Bloody Good Halloween Cheesecake; a crisp chocolate cookie base topped with creamy white chocolate cheesecake and a cocoa-vanilla blood drip.
Whether you are a lover or loather of Halloween, it’s still a great excuse to gorge on sweet snacks.
The increased likelihood of a reduction in trick-or-treaters in the disaster that is 2020 means you probably won’t have to stock up your sweets stash. However, this is absolutely no reason not to take advantage of this period of increased confectionery marketing.
Similarly, whether you’re expecting a house full of youths to feed or just a quiet evening with your other half, delicious treats are just as important. Don’t just stop at sweets and cheap chocolate though, novelty baking should be just as high in your priorities.
Already stocked up on sweets? Try out these Chocolate Halloween Candy Cookie Bars!
Halloween falls on a Saturday this year, meaning many of us will have the day off to make a wonderful mess in our kitchens. This Bloody Good Halloween Cheesecake might just be perfect for the occasion.
When you tire of the gummy worms and chocolate ghosts, this might just be what you need. This cheesecake is a grown-up, gory, gruesome dessert for spooky season. Straying more into Scream than Hocus Pocus, it’s a bloody delicious treat to make for a cosy Halloween in front of Netflix. It’s got all the ghoulish festivity you need without any spending on any garish novelty decoration.
A deep, dark crunchy chocolate biscuit base. Dreamily smooth and creamy white chocolate cheesecake. Finger-licking sweet edible blood made with a cocoa-vanilla condensed milk. Oh, and a big heckin’ knife buried in the centre. What more could you need for a late October treat?
Oh, and if you’ve landed here without any interest in Halloween, or it happens to be February, this Bloody Good Halloween Cheesecake is just as chocolatey and delicious without the stab-wound.
Do you love Halloween? Try out these Triple Chocolate Spooky Cookies!
This Bloody Good Halloween Cheesecake is a faff-free Halloween creation. You don’t need to fiddle around cutting out intricate eyeball shapes or shape tiny pieces of dough into pumpkins. Even the bold bloody drip in this recipe requires just a little mixing, no weird ingredients or fancy mirror glaze required! As always, Maverick Baking is about minimal effort for maximum pleasure.
Just grab yourself a regular springform pan, some mixing bowls and a reliable spatula. You’ll be good to go. Now get in the kitchen and whip up this Bloody Good Halloween Cheesecake!
Thanks as always for stopping by. Have a lovely Halloween and stay safe.
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To make this Bloody Good Halloween Cheesecake, simply follow the recipe below!
Bloody Good Halloween Cheesecake
Notes
BE A MAVERICK: why not flavour the cheesecake with lemon or orange zest, or fold in dark chocolate instead of white?
This Bloody Good Halloween Cheesecake will keep well in the fridge for up to 3 days. It is best served fresh for the best visual effect and texture.
Ingredients
For the chocolate cookie base:
- 200g (7oz) Oreos
- 70g (5 tbsp) salted butter
For the white chocolate cheesecake:
- 200g (7 oz) white chocolate
- 600g (21 oz) full-fat cream cheese
- 1 tsp vanilla extract
- Juice of ½ a lemon
- Pinch of salt
- 300ml (1 ¼ cups) double cream
For the red drip:
- 150g (½ cup) condensed milk
- 1 tsp cocoa powder
- 1 tsp vanilla extract
- Red food colouring paste or gel
Instructions
For the chocolate cookie base:
- Look out a regular springform tin (23cm or 8in) and line it with a circle of greaseproof paper.
- If using a food processor, blitz your Oreos into crumbs. If you don’t have a food processor, simply place your Oreos into a freezer bag and bash them with a rolling pin until you reach a coarse crumb consistency.
- Meanwhile melt your butter, in a small saucepan over a low heat or in the microwave.
- Once melted, add the butter gradually to your Oreo crumbs and mix together until you have a clumpy wet-sand texture. You may not need all the butter.
- Tip this mixture into your springform tin and press it down into a neat, flat circle. Pop this in the fridge for at least 30 minutes to firm up while you prepare your cheesecake mix.
For the white chocolate cheesecake:
- Melt your chocolate in a heatproof bowl until smooth, either over a pan of gently simmering water or in the microwave. Allow to cool slightly.
- In a large bowl, beat together your cream cheese, vanilla, lemon juice and salt until smooth.
- Whip the cream until it forms stiff peaks and then fold it gently into the cheese mixture until combined.
- Fold the white chocolate through your cheesecake mixture.
- Remove your tin from the fridge and top your biscuit base with the cheesecake mixture, smooth it out as neatly as you can.
- Pop the cheesecake in the fridge for at least 2 hours to firm up.
For the red drip:
- In a medium bowl, mix together all the drip ingredients until you have a vivid red liquid.
- Once your cheesecake has chilled, carefully remove it from the tin and place it on your serving plate.
- Spoon your red liquid over the top of the cheesecake, allowing it to drip gently down the sides.
- For best effect, stab a knife through the centre of the cheesecake.
- Serve immediately, and enjoy!
How about the condensed milk? The instructions do not mention how it should be added to the recipe.
Hi! Making this now. I noticed you have 300ml of cream which you list as 2.25 cups, but it’s really 1.25 cups. I’m assuming the 300ml is correct?
Also you forgot to put in the instructions when you add the vanilla 🙂
Elizabeth you are absolutely right – so sorry about that! 300ml is absolutely correct, so 2.25 cups is my mistake! I’ll update right now so as not to confuse anyone else, along with adding the vanilla instruction – which can be added at step 2 of the cheesecake part. Thanks so much for pointing these out, sorry again, and hope you enjoy your cheesecake!