Everyone loves a good cheese ball, and this Pistachio Cranberry Cheese Ball is one of the best. A delicious combination of salty pistachios, sweet-tart dried cranberries, and creamy cheeses, this holiday spread is a crowd favorite. So easy to prep, and make-ahead friendly!
My love of holiday appetizers is legendary in my fam. So much so that if I’m assigned to host Christmas dinner, the meal will be a buffet table of delicious nibbles, rather than formal sit-down affair with some kind of roast.
Crudités, finger sandwiches, charcuterie, dips, crackers and cheese — all washed down with a crave-worthy party punch — are not just on the menu, but are the menu.
Cheese balls, like this classic beef ball, are crowd favorites because of the scrumptious savory flavors in a smooth, creamy spread, served on crunchy crackers.
Pistachios are my favorite nut. I’m at a loss to describe their flavor, but when roasted and salted … crunchy perfection. At a previous employer, I was lucky enough to have a pistachio grower as a marketing client. Even though they sold just the one product, I never ran out of things to say about pistachios in the email promotions I created for them.
In addition to fresh eating right out of the bag, they’re also a delight for sprinkling over soups and salads, and as a crunchy coating for the classic cheese ball.
Combined with the sweetness of dried cranberries, the sharpness of cheddar cheese, and luxuriant cream cheese, a Pistachio Cranberry Cheese Ball is a celebratory treat.
How to Make a Pistachio Cranberry Cheese Ball
You’ll need just 10 minutes and a handful of ingredients to create this party pleaser.
Step 1: Prep the ingredients
Make sure the cream cheese is soft enough to stir. You can leave it on the counter for a half hour before starting, or microwave it on a plate in very short bursts.
Shred the cheese and roughly chop the cranberries and pistachios.
Step 2: Create the cheese mixture
Stir the ingredients — except for the pistachios! — together in a medium-sized mixing bowl, combining thoroughly.
The cheese mixture needs to firm up before adding the pistachio coating: Spoon the mixture onto a square of plastic cling wrap and draw up the wrap about the mixture. Use your hands to shape the cheese into a ball. I prefer a slightly flattened shape, both for stability – you don’t want it rolling away on your serving platter, lol — and because it’s easier for your guests to scoop out a chunk to spread on a cracker.
Twist the plastic to secure it. Don’t worry about the wrinkles and crevices that the plastic wrap will push into the cheese ball. All will be hidden by the pistachio coating.
Let rest in the fridge for about an hour.
Step3 : Add the pistachio coating
Place the chopped pistachios in a roomy bowl. Unwrap the cheese ball. You can use the plastic wrap to hold the cheese ball while you work, as shown in the photo below.
Pick up a big pinch of pistachios and press them into the ball, holding the ball over the bowl to catch stray pieces of pistachios. Repeat, working your way around the cheeseball until coated.
You can leave the bottom uncovered, which will help the cheese ball stick to its serving surface, so it won’t scoot around.
Serve immediately, or wrap the coated cheese ball in a piece of fresh cling wrap, and store in the refrigerator until ready to use.
Pistachio Cranberry Cheese Ball FAQs
What kind of cream cheese to use?
While I always use full-fat cream cheese, you can substitute lower fat versions. There are also different types of textures available at the grocery store, namely spreadable and whipped.
I have used spreadable versions without problem (although I’ll add the caveat that different brands might have different textures). I would avoid the whipped, however, unless you’re willing to risk the experimentation. While the flavor is fine, I don’t think it will hold a sturdy ball shape.
I would also stick to plain cream cheese, rather than flavored (although, of course, there’s no harm in trying something else). The cream cheese in this recipe serves as the binder for the other ingredients, with its smooth, elegant texture. Additional flavorings via the cream cheese are not really needed.
Can you make the cheese ball ahead of time?
Yes, absolutely! That’s one of the beauties of this appetizer: you can make a cranberry pistachio cheese ball days ahead of time, so that it’s one more thing you can cross off your party prepping to-do list. The cheese ball will keep well in the refrigerator 4 to 5 days, and leftovers can be stored in an airtight container.
Do not freeze, as the texture will not be right after the cheese ball thaws.
Can you use goat cheese, ricotta, or mascarpone instead?
You can definitely substitute the cream cheese with a sturdy goat cheese (i.e., nothing marked spreadable). Note that goat cheese is tangier than cream cheese, so there will be a slight flavor difference. You could always drizzle the cheese ball with honey at serving time, to add a little sweetness.
I think the flavors of ricotta or mascarpone would be amazing, but both are too soft to hold a ball shape. You could, however, mix everything together, including the pistachios, in a bowl and serve it that way. This also applies to whipped cream cheese, mentioned above.
Can this be made vegan?
I don’t have a lot of personal experience with vegan cream cheeses, but as long as the cream cheese can can hold its shape after refrigeration, there should be no problem. Make sure you choose a flavorful vegan shredded cheese, and perhaps add a bit of nutritional yeast for an extra boost of flavor.
Can I use leftover fresh cranberry sauce?
Flavor-wise, I would say, yes. Cut the amount down to 1/2 cup. You’ll want to strain out as much liquid as possible, though — even pat it dry with a paper towel — so that the cheese ball doesn’t become runny. And note that, unlike when using dried cranberries, the cheese ball will become pink!
If you need a crowd-pleasing appetizer for your next party, you can’t go wrong with a Pistachio Cranberry Cheese Ball. It’s so easy to prepare and is a perfect fit for holiday parties, charcuterie boards, and game day treats!
More party appetizers
Pistachio Cranberry Cheese Ball
Ingredients
- 8 ounces cream cheese, softened
- 2 cups shredded sharp or extra sharp white cheddar cheese
- 2 teaspoons dijon mustard
- 1/2 teaspoon garlic powder
- 2/3 cup dried cranberries, lightly chopped
- 1/2 cup roasted and salted pistachios, removed from shells and chopped
- Party crackers
Instructions
- Add softened cream cheese, white cheddar cheese, Dijon mustard, and garlic powder in a large bowl and mix until they are well combined. Then mix in the chopped cranberries.
- Lay a large piece of plastic wrap flat on the counter. Scoop out your cheese mixture into a ball in the middle of the plastic wrap. Wrap the plastic around the cheese mixture and press into a slightly flattened ball. Let chill in the refrigerator for at least an hour.
- While your cheese ball is in the refrigerator, shell your pistachio and chop them into small pieces.
- Remove the cheese ball from the refrigerator and unwrap it. Take small handfuls of chopped pistachios and press them into the cheese ball. Do a little at a time until the ball is covered. You do not need to add pistachios to the bottom of the cheese ball. In fact, leaving some of the cheese exposed will help the ball stick to its serving plate, which will make it easier for your guests to scoop.
- The cheese ball is ready to serve with sturdy party crackers! You can make this ahead of time and store in the fridge.