Get ready to impress your guests with this Hot Pepper Jelly Cheese Brick—a sweet, tangy, and slightly spicy appetizer that’s perfect for the holidays! It’s quick to make, looks festive on any table, and pairs beautifully with crackers or crusty bread. The homemade pepper jelly brings just the right kick, while the creamy cheese balances every bite. Simple, make-ahead, and guaranteed to disappear fast—this one’s a holiday must-have!
Oriana’s Thoughts On The Recipe
This Hot Pepper Jelly Cheese Brick has been a party favorite in my family for years—it’s sweet, tangy, a little spicy, and absolutely irresistible. I gave my original recipe a tiny kick with a few dashes of Tabasco, and oh my, it’s a total flavor fiesta! The jelly simmers beautifully without any pectin, just the old-fashioned way we make it back home in Venezuela. The best part? You can make it days ahead, so it’s ready to go when your guests arrive. Trust me, once you taste this homemade version, you’ll never want the store-bought kind again.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- Green Pepper: Adds a fresh, slightly grassy flavor that balances the sweetness of the jelly. You can substitute with yellow bell pepper if preferred for a milder taste.
- Red Pepper: Brings sweetness, color, and body to the jelly. Red peppers also add a natural brightness that makes the finished jelly look beautiful and festive.
- Sugar: The key to achieving that perfect sweet-and-spicy balance while helping the jelly set properly as it simmers. Don’t reduce the sugar too much, or the texture may not turn out right.
- White Vinegar: Provides the necessary acidity to balance the sweetness and enhance the pepper flavor. Apple cider vinegar can be used for a slightly fruitier taste.
- Water: Helps to thin out the jelly mixture so it simmers evenly and prevents burning while cooking.
- Hot Sauce: Adds just the right amount of heat and depth. Use your favorite brand or adjust the quantity to suit your spice preference. You can even try chili flakes or cayenne for a different kind of heat.
- Cream Cheese: This is the creamy, cooling base that pairs perfectly with the spicy-sweet jelly. It helps mellow the heat while adding a luscious, rich texture. Use regular, light, or dairy-free cream cheese depending on your dietary needs.
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy: Use a plant-based cream cheese made from cashews, almonds, or soy to make this recipe dairy-free. Brands like Kite Hill or Tofutti work well.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cook the Jelly Mixture
In a medium saucepan, mix together everything except the cream cheese. Cook it over medium-low heat, stirring every now and then, until the liquid reduces by about half and thickens up a bit—this usually takes around 25 to 30 minutes. You’ll know it’s ready when it looks glossy and slightly syrupy.
- Let It Cool
Turn off the heat and give the jelly some time to cool down. It will thicken a little more as it cools, so don’t worry if it still looks a bit runny at first.
- Assemble and Serve
Place your block of cream cheese on a serving plate and pour the cooled pepper jelly over the top. Serve it with your favorite crackers or mini tartlets—it’s the perfect mix of creamy, sweet, and spicy!
- Store for Later
If you’re not serving it right away, pour the cooled jelly into a clean glass jar, seal it tightly, and store it in the fridge. It’ll stay fresh for up to three weeks—ready to grab whenever you need a quick, impressive appetizer!
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- Jelly not setting properly: Sometimes the jelly may turn out runny if it doesn’t simmer long enough. Pro Tip: Be patient—let it simmer slowly until it thickens slightly and coats the back of a spoon. It will continue to thicken as it cools.
- Too spicy or not spicy enough: Finding the right heat level can be tricky. Pro Tip: Start with a small amount of hot sauce and taste as you go. Remember, you can always add more heat later but can’t take it out once it’s in.
- Pepper pieces separating from the liquid: This can happen if the mixture isn’t stirred frequently. Pro Tip: Stir the jelly often during cooking so everything stays evenly distributed and doesn’t stick to the bottom of the pan.
- Chop the peppers finely so they cook evenly and create a smooth jelly texture.
- Make sure your jars or containers are clean and dry before storing the jelly.
