Creepy Cream Cheese Skull
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When Halloween rolls around, I always look for fun ways to put a spooky twist on simple snacks, and this Cream Cheese Skull definitely takes the spot. With a bit of creativity and an easy trick, a plain block of cream cheese can become the centerpiece of your party table, with a sweet-tangy pepper jelly topping that complements the cheese’s richness perfectly.
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This recipe, also known as the skull cheese ball, is always a crowd-pleaser, which is why I keep this perfect seasonal appetizer as one of my go-to treats for costume parties. It’s one of those creepy Halloween appetizers that works well with other spooky party food in Halloween charcuterie boards. You can make it ahead, keep it chilled, and dig in anytime you’re ready.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cream Cheese Skull with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Using simple ingredients, you’ll find making this adorable Halloween snack super fun and easy if you follow my easy steps below.
Make the Pepper Jelly
Bring water, vinegar, and sugar to a boil in a small saucepan. I use a nonstick saucepan with spouts for easy cleanup. A Dutch oven works great as well, as it keeps the heat even and prevents scorching as the jelly thickens.
Stir in the finely diced peppers and a little bit of food coloring if you’re using it. Use a long, heat-resistant wooden spoon to gently stir everything so the peppers cook evenly without scratching or sticking to your pot.
Then, reduce the heat to keep the sugar from burning and let everything simmer for about 10 to 15 minutes until the mixture thickens slightly and reduces by half.
Don’t rush this step, since a gentle simmer gives the jelly time to develop its flavor and texture as it thickens, which helps it stay in place better instead of sliding off once topped. Set it aside to cool.
Shape the Skull
Place the chilled block of cream cheese on a cutting board. I like using this large wood cutting board since it doubles as a serving base if you’re going for a rustic Halloween look.
Use your hands or wear a pair of clean gloves to mold it into a skull shape, then smooth the surface with a spatula.
Latex-free food prep gloves are perfect for this since they keep fingerprints off the cheese and make shaping easier. A flexible silicone spatula works really well for getting a clean, smooth finish without denting the shape.
Carve out two holes for the eyes and a smaller one at the center for the nose so the shape stands out, then use those bits of cream cheese on the cheeks if you want more definition around the cheekbones.
Plate and Top the Skull
Carefully transfer your shaped cream cheese skull onto a large serving platter if you want and have one; I prefer leaving mine on the board for a more scare-cuterie vibe.
Now, stuff the eye sockets and the hollow nose with cooled pepper jelly. Try to overfill them and let the jelly mixture drip and pool for a gory effect.
Spoon the rest around the skull and add candy eyeballs or other Halloween decorations to give it an even creepier look.
Serve With Crackers
Just before serving, arrange crackers or chips around the platter and set out a small knife for spreading. A silicone spreader knife like this one comes in handy so you can easily scoop and smear without breaking the crackers.
Then there you have it, the perfect Halloween snack for your Halloween party and other spooky celebrations. You can now dig in, enjoy it with your family and friends, and watch it disappear!
If you’re planning to bring this skull to a Halloween potluck, you can place the board or the platter in a large sheet pan carrier like this to protect the skull’s shape and have the crackers ready. Make sure to use an insulated casserole carrier to keep everything cool while traveling.
Recipe Notes and Expert Tips
I’ve picked up some simple tips that make this cream cheese skull recipe easier to put together and more fun to serve:
- Dice peppers finely: The smaller the pieces, the smoother your jelly will look and taste. A mandoline slicer or a sharp chef’s knife makes it much easier to get the peppers finely chopped for smooth jelly.
- Season the jelly with powder: Sprinkle garlic powder, onion powder, or chili powder into the simmering jelly mixture. This option creates an extra layer of flavor that blends smoothly with the sweet and tangy base.
- Cool jelly completely: Always wait until the jelly is fully cooled before spooning it over the cream cheese. Otherwise, the heat will cause the skull to soften and lose its shape.
- Chill the cream cheese: Keep the cream cheese as cold as possible before shaping to help it hold its form.
