Name: Cranberry Goat Cheese Log with Pecans
Prep time: 30 min
Total time: 120 min
Ingredients: 10 ounce log goat cheese (, softened (see Note 1)); 2 ounces brick-style cream cheese (, softened (I use Philadelphia)); ½ cup finely chopped toasted pecans ((see Note 2)); ½ cup finely chopped sweetened dried cranberries (("Craisins")); 2 teaspoons chopped fresh thyme; 1½ teaspoons finely chopped fresh rosemary; 2 tablespoons honey (, plus more for drizzling (see Note 3)); ¼ to ½ teaspoon finely-grated orange zest ((See Note 4)); freshly-ground black pepper

This Cranberry Goat Cheese Log is an easy, make-ahead appetizer that looks as festive as it tastes. Tangy goat cheese and cream cheese are blended with honey and orange zest, then rolled in a colorful coating of toasted pecans, sweet dried cranberries, and fresh herbs.

It’s the perfect balance of creamy, nutty, sweet, and savory—ideal for holiday parties, wine and cheese nights, or any time you want a simple yet impressive starter.

Close-up of a log-shaped goat cheese appetizer coated in finely chopped cranberries, toasted pecans, and fresh herbs, displayed on a wooden board with rosemary sprigs and whole pecans.

Before You Start Cooking

Use a Log, Not Crumbles: For the best texture, start with a 10-ounce log of goat cheese rather than pre-crumbled. Crumbled goat cheese tends to be drier and doesn’t blend as smoothly.
Soften the Cheeses: Let both the goat cheese and cream cheese stand at room temperature for 30 minutes before mixing so they combine easily into a creamy base.
Toast the Pecans: Lightly toasting the pecans before chopping enhances their nutty flavor and helps them stay crisp in the coating. Toast in a 350°F oven for 6–8 minutes, just until fragrant.
Plan Ahead: You’ll need to freeze the shaped cheese for about 30 minutes before coating, then chill the finished log for 1–2 hours before serving so it firms up and the flavors meld.

How to Make a Cranberry Goat Cheese Log

Overhead view of labeled ingredients for a pecan cranberry goat cheese log, including goat cheese, cream cheese, dried cranberries, chopped pecans, honey, orange zest, black pepper, rosemary, and thyme arranged in small bowls and scattered on a light countertop.

Step 1: Mix the Coating

Start by preparing the coating. A small portion will be mixed into the cheese base, and the rest will form the colorful outer layer that gives the log its festive look and crunch.

Finely chop the sweetened dried cranberries (“Craisins”) and toasted pecan halves. It’s important to chop both finely so the coating adheres evenly and doesn’t fall off when slicing or serving.

Place the chopped cranberries and pecans in a small bowl and stir in fresh herbs. I like to use chopped fresh thyme leaves and finely chopped rosemary—the combination gives the coating a classic fall and winter flavor. Set the mixture aside while you prepare the cheese.

A white mixing bowl filled with chopped dried cranberries, toasted pecans, rosemary, and thyme, stirred together with a silver spoon to make the coating for a goat cheese log. — Mixing the cranberry-pecan coating.

Step 2: Blend the Cheeses

In a medium mixing bowl, combine the softened goat cheese and cream cheese until smooth. You can do this by hand with a sturdy spoon or with an electric hand mixer on medium-low speed.

Adding a touch of cream cheese to this recipe helps balance the tang of the goat cheese and gives the log enough structure to slice cleanly instead of crumbling.

A glass mixing bowl on a neutral stone surface filled with crumbled goat cheese and cream cheese, ready to be blended for a pecan cranberry goat cheese log. — Softened goat cheese and cream cheese.

A glass mixing bowl filled with whipped goat cheese and cream cheese, with electric mixer beaters resting inside. The mixture appears light and fluffy against a neutral countertop background. — Combined until smooth.

Once the cheeses are combined, stir in the honey, finely grated orange zest (a fine Microplane works best), and ¼ cup of the cranberry-pecan mixture for a little sweetness and texture inside the log.

Overhead view of a glass mixing bowl containing softened goat cheese and cream cheese, partially blended with a hand mixer. Honey, black pepper, and a portion of the chopped cranberry-pecan-herb mixture have been added to the bowl. — Adding the honey, orange zest, and cranberry pecan mixture.

