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Cranberry Pecan Goat Cheese Truffles with Honey

Cranberry pecan goat cheese truffles combine softened goat cheese and cream cheese with honey, finely chopped cranberries, and black pepper. Roll the chilled mixture in toasted pecans for a creamy, tangy appetizer with a lightly sweet crunch.
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Prep Time 20 minutes
Cook Time 5 minutes
Chilling 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the truffles
  • 8 oz goat cheese softened
  • 4 oz cream cheese softened
  • 1 tbsp honey
  • 0.25 tsp ground black pepper
  • 0.33 cup dried cranberries finely chopped
For the coating
  • 0.75 cup pecans halves

Equipment

  • 1 10-inch skillet

Method
 

Make the truffle mixture
  1. In a medium bowl, stir together the goat cheese, cream cheese, honey, and black pepper until smooth.
  2. Fold in the cranberries.
  3. Cover and refrigerate until firm enough to shape, about 1 hour.
Prepare the coating
  1. Toast the pecans in a dry 10-inch skillet over medium heat, stirring often, for 3 to 5 minutes, until fragrant and lightly toasted; transfer to a plate and cool completely.
  2. Finely chop the cooled pecans and place them in a shallow bowl.
Shape and chill
  1. Divide the cheese mixture into 24 portions and roll each into a ball.
  2. Roll each ball in the pecans, pressing gently so they adhere.
  3. Arrange the truffles on a parchment-lined baking sheet.
  4. Refrigerate for at least 30 minutes before serving; keep refrigerated until serving.

Notes

For the best coating, let the toasted pecans cool completely before rolling the truffles. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the cheese texture may change. For a nut-free variation, use toasted pumpkin seeds instead of pecans.