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Witch Hat Halloween Cheese Ball Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 144 reviews
  • Author: Jessica
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 4 hrs 15 mins
  • Yield: 12 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American

Description

This Witch Hat Halloween Cheese Ball is a festive and delicious appetizer perfect for Halloween parties. It features a creamy blend of cream cheese, sharp white cheddar, and ranch seasoning, shaped into a fun witch hat and coated with crunchy poppy seeds. Serve it with crackers, pretzels, bread, or fresh vegetables for a spooky and tasty treat that can be prepared ahead of time.

Ingredients

Scale

Cheese Ball Mixture

  • 16 oz Cream Cheese (2 blocks, room temperature)
  • 3 cups Sharp White Cheddar Cheese (shredded, room temperature)
  • 1 oz Ranch Seasoning Mix

Coating

  • 1 cup Poppy Seeds (for coating)

Instructions

  1. Bring Cheese to Room Temperature: Remove the cream cheese and shredded sharp cheddar cheese from the refrigerator and allow them to come to room temperature. This will make mixing easier and ensure a smooth texture.
  2. Mix Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, shredded white cheddar cheese, and ranch seasoning mix. Mix until well combined and smooth.
  3. Form the Hat Brim: Divide the cheese mixture into two portions: one-third and two-thirds. Transfer the one-third portion onto a sheet of plastic wrap and shape it into a flat, wide disc which will serve as the brim of the witch hat. If the mixture is too soft, place it in the freezer for 30 minutes to firm up.
  4. Create the Hat Cone: Place the remaining two-thirds of the cheese mixture on top of the brim and shape it into a cone to resemble a witch’s hat. Cover the entire cheese ball with plastic wrap carefully.
  5. Refrigerate: Refrigerate the cheese hat for at least 4 hours or overnight to allow it to set and firm up completely.
  6. Coat with Poppy Seeds: Once the cheese ball is set, remove the plastic wrap and sprinkle poppy seeds generously over the entire surface, pressing them gently into the cheese to coat it evenly.
  7. Serve: Serve the witch hat cheese ball with crackers, pretzels, bread, and fresh vegetables. The cheese ball can be made several days in advance and stored covered in the refrigerator.

Notes

  • The amount of poppy seeds is an estimate. Start with a generous amount to completely coat the cheese ball for the best presentation and texture.
  • Allowing the cheese mixtures to come to room temperature before mixing ensures a smoother consistency and easier shaping.
  • Chilling the brim portion in the freezer helps it hold shape and makes assembling the hat easier.
  • This cheese ball can be prepared well ahead of time and kept refrigerated, making it perfect for party planning.

Nutrition

  • Serving Size: 1/12th of cheese ball
  • Calories: 210
  • Sugar: 1g
  • Sodium: 280mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 50mg

Find it online: https://jessicasrecipes.com/witch-hat-halloween-cheese-ball-recipe/