Vampire Bite Red Velvet Cheesecake Recipe with Raspberry “Blood” Sauce

Desserts that make a visual statement while still delivering incredible flavor are rare, but the Vampire Bite Red Velvet Cheesecake is one of them. With its rich red velvet base, creamy cheesecake filling, and dramatic “bloody” raspberry sauce drizzled on top, this dessert is perfect for Halloween parties, themed gatherings, or whenever you want a cheesecake that wows both the eyes and the taste buds.

The name comes from its finishing touch: two drips of raspberry coulis running down the top of the cake like vampire bite marks. It’s spooky yet elegant, indulgent yet approachable. And while it looks bakery-worthy, this recipe is very achievable at home if you follow each step carefully.

Ingredients

This recipe makes one 9-inch cheesecake, about 12 servings.

For the Red Velvet Crust:

• 2 cups (200 g) red velvet sandwich cookies (or chocolate cookies with 1 tbsp red food coloring), crushed into crumbs

• ¼ cup (55 g) unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (680 g) cream cheese, softened

• 1 cup (200 g) granulated sugar

• 1 cup (240 g) sour cream, room temperature

• 3 large eggs, room temperature

• 2 tbsp unsweetened cocoa powder

• 1 tsp red gel food coloring (adjust for desired shade)

• 1 tsp pure vanilla extract

• 2 tbsp all-purpose flour

• Pinch of salt

For the Raspberry “Blood” Sauce:

• 1 cup (125 g) fresh or frozen raspberries

• ¼ cup (50 g) granulated sugar

• 1 tbsp lemon juice

• 1 tbsp cornstarch mixed with 2 tbsp water

Optional Garnish:

• Whipped cream

• Dark chocolate shavings

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Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).

2. Grease a 9-inch springform pan and line the bottom with parchment paper.

3. In a bowl, combine cookie crumbs and melted butter. Mix until crumbs are evenly coated.

4. Press mixture firmly into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat softened cream cheese with sugar until smooth and creamy.

2. Add sour cream and mix until incorporated.

3. Beat in eggs one at a time, scraping the bowl between each addition.

4. Mix in cocoa powder, red food coloring, vanilla, flour, and salt until the batter is uniform. Do not overbeat.

Step 3: Bake the Cheesecake

1. Pour the filling over the cooled crust and smooth the top.

2. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath method).

3. Bake for 50–60 minutes, until edges are set but the center jiggles slightly.

4. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This helps prevent cracks.

5. Remove cheesecake from oven, discard water bath, and cool completely at room temperature. Refrigerate at least 4 hours or overnight.

Step 4: Prepare the Raspberry Sauce

1. In a small saucepan, combine raspberries, sugar, and lemon juice.

2. Cook over medium heat until raspberries break down and mixture bubbles.

3. Stir in cornstarch slurry. Simmer for 1–2 minutes until thickened.

4. Strain sauce through a fine mesh sieve to remove seeds. Cool completely before using.

Step 5: Decorate with Vampire Bites

1. Transfer cooled cheesecake to a serving plate.

2. Use a skewer or chopstick to poke two small holes on top of the cheesecake.

3. Spoon raspberry sauce into the holes and allow it to drip down naturally, mimicking vampire bite marks.

4. Drizzle extra sauce around the cake if desired. Garnish with whipped cream or chocolate shavings for contrast.

Conservation and Storage

• Refrigerator: Store cheesecake covered in the fridge for up to 5 days.

• Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

• Transporting: Keep refrigerated until just before serving, as the raspberry sauce may soften if left out too long.

Variations

1. Black Velvet Cheesecake: Replace red coloring with black gel food coloring for an even darker gothic look.

2. Different “Blood” Sauce: Use strawberry or cherry sauce instead of raspberry for a sweeter, thicker topping.

3. Mini Versions: Make in muffin tins lined with paper cups for single-serve vampire bite cheesecakes.

4. Chocolate Twist: Stir ½ cup melted dark chocolate into the filling for a richer flavor.

5. Lighter Option: Swap sour cream with Greek yogurt for a tangier, slightly lighter cheesecake.

Serving Suggestions

• Halloween Party Centerpiece: Place cheesecake on a black or red serving platter to highlight the dramatic drips.

