In a large mixing bowl, blend together cream cheese and shredded cheddar cheese using a hand mixer until smooth and creamy. Add dried cranberries, crushed pineapple, minced garlic, and a pinch of salt and pepper. Mix until well combined.

Use clean hands to shape the mixture into a round ball. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.

Spread chopped nuts on a large plate. Unwrap the cheeseball and gently roll it over the nuts, pressing lightly for an even coating.

Let the cheeseball sit at room temperature for about 30 minutes before serving for the best texture.

Serve on a platter with assorted crackers, fresh fruit, or sliced vegetables.