I’m going to be honest — this recipe started as an accident. A few years ago, I was running late to a family holiday dinner, and I needed something quick but still festive. I looked around the kitchen, saw a block of cream cheese, a can of pineapple, and a half bag of dried cranberries, and thought, why not? I mixed them together, rolled it up, and hoped for the best.

Everyone loved it. Like, actually loved it. My aunt even asked for the recipe before dessert was served, and now it’s one of those things I end up making every single year — sometimes even when it’s not the holidays.

It’s sweet, tangy, creamy, and crunchy all at once. It looks fancy but couldn’t be easier. The kind of dish that makes people think you tried harder than you did — and I’ll take that kind of win any day.

Ingredients

8 oz cream cheese, softened
4 oz goat cheese or feta, softened
½ cup crushed pineapple, drained really well
½ cup dried cranberries, chopped
1 teaspoon honey or maple syrup (optional, if you like a little sweetness)
½ teaspoon garlic powder (optional, for a bit of savory balance)
1 cup crushed crackers or finely chopped nuts (pecans or walnuts work best)
Fresh herbs (like thyme or parsley) for garnish

Instructions

1. Mix it all up.
In a bowl, mash together the cream cheese and goat cheese until smooth. Add the pineapple, cranberries, and anything else you’re using (honey, garlic powder). Mix it until it looks colorful and a little chunky.

2. Wrap and chill.
Scoop it onto a piece of plastic wrap and shape it into a log. It doesn’t have to be perfect — just make sure it’s kind of even. Wrap it up tight and stick it in the fridge for at least a couple of hours, or overnight if you’re doing this ahead of time.

3. Coat it.
Once it’s firm, unwrap it and roll it in crushed crackers or nuts. Press gently so it sticks all around.

4. Make it pretty.
Put it on a plate, sprinkle a few cranberries or herbs on top, and that’s it. Serve it with crackers, bread, or honestly, even pretzels.

Why I Love It

It’s one of those recipes that doesn’t demand anything from you. No baking, no timers, no stress. Just mix, chill, and serve. It’s bright and festive without being fussy, and it somehow feels like it belongs at every party.

And it’s the kind of thing people remember — that balance of sweet and salty, creamy and crunchy, with little pops of cranberry in every bite. It’s cozy, it’s cheerful, and it always feels like the holidays.

Recipe FAQs

1. Can I make it the day before?
Yes, and honestly, I think it’s even better when you do. The flavors get a chance to come together — the sweetness from the pineapple, the tang from the goat cheese, the chewiness from the cranberries. Just make it, wrap it up tight, and keep it in the fridge. The only thing I do last-minute is roll it in the nuts or crackers before serving, so it stays crunchy and doesn’t get soggy.

2. What if I don’t like goat cheese or feta?
Totally fine — just use all cream cheese. It’ll be milder and a bit creamier. I like the tanginess of goat cheese because it gives the log more flavor, but if that’s not your thing, skip it. You can even add a squeeze of lemon juice to the cream cheese to give it a little kick instead.

3. My mixture feels too soft. What did I do wrong?
You probably didn’t drain the pineapple enough — that’s the trickiest part. The pineapple holds a lot of liquid, so I usually squeeze it in a paper towel or press it with a spoon before mixing. If it’s already too soft, don’t worry. Just wrap it up, chill it longer, and it’ll firm up enough to roll later.

4. Can I freeze it?
Technically yes, but I don’t love it frozen. The texture changes a bit — the cheese gets crumbly, and the pineapple can release extra moisture when it thaws. If you really need to make it far ahead, I’d mix the cheese part and freeze that, then thaw it in the fridge and roll in the nuts or crackers right before serving. It’ll still taste good, just not as perfect as fresh.

5. What should I serve it with?
Anything with a bit of crunch! Crackers, pretzel crisps, or thin baguette slices are great. If you want to get fancy, serve it with apple slices — the tartness works really well with the creamy cheese and sweet fruit. Sometimes I even put it out with celery or cucumber sticks when I want to pretend I’m being healthy.

This cheese log isn’t about perfection. It’s about putting something on the table that feels warm and a little bit special without needing hours in the kitchen. It’s the kind of recipe that makes people feel taken care of — and isn’t that what good food is really about?

So go ahead — make it once, and you’ll probably end up making it every year. And if someone asks for the recipe, just smile and say, “It’s easier than it looks.”