In a dry skillet over medium heat, add the chopped pecans and toast them for about 3–5 minutes, stirring frequently.

In a medium mixing bowl, combine the softened cream cheese, plain Greek yogurt, and garlic powder. Blend until smooth.

Gently fold in the shredded sharp white cheddar, green onions, and half of the chopped dried cranberries.

Mold the cheese mixture into a round ball shape using plastic wrap and refrigerate for at least 1 hour.

After chilling, mix the toasted pecans with the remaining chopped cranberries and roll the cheese ball in this mixture.

Transfer the coated cheese ball to a serving plate and garnish with fresh parsley.