These Blood & Bone cheesecake cups are a disgusting addition to your Halloween get together, and best of all, you don’t need to bake them!
This recipe makes approximately 6 small-medium size cheesecake cups, and they’re simple to make, impressive to serve and utterly delicious to eat!
INGREDIENTS
Raspberry Coulis:
3 cups frozen raspberries / red berries
6 tbsp sugar
Cheesecakes:
2 packets Oreo biscuits, crushed
50g butter, melted
500 g full-fat cream cheese
100 g icing sugar
1 tsp vanilla extract
200 ml double cream, lightly whipped
1-2 drops pink food colour
1 drop brown food colour or cocoa powder
100g white compound chocolate
METHOD
Raspberry Coulis:
- Cook raspberries & sugar over medium heat for 5-7 minutes
- Puree or mash mixture
- Pass through a sieve & cool before applying to cheesecakes
Cheesecakes:
- Combine crushed Oreos & butter and press into the base of medium sized, flat walled serving glasses – chill for 10 minutes
- Combine cream cheese, icing sugar and vanilla and mix until whipped together
- Fold through semi whipped cream
- Add colour to resemble ‘flesh’ tone & spoon into glasses over biscuit base, leaving approx. 1.5cm to the top of the glass
Decorations:
- Melt 100g white compound chocolate and place into a zip lock bag
- Pipe out 1/2 bone shapes onto baking paper and allow them to set
- Poke holes into the set cheesecake, particularly around the outside edges of the glass. A thick skewer or straw is best for this so the holes are nice and thick
- Pour over the raspberry coulis (blood) and tap down on the bench to ensure the raspberry oozes down the edges of the glass
- Set white chocolate bone in the centre of the dessert
Your finished cheesecakes should be stored in the refrigerator until just prior to serving, and can be left at room temperature for approximately 2 hours.
If you’re not 100% sure of any of the steps involved, check out the comprehensive recipe video below…
Happy Halloween!
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