Name: Bloody Eyeball Cheesecakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 8 h 35 min
Cuisine: American
Ingredients: 15 OREO cookies; 2 (8 oz) packages cream cheese, softened; 2/3 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 4 oz white chocolate, melted; Raspberry sauce or canned raspberry pie filling; 15 large candy eyes

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Introduction

These Bloody Eyeball Cheesecakes are a fun and spooky treat perfect for Halloween or any eerie-themed gathering. Combining creamy cheesecake with a crunchy Oreo base and a dramatic raspberry “blood” topping, they’re sure to impress your guests.

A small cheesecake with three layers, seen with a bite taken from the side. The bottom layer is a dark cookie crust, crumbly in texture, supporting the thick middle layer of pale yellow creamy cheesecake. The top layer has a shiny red jelly with small fruit pieces inside, topped with a circular candy that looks like an eyeball, white with a black center. The cheesecake sits on a white marbled surface printed with a black spider and a red rose. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 OREO cookies
2 (8 oz) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
2 tsp vanilla extract
4 oz white chocolate, melted
Raspberry sauce (canned raspberry pie filling recommended)
15 large candy eyes

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: Line a cupcake tin with 15 cupcake liners.
Step 3: Place one Oreo cookie at the bottom of each liner.
Step 4: In a large bowl, beat the softened cream cheese and sugar together using a hand mixer until the mixture is fluffy.
Step 5: Add the eggs, vanilla extract, and melted white chocolate to the cream cheese mixture. Beat until everything is well combined.
Step 6: Using a large scoop, distribute about 1/4 cup of the cheesecake batter over each Oreo cookie in the liners.
Step 7: Bake the cheesecakes for 17–20 minutes. They should be puffed up and still have a slight jiggle in the center. Rotate the pans halfway through baking for even cooking.
Step 8: After baking, allow the cheesecakes to chill in the refrigerator overnight.
Step 9: When ready to serve, top each cheesecake with raspberry sauce to resemble blood and place a candy eye on top for the spooky eyeball effect.

Tips & Variations

For a smoother cheesecake texture, make sure your cream cheese is fully softened before mixing.
If you prefer a different flavor, try swapping raspberry sauce with cherry pie filling or strawberry sauce.
Use different colored candy eyes or edible googly eyes to create a variety of spooky eyeball looks.
For a gluten-free option, substitute the Oreo cookies with gluten-free chocolate sandwich cookies.

Storage

Store the cheesecakes covered in an airtight container in the refrigerator. They will keep well for up to 3 days. When ready to serve again, you can enjoy them chilled or let them sit at room temperature for 10-15 minutes for a softer texture. Avoid freezing as the texture may change.

How to Serve

A single cupcake in a silver foil cup sits centered on a white marbled surface decorated with black vintage text and skull and red rose drawings. The cupcake has a smooth, pale cream-colored top layer. On top of this is a thick, shiny red jelly layer spread unevenly to one side. In the center of the jelly is a small, round candy designed to look like an eyeball with a white base and a black pupil. The overall scene contrasts bright cream, deep red, and sharp black. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these cheesecakes taste even better after chilling overnight, which helps them set properly and makes the flavors meld together.

What can I use instead of candy eyes?

If you don’t have candy eyes, you can create eyeballs using white chocolate discs with a small dot of dark chocolate or edible marker for the pupil, or use small mozzarella balls with an olive slice for a savory twist.