Get ready for your next Halloween party with this Jack Skellington cheese ball. It’s easy, fun and crowds love it.
You can make it ahead but also leave it to (almost) the last minute.
Now, I have been trying new cheese ball recipes using different flavors. This time I chose artichoke hearts. If you don’t like this ingredient, you can use the classic recipe instead. It will work just as well.
How to make Jack Skellington cheese ball
This is one of the recipes that doesn’t require any special skills.
The cheese mixture is ready in no time. Then, it is wrapped in plastic foil and off it goes to the fridge to thicken up. The longer it sits the harder it gets, but you can use it after 1 hour, when in a rush.
Nori sheet is perfect for creating the Jack Skellington look. It’s easy to cut, there is plenty of room for error and it holds well.
What to serve with a cheese ball?
Crackers of your choice. I prefer using any mild-flavored kind but you can use what you like.
Vegetables – I like serving them with mini bell peppers or carrots.
Hot honey – Yes, drizzle it over the cracker topped with the cheese mixture and you are in for a treat!
Hot sauce – You can add a few drops (or more, depending on your taste) to the cheese mixture.
Or, make it part of a charcuterie board and pair it with other Halloween-themed foods.
Recipe Q&A
No, you don’t. Omit them or use alternative ingredients, such as olives or bacon.
Yes, you can. However, leave adding the nori paper and crackers to the last minute to … them from being soggy.
This is a small-batch recipe, but if you happen to have leftovers, keep them in an airtight container and use within a day. You can spread it on crostini or fresh artisan bread.
More useful tips
- For this small-batch recipe, you can use a mini food processor. Mine holds 1 quart (1 liter) of liquid and is the perfect size for this. When you double the recipe using 16 ounces of cream cheese, you will need to use a larger food processor. Another option is to simply process the artichokes until fine in the small processor and then mix everything together by hand.
- Adding extra artichoke hearts can turn your cheese mixture runny!
Here are more Halloween appetizers you might like
- Coffin Sandwiches – A simple and fun snack that anyone can make!
- Halloween Deviled Eggs – If you are looking for something more challenging.
- Pumpkin Cheese Board – Easy to make and customizable to your liking.
- Hot Dog Mummies – Filling spooky appetizer made with puff pastry.
Jack Skellington Cheese Ball Recipe
Ingredients
- ½ cup artichoke hearts (about 3-4 small ones, drained)
- 8 ounces cream cheese (softened (240 grams))
- 2 cups white cheddar (shredded (120 grams), see note 1)
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 sheet nori paper
Instructions
- In a food processor, process the artichokes until smooth. To this, add cream cheese, ½ of the cheddar cheese, parsley, garlic powder and black pepper. Process until well combined.
- Transfer to a mixing bowl and stir in the remaining cheese. Taste. Add more parsley or garlic powder if needed.
- Pour the mixture onto a large sheet of plastic wrap and form a ball. To help maintain its shape, you can place it into a small bowl and refrigerate it until hard, at least 1 hour.
- When ready, remove the plastic wrap and place the cheese ball on a serving plate.
- Using a dessert spoon, create eye holes. Then, cut out 2 "eyes" from the nori sheet approximately the size of the holes. You simply insert this into the holes. Next, make the "mouth" by cutting out 2 thin pieces of nori sheet. Cut one into tiny pieces that will act as the "stitches". Finally, cut out two nostrils.
- Serve preferably with mild-flavored crackers, tortilla chips or crostini.
Notes
- Other white cheese of your choice will also work.
- This recipe yields 1½ cups of the cheese mixture. This can feed somewhere between 4 to 6 people, depending on whether you will be serving other appetizers alongside it. If it’s part of a larger snack tray with other dips and finger foods, it can feed up to 8 people.
- If you want to serve this for 10 to 12 people, double the recipe.
- You can make this ball up to a day in advance.
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