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+ servings

Pecan and Gouda Cheese Ball with Cranberries and Rosemary

These cheese balls filled with gouda, rosemary, and cranberries, and rolled in pecans, are perfect for holiday entertaining.
This recipe makes 2 cheeseballs.
cheeseball with crackers
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4 from 1 vote


  • 2 packages cream cheese , at room temperature (1 lb, 455 grams)
  • 8 ounces regular or smoked gouda cheese , shredded (about 2 cups, 226 grams)
  • 1 small shallot , finely chopped
  • ¼ cup dried cranberries or cherries , roughly chopped (28 grams)
  • 2 teaspoons fresh rosemary , chopped
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup finely chopped pecans (110 grams)


  • In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, combine the cream cheese, gouda, shallot, cranberries, rosemary, lemon juice, salt and pepper until smooth.
  • Divide the mixture in half and shape into two balls. Using plastic wrap or disposable gloves makes it easier to shape into balls.
  • Place the pecans in a shallow bowl and roll the cheese balls in the pecans until they're coated. Wrap in clean plastic wrap.
  • Let harden in the fridge for at least 1 hour before serving. Cheese balls will keep in the fridge for up to a week.
  • Serve with your favorite crackers or toasted bread.
Makes 2 cheese balls.


Sodium: 109mg, Calcium: 22mg, Vitamin C: 1mg, Vitamin A: 256IU, Sugar: 2g, Fiber: 1g, Potassium: 47mg, Cholesterol: 21mg, Calories: 98kcal, Monounsaturated Fat: 3g, Polyunsaturated Fat: 1g, Saturated Fat: 4g, Fat: 9g, Protein: 2g, Carbohydrates: 3g, Iron: 1mg
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