This easy cheese log recipe requires just 5 ingredients! It’s the ultimate crowd pleaser and makes the perfect finger food at gatherings.
The BEST Cheese Log Recipe
A cheese log is perfect for so many different occasions. This is always one of my go-tos when I’m hosting a gathering or dinner party. Perfect to plonk in the middle of the table and let people get stuck in. Here’s what you’ll need to make the easiest (and most delicious) cheese log:
- Dried Cranberries – AKA ‘craisins’. Just roughly diced.
- Pecans – You can lightly toast these if you wish, I usually want to tuck right in so skip this step. Roughly diced again.
- Chives – These add a gorgeous burst of flavour and colour. You could sub spring onion if you prefer that flavour.
- Cream Cheese – This creates the base of the log. Cream cheese has the perfect texture; it’s creamy enough to slice but firm enough to hold shape.
- Cheddar – I recommend a nice sharp cheddar, just to cut through the creaminess of the cream cheese. This is important so don’t skip!
And that’s it! Just 5 simple ingredients.
Cranberry Pecan Cheese Log
When it comes to making the log you’ll need to split your cranberry, pecan and chive mix and fold half with the cheese and use the second half to coat the outside.
Can I use a different cheese?
Cream cheese is the perfect texture for forming into a log, so it’s what I recommend using. I have subbed out some of it with goats cheese in the past which works nicely, but only add this if you know you like the flavour. Some blue cheese also works nicely, but again I’d only sub in a little amount so you don’t go overboard.
Can I sub the cranberries?
Most dried fruits actually work great here! Raisins and dried cherries to name a couple.
Can I use different nuts?
In the past I have made this recipe with both walnuts and pistachios, both work great!
Process shots: combine pecans, cranberries and chives (photo 1), add cream cheese to second bowl (photo 2), add cheddar and half pecan mix (photo 3), combine (photo 4).
How to make a Cheese Log
When it comes to forming the shape of the log, unless your cheese mix is fairly firm, I recommend resting it in the fridge before you coat the outside.
Can I make this into a cheese ball?
Yep! You can make a classic cream cheese ball instead of a log if you prefer. I just find a log slightly more festive and easier to slice!
Process shots: lay cling film on chopping board (photo 1), add cheese mix (photo 2), form log shape and tightly wrap (photo 3), spread pecan mix (photo 4), add cheese log (photo 5), coat the outside until completely covered (photo 6).
Serving a Cheese Log
When it comes to serving the cheese log I recommend placing on some crumpled parchment paper (just so it collects any toppings that fall) then plonk on a chopping board with a knife and some crackers! I love serving with Ritz crackers, just for that extra burst of salty flavour.
If you like the sound of this recipe definitely make sure you give my Cream Cheese & Onion Ball a ganders!
For more similar recipes check out these beauties:
Crowd Pleasing Finger Food Recipes
- Caramelized Onion Hummus
- Sweet Potato Bites
- No Bake Nachos
- Baked Feta
- Cheesy Caprese Pull Apart Bread
Alrighty, let’s tuck into the full recipe for this easy cheese log recipe shall we?!
How to make a Cheese Log (Full Recipe & Video)
Cranberry Pecan Cheese Log
Equipment
- Small Mixing Bowl
- Large Mixing Bowl & Spatula
- Cling Film
- Sharp Knife & Chopping Board
- Cheese Grater
Ingredients
- 250g / 9oz full fat Cream Cheese
- 150g / 5.3oz Dried Cranberries, roughly diced
- 125g / 4.4oz Pecans, roughly diced
- 100g / 3.5oz Mature/Sharp Cheddar Cheese, grated
- 1/4 cup / 4 tbsp finely diced Chives
Instructions
- In a small mixing bowl combine diced pecans, cranberries and chives.
- In a large mixing bowl add cream cheese & cheddar, then use a spatula to combine with HALF of the pecan mix (save the rest to coat the outside).
- Add the mix to a large sheet of cling film and mould into a log shape, using the cling film to tightly contain it (see video for guidance). Pop in the fridge until ready to serve. I recommend at least an hour anyway, just to firm up the cheese. If your mix is fairly firm you'll get away with skipping the resting time.
- When ready to serve, spread the second half of your pecan mix on a chopping board. Unwrap the cheese log and coat all over with the pecan mix.
- Serve on a board with crackers. Enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
If you loved this Cheese Log Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!
Thank you for the recipe. I will holloa back when I make it.
Made this for a family Christmas party, subbed walnuts for pecans. Big hit! Everyone loved it! Thanks!
Thanks so much for the review, Theresa! 🙂 C.
I was hoping this so called full video would help me figure out how to roll the log with the cellophane rap, but alas it did not. I totally winged it. It’s not pretty, but it’s tasty and I guess that’s what matters.
Glad it went down well in the end, Nikki! 🙂 C.
Fantastic recipe! Nonstop compliments from guests on how good it was and people were shocked that I made it. They thought it was store-bought. I used a two-year-old white Balderson cheddar and I would not change a thing when I make it again (and again) in the future. I paired it with Ritz crackers which are a perfect fit, and also had a President’s Choice sea salt flat cracker. Loved this recipe and how quickly it came together. Thank you!!
Thanks so much for the lovely review! So pleased it went down well 🙂 C.
I have a question about step 4. If I want to make it ahead of time, can I roll the log onto the 2nd half of pecan mixture ahead of time? Then store it in the fridge until I’m ready to serve? Or will it change the texture?
I’ve made this ahead of time and find it just as delicious! The nuts do soften slightly and it’s a little firmer, but just bring it out ahead of time for the cheese to relax if needed. You could also store the second half of the mixture and roll just before serving. C.