Step 3: Form the Log

Transfer the cheese mixture onto a large piece of plastic wrap. Using the wrap to help shape and roll, form it into an even 8- to 9-inch log.

A creamy goat cheese mixture with finely chopped pecans and cranberries is being spooned onto plastic wrap in preparation for forming into a log, with a mixing bowl visible in the background. — Forming the log on a piece of plastic wrap.

Twist the ends of the wrap to secure, then place it in the freezer for about 30 minutes, just long enough for the cheese to firm up for coating. You don’t want to freeze it solid; it should feel chilled and pliable.

If you don’t plan to continue with the recipe right away, refrigerate the cheese log at this step instead of freezing it for the best texture.

Prefer not to use plastic wrap in your kitchen? Wax paper works well, too.

A log-shaped mixture of goat cheese, dried cranberries, pecans, herbs, and orange zest wrapped tightly in plastic wrap on a dark wooden cutting board, ready to be chilled. — Wrapped and ready to chill.

Step 4: Coat and Chill

Spread the remaining cranberry-pecan mixture evenly on a fresh piece of plastic wrap or wax paper. Unwrap the chilled cheese log and roll it in the coating, pressing gently so it adheres on all sides.

A log of goat cheese mixed with cranberries, orange zest, and herbs being rolled in a chopped coating mixture of toasted pecans, dried cranberries, rosemary, and thyme on plastic wrap. — Rolling the chilled log in the coating.

A log of goat cheese mixture coated in finely chopped dried cranberries, toasted pecans, and fresh herbs, resting on a sheet of plastic wrap on a wooden cutting board. A white mixing bowl with leftover coating is visible in the corner. — Coated and ready to chill again.

You’ll use all of the cranberry-pecan mixture. If any stray pieces remain on the wrap, roll them right up onto the log using the plastic or wax paper as a guide.

Rewrap tightly and refrigerate the log for 1 to 2 hours, or until it’s firm enough to slice. The timing will depend on how soft your cheeses were to start.

A cranberry pecan goat cheese log wrapped tightly in plastic wrap, resting on a wooden cutting board with visible grain patterns. — Wrapped and ready to chill until serving.

Make Ahead and Storage

This Cranberry Pecan Goat Cheese Log is great for entertaining because most of the work can be done in advance.

Make It in Advance: Prepare the cheese mixture and shape it into a log (through the wrapping and chilling step) up to 2 days before serving. Keep the wrapped log refrigerated.

Wait to roll it in the cranberry-pecan coating until the day of serving. The coating can start to soften if it sits against the cheese for too long, so applying it fresh—ideally within a few hours of serving—keeps the texture fresh.

Store the coating separately in an airtight container in the refrigerator.

Serving from the Fridge: If you’ve refrigerated the cheese log for more than 2 hours, let it sit at room temperature for 15 minutes before serving so it can soften slightly.

Freezing: I don’t recommend freezing this recipe for storage. Soft cheeses can become grainy once thawed.

Close-up of a creamy goat cheese log sliced open on a wooden board, coated in finely chopped toasted pecans, dried cranberries, fresh rosemary, and thyme, with a drizzle of honey and a sprig of rosemary in the foreground.

Serving Your Pecan Cranberry Goat Cheese Log

After chilling, your Cranberry Goat Cheese Log is ready to serve. Place it on a serving platter—either on its own or as the centerpiece of a larger charcuterie or cheese board.

For a simple, elegant presentation, garnish the platter with a few sprigs of fresh herbs and/or cranberries.

A cranberry pecan-coated goat cheese log resting on plastic wrap atop a wooden cutting board, with scattered bits of the coating and a white bowl in the corner.

If you like a touch of extra sweetness (we do!), drizzle the log lightly with honey just before serving. For a bit of heat, swap in hot honey instead—it pairs beautifully with the tangy goat cheese and cranberries.

When I’m entertaining, I often skip the drizzle and set out a small bowl of honey with a dipper so guests can sweeten their own bites.

A slice of cranberry pecan goat cheese log resting on a wooden board, with its creamy interior and festive coating of chopped cranberries, toasted pecans, and herbs visible. A drizzle of honey glistens on top, with sprigs of rosemary and a fresh cranberry nearby for garnish.

Serve with crostini, your favorite crackers, or crisp apple slices for spreading. This Cranberry Goat Cheese Log pairs especially well with buttery crackers like Club, Toasteds Buttercrisp, or Townhouse.

