How long should a cheese ball sit out before serving?

A cheese ball should sit at room temperature for 15 to 30 minutes before serving. This allows it to soften slightly, making it easier to spread. However, don’t leave it out for more than 2 hours , as dairy-based appetizers can spoil quickly. If needed, refrigerate leftovers immediately.

How to make mini pumpkin cheese balls?

To make mini pumpkin-shaped cheese balls , use a small cookie scoop to portion the cheese mixture, then roll each into a ball. Chill for 30 minutes, then use twine or your fingers to create grooves. Roll in cheddar or paprika, add tiny pretzel stick “stems,” and serve. They’re perfect for parties and portion control!

What are some fun facts about cheese balls?

The largest cheese ball ever made weighed over 1,000 pounds and was gifted to President Thomas Jefferson in 1801. Cheese balls peaked in popularity in the 1950s , and they’re still a go-to appetizer during holidays. You can find sweet versions too — made with cream cheese, chocolate chips, and cookie crumbs for dessert trays. Whether you're making one giant ball or mini versions, cheese balls are all about flavor, fun, and festive vibes .

Pumpkin-Shaped Cheese Ball – Top-Rated Holiday Recipe

Pumpkin-Shaped Cheese Ball

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A festive, creamy cheese ball shaped like a pumpkin — the perfect make-ahead appetizer for fall parties, Halloween, and Thanksgiving!

Author: Helen
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes (plus chilling)
Yield: 1 large cheese ball (8–10 servings) 1x
Category: Appetizer
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 (8-ounce) packages cream cheese, softened
2 cups sharp cheddar cheese, freshly shredded
2 tablespoons chopped fresh chives
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
Optional: 1/4 cup chopped roasted red peppers, scallions, or crumbled bacon
Crushed cheese puffs or shredded cheddar (for coating)
Bell pepper stem, pretzel stick, or broccoli stalk (for stem)

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Instructions

In a large bowl, combine cream cheese, shredded cheddar, chives, garlic powder, onion powder, and black pepper. Mix until smooth.
Fold in any optional mix-ins like red peppers or bacon if using.
Transfer the cheese mixture to plastic wrap and shape into a ball. Wrap tightly and refrigerate for 1–2 hours.
Re-shape into a more rounded ball. Wrap again with fresh plastic wrap and tie kitchen twine around it in sections to create pumpkin ridges. Chill for another hour.
Remove plastic wrap and twine. Insert the bell pepper stem or pretzel stick on top.
Roll the cheese ball in crushed cheese puffs or shredded cheddar, gently pressing to adhere the coating.
Decorate with parsley or sage leaves if desired. Serve with crackers, veggies, or breadsticks.

Notes

Make ahead and chill for up to 3–4 days before serving. Add the coating just before serving for best texture and color.

Nutrition

Serving Size: 1/10th cheese ball
Calories: 210
Sugar: 1g
Sodium: 380mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 6g
Cholesterol: 45mg

Find it online: https://www.easytastykitchen.com/pumpkin-shaped-cheese-ball/