Thrill your Halloween with Vampire Bite Red Velvet Cheesecake, a rich, velvety dessert with eerie raspberry “blood” drips. This Spooky Halloween Dessert blends creamy cheesecake with a red velvet base, perfect for haunted gatherings. Enjoy this simple recipe for a gothic cheesecake that wows every guest!
Why You’ll Love Vampire Bite Red Velvet Cheesecake
- Dramatic Flair: Vampire Bite Red Velvet Cheesecake shines in this simple recipe.
- Rich Flavors: Red velvet and creamy layers in this gothic cheesecake.
- Spooky Look: Raspberry “blood” for a spooky Halloween dessert.
- Make-Ahead: Prep early for this red velvet treat.
- Crowd-Pleaser: Perfect for parties with this simple recipe.
Ingredients for Vampire Bite Red Velvet Cheesecake
Here’s what you’ll need for this gothic cheesecake (serves 10):
Oreo Crust
- 24 chocolate sandwich cookies (e.g., Oreos)
- ¼ cup (56g) unsalted butter, melted
Red Velvet Cheesecake
- 2 cups (480g) cream cheese, room temperature
- 1 cup (200g) granulated sugar
- ½ cup (120ml) sour cream
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ cup (60ml) buttermilk
- 2 tbsp cocoa powder
- 2 tbsp red food coloring (gel preferred)
- ¼ tsp salt
Raspberry “Blood” Sauce
- 1 cup (120g) fresh or frozen raspberries
- ⅓ cup (67g) sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Equipment
- 9-inch springform pan
- Food processor or rolling pin
- Mixing bowls
- Electric hand or stand mixer
- Spatula
- Small saucepan
- Fine-mesh strainer
- Toothpick (for bite decor)
- Baking tray (for water bath)
Ingredient Tips
- Cookies: Oreos for a dark base in this spooky Halloween dessert.
- Cream Cheese: Room temperature for smooth gothic cheesecake.
- Food Coloring: Gel for vibrant red velvet treat color.
- Raspberries: Fresh or frozen for this simple recipe’s “blood.”
- Buttermilk: Adds tang to this gothic cheesecake.
Directions for Vampire Bite Red Velvet Cheesecake
Let’s create this delicious spooky Halloween dessert!
Make Oreo Crust
I preheat the oven to 325°F (163°C), crush 24 Oreos into fine crumbs, mix with ¼ cup melted butter, press into a 9-inch springform pan, and bake for 10 minutes for this simple recipe.
Prepare Cheesecake Filling
I beat 2 cups cream cheese and 1 cup sugar until smooth, add 2 eggs one at a time, then mix in ½ cup sour cream, 1 tsp vanilla, ¼ cup buttermilk, 2 tbsp cocoa, 2 tbsp red food coloring, and ¼ tsp salt for this red velvet treat.
Bake Cheesecake
I pour filling over the cooled crust, wrap the pan in foil, place in a water bath, and bake for 55–65 minutes until edges are set with a wobbly center for this gothic cheesecake.
Cool Cheesecake
I turn off the oven, let the cheesecake sit inside with the door ajar for 1 hour, then chill in the fridge for 4 hours or overnight for this spooky Halloween dessert.
Make Raspberry Sauce
I simmer 1 cup raspberries, ⅓ cup sugar, and 1 tbsp lemon juice, add cornstarch slurry, cook until thickened, strain, and cool for this simple recipe’s “blood.”
Decorate and Serve
I poke small holes with a toothpick and drizzle raspberry sauce to mimic vampire bites, letting it drip down for this Vampire Bite Red Velvet Cheesecake.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Total Time: ~5 hours (including chilling)
- Servings: 10
- Calories: ~450 kcal per serving
- Macros per Serving: 45g carbs, 8g protein, 28g fat
Variations for Vampire Bite Red Velvet Cheesecake
Try these twists on this spooky Halloween dessert:
- Cherry “Blood”: Use cherry sauce for this gothic cheesecake.
