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Best Sugared Cranberry Rosemary Cheese Ball Recipe

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This creamy, savory cheese ball is coated with sugared cranberries and fresh rosemary for a sweet crunch that makes it the perfect appetizer for any gathering. Quick to prepare and even better when made ahead, it’s a crowd-pleaser that disappears in minutes.

Ingredients

Scale
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup dried cranberries, finely chopped
  • 2 tablespoons fresh rosemary, finely minced
  • 2 green onions, thinly sliced (white and light green parts only)
  • 1 clove garlic, minced (or ½ teaspoon garlic powder)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the sugared cranberry coating:
  • ½ cup dried cranberries, left whole
  • ¼ cup granulated sugar
  • 1 tablespoon fresh rosemary, finely minced

Instructions

  1. Soften the cream cheese: Take the cream cheese out of the fridge at least one hour before starting. Cut it into cubes to speed up softening. It should be soft enough to leave a dent when pressed.
  2. Mix the base: In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and fluffy (about 2 minutes). Scrape down the sides. Add shredded cheddar, finely chopped dried cranberries, minced rosemary, sliced green onions, minced garlic, salt, and pepper. Mix on low speed until combined. Do not overmix. Taste and adjust seasoning if needed.
  3. Shape the cheese ball: Lay a large sheet of plastic wrap on the counter. Scoop the cheese mixture onto the center. Lightly dampen your hands with water to prevent sticking, then shape the mixture into a ball. Wrap the plastic wrap tightly around the ball, twisting the top to secure. Gently roll it on the counter through the plastic to round it out. Refrigerate for at least 2 hours, or up to 24 hours.
  4. Make the sugared coating: About 15 minutes before serving, combine the whole dried cranberries, granulated sugar, and minced rosemary in a small shallow dish. Mix with your fingers to coat the cranberries evenly.
  5. Roll the cheese ball: Unwrap the chilled cheese ball and place it in the dish with the sugared cranberry mixture. Roll it gently, pressing the coating into the sides with your hands until completely covered. Pack the coating on firmly.
  6. Serve or store: Place the coated cheese ball on a serving plate. Let it sit at room temperature for about 15 minutes before serving to soften slightly. Serve with crackers, sliced apples, celery sticks, or pretzel crisps.

Notes

Chill the cheese ball for at least 2 hours before rolling in the sugar coating to ensure it sticks. The cheese ball can be made up to 2 days ahead (without coating) and stored in the fridge. For a dairy-free version, use dairy-free cream cheese and cheddar shreds. To freeze, wrap the uncoated cheese ball in plastic wrap and foil for up to 3 months; thaw overnight in the fridge before coating.

Nutrition

Keywords: cheese ball, cranberry, rosemary, appetizer, holiday, party, cream cheese, sugared cranberries

Find it online: https://lucastable.com/best-sugared-cranberry-rosemary-cheese-ball-recipe/