I love making this festive cheese log because it’s a beautiful and delicious appetizer that comes together quickly and brings a cheerful touch to any gathering. The sweet pineapple and tart cranberries pair so well with the creamy base, and it always gets compliments when I serve it.
Why You’ll Love This Recipe
I like how this recipe is both elegant and simple. With minimal steps and no cooking required, I can prepare it ahead of time and still serve something that looks and tastes like I put in a lot of effort. The textures appeal to me — creamy, chewy, and slightly crunchy (if I add nuts) — and the flavor balance between sweet, tart, and savory just hits right.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 oz (about 225 g) cream cheese, softened
1 cup (about 100 g) shredded sharp cheddar cheese
½ cup crushed pineapple, well-drained
½ cup dried cranberries, chopped
2 green onions, finely sliced
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper, to taste
Chopped pecans or walnuts (optional, for coating)
Additional dried cranberries (optional, for outer coating)
Directions
Let the cream cheese sit at room temperature until it’s soft enough to stir easily.
In a medium bowl, combine the softened cream cheese and shredded cheddar until smooth and evenly mixed.
Stir in the drained crushed pineapple, chopped dried cranberries, and the finely sliced green onions.
Add Worcestershire sauce, garlic powder, onion powder, and salt & pepper. Mix until all ingredients are evenly distributed.
Place the mixture onto a sheet of plastic wrap and shape it into a log. Wrap it tightly and refrigerate for at least 2 hours (or even overnight) to firm up.
Just before serving, unwrap the log and roll it in the optional coating of chopped nuts and additional dried cranberries if using. Place on a serving platter and allow it to sit at room temperature for about 15–20 minutes so it’s easy to spread.
Serve with crackers, sliced bread, or vegetable sticks.
Servings and Timing
This recipe makes about 8 servings as an appetizer.
Active preparation time: ~15 minutes
Chill time: Minimum 2 hours (longer if preparing ahead)
Total time: ~2 hours 15 minutes (including chilling)
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator. It will keep for up to 3–4 days. Before serving again, let it sit at room temperature for 10-15 minutes so it becomes spreadable. I do not recommend freezing this cheese log, as the texture of the cream cheese and the fruit may become grainy when thawed.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes — I’ve done it myself. If you use fresh pineapple, make sure to chop it finely and drain it (or pat it dry) so it doesn’t add too much liquid. Excess moisture can make the log too soft to shape properly.
2. Can I make the cheese log ahead of time?
Absolutely. In fact, making it a day ahead works really well. The flavors meld overnight, and chilling it makes it easier to shape and coat. Just keep it covered and refrigerated until just before serving.
3. What can I serve with this cheese log?
I like to serve it with a variety of crackers, toasted baguette slices, or sturdy vegetable sticks (like celery or bell pepper). It also pairs nicely with some mild cheese or charcuterie for a fuller appetizer spread.
4. Can I make this dairy-free or vegan?
Yes — you can use a plant-based cream cheese alternative in place of the regular cream cheese, and check that any other additions (nuts, dried fruit) align with your dietary needs. The taste and texture will be a little different, but it still turns out well.
5. Why is my cheese log too soft or watery?
Often that happens because the pineapple wasn’t drained enough, or the mixture didn’t chill long enough. I make sure to press excess juice out of the pineapple and then refrigerate the assembled log for at least a couple of hours before coating and serving, so it holds its shape.
Conclusion
This Pineapple Cranberry Holiday Cheese Log is a favorite of mine when I want an appetizer that looks special but doesn’t demand hours in the kitchen. The sweet-tart contrast paired with that creamy base makes it memorable, and its make-ahead nature means I can relax and enjoy my time with guests rather than rushing in the kitchen. I hope you’ll enjoy making it and sharing it as much as I do.
This Pineapple Cranberry Holiday Cheese Log is a festive, no-cook appetizer combining sweet pineapple, tart cranberries, creamy cheese, and savory spices. It’s make-ahead friendly, crowd-pleasing, and perfect for holiday gatherings.
Ingredients
8 oz (225 g) cream cheese, softened
1 cup (100 g) shredded sharp cheddar cheese
½ cup crushed pineapple, well-drained
½ cup dried cranberries, chopped
2 green onions, finely sliced
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper, to taste
Chopped pecans or walnuts (optional, for coating)
Additional dried cranberries (optional, for coating)
Instructions
Let cream cheese soften at room temperature.
In a medium bowl, mix softened cream cheese and shredded cheddar until smooth.
Stir in pineapple, cranberries, green onions, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
Shape mixture into a log on plastic wrap. Wrap tightly and refrigerate for at least 2 hours.
Before serving, unwrap and roll the cheese log in chopped nuts and/or extra cranberries, if using.
Let sit at room temperature for 15–20 minutes to soften slightly before serving.
Serve with crackers, sliced bread, or vegetable sticks.
Notes
Drain pineapple thoroughly to avoid a soggy texture.
Make ahead and refrigerate overnight for best flavor.
Use plant-based alternatives for a dairy-free version.
Do not freeze — the texture changes when thawed.
Let sit at room temp before serving to make spreading easier.
