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.

Ingredients

Scale

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

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

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