Description
These Cranberry Pecan Goat Cheese Balls are festive, bite-sized cheese truffles packed with creamy goat cheese, crunchy pecans, sweet cranberries, and a hint of honey. Perfect for holiday gatherings, parties, or as a gourmet appetizer, these mini cheese balls are easy to make and bursting with flavor!
Ingredients
Scale
- 8 ounces soft goat cheese
- 8 ounces cream cheese, softened at room temperature
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon salt
- 1/4 cup honey, divided
- 1 1/3 cups chopped pecans, divided
- 1/4 cup minced fresh parsley
- 3/4 cup dried cranberries, chopped
Instructions
1. Prepare the Cheese Mixture:
- In a mixing bowl, beat together goat cheese, cream cheese, cinnamon, salt, and 2 tablespoons of honey using a hand or stand mixer.
- Fold in ⅓ cup chopped pecans until well combined.
2. Make the Coating:
- In a separate small bowl, mix parsley, chopped cranberries, and remaining 1 cup pecans.
3. Form the Cheese Balls:
- Using clean hands, roll the cheese mixture into 1-inch balls.
- Roll each ball in the cranberry-pecan mixture until fully coated.
- If the cheese mixture is too soft, refrigerate for 15 minutes before rolling.
4. Chill & Serve:
- Arrange the truffles on a flat non-stick surface (like a cutting board) and chill in the fridge for at least 20 minutes before serving.
Notes
- Best Served Cold: These truffles taste best when chilled. If left out too long, they may soften.
- Make Ahead & Freeze:
- Place assembled cheese balls on a parchment-lined baking sheet and freeze for a few hours.
- Once firm, transfer them to a freezer-safe bag and store for up to 3 months.
- Thaw in the fridge before serving.