We also like it with hearty wheat varieties, such as Carr’s Whole Wheat Crackers (a thicker cracker with a lightly sweet, nutty flavor), Breton Wheat Crackers, and multigrain crackers, like Milton’s Original (shown below).

Two golden crackers topped with pecan-cranberry goat cheese log on a white plate, garnished with a sprig of fresh thyme and a whole cranberry, with crackers and a honey dipper blurred in the background.

Close-up of a seeded round cracker topped with pecan cranberry goat cheese log and drizzled with honey, served on a white plate.

More Appetizers For Holiday Entertaining

More Recipes Using Dried Cranberries

A cranberry pecan goat cheese log on a wooden serving board with one end sliced to reveal the creamy interior. The surface is coated with finely chopped dried cranberries, toasted pecans, and herbs, and the log is drizzled with honey. A honey dipper and fresh rosemary sprigs are visible in the background.

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Cranberry Goat Cheese Log with Pecans

by Amanda Biddle

Make entertaining easy with this Cranberry Pecan Goat Cheese Log—creamy, tangy, and perfectly sweet-savory with honey, herbs, orange zest, and toasted pecans. A festive appetizer everyone will love!

Prep Time: 30

Chilling Time: 1 30

Total Time: 2

Servings: 12 servings

Ingredients

▢ 10 ounce log goat cheese , softened (see Note 1)
▢ 2 ounces brick-style cream cheese , softened (I use Philadelphia)
▢ ½ cup finely chopped toasted pecans (see Note 2)
▢ ½ cup finely chopped sweetened dried cranberries ("Craisins")
▢ 2 teaspoons chopped fresh thyme
▢ 1½ teaspoons finely chopped fresh rosemary
▢ 2 tablespoons honey , plus more for drizzling (see Note 3)
▢ ¼ to ½ teaspoon finely-grated orange zest (See Note 4)
▢ freshly-ground black pepper

Instructions

In a small bowl, combine the pecans, cranberries, thyme, and rosemary. Set aside.
In a medium bowl, stir together the goat cheese and cream cheese until smooth. You can do this by hand with a spoon or with an electric hand mixer on medium-low speed. Stir in the honey, orange zest, ¼ cup of the cranberry-pecan mixture, and a pinch of black pepper until well-combined.
Transfer the cheese mixture to a large piece of plastic wrap and shape it into a 9-inch log, using the wrap to help roll and smooth the surface. Freeze for about 30 minutes, until firm enough to handle. Don't leave it in the freezer so long that the log freezes all the way through; for a longer chill time, pop it in the fridge instead.
Spread the remaining cranberry-pecan mixture evenly on a clean piece of plastic wrap. Unwrap the chilled cheese log and roll it in the coating, pressing gently to adhere on all sides. Wrap tightly and refrigerate for 1-2 hours, or until firm.
If you've refrigerated the goat cheese log for more than 2 hours, remove it from the refrigerator about 15 minutes before serving to soften slightly. Transfer to a serving plate and drizzle with additional honey, if desired, or place a small bowl of honey on the side for guests to serve themselves. Serve with crackers, crostini, or apple slices.

Notes

1. Cheeses. Let the refrigerated goat cheese and cream cheese sit at room temperature for 30 minutes before mixing for the smoothest texture.

2. Pecans. To toast pecan halves, spread them out in a single layer on a parchment-lined baking sheet. Bake at 350°F for 6 to 8 minutes, until they’re lightly toasted and fragrant. You’ll need about 3/4 cup pecan halves to yield 1/2 cup finely chopped.

3. Honey. I recommend using regular honey in the cheese mixture, but if you like a bit of heat, a drizzle of hot honey when serving pairs well with the tangy goat cheese and herb-cranberry coating.

4. Orange Zest. Use ¼ to ½ teaspoon to taste, depending on how prominent you like the orange flavor.

5. Prep Ahead. You can prepare the cheese mixture and shape it into a log (through Step 4) up to 2 days in advance. Skip the freezer and store the wrapped log in the refrigerator. Keep the cranberry-pecan coating in a separate airtight container in the fridge.

For the best texture, roll the chilled log in the coating on the day you plan to serve it—the coating softens from the cheese’s moisture if it sits for too long. Don’t freeze the cheese log fully; the texture can change once thawed.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

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