Introduction

This Vampire Bite Red Velvet Cheesecake is a show-stopping dessert perfect for Halloween or any spooky celebration. Combining the rich creaminess of cheesecake with a vibrant red velvet twist and a dramatic raspberry “blood” sauce, it’s as delicious as it is eye-catching.

The image shows a red velvet cheesecake with three clear layers on a white plate. The bottom layer is a dark, crumbly crust, the middle layer is a thick, smooth red velvet cheesecake, and the top is a glossy red glaze that drips slightly down the sides. On top, there are eight dollops of white whipped cream, each topped with a piece of dark chocolate cookie. One slice is cut out, showing the creamy texture of the cheesecake inside. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups chocolate cookie crumbs (like Oreos, without filling)
¼ cup melted butter
24 oz cream cheese, softened (3 blocks)
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
⅓ cup sour cream
¼ cup cocoa powder
2 tbsp red food coloring (gel-based for bold color)
½ cup raspberry or strawberry preserves
1–2 tsp lemon juice
Red gel food coloring (optional, for deeper red)
Whipped cream or cream cheese frosting
Extra “blood” drizzles or piped dots

Instructions

Step 1: Preheat your oven to 325°F (163°C). Combine the chocolate cookie crumbs and melted butter until evenly moistened, then press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then allow it to cool completely.
Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and mix well. Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
Step 3: Stir in the vanilla extract, sour cream, cocoa powder, and red food coloring. Mix until the batter is velvety and uniformly red.
Step 4: Pour the cheesecake batter over the cooled crust. Place the pan in a water bath and bake for 50 to 60 minutes, until the center is just set but still slightly jiggly. Once done, turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour.
Step 5: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
Step 6: Prepare the “bite” sauce by warming the raspberry preserves with lemon juice and, if desired, a few drops of red gel food coloring for a deeper hue. Using a straw or spoon, carefully poke small holes or “bite marks” into the cheesecake, then fill these cavities with the sauce. Drizzle additional sauce around the cake for a dramatic effect.
Step 7: Decorate with whipped cream or cream cheese frosting and add extra blood-like drizzles or piped dots. Serve chilled and enjoy the spooky fun!

Tips & Variations

Use gel-based red food coloring for a more vibrant and intense red color without altering the batter consistency.
Substitute raspberry preserves with strawberry or cherry preserves for different fruity flavors.
For a richer crust, add a tablespoon of melted butter or a pinch of salt to the cookie crumb mix before pressing.
If you prefer a non-water bath method, bake cheesecake on a lower temperature and watch closely to avoid cracks.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture and taste, avoid freezing as it may alter the creamy consistency. When ready to serve, you can let it sit at room temperature for 10-15 minutes for a softer bite.

How to Serve

A rich red velvet cheesecake sits on a white plate over a white marbled surface, showing three layers: a black crumbly cookie base at the bottom, a thick smooth bright red middle layer of cheesecake, and a glossy red topping dripping slightly down the sides. Around the top edge, there are eight evenly spaced dollops of white whipped cream, each topped with a piece of dark chocolate cookie. One slice is cut out, revealing the creamy interior texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, graham cracker crust or chocolate wafer crusts work well as alternatives to chocolate cookie crumbs if you prefer a different flavor or texture.

Why does the cheesecake need to bake in a water bath?

Baking in a water bath helps regulate the temperature, preventing the cheesecake from cracking and ensuring an even, creamy texture.