Halloween Cheesecake with Bloody Raspberry Sauce and Oreo Crumbs

This Halloween cheesecake might just be the spookiest dessert I’ve ever made, and honestly, it’s one of the tastiest too. I mean, it looks like it crawled straight out of a haunted house, but the flavor is so dreamy you’ll forget all about the creepy vibes after the first bite.

I still remember the first time I tested this recipe. I wanted something that screamed Halloween but didn’t feel like just another chocolate cake dressed up with orange frosting. I wanted layers of surprise, both in flavor and in looks. That’s when I thought, “What if I swirl in something that looks like blood, but tastes amazing?” Enter raspberries, my favorite way to add a bold punch of color and a little tartness that cuts through the creamy sweetness.

The best part is that this cheesecake is no-bake, which means no oven stress, no cracks, and no worrying about water baths. Just creamy, smooth layers with that wickedly good raspberry swirl running through the middle. Oh, and the Oreo crumb coating plus those marshmallow spider webs? Total Halloween party showstopper.

If you’re hunting for a dessert that will both scare and delight your guests, you’ve just found it.

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WHY YOU WILL LOVE THIS RECIPE

• It’s spooky but delicious. The dark Oreo crust, the blood-red raspberry swirls, and the sticky marshmallow cobwebs all scream Halloween, but once you dig in, it’s creamy, fruity, and sweet in the best way.
• No-bake means stress-free. Forget about worrying whether your cheesecake will crack in the oven. This one chills its way to perfection right in the fridge.
• The flavor combo is unbeatable. Raspberries bring that tart, almost tangy bite, mango gives tropical sweetness, and the white chocolate ties it all together with a rich, smooth finish.
• Make it ahead of time. Cheesecake is always better after it sets overnight, which makes this recipe a dream if you want to prep before a party and not be stuck in the kitchen on the big day.
• Fun for decorating. Pulling marshmallow strands into creepy webs is messy in the best possible way, and it’s an easy project even if kids want to help out.

INGREDIENTS

Raspberry sauce

• 10 oz (300 g) raspberries, fresh or frozen
• 1/3 cup (70 g) sugar
• 1 tbsp (15 ml) lemon juice

Crust

• 7 oz (200 g) Oreo cookies
• 4 tbsp (60 g) butter, melted

White chocolate mango cream cheese filling

• 7 oz (200 g) white chocolate, chopped into small pieces
• 4 tbsp (60 g) whipping cream
• 1 ½ cups (360 g) mango puree
• 1 tbsp (10 g) gelatin powder (halal or agar-agar if preferred)
• 1/4 cup (60 ml) cold water
• 10 oz (300 g) cream cheese, room temperature
• 1/4 cup (30 g) powdered sugar
• 1 tsp (5 g) vanilla extract
• A few drops of yellow food coloring (optional)
• 1 cup (240 g) whipping cream (35% fat), chilled

