Festive Pumpkin-Shaped Cheese Ball
This festive pumpkin-shaped cheese ball is creamy, cheesy, savory, and perfect for Halloween, Thanksgiving, or any fall gathering. It’s easy to prepare ahead of time and shaped into an adorable pumpkin using plastic wrap and kitchen twine or rubber bands.
Servings: 12 servings
Calories: 132kcal
Ingredients
- 8 oz cream cheese softened
- 7.5 oz herb cream cheese softened
- 2 tbsp salsa
- 1 tbsp parsley chopped
- ¼ tsp salt
- ¼ tsp pepper
- 1/2 yellow bell pepper finely diced; keep the stem
- 1/2 medium onion finely diced
- 8 oz sharp cheddar cheese fresh grated, divided
- 4 rubber bands or kitchen twine
Instructions
- Add the softened cream cheese, herb cream cheese, 1 cup shredded cheddar cheese, salsa, parsley, salt, and pepper to a large mixing bowl. Stir until combined.Fold in the finely diced yellow bell pepper and onion. If the mixture is too soft to shape easily, refrigerate it for about 30 minutes.8 oz cream cheese, 7.5 oz herb cream cheese, 2 tbsp salsa, 1 tbsp parsley, ¼ tsp salt, ¼ tsp pepper, 1/2 yellow bell pepper, 8 oz sharp cheddar cheese, 1/2 medium onion
- Lay a large sheet of plastic wrap on the counter. Use a double layer if needed for extra strength.8 oz sharp cheddar cheese
- Sprinkle 1/2 cup shredded cheddar cheese in the center of the plastic wrap.Place the cheese mixture over the cheddar. Sprinkle the remaining shredded cheddar cheese over the top and sides.Gather the edges of the plastic wrap around the mixture and twist them together, shaping the cheese mixture into a tightly packed ball.
- Place 4 sturdy rubber bands or pieces of kitchen twine around the wrapped cheese ball, spacing them evenly to create the ridges of a pumpkin.4 rubber bands or kitchen twine
- Refrigerate for at least 2 hours, or overnight.
- Once chilled, carefully cut off the rubber bands or twine. Patch any bare spots on the cheese ball with the remaining grated cheese, if needed. Insert the bell pepper stem on top to mimic a pumpkin stem.
- Present your pumpkin cheese ball with a selection of crackers or sliced vegetables.
Notes
Softened Cream Cheese: Let both cream cheeses soften to room temperature so they mix easily.
Cheddar Cheese: The 8 ounces of cheddar is divided between the filling and coating. Use 1 cup in the filling, 1/2 cup underneath the cheese ball, and the remaining cheese over the top and sides.
Double-Wrap: Using two layers of plastic wrap can make the cheese ball easier to shape securely.
Variations: For extra heat, substitute jalapeño cream cheese for the herb cream cheese or add finely diced jalapeño.
Storage: Store tightly wrapped in the refrigerator and enjoy within 4 to 5 days.
Nutrition
Serving: 1serving | Calories: 132kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 119mg | Potassium: 50mg | Sugar: 1g | Vitamin A: 508IU | Calcium: 37mg | Iron: 0.04mg | Net Carbs: 2g