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Easy Spooky Halloween Charcuterie Board with Candy Corn

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A fun and festive Halloween charcuterie board featuring adorable cream cheese ghosts, candy corn, and a mix of sweet and savory snacks. This no-cook recipe comes together in just 20 minutes and is perfect for parties, movie nights, or any spooky gathering.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar (optional, for sweeter ghosts)
  • 12–16 mini chocolate chips or black sesame seeds (for ghost eyes)
  • 6–8 ounces sharp cheddar cheese, cut into cubes or bat shapes
  • 4 ounces prosciutto or salami, thinly sliced
  • 1/2 cup fig jam or honey
  • 1 cup assorted crackers
  • 1/2 cup pretzel sticks
  • 1 cup candy corn
  • 1/2 cup candy pumpkins (optional)
  • 1/4 cup dark chocolate chips or chopped dark chocolate bar
  • 1 cup red grapes, washed and separated into small clusters
  • 1/2 cup dried apricots or dried figs
  • Fresh rosemary sprigs or thyme (for garnish)
  • Black olives (optional)
  • Roasted pumpkin seeds (optional)
  • Apple slices (optional, tossed in lemon water)

Instructions

  1. Make the cheese ghosts first (5 minutes). Take your softened cream cheese and mix in the powdered sugar if using. You want it smooth and spreadable but still firm enough to hold a shape. If it’s too soft, pop it in the fridge for 10 minutes. Scoop the cream cheese onto a piece of plastic wrap and form it into a rough log shape. Wrap it up and twist the ends. Refrigerate for at least 20 minutes until firm.
  2. Shape the ghosts (5 minutes). Once the cream cheese log is firm, unwrap it and slice it into 1/2-inch thick rounds. Use your ghost cookie cutter to press into each round, or freehand cut ghost shapes with a paring knife. Press two mini chocolate chips into each ghost for eyes. Place them back in the fridge while you prep everything else.
  3. Prep the savory elements (5 minutes). Cut your cheddar into cubes or use a small bat-shaped cookie cutter if you have one. Fold the prosciutto slices into loose ribbons or roll them into little rosettes. Arrange your crackers and pretzel sticks in small piles nearby so they’re ready to go.
  4. Arrange the board (5 minutes). Start by placing your small bowls on the board—one for fig jam, one for candy corn, one for candy pumpkins. These act as anchors. Then arrange your cheese ghosts in a little ghost village in one corner.
  5. Fill in the gaps (5 minutes). Start adding your cheddar cubes, prosciutto ribbons, and cracker piles around the bowls. Place grape clusters in a few spots for color contrast. Tuck dried apricots and pretzel sticks into any empty spaces. Sprinkle the dark chocolate chips around for little ‘dirt’ spots.
  6. Add the finishing touches (2 minutes). Tuck fresh rosemary sprigs between items to look like little spooky trees. Position a few candy pumpkins near the cheese ghosts for a cute fall vibe. Step back and admire your work. Add anything that looks sparse.
  7. Serve immediately or refrigerate. If making ahead, cover the whole board with plastic wrap and refrigerate for up to 4 hours. Take it out 15 minutes before serving so the cheese softens slightly.

Notes

Start with cold cream cheese for best results when shaping ghosts. If cream cheese gets too warm, pop it in the freezer for 5 minutes. Wet your knife slightly when cutting the cream cheese log for cleaner edges. Don’t overcrowd the board—leave space for guests to grab items. Use bowls for sticky or loose items like fig jam and candy corn. For best flavor, serve at room temperature (remove from fridge 15-20 minutes before serving). Leftover cheese ghosts can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: Halloween charcuterie board, spooky charcuterie, cheese ghosts, candy corn board, Halloween appetizer, no-cook recipe, party platter

Find it online: https://forkifyfun.com/easy-spooky-halloween-charcuterie-board-with-candy-corn/