- The jelly thickens more as it cools, so don’t panic if it seems thin right after cooking.
- For a deeper flavor, you can mix red and green peppers in different ratios—more red for sweetness, more green for a subtle bitterness.
Variations & Additions
- Add a small pinch of crushed red pepper flakes for extra spice.
- Mix in a teaspoon of grated ginger for a fresh, zesty twist.
- Swap the hot sauce for jalapeño or chili paste for a different kind of heat.
- Use goat cheese instead of cream cheese for a tangier pairing.
Serving Suggestions
Serve the hot pepper jelly poured generously over a block of cream cheese with a side of buttery crackers or toasted baguette slices. It also pairs beautifully with soft cheeses like Brie or Camembert. For a festive touch, garnish with fresh herbs, such as thyme or rosemary sprigs, before serving.
Storage and Freezing Instructions
To Store: Keep the jelly in an airtight jar or container in the refrigerator for up to 3 weeks.
To Freeze: Transfer cooled jelly to a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before using.
Cream Cheese Storage: If already assembled, store leftovers in the fridge and enjoy within 2–3 days for the best texture.
Frequently Asked Questions
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Recipe Card
Hot Pepper Jelly Appetizer
This sweet-and-spicy hot pepper jelly appetizer makes hosting easy: prepare the jelly without pectin, top a block of cream cheese, serve with crackers—and your guests will beg for more
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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Combine the diced peppers, sugar, vinegar, water, and hot sauce(if using) in a medium saucepan. Cook mixture over medium-low heat, stirring occasionally until the mixture has reduced by half and thickened, about 25 – 30 minutes.
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Turn off the heat and let it cool. If not using immediately, pour the mixture into a glass jar and store in the refrigerator for up to three weeks.
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Assemble: Pour the slightly warm pepper jelly over the cream cheese brick and serve with crackers, sliced bread, or mini tartlets.
Homemade Mini Tartlets: For the mini tartlets, I used store-bought pie dough. I cut it with a round cookie cutter and arranged the rounds in an ungreased mini muffin pan. Then baked them for 10- 12 minutes at 425ºF.
Store: Keep the jelly in an airtight jar or container in the refrigerator for up to 3 weeks.
Cream Cheese Storage: If already assembled, store leftovers in the fridge and enjoy within 2–3 days for the best texture.
Dairy-Free: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:
- Jelly not setting properly: Sometimes the jelly may turn out runny if it doesn’t simmer long enough. Pro Tip: Be patient—let it simmer slowly until it thickens slightly and coats the back of a spoon. It will continue to thicken as it cools.
- Too spicy or not spicy enough: Finding the right heat level can be tricky. Pro Tip: Start with a small amount of hot sauce and taste as you go. Remember, you can always add more heat later but can’t take it out once it’s in.
- Pepper pieces separating from the liquid: This can happen if the mixture isn’t stirred frequently. Pro Tip: Stir the jelly often during cooking so everything stays evenly distributed and doesn’t stick to the bottom of the pan.
➤ Extra Tips:
- Chop the peppers finely so they cook evenly and create a smooth jelly texture.
- Make sure your jars or containers are clean and dry before storing the jelly.
- The jelly thickens more as it cools, so don’t panic if it seems thin right after cooking.
- For a deeper flavor, you can mix red and green peppers in different ratios—more red for sweetness, more green for a subtle bitterness.
➤ Variations & Additions:
- Add a small pinch of crushed red pepper flakes for extra spice.
- Mix in a teaspoon of grated ginger for a fresh, zesty twist.
- Swap the hot sauce for jalapeño or chili paste for a different kind of heat.
- Use goat cheese instead of cream cheese for a tangier pairing.
Calories: 104kcalCarbohydrates: 26gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 15mgPotassium: 30mgFiber: 1gSugar: 25gVitamin A: 263IUVitamin C: 16mgCalcium: 3mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This recipe was originally shared in November 2014. The photos and content were refreshed in November 2025, but the recipe itself remains unchanged.
Oriana Romero
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