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Skellington Halloween Cheese Ball Appetizer

The Skellington Halloween Cheese Ball 🎃🖤 — a spooky Jack Skellington–inspired centerpiece made with cream cheese, sharp white cheddar, and a savory black olive coating. Perfect for Halloween parties and gothic gatherings!
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Prep Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Appetizer, Party Food
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cheese Ball Base
  • 8 oz cream cheese, softened
  • 8 oz sharp white cheddar cheese, finely shredded
  • 1/4 cup mayonnaise
  • 2 tbsp fresh chives, finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 1/4 tsp white pepper
  • 1/4 tsp smoked paprika
Decoration & Serving
  • 1 cup black olives, pitted and finely chopped
  • 6-8 pretzel sticks, broken into small pieces for stitched mouth
  • 2 whole cloves for eyes
  • assorted crackers and vegetables for serving

Equipment

  • Large mixing bowl
  • Hand mixer or spatula
  • Plastic wrap
  • Food processor (optional, for olives)
  • Serving platter

Method
 

  1. In a large mixing bowl, beat cream cheese, shredded cheddar, and mayonnaise until smooth (3–4 minutes).
  2. Mix in chives, garlic powder, onion powder, Worcestershire sauce, white pepper, and smoked paprika until evenly combined.
  3. Cover and refrigerate for at least 2 hours, or until firm enough to shape.
  4. Shape chilled mixture into an oval ball resembling Jack Skellington’s head. Place on a serving platter.
  5. Roll cheese ball in finely chopped black olives, pressing gently so they stick evenly.
  6. Create the stitched mouth by inserting broken pretzel sticks in a zigzag pattern across the lower half.
  7. Press two whole cloves into the upper portion for eyes.
  8. Refrigerate another 30 minutes to set decorations and meld flavors.
  9. Remove from fridge 15 minutes before serving for easier spreading.
  10. Serve surrounded with crackers, baguette slices, and fresh vegetables.

Notes

For a smoother coating, finely chop olives in a food processor before rolling. Substitute black olive slices for cloves if unavailable. Can be made a day ahead — wrap tightly and refrigerate until serving.