Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 package (8 oz) cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (or pre-made whipped topping)
- 1 can (21 oz) cherry pie filling
- 2–3 drops red food coloring (optional, for a deeper “blood” look)
- Optional: Plastic “knives” or sugar glass for decoration
Instructions
- In a small mixing bowl, combine the graham cracker crumbs and the melted butter. Stir them together until the crumbs are evenly moistened and resemble wet sand. Spoon the mixture into the bottom of four small glass jars and press down lightly with a spoon to create an even base.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together using a hand mixer or stand mixer. Continue mixing on medium speed until the mixture is completely smooth and free of any lumps.
- If using heavy cream, whip it in a separate bowl until stiff peaks form. Gently fold the whipped cream (or store-bought whipped topping) into the cream cheese mixture using a spatula. Be careful not to over-mix, as you want to keep the filling light and airy.
- Pipe or spoon the cheesecake mixture into the jars on top of the graham cracker crust. Smooth the tops with a small spatula or the back of a spoon, leaving enough room at the top for the cherry layer. For the best texture, refrigerate the jars for at least 30 minutes to let the filling set.
- Empty the cherry pie filling into a bowl. If you want a more “gory” appearance, add a few drops of red food coloring to make the syrup look darker and more liquid. Spoon the cherry mixture generously over the cheesecake layer. Let some of the syrup drip down the sides of the glass for a more dramatic effect.
- Cook Time: 25 minutes
- Diet: Vegetarian