Bloody Delicious Halloween Cherry Cheesecake Dip Recipe

Bloody Delicious Halloween Cherry Cheesecake Dip Recipe

Frozen tart cherries are the star of the show in this easy Halloween dessert dip! We make a quick cherry sauce and mash it up a bit to make it look like blood clots. Serve it on cheesecake dip along with black cocoa cookies for dipping and you have a simple dessert that's as delicious as it is gory.

Course Dessert

Cuisine American

Keyword Cherry Cheesecake Dip, Halloween Dip

Prep Time 10

Cook Time 15

Other Time 20

Servings servings

Calories 422kcal

Author Faith Gorsky

Ingredients

Cherry Sauce:

1 1/2 cups frozen tart cherries don’t thaw
6 tablespoons granulated white sugar
1/8 teaspoon salt
1 tablespoon cornstarch dissolved in 2 tablespoons cold water to form a slurry
1/4 teaspoon pure almond extract

Cheesecake Dip:

1 cup heavy whipping cream
8 ounces cream cheese slightly softened
1 cup powdered sugar sifted
1/2 tablespoon pure vanilla extract

US Customary - Metric

Instructions

For the Cherry Sauce:

Cook. Add the frozen cherries, sugar, and salt to a medium saucepan over medium heat, and stir to coat the cherries in sugar. Cover the pot and cook until the sugar is fully dissolved and the cherries are at a simmer, about 4 to 6 minutes, stirring occasionally. Stir in the cornstarch slurry and cook until thickened, about 30 seconds, stirring constantly. Remove from the heat and stir in the almond extract. (TIP: If you're in a time crunch, transfer it to a bowl, pop it in the fridge, and stir it periodically so it cools faster.)
Mash. Use a potato masher to mash a few of the cherries so the mixture looks clotted and clumpy.
Cool. Cool to room temperature, about 20 minutes.

For the Cheesecake Dip:

Whip the cream. Beat the heavy cream to stiff peaks in a large bowl.
Whip the cream cheese. Add the softened cream cheese, powdered sugar, and vanilla extract to a separate large bowl, and beat until well-combined.
Combine. Beat 1/4 of the whipped cream into the cream cheese mixture until smooth. Use a rubber spatula to gently fold in the remaining whipped cream 1/4 at a time, trying not to deflate the cream. (Note that the dip will thicken more as it chills.)

To Serve:

Transfer the cheesecake dip to a shallow bowl and drizzle the cooled cherry sauce on top.

Video

Notes

Serving Size: Each serving is about 1/2 cup of cheesecake dip and about 1/4 cup of cherry sauce. (This dessert is quite rich, so I think you could get away with 8 servings from this recipe. Especially because you'll likely be serving it along with dippers!)
Storage: Store cheesecake dip covered in the fridge for up to 4 days. After cooling, store cherry sauce covered in the fridge for up to 1 week or in the freezer for up to 3 months.
Make Ahead: To make this ahead of time, make the cheesecake dip up to 3 days in advance but hold off on adding the cherry topping. When you want to serve it, let it sit at room temperature for about 20 minutes, and then beat it briefly until smooth and creamy. Transfer it to a serving bowl, top with the cherry sauce, and dig in. And don't forget, you can make the cherry sauce in advance and keep it in the fridge for 1 week or in the freezer for 3 months.
The Super Quick Version: Use these store-bought convenience items: Philadelphia no bake cheesecake filling, canned cherry pie filling (mash the cherries a bit to get the blood clot look we’re going for), and serve it with Oreos for dipping.

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