Description
These Mini Pumpkin Cheese Balls are a festive and flavorful appetizer perfect for fall gatherings. Creamy cream cheese combined with sharp cheddar, roasted red peppers, and spices form delightful bite-sized cheese balls. Rolled in crunchy coatings like crushed Nacho Cheese Doritos, paprika, and black sesame seeds, then decorated with pretzel stems and parsley leaves to resemble little pumpkins, they’re as fun to eat as they are to serve.
Ingredients
Scale
Cheese Ball Mixture
- 2 packages (16 ounces total) cream cheese, softened
- 2 cups grated cheddar cheese
- 1/2 cup finely chopped roasted red peppers, drained and patted dry
- 3 green onions, finely chopped
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Salt and pepper to taste
Coatings
- Crushed Nacho Cheese Doritos
- Paprika
- Black sesame seeds
Garnish
- 20 pretzel sticks (halved)
- Fresh flat-leaf parsley leaves
- Assorted crackers for serving
Instructions
- Mix the cheeses and seasonings: In a medium bowl, combine the softened cream cheese, grated cheddar cheese, finely chopped roasted red peppers, green onions, garlic powder, and cayenne pepper. Stir well using a wooden spoon until all ingredients are fully incorporated and the mixture is smooth. Season with salt and pepper to taste.
- Chill the mixture: Cover the bowl with plastic wrap or a lid and refrigerate for about one hour. Chilling firms up the cheese mixture, making it easier to shape into balls.
- Prepare coatings: Spread your chosen coatings—crushed Nacho Cheese Doritos, paprika, and black sesame seeds—on separate small plates for rolling the cheese balls. This creates a colorful and textured exterior.
- Form the cheese balls: Using a tablespoon measuring scoop, portion out the chilled cheese mixture. Roll each portion between your palms to form a smooth ball. Place the formed balls onto a plate as you go.
- Coat the balls: Roll each cheese ball in one of the prepared coating plates, ensuring they are evenly covered. Set aside coated balls on a serving platter or plate.
- Create pumpkin details: Use a wooden skewer to gently press vertical and horizontal lines on the cheese balls to mimic the ridges of a pumpkin. Insert half a pretzel stick into the top center of each ball as the pumpkin stem.
- Garnish: Place a small flat-leaf parsley leaf at the base of each pretzel stick to resemble a pumpkin leaf, enhancing the festive look.
- Chill until serving: Refrigerate the decorated cheese balls until ready to serve to keep them firm and fresh. Serve alongside assorted crackers for guests to enjoy.
Notes
- Ensure the roasted red peppers are well-drained to prevent the cheese mixture from becoming too soft.
- For easier rolling, keep your hands slightly damp or lightly greased to prevent sticking.
- Customize coatings by adding crushed nuts, herbs, or different types of crushed chips.
- The cheese balls can be made a day ahead; just cover tightly and keep refrigerated.
- This recipe yields approximately 28 mini cheese balls, perfect for a crowd.
Nutrition
- Serving Size: 1 mini cheese ball
- Calories: 110
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 25 mg