Opens in a new tab

Halloween Cheesecake Skulls with Sour Cherry Preserves

by Jessie Daye

First published: October 8, 2025 | Updated: October 1, 2026
Jump to Recipe Print Recipe

Baked Cheesecake Skulls just when you thought I couldn’t fit anything else into my skull mold Layered with rich cream cheese and topped with tart sour cherry preserves. The perfect spooky-sweet dessert for your Halloween table.

Skull mold here: https://amzn.to/46Uw5Rk

The plant based red food coloring I used here: https://amzn.to/4ocU8SE

Halloween Cheesecake Skulls with Sour Cherry Preserves

Author: Jessie Daye
5 from 2 votes
Share
Print
Prep 45 minutes
Cook 50 minutes
Rest Time/Freeze Time 6 hours 30 minutes
Total 8 hours 5 minutes
A Halloween favorite. These viral cheesecake skulls are made with creamy vanilla-bean cheesecake, a buttery graham cracker crust, and sour cherry compote. For an extra-spooky presentation, splatter the serving plate with red food coloring to mimic blood.
Servings 6 Large Skulls
Course Desserts

Equipment

  • 1 6 Cavity Skull Mold

Ingredients

For the Cheesecake
  • 18 ounces Cream Cheese Softened
  • 2 tablespoons All-purpose flour
  • 1 teaspoon Vanilla bean paste or extract
  • 1½ cups Superfine caster sugar or granulated sugar
  • ½ cup Full-fat sour cream
  • Zest of 1 large lemon
  • 3 Large eggs room temperature
  • 1 cup Sour Cherry Preserves
For the Crust
  • 7 ounces Graham Crackers About 28 US Squares
  • ½ Cup Unsalted Butter Melted
  • ⅛ Teaspoon Salt

Method

  1. Preheat oven to 160°C / 320°F (140°C fan). Place your 6-cavity deep skull silicone mold and on a sturdy baking tray for easy transfer.
  2. In a large bowl, beat the softened cream cheese with a mixer until smooth and creamy (about 30 seconds on medium speed).
  3. Add flour and beat in vanilla, sour cream, sugar, and lemon zest until just combined. Add eggs one at a time, mixing on low speed after each addition until just incorporated. Do not over-beat to keep the texture smooth.
  4. Evenly divide the cheesecake batter among the six cavities, leaving about 1/4 inch at the top. Smooth the surfaces with a spatula. Bake for 30 minutes. ** You will remove them briefly to add the graham cracker crumbs and then bake again for another 20 minutes. See below.
  5. While the cheesecakes are baking pulse graham crackers in a food processor or break in a ziplock bag until finely crushed. Add melted butter and pulse again until the mixture resembles wet sand.
  6. Remove the cheesecakes and add about two tablespoons of crushed graham crackers to each cavity. Press gently to adhere (this will form the crust when inverted). The cheesecake is not fully baked so emphasis on the word GENTLY.
  7. Return to the oven and bake for an additional 20 minutes, until slightly firm to the touch with a bit of a wobble.
  8. Turn off the oven and leave the door slightly open for 20 minutes to let the cheesecakes cool gradually. Transfer the mold to the refrigerator and chill for at least 4 hours then freeze for two hours before removing from the molds.
  9. Let cheesecake sit at room temperature for 25 minutes before serving. Serve with homemade sour cherry preserves around the skulls.

Tried this recipe?

Let us know how it was!

17 comments

  • Juliana
    1 year ago Reply

    Is the total cooking time 30min? Meaning you get the cheese cake out 10min after cooking and add crackers for an extra 20min? Or do you cook for 30min get it out add the crackers and bake for an additional 20min. I would like to make the recipe but I’m a little confused.
    Thanks!

    • Jessie Daye
      1 year ago Reply

      Hi! 30 minutes then pull from the oven and add the graham cracker crumbs then another 20 minutes 🙂 It is a little confusing since you’re building the cheesecake backwards!

  • Christina
    1 year ago Reply

    After they come out of the molds, how long can they sit in the fridge before eating?

    • Jessie Daye
      12 months ago Reply

      Cheesecake is only good for two days after it’s made 🙂

  • Angels
    1 year ago Reply

    Can I use a silicone mold to make these?

  • Gigi
    12 months ago Reply

    How many does this recipe serves ?

  • Sheryl Milhoan
    12 months ago Reply

    Can I bake these in a metal mold or does it have to be silicone for easy removal?

    • Jessie Daye
      12 months ago Reply

      I’ve never used the metal mold for this one. I would spray it very well.

  • Mickey
    12 months ago Reply

    Thanks Jessie, I’m making these for a work potluck. I got a batch of 28 skulls, hearts, and brains total. I’m so excited to present them !!

  • K
    5 months ago Reply

    Brand of or type of Pump/squirt bottle used for the red food coloring?

    • Nate
      5 months ago Reply

      Look up “glass plant mister” and you’ll find some options.

    • Jessie Daye
      5 months ago Reply

      Hi – Mine is a glass water mister from Anthropologie!

  • Caroline
    2 weeks ago Reply

    Is there an ingredients list? It seems blank and goes to an empty instacart page.

    • A
      Jessie Daye
      2 weeks ago Reply

      Hi! I’m sorry, we just switched the entire website to WordPress today so we could offer printable recipe cards and many of the ingredients didn’t transfer to the cards. I just added this one back so please let me know if you don’t see it!

  • Melissa
    2 weeks ago Reply

    5 stars
    I made these for an October 1st Party and they were such a hit! I didn’t have cherry preserves so I used raspberry jam and it was delicious. Thank you.

5 from 2 votes (1 rating without comment)

Leave your comment

Recipe Rating




This post may contain affiliate links, please see our privacy policy for details.

Hi, I'm Jessie. 

Mama to three girls and a lifelong creative who loves making everyday moments feel a little more special. Here, I share whimsical recipes, holiday inspiration, and creative projects designed to bring a little more joy to your day. I hope to inspire you to get creative, celebrate the little things, and make something beautiful. Welcome!

More about Jessie

Let’s be friends!

Be the first to receive exclusive content and hear about my upcoming BOOK!

* indicates required

Intuit Mailchimp

Most Loved Recipes

Creamy whipped ricotta and goat cheese with berry compote and pistachios.

Whipped Ricotta and Goat Cheese Fall Appetizer

Colorful monster-themed brigadeiro candies for Halloween celebration.

Halloween Monster Brigadeiros

Chocolate skull cake with detailed skull designs on top for Halloween.

The Best Yellow Cake and Chocolate Frosting

Apple Cinnamon Streusel Bread

Whipped Cheesecake skulls with Raspberry Puree