A spooky-cute Halloween appetizer that kids and grown-ups actually eat. These Ghostly Cheese Balls are no-bake, make-ahead, and budget-friendly perfect for parties and snack boards. Method aims for consistent, creamy centers with clean “ghost” shapes; chilling 30 minutes reduces stickiness for easy rolling.
Table of Contents
Ingredients
- 8 oz (226 g) brick cream cheese, softened
- 1 ½ cups (170 g) finely shredded sharp cheddar
- ½ cup (56 g) finely shredded low-moisture mozzarella (in mix)
- 2 Tbsp (8 g) finely chopped chives or parsley
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper, plus a pinch of salt to taste
- For the “ghostly white” coat: 1 ¼ cups (140 g) ultra-fine shredded mozzarella or grated mild white cheddar
- Eyes & mouth: black sesame seeds or minced black olives (peppercorns work too)
- Sticks (optional): mini pretzel sticks or plain picks
Ghostly Cheese Balls
- Total Time: 50 minutes
- Yield: 24 mini ghosts (12 servings) 1x
- Diet: Vegetarian
Description
No-bake, make-ahead Halloween appetizer. Mini white “ghost” cheese balls with sesame or olive eyes—kid-friendly with dairy-free and gluten-free options.
Ingredients
- 8 oz (226 g) cream cheese, softened
- 1 ½ cups (170 g) finely shredded sharp cheddar
- ½ cup (56 g) finely shredded low-moisture mozzarella (in mix)
- 2 Tbsp (8 g) finely chopped chives or parsley
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper and a pinch of salt
- 1 ¼ cups (140 g) ultra-fine shredded mozzarella or grated mild white cheddar (for coating)
- Black sesame seeds or minced black olives (eyes/mouth)
- Mini pretzel sticks or plain picks (optional)
Instructions
- In a bowl, mash cream cheese until smooth. Fold in cheddar, mozzarella (in mix), chives, garlic powder, onion powder, pepper, and salt. Cover and chill 30 minutes.
- Scoop 1 Tbsp portions (about 20–22 g). Roll smooth, then pinch one side upward to form a ghost head.
- Roll in ultra-fine white cheese to coat. Press in sesame or olive bits for eyes/mouth. Add pretzel sticks if using and serve chilled.
Notes
Dairy-free: use firm plant-based cream cheese and vegan cheddar/mozzarella; chill 45 minutes. Gluten-free: choose GF pretzel sticks; skip any panko coatings. Make ahead up to 2 days; add eyes right before serving.
- Prep Time: 20 minutes (plus 30 minutes chill)
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 mini ghosts
- Calories: 190
- Sugar: 1
- Sodium: 260
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 4
- Fiber: 0
- Protein: 6
- Cholesterol: 45
Keywords: Ghostly Cheese Balls, Halloween appetizer, cheese ball bites, no-bake party snack, cream cheese, cheddar, mozzarella, kid-friendly, gluten-free option, dairy-free option, make-ahead
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Plant-based cream cheese + vegan cheddar/mozzarella | Choose firm brands; chill 45 minutes for easier shaping. |
| Gluten-free | Gluten-free pretzel sticks | Skip any panko-style coatings; use only white shredded cheese outside. |
| No alcohol/pork | N/A | Flavor comes from herbs/spices; add smoked paprika for depth (not traditional but tasty). |
| Pantry substitutes | ½ tsp dried chives for fresh | Add a tiny squeeze of lemon (or ¼ tsp apple cider vinegar) to brighten. |
Step-By-Step Instructions
- Mix: In a bowl, mash cream cheese until smooth. Fold in cheddar, mozzarella (in mix), chives, garlic powder, onion powder, pepper, and salt. Cover and chill 30 minutes.
- Shape: Scoop 1 Tbsp portions (about 20–22 g). Roll smooth. Pinch one side upward to form a ghost “head.”
- Coat & face: Roll each in the ultra-fine white mozzarella (or mild white cheddar) for a pale finish. Press in black sesame or olive bits for eyes/mouth. Insert pretzel sticks if using. Serve your Ghostly Cheese Balls chilled or just cool.
Pro Tips & Variations
- Extra-fine shred: Use the smallest-hole side of a grater for the outside coat; it clings and looks brighter.
- No streaks: Mix cheeses fully before chilling to avoid mottled spots under the white coat.
- Clean faces: Use tweezers or a toothpick to place sesame “eyes.”
- Heat-free spice: Add ¼ tsp smoked paprika or ⅛ tsp cayenne to the inside only—keeps the outside bright.
- Bigger ghosts: Use 2 Tbsp scoops; add 5 minutes chill so they hold shape.
- Party board: Tuck the Ghostly Cheese Balls among grapes, crackers, GF pretzels, and sliced cucumbers.
Serving Suggestions
- On a black slate with rosemary “twigs” and a drizzle of honey or hot honey on the side.
- Skewer two ghosts on a pick for “boo kabobs” next to carrot sticks and celery.
Storage & Reheating
- Refrigerate: Up to 2 days in an airtight container at ≤40°F (≤4°C). Add faces within 2 hours of serving for best look.
- Freeze: Not recommended; dairy can turn grainy.
- Reheat: Not applicable (serve chilled or cool).
- Food safety: Keep under 2 hours at room temp during parties; then refrigerate promptly.
Troubleshooting
- Too sticky to roll → Chill 10–15 minutes more or mix in 2–3 Tbsp extra cheddar.
- Won’t hold shape → Fine-shred cheeses and avoid bagged moist shreds for the coating; pinch a sharper “head.”
FAQs
Q1: Can I make these a day ahead?
A1: Yes—shape and coat, store covered up to 2 days. Add eyes just before serving.
Q2: How do I make them pure white?
A2: Use ultra-fine shredded low-moisture mozzarella for the coat and keep paprika/cayenne inside only.
Q3: Can I scale for a crowd?
A3: Yes. Double or triple the batch; maintain the 30-minute chill after mixing for easy rolling.
Nutrition (per serving)
Calories: 190; Protein: 6 g; Carbs: 4 g; Fat: 16 g