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Vampire’s Blood Cheesecake Bars

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Hauntingly delicious cheesecake bars with vibrant raspberry swirls, perfect for Halloween festivities.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup raspberry puree
  • 2 tablespoons cornstarch

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a greased baking pan.
  3. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
  5. In a separate bowl, mix raspberry puree with cornstarch until smooth.
  6. Pour the cheesecake mixture over the prepared crust and drop spoonfuls of raspberry puree on top. Swirl with a knife.
  7. Bake for 30-35 minutes or until the center is set but jiggles slightly.
  8. Allow to cool at room temperature, then refrigerate for at least 4 hours.
  9. Once chilled, cut into bars and serve.

Notes

Serve with whipped cream, crushed graham crackers, or chocolate sauce. Store leftovers in an airtight container for 3-4 days in the fridge.

Nutrition

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