Name: Cream Cheese Botana with Bacon and Walnut
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 bars 2 barras de 210 gr. de queso crema (softened); 3/4 cup 3/4 taza de arándanos picados; 1/2 cup 1/2 taza de tocino frito (plus extra for garnish); 3/4 cup 3/4 taza de nuez pecana en trocitos; 2 tbsp 2 cdas. de miel de abeja; 3 tbsp 3 cdas. de chile chipotle molido (adjust to taste); to taste servings Galletitas saladas al gusto (for serving)

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I still remember the first time I rolled this creamy, sweet-and-smoky cheese log for a holiday gathering — it vanished within minutes. Cream Cheese Botana with Bacon and Walnut is a simple, crowd-pleasing appetizer: a soft cream cheese base studded with crunchy pecans, tart chopped cranberries, crisp bacon, a touch of honey, and a whisper of chipotle for warmth. It’s fast to assemble, travel-friendly, and luxurious enough for parties yet easy enough for weeknight snacking. If you’re a fan of bacon-forward bites, this recipe sits nicely alongside other savory apps like my take on bacon-wrapped air fryer chicken tenders.

Why you’ll love this dish

This botana balances textures and flavors: creamy, crunchy, sweet, tart, salty, and smoky all at once. It’s an ideal make-ahead appetizer for holidays, potlucks, or impromptu guests because most of the work is cold assembly. A little chipotle gives it a subtle smoky heat without overpowering the honey and cranberries, so both kids and adults tend to enjoy it.

“Perfect for holiday trays — sweet cranberries and salty bacon make every bite irresistible.” — a guest at my last dinner party

Reasons to choose this recipe:

Quick prep: mostly chopping and folding; then chill.
Make-ahead: refrigerate or briefly freeze for easy transport.
Versatile: serve with crackers, crostini, or fresh fruit.
Crowd-pleaser: familiar ingredients with a gourmet finish.

How this recipe comes together

Step-by-step overview:

Fry and crisp the bacon; chop bacon, cranberries, and pecans.
Soften the cream cheese and fold in half of the mix-ins plus honey and chipotle.
Form the mixture into a log, chill to set, then roll in remaining cranberries and nuts.
Slice or scoop and serve with crackers.

This quick roadmap sets expectations: hands-on time is short, chilling is required, and the final finish is decorative and textural.

What you’ll need

2 barras de 210 gr. de queso crema (2 bars / 420 g cream cheese), softened
3/4 taza de arándanos picados (3/4 cup chopped cranberries)
1/2 taza de tocino frito (1/2 cup fried bacon pieces) — plus extra for garnish if desired
3/4 taza de nuez pecana en trocitos (3/4 cup chopped pecans)
2 cdas. de miel de abeja (2 tbsp honey)
3 cdas. de chile chipotle molido (3 tbsp ground chipotle) — adjust to taste
Galletitas saladas al gusto (savory crackers) for serving

Substitution notes:

Swap pecans for walnuts or almonds if preferred.
If fresh cranberries are unavailable, use dried cranberries rehydrated briefly in warm water or orange juice.
Reduce chipotle to 1 tbsp for a milder kick.

Directions to follow

Cream Cheese Botana topped with bacon and walnuts in a serving dish.

Chop the bacon into small pieces and fry in a skillet over medium heat until very crisp. Drain on paper towels and reserve.
Finely chop the cranberries and pecans; set aside separately.
In a mixing bowl, use a fork to soften the cream cheese until smooth and pliable.
Fold in 1/2 cup of the fried bacon, about half of the chopped cranberries, and half of the pecans.
Add the honey and chipotle powder. Mix until evenly combined and taste for seasoning; add a pinch of salt if needed.
Lay a sheet of plastic wrap on the counter, spoon the mixture onto it, and shape into a cylinder with your hands. Wrap tightly and refrigerate at least 30 minutes (or freeze for 15 minutes) to firm up.
Unwrap, roll the chilled log in the remaining cranberries and pecans so they stick to the surface, and sprinkle the reserved bacon on top.
Serve sliced or with a small spreader alongside savory crackers.

Short, clear action verbs make each step easy to follow — remember: chilling is what gives the log a clean slice and makes it portable.

Best ways to enjoy it

Plating: Place the cheese log on a wooden board, surround with crackers, apple or pear slices, and a few extra toasted pecans.
Pairings: A crisp white wine (Sauvignon Blanc) or a sparkling rosé cuts through the richness. For non-alcoholic options, serve with sparkling water and citrus.
Occasions: Perfect for holiday appetizer trays, game-day spreads, brunches, or a simple date-night starter.
Presentation tip: Make mini logs using small scoops of the mix and chill in muffin cups for individual servings at a party.

How to store & freeze

Refrigerator: Wrapped tightly in plastic wrap or in an airtight container, the assembled log will keep 4–5 days.
Freezing: Wrap in plastic and then foil; freeze up to 2 months. Thaw overnight in the fridge before serving.
Safety note: Because the recipe contains bacon, store at 40°F (4°C) or below and do not leave at room temperature for more than 2 hours.
Reheating: This is best served cold; do not reheat. If you prefer warm bacon, crisp fresh pieces separately before garnishing.

Pro chef tips

Soften the cream cheese at room temperature for 20–30 minutes for easy mixing; a warm spoon helps if you’re short on time.
For even distribution, fold mix-ins gently to avoid overworking the cream cheese.
Toast the pecans lightly in a dry pan for 3–4 minutes to enhance their flavor before chopping.
If you want cleaner slices, chill the log thoroughly and use a hot, dry knife between cuts.
For travel, keep the log in a chilled cooler with ice packs to maintain texture and food safety — and check out this sweet pairing idea with a creamy coconut cake if you want a dessert to follow.

Creative twists

Smoky-sweet: Substitute maple syrup for honey and use smoked paprika instead of chipotle.
Spicy jalapeño version: Fold in finely diced pickled jalapeño and reduce chipotle; garnish with cilantro.
Vegetarian swap: Replace bacon with smoked tempeh crumbles for a vegetarian-friendly smoky bite.
Mini bites: Roll spoonfuls in pecans and cranberries, chill in mini muffin liners for bite-size servings.
Mediterranean spin: Swap cranberries for sun-dried tomatoes and pecans for toasted pine nuts; omit chipotle and add a touch of oregano.

Also consider using sweet-and-savory ideas inspired by other bacon-and-cheese roll recipes like a glazed bacon-roll — another way to adapt textures and flavors similar to dishes such as bacon and brown sugar glazed chicken tenders techniques.

FAQ

Q: How long does prep take, and how much chilling time is required?
A: Active prep is about 15–20 minutes. Chill at least 30 minutes for firm slices; 15 minutes in the freezer works if you’re in a rush.

Q: Can I make this without bacon?
A: Yes — use smoked tempeh or smoked almonds to retain that savory, smoky character for a vegetarian option.

Q: Are fresh or dried cranberries better?
A: Fresh gives a brighter tartness; dried are sweeter. If using dried, rehydrate briefly in warm water or juice to soften.

Q: Is the chipotle powder necessary?
A: It’s optional but recommended — it adds a gentle smoky heat. Start with 1 tablespoon if you prefer mild spice.

Q: Can I prepare this a day ahead?
A: Absolutely — it’s excellent made a day ahead and stored chilled. Add the final crunchy garnish right before serving for best texture.

Conclusion

If you enjoyed this Cream Cheese Botana with Bacon and Walnut and want similar ideas, try this savory cheese roll variation with cranberries and pistachios at Rollo de queso con cranberries, pistachos, tocino y miel. For another bacon-and-nut roll inspiration, see Rollo de queso, tocino y frutos secos. If you’re interested in a cream cheese dip with nuts and honey, check out this easy Dip De Queso Philadelphia, Nuez Y Miel. And for a spicy bacon-wrapped cream cheese idea, this jalapeño-packed version is worth a look: Queso crema envuelto en tocino con jalapeño. Enjoy — and don’t forget extra crackers.