If you're looking for the perfect easy appetizer that literally never fails…my cream cheese pepper jelly bites are it! They're spicy, sweet, creamy, buttery, poppable, and honestly the most magical three-ingredient bites for any holiday party, pre-Thanksgiving dinner snacks, game day spread, or next gathering. And the best part? You can grab everything at your local grocery store and have these in the oven in under 10 minutes!
These remind me of those classic pepper jelly cream cheese appetizers everyone grew up eating, but in a cute, miniature muffin cup version! They're bite-sized, golden brown, bursting with spicy pepper jelly, and seriously addictive. Every time I make these, I end up wishing I had made two pans! They always disappear first! And yes, these are absolutely make-ahead friendly, so they're a total safe dish to prep for all your holiday gatherings this time of the year!
If you love this recipe and you're looking for some more easy and delicious appetizers, you will love my apple and brie crescent rolls, my healthy sausage balls, 3 ingredient apple caramel cheesecake dip, 3 ingredient boursin fig dip, easy 4 ingredient boursin dip and my turkey bacon wrapped stuffed dates!
Why You'll Love This Recipe
- Only a handful of simple ingredients including puff pastry, cream cheese, hot pepper jelly, rosemary (optional).
- They look so fancy on a cheese board or serving plate but take almost no effort.
- Perfect size for party appetizer tables, holiday parties, or even game day snacking.
- Make them once and they'll instantly become your most popular recipe of the season!
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Ingredients
Here's how to make my easy pepper jelly and cream cheese bites:
- Puff pastry - Buttery, flaky, and the perfect little cup for your fillings.
- Low-fat cream cheese - Let it come to room temperature so it melts into each bite.
- Hot pepper jelly - Use red pepper jelly, spicy pepper jelly, or green pepper jelly.
- Fresh rosemary - Adds the prettiest festive touch on top.
See recipe card for quantities.
Instructions
- Step 1: Prep your puff pastry. Pre-heat your oven to 425°F and set the rack in the middle position. Lay out your thawed (follow instructions on packaging) puff pastry on a clean work surface or lightly floured surface. Use a sharp knife or pizza cutter to cut the sheet into 24 squares, 6 strips vertically and 4 horizontally.
- Step 2: Fill your mini muffin liners. Place each square into a miniature muffin cup (or silicone muffin liner). Press gently so the bottom of each dough-lined cup sits flat. Add 1 teaspoon of cream cheese followed by 1 teaspoon jelly.
- Step 3: Bake until golden brown. Spray lightly with cooking spray (I use avocado oil!) and bake 10-12 minutes until the pastry is puffed and golden brown.
- Step 4: Garnish and serve. Top each cup with a couple needles of rosemary. Place on a serving plate and enjoy warm! The whole thing is perfection.
Substitutions
- Pepper jelly swaps: Use homemade pepper jelly, green pepper jelly, spicy jelly, or cranberry sauce for a fun twist!
- Gluten-free: Use gluten-free puff pastry (Whole Foods and some American chain of grocery stores carry this!).
- Dairy-free: Swap cream cheese for dairy-free cream cheese. Works beautifully!
- Vegetarian: Already vegetarian as written.
- Different cheese options: Try goat cheese or brie instead!
Variations
- Goat Cheese + Pepper Jelly Bites - A tangier twist that tastes incredible.
- Phyllo Dough Cups - Swap puff pastry for phyllo shells or phyllo dough squares.
- Cream Cheese + Cranberry Sauce - A festive swap for Christmas or Thanksgiving.
Equipment
- Mini muffin tin or 24 count silicone muffin cups
- Sharp knife or pizza cutter
- Clean work surface or floured surface
- Cooking spray (avocado oil spray)
- Serving plate for your beautiful bites!
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer at 350°F for 3-5 minutes to crisp them back up.
- Make-ahead tip: Assemble the cups (with cream cheese + jelly), cover tightly with plastic wrap, and refrigerate up to 24 hours. Bake fresh for best results!
Christina's Dietitian Tip:
Pepper jelly adds the perfect punch of flavor, so you don't need much! Pair these bites with fresh veggies, a cheese board, or protein-rich snacks to help balance your holiday plate while still enjoying your favorite appetizers.
FAQ
Yes! These are totally make-ahead friendly. Assemble the puff pastry cups (with the cream cheese and jelly), cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake right before serving for the freshest, golden brown finish!
Yes, freeze them after baking. Let them cool, place in an airtight container, and freeze up to 2 months. Reheat at 350°F until warm and crispy.
Usually it's because the pastry got too warm before baking. Keep it cold until cutting, and pop the prepared muffin tin in the refrigerator for 10 minutes if needed to ensure even cooking.
Appetizers
Looking for other easy appetizers like this? Try these:
Holiday Sides
Looking for other holiday sides to make? Try these:
Jump to: Recipe
Cream Cheese Pepper Jelly Bites (The Easiest Holiday Appetizer!)
Equipment
- Mini muffin tin or silicone muffin cups
- Sharp knife or pizza cutter
- Clean work surface or floured surface
- Cooking spray (avocado oil spray)
- Serving plate for your beautiful bites!
Ingredients
- 1 sheet puff pastry
- ½ block low-fat cream cheese room temperature
- ½ cup hot pepper jelly
- Fresh rosemary for garnish
- Avocado oil spray
Instructions
- Prep your puff pastry. Pre-heat your oven to 425°F and set the rack in the middle position. Lay out your thawed (follow instructions on packaging) puff pastry on a clean work surface or lightly floured surface. Use a sharp knife or pizza cutter to cut the sheet into 24 squares, 6 strips vertically and 4 horizontally.
- Fill your mini muffin liners. Place each square into a miniature muffin cup (or silicone muffin liner). Press gently so the bottom of each dough-lined cup sits flat. Add 1 teaspoon of cream cheese followed by 1 teaspoon jelly.
- Bake until golden brown. Spray lightly with cooking spray (I use avocado oil!) and bake 10-12 minutes until the pastry is puffed and golden brown. Use a metal spatula if any need help releasing.
- Garnish and serve.Top each cup with a couple needles of rosemary. Place on a serving plate and enjoy warm! The whole thing is perfection.
Notes
Nutrition
Food Safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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