it to a plate. Add the chopped herbs and salt and pepper. Mix it up well.
- Work the room temperature goat cheese into a ball. If you are using cream cheese (also room temperature), add 8 oz the goat cheese and 8 oz cream cheese to a bowl and mix it up well. Read recipe notes if making the minis!
- Roll the cheese ball into the chopped pecans mixed. Gently press the ball into the mix, and continue to turn, press and roll until the entire ball of cheese is well coated in the chopped nuts and cranberries. This may take a few times, continue doing it until almost all of the toppings are pressed into the cheese.
- Place the cheese ball on a plate and serve with veggies or crackers. If making it ahead of time, wrap it in plastic wrap and store in the fridge until you are ready to serve.
Notes
- Cut the goat cheese flavor down a bit and use half cream cheese half goat cheese! You can also add a splash of Worcestershire sauce to the mix to give the balls extra flavor.
- Make mini goat cheese balls! Roll up little 1 inch balls of goat cheese instead of one big one. Roll it around in the cranberry pecan mix, you may have some extra pecan topping leftover since they are mini. Serve with a toothpick in them or with a fresh sprig of rosemary as seen on my Instagram. It makes about 12-15 mini.
- Make It Healthier. Serve with cucumber slices or celery if you want to add some veggies into the mix.
- If making it ahead of time, wrap it in plastic wrap and store in the fridge until you are ready to serve. This keeps up to 5 days.
Nutrition
Serving: 4 Tbsp of goat cheese | Calories: 258kcal | Carbohydrates: 6g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 375mg | Potassium: 46mg | Fiber: 1g | Sugar: 6g | Vitamin A: 784IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 2mg
