This classic cheesecake is perfect for those of you looking for something fun for kids and delicious for your Halloween party! Bloody Berry Cake spooky and delicious!I’m on my way to Atlanta for the Fresh Summit International Convention & Expo. It’s my first time going to Atlanta, as well as to the PMA so I’m super excited for this travel and hope to make some new contacts. But don’t worry, I won’t leave you hanging, so be sure to follow me on Instagram, Facebook, or Twitter for some fun updates.
Meanwhile, are you guys ready for Halloween yet? To be honest, I’m far behind, except for costume. This year, my sister and I will be dressed up as a team. She actually got me this outfit few months ago and I didn’t need to think twice about it. Every year, we always participate in a Trunk or Treat event, a safe and more friendly event for the little ones as we don’t do anything scary or weird. I’m so excited to open up a shaved ice trunk! I have many fun ideas in my mind, you can say that it’s my sweet shoppe blueprint. So we’ll see about that after I got back from the convention.
I always love seeing how creative people are during Halloween. Not just with costumes, but also with food! I am always impressed by the ideas they get and how they implement it. So today, I want to share with you this Bloody Berry Cheesecake. I hope that sounds intimidating enough, though the cake doesn’t look that scary.
I used the combination of raspberry, jello, and cheesecake using Kraft products. It’s totally a cheesecake nirvana (add your emoji here). And the fun part is this jello shots syringes that I’ve been wanting to try for so long. How fun are these? Are you prepped for Halloween yet? What will you be making this year?Get ready for fright night with delicious and spooktacular recipes from Kraft and check out this link to find out some ideas for your delicious Fall recipes, download the Kraft Halloween Survival Guide, and download coupons for your favorite Kraft products.
- For the base and sides:
- 125gr honey grahams
- 11/2 tbs cocoa powder
- ¼ cup unsalted butter, melted
For the filling:
- 8oz (227 gr) Philadelphia cream cheese, full-fat
- ½ cup mascarpone
- 3 tbs icing sugar
- ½ cup heavy cream
- 2 tbs vanilla extract
For the jelly:
- 1 package raspberry Jell-o
- 1 cup frozen raspberries, thawed
- 2 tbs sugar
- 1 tbs water
- Preheat the oven to 325F.
- For the base and sides: put the honey grahams and cocoa in a food processor to fine crumbs. Transfer to a bowl, and add the melted butter, then press into the base and up the sides of the tin, making sure it’s firmly and evenly packed. Bake in the oven for 10 minutes.
- For the filling: put the cream cheese, mascarpone and icing sugar into a large mixing bowl, then beat with an electric hand mixer until smooth. Add in the cream and vanilla extract, and beat again until smooth and very stiff, then spoon on top of the base and smooth the top with the back of a spoon. Put it in the fridge and chill for several hours, or overnight.
- For the jello: cook according to the packaging direction. Let it cool (it will still be liquid). Pour the jelly very gently over the cheesecake, then transfer carefully to the fridge. Chill for at least 6 hours or overnight.
- Raspberry glaze: puree frozen raspberries and sugar in a small food processor or in a pot under medium-low heat. Press blended raspberries through a fine mesh strainer and add water. Fill the syringes by pulling the stopper up on the syringe to suck up the mixture. Place them in the refrigerator.
- Take the cheesecake out of the fridge 20 minutes before serving. Arrange raspberries in a single layer on top of jello cheesecake. Drizzle cooled glazed evenly over berries cheesecake before serving.