Why You’ll Love This Recipe
This cheesecake is the ultimate Halloween treat! The rich and creamy red velvet cheesecake is complemented by the dark, crunchy Oreo crust and topped with a dramatic raspberry “blood” sauce that mimics vampire bites. It’s a hauntingly delicious combination that not only tastes amazing but also looks impressive and spooky—perfect for a Halloween party or themed event. The vibrant red color and striking design make it a true showstopper, while the flavors blend perfectly for a decadent dessert.
Ingredients
For the Oreo Crust:
- 24 chocolate sandwich cookies (like Oreos)
- 1/4 cup (56g) unsalted butter, melted
For the Red Velvet Cheesecake:
- 2 cups (480g) cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) sour cream
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) buttermilk
- 2 tablespoons cocoa powder
- 2 tablespoons red food coloring (gel preferred)
- 1/4 teaspoon salt
For the Raspberry “Blood” Sauce:
- 1 cup (120g) fresh or frozen raspberries
- 1/3 cup (67g) sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Make the Crust
- Preheat your oven to 325°F (163°C).
- Crush the Oreos into crumbs and mix with the melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, vanilla extract, buttermilk, cocoa powder, red food coloring, and salt. Stir until everything is fully incorporated.
Step 3: Bake the Cheesecake
- Wrap the bottom of the pan with foil or use a water bath to prevent any leaks. Pour the cheesecake filling over the cooled Oreo crust.
- Bake for 55–65 minutes, or until the center is almost set.
- Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour to cool gradually, which helps prevent cracking.
- Chill the cheesecake in the fridge for at least 4 hours, or overnight, for best results.
Step 4: Make the Raspberry Sauce
- In a saucepan, simmer the raspberries, sugar, and lemon juice until the berries have broken down.
- Add the cornstarch slurry (cornstarch mixed with water) and cook until the sauce thickens.
- Strain the sauce to remove the seeds, then let it cool.
Step 5: Decorate
- Once the cheesecake is chilled, use a toothpick to gently poke holes in the cheesecake, creating a “bite” effect.
- Drizzle the cooled raspberry sauce over the cheesecake, letting it drip to mimic vampire bites.
- Chill the cheesecake again until ready to serve.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 35 minutes, plus chilling time (4 hours minimum)
Variations
- Other Fruit Sauces: While raspberry is perfect for the “blood” effect, you can also use strawberry or blackberry for a different flavor.
- Flavor Twist: Add a teaspoon of cinnamon or nutmeg to the cheesecake filling for a spiced kick that pairs well with the red velvet flavor.
- Chocolate Chips: Add a handful of chocolate chips to the cheesecake batter for extra richness.
Storage/Reheating
- Storage: Store the cheesecake in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze the cheesecake (without the raspberry sauce) for up to 3 months. Thaw in the fridge overnight before serving and add the raspberry sauce just before serving.
FAQs
1. Can I use a different crust for this cheesecake?
Yes, you can swap the Oreo crust for a graham cracker or even a pretzel crust if you prefer. Just make sure to adjust the baking time accordingly.
2. How can I make this cheesecake gluten-free?
To make it gluten-free, use gluten-free chocolate sandwich cookies for the crust and ensure all other ingredients are gluten-free.
3. Can I skip the raspberry “blood” sauce?
You can, but the raspberry sauce adds a spooky and delicious touch that makes this cheesecake extra fun and dramatic. However, you can always use a different topping, like a simple berry compote or whipped cream.
4. How do I prevent the cheesecake from cracking?
To avoid cracking, make sure to use a water bath or wrap the bottom of the pan in foil. Also, let the cheesecake cool gradually in the oven with the door ajar before chilling it completely in the fridge.
5. Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead of time. It needs to chill for several hours, and it actually tastes better when allowed to sit overnight.
6. What if I don’t have a springform pan?
You can use a regular cake pan, but be sure to line it with parchment paper so that you can easily remove the cheesecake. A springform pan is ideal for easy removal.
7. Can I use a different food coloring for the red velvet color?
Gel food coloring is preferred because it doesn’t alter the texture of the batter, but you can use liquid food coloring as well. Keep in mind that the color might not be as vibrant with liquid.
8. How can I make this cheesecake more “spooky”?
Add a few plastic vampire fangs on top of the cheesecake for an even spookier effect, or decorate the edges with edible glitter or creepy Halloween-themed candies.
9. Can I make this cheesecake vegan?
For a vegan version, you can substitute the cream cheese with a dairy-free cream cheese alternative, and use flax eggs or another egg replacement. Make sure to use vegan cookies for the crust as well.
10. How do I serve this cheesecake?
Slice the cheesecake into individual servings and drizzle with the raspberry sauce just before serving. You can also serve with additional fresh berries or whipped cream.
Conclusion
This Vampire Bite Red Velvet Cheesecake is a Halloween dessert that’s as dramatic as it is delicious. From the rich, creamy red velvet filling to the eerie raspberry “blood” sauce, it’s sure to be a showstopper at your next spooky gathering. With a deliciously decadent flavor and spooky presentation, this cheesecake is perfect for anyone looking to add a little fright and delight to their Halloween celebration!
Irresistible Vampire Bite Red Velvet Cheesecake: A Spooky Halloween Showstopper
The Vampire Bite Red Velvet Cheesecake is a spooky Halloween dessert with a rich red velvet cheesecake filling, an Oreo crust, and dramatic raspberry ‘blood’ drips that mimic vampire bites.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 35 minutes, plus chilling time (4 hours minimum)
- Yield: 8-10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
24 chocolate sandwich cookies (like Oreos)
1/4 cup (56g) unsalted butter, melted
2 cups (480g) cream cheese, room temperature
1 cup (200g) granulated sugar
1/2 cup (120ml) sour cream
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup (60ml) buttermilk
2 tablespoons cocoa powder
2 tablespoons red food coloring (gel preferred)
1/4 teaspoon salt
1 cup (120g) fresh or frozen raspberries
1/3 cup (67g) sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Preheat your oven to 325°F (163°C). Crush the Oreos into crumbs and mix with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla, buttermilk, cocoa powder, red food coloring, and salt.
- Wrap the bottom of the pan with foil or use a water bath to prevent leaks. Pour the cheesecake filling over the cooled Oreo crust. Bake for 55-65 minutes, or until the center is almost set. Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
- Chill the cheesecake in the fridge for at least 4 hours, or overnight.
- For the raspberry sauce: In a saucepan, simmer raspberries, sugar, and lemon juice until the berries break down. Add cornstarch slurry and cook until thickened. Strain the sauce to remove seeds, then cool.
- Once the cheesecake is chilled, poke holes in the cheesecake to create a “bite” effect. Drizzle raspberry sauce over the cheesecake, allowing it to drip. Chill until ready to serve.
Notes
Raspberry sauce can be replaced with strawberry or blackberry for different flavors.
Add a teaspoon of cinnamon or nutmeg to the cheesecake for a spiced twist.
Chocolate chips can be added to the cheesecake batter for extra richness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