- Chocolate Swirl: Add chocolate ganache for this red velvet treat.
- Gluten-Free: Use gluten-free cookies for this simple recipe.
- Mini Bites: Bake in muffin tins for this spooky Halloween dessert.
- Extra Cream: Top with whipped cream for this gothic cheesecake.
Serving Ideas:
- Pair with Food and Tips’ black coffee for a red velvet treat.
- Serve with Food and Tips’ vanilla ice cream for this spooky Halloween dessert.
- Enjoy with Food and Tips’ lavender lemonade for a gothic cheesecake.
Storage
I store this gothic cheesecake in an airtight container in the fridge for 5 days or freeze without sauce for 2 months, adding sauce after thawing for this simple recipe.
Serving Tips
- Presentation: Serve Vampire Bite Red Velvet Cheesecake on a black platter for a spooky Halloween dessert.
- Garnish: Add edible bats for this gothic cheesecake’s flair.
- Pairing: Enjoy with Food and Tips’ soda for a red velvet treat.
- Portion Size: 1 slice per person for a satisfying serving.
- Occasions: Perfect for Halloween parties, potlucks, or themed dinners.
FAQs About Vampire Bite Red Velvet Cheesecake
Here are answers to common questions about this spooky Halloween dessert:
Can I use a boxed red velvet mix?
No, use listed ingredients for this gothic cheesecake’s texture.
What’s a buttermilk substitute?
Mix ¼ cup milk with ½ tsp vinegar for this simple recipe.
How long should I chill it?
At least 4 hours, ideally overnight, for this red velvet treat.
Can I skip the sauce?
Yes, but it enhances the spooky Halloween dessert look.
Is it gluten-free?
Use gluten-free cookies for this gothic cheesecake.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Vampire Bite Red Velvet Cheesecake is a rich, spooky masterpiece with red velvet and raspberry “blood.” This simple recipe delivers a spooky Halloween dessert for haunting gatherings. Enjoy this gothic cheesecake that blends drama and decadence in every slice!
Vampire Bite Red Velvet Cheesecake
Ingredients
For Oreo Crust
- 24 chocolate sandwich cookies e.g., Oreos
- ¼ cup 56g unsalted butter, melted
For Red Velvet Cheesecake
- 2 cups 480g cream cheese, room temperature
- 1 cup 200g granulated sugar
- ½ cup 120ml sour cream
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ¼ cup 60ml buttermilk
- 2 tbsp cocoa powder
- 2 tbsp red food coloring gel preferred
- ¼ tsp salt
For Raspberry “Blood” Sauce
- 1 cup 120g fresh or frozen raspberries
- ⅓ cup 67g sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
Make Oreo Crust
- I preheat the oven to 325°F (163°C), crush 24 Oreos into fine crumbs, mix with ¼ cup melted butter, press into a 9-inch springform pan, and bake for 10 minutes for this simple recipe.
Prepare Cheesecake Filling
- I beat 2 cups cream cheese and 1 cup sugar until smooth, add 2 eggs one at a time, then mix in ½ cup sour cream, 1 tsp vanilla, ¼ cup buttermilk, 2 tbsp cocoa, 2 tbsp red food coloring, and ¼ tsp salt for this red velvet treat.
Bake Cheesecake
- I pour filling over the cooled crust, wrap the pan in foil, place in a water bath, and bake for 55–65 minutes until edges are set with a wobbly center for this gothic cheesecake.
Cool Cheesecake
- I turn off the oven, let the cheesecake sit inside with the door ajar for 1 hour, then chill in the fridge for 4 hours or overnight for this spooky Halloween dessert.
Make Raspberry Sauce
- I simmer 1 cup raspberries, ⅓ cup sugar, and 1 tbsp lemon juice, add cornstarch slurry, cook until thickened, strain, and cool for this simple recipe’s “blood.”
Decorate and Serve
- I poke small holes with a toothpick and drizzle raspberry sauce to mimic vampire bites, letting it drip down for this Vampire Bite Red Velvet Cheesecake.
Notes
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