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Hot Pepper Jelly Cheese Brick | Mommyhood's Diary

Hot Pepper Jelly Cheese Brick

This Hot Pepper Jelly Cheese Brick is delicious and easy to make! A perfect appetizer for your Thanksgiving or Holiday celebration.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 104kcal


  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 1 cups of sugar
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 teaspoon hot sauce, or to taste (optional)
  • 1 (8 oz) cream cheese brick


  • Combine all ingredients less the cream cheese in a medium saucepan. Cook mixture over medium-low heat, stirring occasionally until the mixture has reduced by half and thicken, about 25 - 30 minutes.
  • Turn off the heat and let it cool.
  • Pour hot pepper jelly over the cream cheese brick and serve with crackers or mini tartlets.
  • If not using immediately pour the mixture into a glass jar and store in the refrigerator for up to three weeks.


If you want to add more heat you could add a jalapeño pepper, crushed red pepper flakes or cayenne pepper.
For the mini tartlets, I used store-bought pie dough. I cut it with a round cookie cutter and arrange the rounds in an ungreased mini muffin pan. Then baked them for 10- 12 minutes at 425ºF.


Calories: 104kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 30mg | Fiber: 1g | Sugar: 25g | Vitamin A: 263IU | Vitamin C: 16mg | Calcium: 3mg | Iron: 1mg