Cranberry Goat Cheese Balls (No Bake Recipe!)
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Goat Cheese Balls are so easy to prepare, but they make a big impression at any holiday or event! They’re a flavor and texture sensation for your mouth too, combining tangy and sweet with creamy and crunchy. Assemble in 10 minutes, then chill until it’s time to serve!
Goat Cheese Balls
Some recipes get you excited as soon as you see a picture, and these cranberry pecan goat cheese balls top the charts.
Is your mouth watering too? Because mine won’t stop!
While I’m all about casual, cozy snacks, some occasions just call for a fancier touch.
And this recipe is a no-brainer once you see how easy these are to make — just mix, roll, and chill.
My sweet potato rounds have a lot of the same flavors as this goat cheese balls recipe, but with an added layer of earthiness thanks to the starchy base and rosemary instead of parsley.
Perfect for fall events and holidays.
And for a simpler, even crunchier snack, try these breaded air fried goat cheese balls!
Ingredient Notes and Substitutions
- Goat Cheese & Cream Cheese – Buy the best quality cheeses you can manage — it can make a big difference in terms of flavor and texture!
- Chopped Pecans – Adds a lovely crunch to contrast all the creaminess. Opt for unsalted nuts since goat cheese is already pretty salty on its own.
Cranberry goat cheese balls are just as tasty with walnuts or almonds, or you can omit the nuts if allergies are a concern. Try pumpkin seeds or sunflower seeds instead. - Dried Cranberries – Be sure these are fresh so they’re soft and chewy instead of tough.
You can use either sweetened or unsweetened, though you may need to adjust the amount of honey to match. - Fresh Parsley – Adds a little freshness to brighten each bite. Green onions or chives are great substitutes.
- Honey – This is the perfect match for rich, tangy goat cheese, and it really ties all the flavors together.
Here’s another instance where high-quality ingredients do make a difference!
Tips and Tricks to Make Perfect Cranberry Goat Cheese Balls
- Allow the cheeses to soften before mixing.
They’ll be so much easier to work with, and you’ll get the smoothest results too.
It’s really important that the two are well blended together so you don’t get little pockets of one or the other.
About 30 minutes on the counter should do it, especially if you unwrap them first!
- Chop the cranberries and pecans to similar sizes.
Don’t go too small, though, or they’ll get lost in the mix. You’ll basically want to halve the cranberries and then rough chop the nuts to match.
Same goes for the parsley — chop just enough to get little bits throughout but not so much that you bruise the leaves.
- Use a scoop!
Not only will it make portioning go by much faster, but you’ll guarantee that each of your goat cheese balls are the same size.
- Give one a little taste first.
You may want to do this before you portion out all of the mixture. Make one to start, coating it in the extra parsley, cranberries, and pecans before drizzling in honey.
See what you think of the flavor balance and adjust as needed. That might mean adding less of the outer coating or adjusting the amount of honey.
Prep Ahead
- Soften cheeses
- Chop pecans and parsley
Kitchen Tools You Will Need
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Silicone Spatula – The perfect balance of sturdy and flexible, this is the best tool for mixing everything together.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. The 1 Tablespoon size is perfect for forming these cranberry goat cheese balls quickly and evenly.
Serving Suggestions
Cranberry pecan goat cheese balls are such an elegant appetizer for any occasion. And they’re only made better by how easy they are to make!
They can get a little sticky, so I’ll usually have some toothpicks or appetizer forks available for guests to use.
And while delicious on their own, it wouldn’t hurt to have entertainment crackers handy too.
Pair these sweet and tangy morsels with bacon wrapped Brussels sprouts, stuffed mushrooms, and some beef carpaccio for the most incredible appetizer spread.
I’ve also been known to make a smaller batch of this goat cheese balls recipe to munch on when I’m craving a light dinner.
Some toasted baguette slices, maybe some sliced apples or pears… it’s like a fancy little snack plate!
Storing Cranberry Pecan Goat Cheese Balls
Place any leftovers in an airtight container and refrigerate for up to 3 days.
That means you can also prep these up to 3 days in advance, though it’s best to save the honey drizzle until just before serving.
Goat Cheese Balls Recipe FAQ
Not for this recipe! You want the chewy texture and sweetness of dried cranberries — fresh are too tart and juicy.
If you need an alternative, dried cherries, dates, or figs go really well with goat cheese and honey.
Spices are a good way to take the flavor in a new direction. Cinnamon would be my top pick, though a pinch of cayenne would work too.
Try maple syrup in place of the honey, or add a little balsamic glaze to make it more complex. And during the winter holidays, swap the parsley with thyme.
You bet! This is a great option if you’re snacking on your own or don’t mind everyone digging in at once.
However, individual goat cheese balls are far more popular and easier to serve. You can also pop them right into your mouth, so you don’t need to worry about any cheese knives or serving vessels.
Enjoy!
With love, from our simple kitchen to yours.
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Cranberry Goat Cheese Balls (No Bake Recipe!)
Ingredients
- 8 ounces goat cheese, softened
- 8 ounces cream cheese, softened
- 1 cup finely chopped pecans, 4 ounces, divided
- 1 1/2 cups dried cranberries, chopped, divided
- 1/2 cup chopped fresh parsley, divided
- 3 tablespoons honey
Instructions
- Combine the Cheese Mixture: In a medium-sized mixing bowl, add the softened goat cheese and cream cheese. Use a spatula to mix until smooth and well combined. Stir in 1/2 cup of the chopped pecans, 1/2 cup of the chopped cranberries, and 1/4 cup of the chopped parsley. Mix thoroughly to combine.
- Prepare the Coating: On a large plate or cutting board, combine the remaining pecans, cranberries, and parsley. Toss the mixture until evenly mixed.
- Form the Cheese Balls: Scoop 1 tablespoon of the cheese mixture using a small cookie scoop or spoon. Roll the mixture between clean hands to form a smooth ball. Repeat until all the cheese mixture is used.
- Coat the Cheese Balls: Roll each cheese ball in the pecan, cranberry, and parsley mixture until fully coated. Gently press the coating onto the cheese balls to ensure it sticks and forms a uniform layer.
- Chill the Cheese Balls: Arrange the coated cheese balls on a serving dish. Place the dish in the refrigerator for at least 30 minutes to allow the flavors to meld and the balls to firm up.
- Finish and Serve: Before serving, drizzle the cheese balls with honey. Serve chilled or at room temperature.
Donna’s Notes
Refrigerate: Store leftover cheese balls in an airtight container in the refrigerator for up to 3 days. Tips and Variations
Make Ahead: Prepare up to 3 days in advance and drizzle with honey just before serving. Double the Recipe: Easily double the quantities to serve a larger group. Serve as One Large Ball: Form the mixture into one large ball for a different presentation, but note that individual balls are usually more popular. Ingredient Swaps:
Substitute green onions or chives for parsley if desired.
Use walnuts or almonds instead of pecans for a different nutty flavor.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2025
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