Halloween Cheesecake with Bloody Raspberry Sauce and Oreo Crumbs
Halloween Cheesecake with bloody raspberry sauce, Oreo crust, and marshmallow webs. A spooky no-bake dessert that’s easy and delicious!
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
Instructions
- 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.
- Remove the raspberry sauce from heat, strain through a sieve to remove seeds, and set aside to cool completely.
- Line the bottom of an 8-inch (20 cm) springform pan with parchment paper, then line the sides with an acetate sheet.
- Crush Oreo cookies in a food processor until fine crumbs form, add melted butter, and mix until evenly moistened.
- Press the cookie mixture firmly into the bottom of the pan with the back of a spoon and set aside.
- Place white chocolate and 4 tbsp cream in a heatproof bowl, set over simmering water, and stir gently until melted and smooth.
- 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.
- 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.
- Whip the chilled cream in a separate bowl until stiff peaks form, then gently fold it into the mango cream cheese mixture.
- 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.
- Spread another third of the filling, spoon the remaining raspberry sauce on top, and swirl again.
- 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.
- Crush the Oreo cookies for the coating and press them around the sides and top of the chilled cake until evenly covered.
- 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.