In a food processor, combine fresh or thawed frozen cranberries with sugar, green onions, jalapeños, cilantro, lime juice, and salt. Pulse for about 15-20 seconds until finely chopped.

Transfer the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight.

Let the cream cheese sit at room temperature for about 30 minutes to soften it for easier spreading.

Spread the softened cream cheese evenly across a serving plate, then spoon the chilled cranberry salsa over the cream cheese.

Optional: Garnish with chopped cilantro or lime zest before serving.