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Cheese Ball Goblin-Halloween

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Make these cheese ball goblin with your kids, they will enjoy making them, lots of fun!

. Prep
30 min.
0 min.
Ready In
38 min.
20 servings
Trans-fat Free, Low Carb
Metric measurements


16ounces cream cheese at room temperature, 2 packages, plus 2 (8-ounce) packages whipped cream cheese
4tablespoons butter, unsaltedVideo at room temperature
1tablespoon milkVideo
2cups cheese shredded and mixed, like cheeses for tacos
1x food coloring green*
2large tortilla chips *
1whole pepperoncini peppers *
2each pimento stuffed green olives *
1each sweet bell pepper cut 2 thin strips and 6 small triangles
6each green olives pitted*
20small carrots sticks
3cups red cabbage shredded
1x toothpicks *
1x crackers assorted*
1x vegetables assorted*
* not incl. in nutrient facts


Put 2 packages of cream cheese, butter, and milk in a mixing bowl, scraping down the sides of the bowl a few times.

Beat with an electric mixer until smooth and combined.

Add the shredded cheese and mix until well combined.

Cover the bowl with plastic wrap, and chill in the refrigerator for at least 4 hours, or up to 24 hours.

Remove the chilled cheese mixture from the refrigerator.

Transfer the mixture on a piece of waxed paper and form the cheese ball into a head-like shape.

Arrange 3 pieces of waxed paper around the edges of a serving plate, leaving open space in the center.

Put the cheese in the center of the platter so some of it is right on the platter, but the edges are on the waxed paper.

This will ensure that the platter does not get dirty while you make your goblin.

In a medium bowl, whisk the remaining softened cream cheese until totally smooth.

With a spatula, spread the whipped cream cheese over the head. It's O.K. if it's not totally smooth - this will give your goblin spooky skin.

Add a few drops of green food coloring in a small bowl.

Add 1 tablespoon of water and mix well. With a pastry brush, paint the tortilla chips with the food coloring until they turn into the desired color.

Set aside to dry for a few minutes.

Once the chips are dry, press them into the sides of the cheese ball to form ears.

Skewer the pepperoncini with a toothpick and then attach it to the center of the head to make a nose.

Press the pimiento-stuffed olives into the head to form eyes.

Use the 2 red bell pepper strips to make eyebrows.

Take the pepper triangles and insert them into the holes in the pitted green olives.

The green olives will serve as toes, and the red pepper strips will be scary toenails. Once the olives are assembled, press them into the bottom of the head to form the toes.

Press the carrot sticks into the head to form teeth.

Leave them sticking out a bit to make scary teeth. It's ok, if your carrot sticks are different lengths and thicknesses.

Hold the head onto the platter with a spatula and gently pull away the waxed paper.

At the end, press the cabbage into the top of the head to make hair.

Serve with crackers and assorted vegetables.

First published: last updated: 2014-12-16

Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 17374% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 177mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 11g
Vitamin A 181% Vitamin C 43%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

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