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Bloody Eyeball Cheesecakes by Foodtastic Mom

Bloody Eyeball Cheesecakes

Bloody Eyeball Cheesecakes put the trick in a very delicious treat of white chocolate cheesecakes with an Oreo crust and raspberry topping.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15
Calories 206 kcal
Author Foodtastic Mom


  • 15 OREO cookies
  • 2 8 oz pkgs cream cheese softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 4 oz white chocolate melted
  • raspberry sauce I used canned raspberry pie filling
  • 15 large candy eyes


  1. Preheat oven to 350 degrees.

  2. Line cupcake tins with 15 liners.

  3. Place one OREO cookie in the bottom of each liner.

  4. Place the cream cheese and sugar in a large bowl. Use a hand mixer to beat the cream cheese and sugar together until fluffy.

  5. Add the eggs, vanilla and melted white chocolate. Beat again until well combined.

  6. Use a large scoop to place about 1/4 cup of cheesecake batter into each cupcake liner.

  7. Bake 17 - 20 minutes, or until cheescakes are puffed up and still have a little "jiggle" in the center, rotating the pans halfway through baking time.

  8. Allow the cheesecakes to chill in the refrigerator overnight.

  9. When ready to serve, top each cheesecake with raspberry sauce (blood) and a candy eye.