Melted Snowman Cheese Bites (Print Version)

Creamy melted snowman cheese bites with olive and carrot details, perfect for festive winter gatherings.

# Components:

→ Cheese Base

01 - 8.8 oz cream cheese, softened
02 - 3.5 oz grated mozzarella cheese
03 - 2 tablespoons sour cream
04 - 1/4 teaspoon garlic powder
05 - 1/4 teaspoon onion powder
06 - Salt and pepper, to taste

→ Decoration

07 - 12 small mozzarella balls (bocconcini or ciliegine)
08 - 36 thin black olive slices
09 - 12 small carrot tips
10 - 24 pretzel sticks
11 - Fresh chives or parsley, finely chopped (optional)
12 - Crackers or sliced baguette, for serving

# Directions:

01 - Combine cream cheese, grated mozzarella, sour cream, garlic powder, onion powder, salt, and pepper in a bowl; mix until smooth and homogenous.
02 - Shape 12 large flattened cheese balls, about 2 tablespoons each, and arrange them on a serving platter to allow edges to drip slightly, creating a melted effect.
03 - Place one small mozzarella ball atop each cheese base and gently press to adhere.
04 - Affix black olive slices as buttons and eyes; add a small carrot tip as the nose; insert two pretzel sticks on each side for arms; optionally, wrap finely chopped chives or parsley around the neck for a scarf.
05 - Present immediately with crackers or sliced baguette.

# Expert Advice:

01 -
  • They're shockingly easy to make and look like you spent hours planning them—the perfect confidence booster for holiday hosting.
  • Everyone, and I mean everyone, smiles when they see them. There's something magical about food shaped like your childhood memories.
  • No baking required, which means your oven stays free for everything else you're making.
02 -
  • The pretzel arms will soften if they sit too long in the fridge—this is not a disaster, just a reminder to add them last minute if you want them to stay crisp and recognizable.
  • Your cream cheese base needs to be genuinely soft before you start. Five minutes at room temperature sounds like nothing, but it makes the difference between fighting with your mixture and gliding through preparation.
  • Black olives are your friends here, but use thin slices rather than whole ones. They're easier to position and look more intentional on your snowmen's faces.
03 -
  • If your mozzarella balls are too large, you can gently halve them or use cherry bocconcini instead of the standard size—proportions matter when you're building snowmen.
  • The secret that separates good snowmen from memorable ones is letting the cheese base sit for a few minutes after shaping so it firms up slightly, then pressing the mozzarella head on with just gentle confidence, not force.
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