Mini Pineapple Cranberry Pecan Cheese Balls
A delightful and versatile appetizer combining creamy cheese, sweet pineapple, tart cranberries, and crunchy pecans in bite-sized balls.
Ingredients
Main Ingredients
- 8 oz cream cheese, softened Ensure it's at room temperature for easier mixing.
- ½ cup crushed pineapple, well drained Drain thoroughly to avoid excess moisture.
- ¼ cup dried cranberries, chopped
- ¼ cup pecans, finely chopped Plus extra for rolling.
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- as needed Additional finely chopped pecans for rolling
Instructions
Preparation
- Start by gathering all your ingredients. Make sure your cream cheese is softened to room temperature for easier mixing.
- In a medium mixing bowl, combine the softened cream cheese, well-drained crushed pineapple, chopped dried cranberries, powdered sugar, vanilla extract, ground cinnamon, and salt.
- Use a hand mixer or spatula to blend the ingredients until they are smooth and creamy, ensuring everything is well combined.
- Cover the bowl with plastic wrap and place the mixture in the refrigerator for about 30 minutes to firm up.
- After chilling, prepare a shallow bowl with the finely chopped pecans for rolling. Scoop out bite-sized portions of the chilled cheese mixture.
- Roll each portion between your palms to form smooth mini balls.
- Gently roll each cheese ball in the chopped pecans until fully coated. Press them lightly to ensure that the pecans adhere well.
- Arrange the cheese balls on a serving platter or a parchment-lined tray.
- Optionally, refrigerate the arranged cheese balls for at least 30 minutes to enhance the flavors.
- Serve these delightful cheese balls cold or slightly cool.
- Enjoy the delightful flavors and textures of your Mini Pineapple Cranberry Pecan Cheese Balls!
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. They can be frozen before rolling in pecans.