Can I make this cheesecake ahead of time?

Absolutely! This Bloody Good Halloween Cheesecake can be made up to 2 days in advance. Store it in the fridge, uncovered or lightly covered with foil, to maintain its texture. Just wait to add the red drip until right before serving for maximum visual impact.

Can I freeze the cheesecake for later?

Yes, you can freeze the cheesecake before adding the red topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge overnight and add the bloody drip just before serving for best results.

What type of food coloring works best for the blood effect?

Gel or paste-based red food coloring works best for achieving a vivid, deep red hue without watering down the cocoa-vanilla glaze. Avoid liquid food dyes as they can alter the consistency.

How do I make this recipe gluten-free?

To make a gluten-free version of the Bloody Good Halloween Cheesecake, simply substitute the Oreos with certified gluten-free chocolate cookies. All other ingredients are naturally gluten-free, but always double-check product labels.

Bloody Good Halloween Cheesecake – Easy No-Bake Recipe

Name: Bloody Good Halloween Cheesecake
Prep time: 25 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 200g (7oz) Oreos: for a rich and crunchy cookie base; 70g (5 tbsp) salted butter: binds the cookie crust with a hint of saltiness; 200g (7oz) white chocolate: adds sweetness and creaminess to the cheesecake; 600g (21oz) full-fat cream cheese: provides the smooth base for the cheesecake layer; 1 tsp vanilla extract: enhances flavor and warmth; Juice of 1/2 a lemon: adds brightness and balance; Pinch of salt: intensifies overall flavor; 300ml (1 1/4 cups) double cream: whipped for volume and light texture; 150g (1/2 cup) condensed milk: base for the bloody red topping; 1 tsp cocoa powder: adds color depth and subtle chocolate notes to the glaze; 1 tsp vanilla extract (for the drip): adds sweetness and aroma to the glaze; Red food coloring gel or paste: gives the gory red color to the topping

Description

A spooky and indulgent no-bake dessert perfect for Halloween, the Bloody Good Halloween Cheesecake features a crisp Oreo cookie base, a creamy white chocolate cheesecake filling, and a gory red cocoa-vanilla glaze. It’s fun to make, visually dramatic, and irresistibly delicious.

Ingredients

Scale

200g (7oz) Oreos: for a rich and crunchy cookie base
70g (5 tbsp) salted butter: binds the cookie crust with a hint of saltiness
200g (7oz) white chocolate: adds sweetness and creaminess to the cheesecake
600g (21oz) full-fat cream cheese: provides the smooth base for the cheesecake layer
1 tsp vanilla extract: enhances flavor and warmth
Juice of 1/2 a lemon: adds brightness and balance
Pinch of salt: intensifies overall flavor
300ml (1 1/4 cups) double cream: whipped for volume and light texture
150g (1/2 cup) condensed milk: base for the bloody red topping
1 tsp cocoa powder: adds color depth and subtle chocolate notes to the glaze
1 tsp vanilla extract (for the drip): adds sweetness and aroma to the glaze
Red food coloring gel or paste: gives the gory red color to the topping

Cook Mode Prevent your screen from going dark

Instructions

Line a 23cm (9-inch) springform pan with parchment paper at the base.
Crush Oreos into crumbs using a food processor or by placing them in a sealed bag and bashing with a rolling pin.
Melt the butter and mix it into the crumbs until the texture resembles wet sand. Press the mixture into the pan to form the base. Chill for 30 minutes.
Melt the white chocolate gently and allow it to cool slightly.
In a large bowl, beat the cream cheese, 1 tsp vanilla extract, lemon juice, and a pinch of salt until smooth.
Whip the double cream until stiff peaks form and fold it gently into the cream cheese mixture.
Fold in the melted white chocolate until evenly combined.
Spread the cheesecake mixture over the chilled cookie base and smooth the top. Chill for at least 2 hours.
For the red drip, mix together the condensed milk, cocoa powder, 1 tsp vanilla extract, and red food coloring until smooth and vibrant.
Remove the cheesecake from the tin and place it on a serving plate. Spoon the red drip over the top, letting it drip down the sides.
Optional: Insert a clean knife into the center for a dramatic gory effect. Serve and enjoy!

Notes

For a citrus twist, add orange zest to the filling.
Chill overnight for a firmer, cleaner cut.
Use gel food coloring for best consistency and color intensity.
This dessert is best served the day it’s made for optimal texture and presentation.
Can be stored in the refrigerator for up to 3 days.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 32g
Sodium: 310mg
Fat: 36g
Saturated Fat: 22g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg