Description
Turn dessert into a deliciously eerie delight with these Bloody Raspberry Cheesecake Bars. Creamy, tangy cheesecake meets a swirl of rich raspberry “blood” sauce for a treat that’s as hauntingly beautiful as it is addictive. Perfect for Halloween or whenever you’re craving drama on a dessert plate!
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the cheesecake:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream
For the “blood” raspberry sauce:
1 cup raspberries (fresh or frozen)
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tsp water (for slurry)
Instructions
Preheat oven to 325°F (165°C). Line an 8×8 inch pan with parchment paper.
Mix crust ingredients, press firmly into the pan. Bake for 10 minutes, then cool slightly.
Make raspberry “blood”: Simmer raspberries, sugar, and lemon juice for 5 minutes. Stir in slurry and cook until thick. Strain for smoothness.
Prepare cheesecake: Beat cream cheese and sugar until creamy. Add eggs one at a time, then vanilla and sour cream.
Assemble: Pour cheesecake over crust. Drop spoonfuls of raspberry sauce on top and swirl with a toothpick for a bloody effect.
Bake for 35–40 minutes or until center is just set. Cool completely, then chill for 4 hours or overnight.
Slice & serve — dramatic flair optional, but encouraged!
- Prep Time: 25 minutes
- Chill Time: 4 hrs
- Cook Time: 40 min
Nutrition
- Calories: 280 / Bar
- Sugar: 19g / Bar
- Sodium: 180mg / Bar
- Fat: 18g / Bar
- Saturated Fat: 10g / Bar
- Carbohydrates: 26g/ Bar
- Fiber: 4g / Bar
- Cholesterol: 85mg/ Bar