Cranberry Walnut Cheese Ball

Why You’ll Love This Recipe

I love how this recipe comes together with minimal prep and only a handful of ingredients. It’s make-ahead friendly, naturally gluten-free, and versatile enough to serve with crackers, veggies, or even apple slices. The cranberry and orange zest combo gives it a seasonal flair that’s perfect for holiday gatherings, potlucks, or casual snacking. Plus, I can whip it up in under 30 minutes!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (8 oz.) package cream cheese, room temperature

• 1 cup shredded sharp cheddar cheese

• 1 teaspoon orange zest

• 1/2 cup finely chopped dried cranberries, divided

• 1/4 cup finely chopped walnuts

Directions

1. A few hours before I want to make this, I take the cream cheese out of the fridge and let it come to room temperature so it blends easily.

2. In a mixing bowl, I combine the softened cream cheese, shredded cheddar, orange zest, and half of the chopped cranberries. I stir it all together until the mixture is smooth and well combined.

3. I then shape the mixture into a ball and place it in the center of a piece of plastic wrap.

4. I wrap it up tightly, shaping and firming it as I go, and then refrigerate it overnight or until it feels firm and set.

5. Just before serving, I mix the remaining cranberries with the chopped walnuts in a shallow dish.

6. I roll the chilled cheese ball in the cranberry-walnut mixture, pressing gently so it sticks all over.

7. I serve it on a platter with gluten-free crackers, and sometimes I’ll add apple slices or cucumber rounds for variety.

Servings and timing

This cheese ball makes about 12 servings—ideal for small holiday gatherings or as part of a larger appetizer spread.

• Prep Time: 30 minutes

• Chill Time: A few hours or overnight

• Total Time: 30 minutes (active)

Variations

• I’ve added chopped rosemary or thyme to the cheese mixture for an herby twist.

• For extra tang, I’ve stirred in a tablespoon of goat cheese or Greek yogurt.

• Sometimes I use pecans or almonds instead of walnuts, depending on what I have on hand.

• If I want a smoky version, I swap the cheddar for smoked gouda or sharp provolone.

• For a sweeter bite, I’ve rolled the cheese ball in a mix of cranberries and crushed candied pecans.

Storage/Reheating

I store the cheese ball wrapped in plastic or in an airtight container in the fridge for up to 4 days.
There’s no reheating needed—just let it sit at room temperature for about 10–15 minutes before serving so it softens slightly and spreads easier.

FAQs

Can I make this cheese ball ahead of time?

Absolutely. I usually make it the day before and roll it in the cranberry-walnut coating just before serving to keep it fresh.

What kind of cranberries should I use?

I like using unsweetened dried cranberries, but craisins work too. If I have time, I even dehydrate chopped fresh cranberries myself.

Can I freeze the cheese ball?

I don’t recommend freezing it—the texture of the cream cheese changes after thawing. It’s best made fresh and refrigerated.

What can I serve with it besides crackers?

I’ve served it with apple slices, cucumber rounds, celery sticks, pretzels, and even rice crackers for a gluten-free option.

Can I make this nut-free?

Yes. I’ve skipped the walnuts before and rolled the cheese ball in just cranberries or used crushed seeds like pumpkin or sunflower seeds instead.

Conclusion

Cranberry Walnut Cheese Ball is one of those recipes that looks fancy but takes barely any effort. I love how the sweetness of the cranberries pairs with the sharp cheddar and citrusy zest, and that walnut coating gives it the perfect crunch. It’s a holiday favorite I come back to year after year—simple, beautiful, and absolutely delicious.

Cranberry Walnut Cheese Ball

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• Author: Mia
• Total Time: 30 minutes (plus chilling)
• Yield: 12 servings
• Diet: Gluten Free

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Description

This festive cranberry walnut cheese ball is creamy, tangy, and sweet with a crunchy coating—perfect for holiday gatherings or a quick appetizer everyone will love.

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Ingredients

1 (8 oz) package cream cheese, at room temperature

1 cup shredded sharp cheddar cheese

1 teaspoon orange zest

1/2 cup finely chopped dried cranberries, divided

1/4 cup finely chopped walnuts

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Instructions

Let the cream cheese come to room temperature for easier mixing.

In a mixing bowl, combine cream cheese, cheddar cheese, orange zest, and half of the chopped cranberries. Mix until smooth and well combined.

Shape the cheese mixture into a ball and place it in the center of a piece of plastic wrap.

Wrap tightly, shaping the mixture into a firm ball as you go.

Chill in the refrigerator overnight or until firm (at least a few hours).

Before serving, mix the remaining cranberries with the chopped walnuts.

Unwrap the chilled cheese ball and roll it in the cranberry-walnut mixture until fully coated.

Serve with gluten-free crackers.

Notes

To make homemade dried cranberries, chop fresh cranberries, spread them on a parchment-lined baking sheet, and dehydrate at 170ºF for about 6 hours.

Store-bought craisins can be used instead, though they are often sweetened.

Best served chilled; leftovers can be stored in the fridge for up to 3 days.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: No-Bake
• Cuisine: American