Halloween oozing cheesecake

This fun, themed cheesecake has a oozing blood centre - but don't worry, it's actually a delicious fresh strawberry coulis!

By The GH Kitchen TeamUpdated: 11 August 2023

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This ghoulish cheesecake is the perfect way to celebrate Halloween. It has a fun oozing blood centre (which is actually fresh strawberry compote - don't worry!).

It also has an Oreo biscuit base and a crunchy chocolate middle layer. It's got fun textures, flavours and layers to keep it exciting and makes a really impressive showstopping dessert. Perfect for entertaining guests!

The tombstone and white chocolate ghost decorations are super simple to create at home (even for little ones).

Can't find Strawberry Cheesecake Oreos? Just use classic Oreos instead. It'll be just as delicious, trust us!

Hosting a Halloween party? Find all of our favourite recipes here.

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Yields:

10 - 12 serving(s)

Prep Time:

40 mins

Cook Time:

10 mins

Total Time:

50 mins

Cal/Serv:

533

Ingredients

For the chocolate layer

100 g
dark chocolate, chopped
1 Tbsp.
golden syrup

For the base

50 g
unsalted butter, melted, plus extra to grease
200 g
strawberry cheesecake Oreo biscuits

For the cheesecake layer

500 g
full fat cream cheese
150 g
icing sugar
1 tsp.
vanilla extract
300 ml
double cream

For the strawberry coulis

200 g
strawberries, hulled and quartered
2 Tbsp.
icing sugar
red food colouring (optional)

For the strawberry ghosts

3
ripe strawberries
50 g
white chocolate
black writing icing, to decorate

For the soil

100 g
strawberry cheesecake Oreos

For the tombstones

3
nice or malted milk biscuits
black writing icing

Directions

1. Step 1
  Line the base of a 20.5cm round springform tin with greaseproof paper. To make the chocolate layer; set a heatproof bowl over a pan of barely simmering water, melt the dark chocolate and golden syrup together, and pour into the prepared tin. Transfer to the fridge to set, about 10min. Once set, remove the dark chocolate disc from the tin, return to the fridge on a baking sheet, then grease and line the tin again.
2. Step 2
  For the base; whiz the biscuits for the base in a food processor until they are finely crushed - alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of the prepared tin and chill until needed.
3. Step 3
  For the cheesecake filling; in a large bowl beat the cream cheese, icing sugar and vanilla paste together with an electric hand whisk until smooth. In a separate bowl, whip the cream until it just holds its shape, then gently whisk into the cream cheese bowl until combined.
4. Step 4
  To make the coulis; whiz the strawberries, icing sugar and a little red food colouring, if you like, in a food processor until smooth and set aside.
5. Step 5
  Spoon half the cheesecake mixture into the tin and spread to level. Make a dip in the centre, about 1cm deep, and 15cm wide. Pour the strawberry coulis into this dip, top with the dark chocolate disc and cover with the remaining cheesecake mixture. Chill until set, for at least 6hours, or overnight.
6. Step 6
  To make the strawberry ghosts, melt the white chocolate in a heatproof bowl over a pan of barely simmering water. Allow to cool slightly, then dip the strawberries to cover, transfer to a baking sheet and use a teaspoon to create ghost ‘tails’ at the base of each strawberry. Set in the fridge, and decorate eyes and a mouth onto each with black writing icing once set.
7. Step 7
  Roughly crush the remaining Oreos in a sealed bag with a rolling pin to a soil-like consistency. Decorate the top of the cake with the Oreo ‘soil’. Pipe ‘RIP’ onto the biscuits with the black writing icing, then press into the top of the cheesecake. Finish with the strawberry ghosts and serve.