Vampire Bite Red Velvet Cheesecake Recipe
A decadent and visually stunning Vampire Bite Red Velvet Cheesecake featuring a rich red velvet-flavored cream cheese batter on a chocolate cookie crust, topped with a vibrant raspberry ‘bite’ sauce and decorated with creamy frosting and dramatic red drizzles. Perfect for Halloween or any spooky occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1½ cups chocolate cookie crumbs (like Oreos, without filling)
- ¼ cup melted butter
Cheesecake Filling
- 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)
Bite Sauce and Decoration
- 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
- Prep Crust: Preheat your oven to 325°F (163°C). Combine the chocolate cookie crumbs with the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes and then allow it to cool completely.
- Make Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and mix well to incorporate. Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
- Add Flavor & Color: Stir in the vanilla extract, sour cream, cocoa powder, and red food coloring. Mix until the batter is evenly combined and has a velvety, vibrant red color throughout.
- Bake: Pour the prepared filling over the cooled crust. Place the springform pan in a water bath to help prevent cracking and bake for 50 to 60 minutes, or until the center is just set but still has a slight jiggle. Turn off the oven and let the cheesecake sit inside with the oven door cracked open for 1 hour to cool gradually.
- Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate it for at least 4 hours or overnight to set fully.
- Make “Bite” Sauce: Warm the raspberry preserves with lemon juice and optionally add some red gel food coloring for a deeper hue. Use a straw or spoon to poke small holes or ‘bite marks’ into the cheesecake, then fill these cavities with the warm sauce. Drizzle additional sauce on top for a dramatic blood effect.
- Decorate & Serve: Finish by adding whipped cream or cream cheese frosting around the cheesecake. Add any extra blood drizzles or piped dots for visual drama. Serve chilled to enjoy the full effect and flavor.
Notes
- Use gel-based red food coloring for the most vibrant and bold red velvet color without affecting the batter’s consistency.
- Water bath (bain-marie) baking is essential to prevent cracking and ensure even cooking of the cheesecake.
- For a stronger red color in the sauce, add extra red gel food coloring as desired.
- The cheesecake must be chilled well for the best texture and to set the bite marks filled with sauce properly.
- This cheesecake can be made a day ahead to enhance flavors and reduce the workload on serving day.
Keywords: red velvet cheesecake, vampire bite cheesecake, red velvet dessert, Halloween cheesecake, raspberry sauce cheesecake
