Hot Honey Pumpkin Cheeseballs

Set the stage for your next fall gathering with a cheeseball that’s as fun to look at as it is delicious to eat. This Hot Honey Pumpkin Cheeseball is creamy, cheesy and packed with irresistible sweet-and-smoky heat. Cream cheese, cheddar and fresh herbs come together with BeeMaid Hot Honey for a delicious balance of smoky chipotle, savoury richness and a touch of sweetness. Shaped like a festive little pumpkin, this cheeseball makes the perfect centrepiece for your Halloween or Thanksgiving charcuterie board. Serve it with crackers, fresh veggies and your favourite grazing-board favourites for an easy appetizer that’s guaranteed to get people gathering around the table. It’s festive, flavour-packed and made for sharing!

Nut Free

Vegetarian

Ingredients

Recipe

14 oz

Cream Cheese (softened)

1/3 Cup

Cheddar Cheese (shredded)

1/4 Cup

Monterey Jack (shredded)

2-3 Tbsp

BeeMaid Hot Honey

1 Tbsp

Onion Powder

1/2 Tbsp

Smoked Paprika

1/2 Tbsp

Dried Parsley

1 Tsp

Dried Dill

1/2 Tsp

Salt and Pepper

1 Small Bag

Sweet Heat Tortilla Chips (crushed)

Green Bell Pepper Stem

Directions

In a medium mixing bowl, add the softened cream cheese, shredded cheddar, and shredded Monterey jack cheese. Use a large spatula to fold in the shredded cheese until it is evenly combined with the cream cheese throughout.
Drizzle the BeeMaid Hot Honey overtop and stir in until combined. Then sprinkle in the parsley, dill, onion powder, paprika, salt and pepper and stir again until fully combined.
Lay a sheet of plastic wrap flat and add the hot honey cream cheese mixture on top of it. Using your hands, mold the hot honey cream cheese mixture into a ball. (Note: If making mini pumpkin cheeseballs, split the mixture into portions of 3 or 4 and wrap into 4 individual balls).
Once the cheeseballs are formed and fully covered in the plastic wrap, secure 3 rubber bands or 3 pieces of string around the balls to create the shape of a pumpkin.
Place the balls into the refrigerator for 1 hour allowing them to become firm.
Add the crushed tortilla chips to a small bowl. Remove the string and the cheeseball from the plastic wrap, then carefully roll around in the tortilla crumbs. Ensure it is fully coated on all sides.
Add the green bell pepper stem on top of the cheeseball to complete the pumpkin look. Serve on a cheeseboard with your favourite crackers, pretzels and veggies.