Oreo coating

• 5 oz (140 g) Oreo cookies

Marshmallow spider decoration

• 3.5 oz (100 g) marshmallows

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STEP BY STEP INSTRUCTIONS

• STEP 1). Add raspberries, sugar, and lemon juice to a small saucepan, bring to a boil over medium-high heat while stirring constantly, then reduce heat and simmer for 10 to 15 minutes until thickened.
• STEP 2). Remove the raspberry sauce from heat, strain through a sieve to remove seeds, and set aside to cool completely.
• STEP 3). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper, then line the sides with an acetate sheet.
• STEP 4). Crush Oreo cookies in a food processor until fine crumbs form, add melted butter, and mix until evenly moistened.
• STEP 5). Press the cookie mixture firmly into the bottom of the pan with the back of a spoon and set aside.
• STEP 6). Place white chocolate and 4 tbsp cream in a heatproof bowl, set over simmering water, and stir gently until melted and smooth.
• STEP 7). Sprinkle gelatin over cold water in a small bowl, let it bloom for 5 to 10 minutes, then heat gently until dissolved and pour into the melted chocolate, allowing it to cool slightly.
• STEP 8). Beat cream cheese in a large bowl until smooth, add powdered sugar and vanilla, then mix in mango puree and the melted chocolate mixture until combined.
• STEP 9). Whip the chilled cream in a separate bowl until stiff peaks form, then gently fold it into the mango cream cheese mixture.
• STEP 10). Spread one-third of the filling over the crust, spoon half the raspberry sauce on top, and use a skewer or knife to create swirls.
• STEP 11). Spread another third of the filling, spoon the remaining raspberry sauce on top, and swirl again.
• STEP 12). Spread the last third of filling, smooth the surface, cover with plastic wrap, and refrigerate for at least 4 to 6 hours or preferably overnight.
• STEP 13). Crush the Oreo cookies for the coating and press them around the sides and top of the chilled cake until evenly covered.
• STEP 14). Place marshmallows in a heatproof bowl, microwave for 1 minute until melted, then use two forks to stretch thin strands and drape them over the cake like spider webs.

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EXPERT COOKING TIPS FOR HALLOWEEN CHEESECAKE

• Let the raspberry sauce cool completely. If you add it while it’s still warm, it can melt into the filling instead of holding those dramatic swirls. Patience pays off here.
• Whip the cream until stiff, not soft. Softly whipped cream will deflate when folded into the filling, and you’ll lose that light, fluffy texture that makes every bite melt in your mouth.
• Don’t rush the chill time. I know it’s tempting to dig in early, but giving the cheesecake a full overnight rest helps it set properly and makes slicing so much cleaner.
• Work quickly with the marshmallows. Once melted, they start to cool and stiffen fast. If that happens, just pop them back in the microwave for a few seconds to loosen them up again.
• Keep the layers even. Spreading each portion of filling gently with an offset spatula keeps the layers neat and prevents the raspberry swirls from sinking too far.

RECIPE FAQ

MAKE-AHEAD AND STORAGE TIPS

One of my favorite things about this cheesecake is how well it fits into a busy schedule. You don’t need to fuss with it at the last minute, and honestly, it tastes even better after resting.

• Make it a day early. The cheesecake needs several hours to chill anyway, so prepping it the day before your party is a smart move. By the time you serve it, the layers will be fully set and the flavors more developed.
• Refrigerate properly. Keep the cheesecake covered in the fridge so it doesn’t pick up any odors. It will stay fresh for 2 to 3 days without losing its texture.
• Freeze for later. If you want to save leftovers, wrap slices individually in plastic wrap and foil. Freeze for up to a month and thaw them overnight in the fridge when you’re ready for a treat.
• Decorate just before serving. The marshmallow webs look their best when they’re fresh, so add those the day you plan to serve the cake.

FUN WAYS TO DECORATE THIS CHEESECAKE

I love the marshmallow spider webs, but you don’t have to stop there. Halloween desserts are all about creativity, so here are a few ideas to play around with:

• Candy eyes. Pop a few candy eyeballs on top of the webs for a playful, slightly creepy vibe. Kids always get a kick out of those.
• Bloody drizzle. Save a little extra raspberry sauce and spoon it over the top just before serving. It makes the cake look even more dramatic and “bloody.”
• Chocolate spiders. Pipe melted chocolate into little spider shapes on parchment, let them set, then perch them on the cake for a creepy-crawly finish.
• Themed sprinkles. Black, orange, or purple sprinkles can add instant Halloween flair with almost no effort.
• Mini tombstones. Use rectangular cookies and a food-safe marker to draw RIP, then press them into the top of the cake for a graveyard effect.

And that’s it, my spooky friends. This Halloween Cheesecake with Bloody Raspberry Sauce and Oreo Crumbs is creepy on the outside, dreamy on the inside, and pretty much guaranteed to steal the spotlight at your party table. I know it looks dramatic, but once you break it down step by step, it’s really not complicated at all. Plus, you can make it ahead, which means less stress and more time to enjoy the night. If you end up giving it a try, let me know how it turns out—I’d love to hear your spin on the decorations!