• Plated Dessert: Slice and drizzle each piece with extra raspberry sauce.

• With Coffee or Wine: Serve alongside dark roast coffee or a glass of dessert wine for a complete indulgence.

• Festive Garnish: Add chocolate “bat wings” or candy fangs for extra Halloween flair.

Conclusion

The Vampire Bite Red Velvet Cheesecake is more than just dessert—it’s a showstopper. With its deep red filling, creamy texture, chocolate undertones, and haunting raspberry drips, it manages to be both playful and decadent.

The recipe is flexible, allowing for variations with sauces, colors, or even presentation styles. It stores well, making it a practical choice for advance preparation, and serves beautifully at themed parties or elegant dinners.

By mastering a few key techniques—like the water bath and slow cooling—you’ll achieve a cheesecake that’s smooth, rich, and flawless every time. Whether you make it for Halloween or simply to impress, this cheesecake will deliver unforgettable flavor and drama in every slice.

Vampire Bite Red Velvet Cheesecake

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• Author: Eleanor
• Total Time: 85 minutes + chilling
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

A spooky yet indulgent cheesecake featuring a red velvet filling, chocolatey undertones, and a dramatic raspberry “blood” sauce that creates vampire bite drips on top. Perfect for Halloween or themed parties, this dessert is both striking and delicious.

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Ingredients

Scale 1x2x3x

For the Red Velvet Crust:

• 2 cups (200 g) red velvet sandwich cookies (or chocolate cookies + 1 tbsp red food coloring), crushed

• ¼ cup (55 g) unsalted butter, melted

See also  Spooky Halloween Eyeballs: A Terrifying Treat Idea

For the Cheesecake Filling:

• 24 oz (680 g) cream cheese, softened

• 1 cup (200 g) granulated sugar

• 1 cup (240 g) sour cream, room temperature

• 3 large eggs, room temperature

• 2 tbsp unsweetened cocoa powder

• 1 tsp red gel food coloring (adjust as needed)

• 1 tsp vanilla extract

• 2 tbsp all-purpose flour

• Pinch of salt

For the Raspberry “Blood” Sauce:

• 1 cup (125 g) raspberries, fresh or frozen

• ¼ cup (50 g) granulated sugar

• 1 tbsp lemon juice

• 1 tbsp cornstarch mixed with 2 tbsp water

Optional Garnish:

• Whipped cream

• Chocolate shavings

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Instructions

• Prepare Crust: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan, line bottom with parchment. Mix cookie crumbs and butter, press into pan. Bake 10 minutes, set aside.

• Make Filling: Beat cream cheese and sugar until smooth. Mix in sour cream. Add eggs one by one. Stir in cocoa, food coloring, vanilla, flour, and salt until uniform.

• Bake Cheesecake: Pour filling over crust. Place springform pan in a roasting pan, add hot water halfway up sides. Bake 50–60 minutes until edges are set, center slightly jiggles. Cool in oven 1 hour with door cracked. Chill 4 hours or overnight.

• Make Raspberry Sauce: Cook raspberries, sugar, and lemon juice over medium heat until broken down. Stir in cornstarch slurry, simmer until thickened. Strain seeds, cool.

• Decorate: Transfer cheesecake to a plate. Poke two small holes on top, spoon raspberry sauce into holes so it drips like vampire bites. Drizzle extra sauce if desired. Garnish with cream or chocolate shavings.

Notes

• A water bath prevents cracks; don’t skip it.

• Use gel food coloring for vibrant red without thinning batter.

• Let cheesecake chill completely for clean slices.

• For extra drama, drizzle sauce just before serving.

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Dessert, Halloween
• Method: Baking, Water Bath
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cheesecake)
• Calories: 435 kcal
• Sugar: 29 g
• Sodium: 280 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 105 mg

Keywords: vampire bite red velvet cheesecake, halloween cheesecake, spooky cheesecake recipe