Vampire Bite Red Velvet Cheesecake
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.
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
Use gel food coloring for bold color without altering texture. Avoid overmixing once eggs are added to prevent cracking. Always bake in a water bath for even cooking. Chill completely before slicing or decorating. Store cheesecake without sauce in freezer, and add sauce after thawing for best presentation.