Bloody Berry Cheesecake

Terrifyingly tasty with a creepy berry twist – perfect for Halloween parties or spooky-themed desserts!

This Bloody Berry Cheesecake is a spine-chilling showstopper. The silky vanilla cheesecake base is topped with a dramatic berry sauce that looks like dripping blood, adding a spooky twist to a classic dessert. Whether you’re hosting a Halloween party or just want a deliciously eerie treat, this cheesecake delivers both flavor and flair.

Why You’ll Love This

• Perfect for Halloween: The rich red berry “blood” effect makes this ideal for spooky occasions.
• Easy to Customize: Use graham cracker or chocolate cookie crust depending on your flavor preference.
• Deliciously Balanced: Creamy cheesecake meets tart berry topping for an irresistible combo.
• Make Ahead Friendly: Perfect for prepping the day before your party.

Prep & Cooking Info

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes + chilling
• Servings: 12
• Course: Dessert
• Cuisine: American
• Method: Bake

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs (or chocolate cookie crumbs)
• ¼ cup melted butter

Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream

Berry “Blood” Sauce:

• 2 cups mixed berries (fresh or frozen)
• ½ cup sugar
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Make crust: Mix graham cracker crumbs with melted butter. Press evenly into the bottom of the pan.
3. Prepare cheesecake batter: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
4. Pour and bake: Pour mixture over crust. Smooth the top and bake for 45–50 minutes, until edges are set and center is slightly jiggly.
5. Cool: Let cheesecake cool completely in the pan. Refrigerate for at least 4 hours or overnight.
6. Make berry sauce: In a saucepan, simmer berries, sugar, and lemon juice for 10 minutes. Strain if desired for a smooth “bloody” look. Cool before using.
7. Serve: Pour berry sauce over the cheesecake before serving. Slice and enjoy!

Tips, Storage & FAQs

• Crust Options: Chocolate cookie crust gives it a darker, more gothic vibe.
• Make Ahead: Cheesecake can be made 1–2 days in advance. Add berry sauce just before serving.
• Storage: Store leftovers covered in the fridge for up to 5 days.
• Freezing: Freeze cheesecake (without sauce) wrapped tightly for up to 2 months. Thaw in fridge overnight.

Final Thoughts

Bloody Berry Cheesecake is more than a visual treat—it’s creamy, tangy, and totally crave-worthy. Whether you’re making it for Halloween, a themed birthday, or just because, it’s guaranteed to make an impression and satisfy any dessert craving.

The Goods

Bloody Berry Cheesecake

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This Bloody Berry Cheesecake is a spooky twist on a classic dessert. With a rich vanilla base and “bloody” berry topping, it’s the perfect Halloween showstopper.

Course Dessert

Cuisine American

Recipes

Crust:

• 1 ½ cups graham cracker crumbs or chocolate cookie crumbs
• ¼ cup melted butter

Cheesecake Filling:

• 24 oz cream cheese softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream
• Berry “Blood” Sauce:
• 2 cups mixed berries fresh or frozen
• ½ cup sugar
• 1 tbsp lemon juice

Instructions

• Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

Make crust:

• Mix graham cracker crumbs with melted butter. Press evenly into the bottom of the pan.

Prepare cheesecake batter:

• Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.

Pour and bake:

• Pour mixture over crust. Smooth the top and bake for 45–50 minutes, until edges are set and center is slightly jiggly.

Cool:

• Let cheesecake cool completely in the pan. Refrigerate for at least 4 hours or overnight.

Make berry sauce:

• In a saucepan, simmer berries, sugar, and lemon juice for 10 minutes. Strain if desired for a smooth “bloody” look. Cool before using.

Serve:

• Pour berry sauce over the cheesecake before serving. Slice and enjoy!

Notes

Crust Options: Chocolate cookie crust gives it a darker, more gothic vibe.

Make Ahead: Cheesecake can be made 1–2 days in advance. Add berry sauce just before serving.

Storage: Store leftovers covered in the fridge for up to 5 days.

Freezing: Freeze cheesecake (without sauce) wrapped tightly for up to 2 months. Thaw in fridge overnight.