Vampire Bite Red Velvet Cheesecake (Printable Edition)
Creamy red velvet dessert with chocolate crust and vivid raspberry drizzle for dramatic flair.
# What You’ll Need:
→ Crust
01 -
2 cups chocolate cookie crumbs
02 -
1/4 cup unsalted butter, melted
→ Filling
03 -
24 ounces cream cheese, softened
04 -
1 cup granulated sugar
05 -
1/4 cup unsweetened cocoa powder
06 -
Red gel food coloring, as needed
07 -
3 large eggs
08 -
1 teaspoon vanilla extract
→ Topping
09 -
1/2 cup dark chocolate sauce
10 -
1/2 cup raspberry sauce
# How-To Steps:
01 -
Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
02 -
Combine chocolate cookie crumbs and melted butter in a mixing bowl. Press firmly into the base of the prepared pan to form an even layer.
03 -
Beat softened cream cheese, granulated sugar, unsweetened cocoa powder, and enough red gel food coloring to create a deep red color until smooth. Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
04 -
Pour the filling over the crust and smooth the surface. Bake for 50 to 55 minutes, until the edges are set but the center is slightly jiggly.
05 -
Allow cheesecake to cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight, until fully chilled and set.
06 -
Drizzle with dark chocolate sauce and raspberry sauce before serving for a dramatic effect. Slice and serve chilled.
# Extra Tips:
01 -
For a vivid presentation, use a toothpick dipped in raspberry sauce and drag outward to create a blood-drip pattern.
02 -
Replace raspberry sauce with cherry compote for a different flavor note.
03 -
This dessert pairs well with strong coffee or a bold red wine.