- Boost cream cheese with dairy: Mix finely shredded cheddar, Parmesan, or sour cream into the cream cheese before shaping, to make the spread richer while still holding its skull shape, then re-chill so it firms back up.
- Use gloves for shaping: Gloves help keep the surface smooth and free from fingerprints.
- Add teeth details if you like: Carve small lines into the cream cheese skull to mimic teeth, or press in sliced almonds for a sharper effect.
- Serve with sturdy crackers: Go for thicker crackers or chips so they won’t break when you spread or dip them into the skull cheese ball.
How to Store Leftovers
For best results, store the components of this recipe separately for up to 3 days. Carefully transfer the shaped skull cheese ball to an airtight container and make sure to refrigerate it so it holds its shape.
You can use a round container like this, where it can fit comfortably without getting squished. Press a piece of plastic wrap gently over the skull to keep it fresh in the fridge without smudging the design.
Store the cooled pepper jelly separately in the fridge so it doesn’t soften the cream cheese. A locking-lid glass container like this one seals tightly and prevents leaks. Keep the crackers at room temperature. If you want to save counter space, this bento box-style container is a must-have in your kitchen.
This recipe doesn’t hold up in the freezer because the cream cheese will lose its creamy texture once thawed, so it’s best to enjoy it just chilled and fresh.
More Easy Recipes for You to Try at Home
I’ve got plenty of other fun and surprisingly easy recipes perfect for Halloween, parties, holidays, or just when you want to try something new and creative:
- Halloween Bat Oreo Cupcakes
- Halloween Cupcakes
- Pumpkin Soup
- Pumpkin Cheesecake
- Pumpkin Bars With Cream Cheese Frosting
Equipment
Ingredients
- 8 ounces block cream cheese chilled
- 1 red bell pepper finely diced
- 1 green bell pepper finely diced
- ¼ cup water
- ¾ cup apple cider vinegar
- ¾ cup white sugar
- Red food coloring optional
Instructions
- In a small saucepan, combine the water, vinegar, sugar, and food coloring (if using). Bring to a boil.¼ cup water, ¾ cup apple cider vinegar, ¾ cup white sugar, Red food coloring
- Stir in the diced peppers, reduce heat, and simmer for 10–15 minutes, until slightly thickened and reduced by half. Remove from heat and let cool.1 red bell pepper, 1 green bell pepper
- Place the cold cream cheese block on a cutting board.8 ounces block cream cheese
- Using clean hands (or gloves), mold it into the shape of a skull. Use small pieces of cream cheese to build up features like cheekbones or eye sockets if desired.
- Transfer the shaped cream cheese onto a serving platter. Spoon the cooled pepper jelly over the top.
- Serve with crackers and a small knife for spreading.
Video
Notes
- Dice peppers finely: The smaller the pieces, the smoother your jelly will look and taste. A mandoline slicer or a sharp chef’s knife makes it much easier to get the peppers finely chopped for smooth jelly.
- Season the jelly with powder: Sprinkle garlic powder, onion powder, or chili powder into the simmering jelly mixture. This option creates an extra layer of flavor that blends smoothly with the sweet and tangy base.
- Cool jelly completely: Always wait until the jelly is fully cooled before spooning it over the cream cheese. Otherwise, the heat will cause the skull to soften and lose its shape.
- Chill the cream cheese: Keep the cream cheese as cold as possible before shaping to help it hold its form.
- Boost cream cheese with dairy: Mix finely shredded cheddar, Parmesan, or sour cream into the cream cheese before shaping, to make the spread richer while still holding its skull shape, then re-chill so it firms back up.
- Use gloves for shaping: Gloves help keep the surface smooth and free from fingerprints.
- Add teeth details if you like: Carve small lines into the cream cheese skull to mimic teeth, or press in sliced almonds for a sharper effect.
- Serve with sturdy crackers: Go for thicker crackers or chips so they won’t break when you spread or dip them into the skull cheese ball.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
