Meta description: Cranberry Pecan Cream Cheese Stuffed Celery Snow Logs — a quick, festive appetizer for busy hosts. Creamy, crunchy, and perfect for holiday parties.

Cranberry Pecan Cream Cheese Stuffed Celery “Snow Logs” (Primary Keyword)

If you’re juggling school pickups, work emails, and a million little holiday lists, you need snacks that are fast, festive, and actually loved by everyone. Enter Cranberry Pecan Cream Cheese Stuffed Celery “Snow Logs” — a simple, make-ahead appetizer that looks fancy but is ridiculously easy to pull together. I learned to rely on bites like these when I wanted something pretty for guests without missing out on family time in the kitchen.

If you like this flavor combo, you’ll also enjoy our take on the cranberry pecan cheese ball for crowd-pleasing gatherings: cranberry pecan cheese ball.

Why You’ll Love These Cranberry Pecan Cream Cheese Stuffed Celery Snow Logs (Primary Keyword)

They look like you spent hours but take about 20 minutes.
Kid-approved: crunchy celery + sweet-tart cranberries + creamy filling = happy faces.
Perfect for holiday platters, quick brunches, or a light snack when you’re entertaining last minute.
Make ahead: they can be rolled and chilled, then dusted with “snow” right before serving.

Ingredients

8 large celery stalks, washed and trimmed to 4–5 inches each
8 oz (1 package) full-fat cream cheese, softened
1/2 cup dried cranberries, finely chopped
1/2 cup pecans, toasted and finely chopped
2 tablespoons honey (or more to taste)
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon (optional; adds warm depth)
2 tablespoons finely chopped green onions or chives (optional for a little savory lift)
1/3 cup powdered sugar (for “snow”)
A pinch of kosher salt
Crackers or extra celery for serving

Note: the quantities are forgiving — add more cranberries or pecans if you like extra texture. For a lighter version, use Neufchâtel or reduced-fat cream cheese, but the full-fat version makes them extra creamy and party-ready.

Step-by-step: How to Make Cranberry Pecan Cream Cheese Stuffed Celery Snow Logs (Primary Keyword)

Prep the celery. Rinse and dry your celery. Trim off the leafy tops and slice each stalk into 4–5 inch sections so they’re easy to pick up and eat. If any pieces are floppy, use a paper towel to pat them dry so the filling sticks better.
Toast the pecans. Heat a dry skillet over medium heat and toast the pecans for 3–4 minutes, shaking the pan occasionally until fragrant. Let them cool, then chop finely. Toasting wakes up the nutty flavor and keeps the pecans from tasting flat.
Mix the filling. In a medium bowl, beat the softened cream cheese with the honey, lemon zest, cinnamon (if using), and a pinch of salt until smooth. Fold in the chopped dried cranberries, toasted pecans, and green onions—if you’re using them. Taste and adjust: add a touch more honey if you want sweeter, or more lemon zest for brightness.
Stuff the celery. Spoon the cream cheese mixture into a piping bag or a zip-top bag with the corner snipped off (piping bags make it neater). Fill each celery groove generously, pressing the filling so it’s snug and looks plump like a mini log.
Shape the “logs.” Press a few extra chopped pecans and cranberries onto the exposed filling so each piece looks festive. Arrange the filled celery on a tray lined with parchment.
Dust with “snow.” Just before serving, shake the powdered sugar through a fine sieve over the logs to make them look dusted with fresh snow. For a cleaner presentation, pop the tray into the fridge and dust right before guests arrive so the sugar doesn’t dissolve.
Serve and enjoy. Arrange on a platter alongside crackers or extra celery. These keep well covered in the fridge for up to 24 hours (skip the powdered sugar until serving).

Quick timeline:

Prep & mix: 10 minutes
Toast & chop pecans: 5 minutes
Stuffing & finishing: 8–10 minutes
Total active time: about 20–25 minutes

Tips & Tricks (because we’re all juggling a million things)

Softening cream cheese: If you forgot to soften your cream cheese, microwave it for 8–10 seconds on high. It should be slightly softened, not melted.
Make-ahead magic: Mix the filling and store it in an airtight container for up to 48 hours. Stuff celery the day you plan to serve so it stays crisp.
Texture wins: Don’t over-chop the pecans — you want a little bite. If you like a sweeter contrast, swap honey for maple syrup.
Allergy-friendly swap: Replace pecans with toasted sunflower seeds to make this nut-free.
Presentation pro tip: Line your platter with rosemary sprigs or a few small evergreen branches for holiday charm—no one needs to know it was a five-minute trick.
Kid-friendly tweak: Leave out green onions and add a little extra honey. I promise, even picky eaters will come around.

A quick personal note (because I always share what really happened)
Patricia and I discovered these “snow logs” the week we hosted a last-minute cookie swap. Our oven was full of tray after tray of cookies, I had one hand on a phone call, and the doorbell was ringing. I whipped up this filling and stuffed celery like someone in a food commercial—only to have our kids steal half the tray before guests arrived. They declared it “Christmas celery,” and we haven’t stopped making them since.

How to serve these in different situations

For a cocktail party: halve each stalk and serve on toothpicks for bite-size pieces.
For brunch: pair with smoked salmon slices or a small smoked turkey roll-up for savory variety.
For a kid’s table: arrange them on a snow-themed plate and let kids sprinkle a tiny bit of extra powdered sugar.

FAQs (so you don’t have to guess)
Q: Can I substitute the pecans with walnuts or almonds?
A: Yes — walnuts or almonds both work well. Toast them first for best flavor (secondary keywords: cranberry pecan appetizers, stuffed celery recipe).

Q: How long will the prepared logs stay fresh?
A: Stuffed celery is best within 24 hours. If you’re prepping ahead, keep the filling separate and fill the celery the day of the event.

Q: Can I make the filling dairy-free?
A: You can use a vegan cream cheese alternative. Flavors will be slightly different but still delicious—try it and let me know!

Q: What if I don’t have powdered sugar for the “snow” effect?
A: No problem. You can skip it and sprinkle a few extra chopped pecans and cranberries on top for a pretty finish. For a sweeter dusting, save a small jar of powdered sugar to shake on right before serving.

Try a similar flavor family: If you love the cranberry and pecan mix, we put it to work in other forms—like these cranberry pecan cheese truffles for parties where guests want something a little richer: cranberry pecan cheese truffles.

A few serving pairings that never disappoint

Sparkling wine or prosecco — the bubbles cut the creaminess in the best way.
A simple green salad with citrus vinaigrette to balance the sweetness.
A charcuterie board with sharp cheddar and salty prosciutto.

Why this recipe works for busy hosts (and busy lives)
Busy women and moms, I get it: you want food that looks thoughtful but doesn’t eat your evening. This recipe uses a short ingredient list and common pantry items, and it scales easily when guests RSVP at the last minute. It’s forgiving, portable, and everyone seems to love the combination of textures and flavors.

A tiny laugh before we go: If your family is anything like mine, you’ll make a double batch because one tray never survives past the doorbell.

Conclusion

If you want another take on this festive idea, check out a lovely version at The Vegnish’s snow logs recipe for more plating inspiration. For an alternative spin and extra tips on flavor balance, here’s a helpful write-up at Pinch of Taste’s Snow Logs recipe.

Enjoy the creamy, crunchy, snowy bites — and if you try them, send a photo. Nothing makes my day like seeing a recipe bring a little extra joy to your table.