My cranberry cream cheese pinwheels recipe is a tasty combination of creamy, sweet, and tangy rolled up in a tortilla. A bite-sized appetizer that is simple to make and always a huge hit at holiday gatherings, potlucks, and more.

 

I’ve always been a fan of a good cranberry cheeseball during the holidays. This year I thought I would take the same flavors and turn them into easy to eat pinwheels. That’s how this cranberry cream cheese pinwheel recipe came about. All the yumminess of a cheeseball in portable form.

When I made these for Thanksgiving my husband took one bite and immediately said I needed to also make them for Christmas. The combination of tart cranberries, sharp white cheddar, crunchy pecans, and cream cheese really is irresistible.

I also love that you can make these ahead of time to help with the business of the holiday season.

If you are looking for more pinwheel recipes be sure to try dill pickle pinwheels, Italian pinwheels, and vegetable pinwheels.

Why you’ll love this recipe

• Festive flavors. Cranberries and pecans really bring out the holiday flavors.
• Super simple. These cranberry pinwheels are fast and easy to make.
• Portable. They are great, hand held appetizer that are easy to eat and serve.

Ingredients

• Tortillas – Large, burrito sized tortillas.
• Cream cheese – Softened cream cheese is used as a base for the spread.
• Dried cranberries – Dried cranberries can typically be found by the raisins in the grocery store.
• Pecans – Chopped pecans or walnuts.
• White cheddar cheese – Shredded white cheddar cheese adds a nice bite to the spread.
• Green onions – Diced green onions add color and flavor.

How to make cranberry cream cheese pinwheels

Scroll to the bottom for the full, printable recipe.

1. Place softened cream cheese in a large mixing bowl. Beat until creamy.
2. Stir in the shredded cheese, diced green onions, dried cranberries, and chopped pecans.

3. Spread the half of the mixture over a tortilla. Roll the tortilla tightly and then wrap in plastic wrap.

4. Let the rolls chill for at least an hour. Slice into rounds and serve.

Heather’s recipe tips

• Soften the cream cheese. Be sure to soften the cream cheese before preparing. It helps make the cream cheese creamy and easy to spread.
• Microwave the tortilla. I like to microwave the tortilla about 10 seconds before spreading the mixture. This helps make it more pliable when rolling.
• Spread the mixture evenly. Try and spread the cream cheese mixture evenly over the tortilla.
• Chop small. Make sure the pecans and green onions are chopped small.
• Roll tight. Roll the tortillas up tight to prevent them from falling apart.
• Easy to double the recipe. This recipe makes about 16 pinwheels. If you are serving a larger crowd, just simply double the recipe.

Variations

• Fresh herbs. Try adding other herbs like rosemary, parsley, or chives.
• Cheese. You can substitute the white cheddar with Feta cheese or crumbled goat cheese.
• Protein. Add a little protein by including deli turkey, shredded chicken, or crumbled bacon.
• Nuts. You can substitute pecans with chopped walnuts or leave out the nuts all together.
• Tortillas. You can substitute with the green tortillas for added color.

Storage

Store the cranberry pinwheels in an airtight container in the refrigerator for up to 3 days.

They do not freeze well.

More easy appetizer recipes

• Roast beef roll-ups
• Turkey roll-ups
• Sausage pinwheels