Appetizer Cheese Trees or Snowmen

READY IN: 4hrs 30mins
Recipe by Crabbycakes

What a cute way to serve an appetizer. Make one of each!

Top Review by Annisette

I use this recipe, too! It's the best, in my opinion. You can make these up to one month ahead of time: make the recipe and shape it (steps 1-5), then wrap it in plastic wrap and freeze it for up to one month. To thaw: place them in the fridge (keep them wrapped) for about 12 hours. Just before serving, garnish as above. I also like to add a bit of kale to make a skirt for the trees.

Ingredients Nutrition


  1. Mix cream cheese and Cheddar cheese; divide in half.
  2. Mix pesto into one half; mix onion, mustard and pepper sauce into other half.
  3. Cover each half and refrigerate about 4 hours or until firm enough to shape.
  4. Place cheese mixtures on cookie sheet.
  5. Shape each half into cone shape to look like Christmas tree.
  6. Roll trees in parsley, pressing evenly onto trees.
  7. Press bell pepper pieces onto trees to form ornaments.
  8. Press pine nuts onto trees in string to form garland.
  9. Top each tree with star-shape cut from lemon peel, if desired.
  10. Serve with crackers.
  11. For Snowman Cheeseball: above recipe enough for one large snowman or two small snowmen.
  12. Omit parsley, pine nuts and bell pepper.
  13. Mix cream cheese and Cheddar cheese; divide into 3 equal parts.
  14. Mix 2 parts to equal two-thirds of mixture;mix in pesto.
  15. Mix onion, mustard and pepper sauce into remaining one third of cheese mixture.
  16. Refrigerate as directed.
  17. Shape each cheese mixture into two balls; roll 1/3 cup finely chopped blanched almonds.
  18. Arrange balls on serving plate with smaller ball on top for head of snowman; press together slightly.
  19. Insert pretzel sticks for arms.
  20. Decorate as desired, with capers (for eyes), sliced olives (for buttons), chopped carrots (for nose), sliced cucumber (for hat a thin slice for brim a chunk for top), chopped bell pepper (for mouth) and fresh thyme leaves (for scarf).

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