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Easy Creamy Cobweb Cheesecake a Spooktacular Halloween Treat
C. Motter Cindy

Cobweb Cheesecake

A rich, creamy, and decadent no bake Cobweb Cheesecake perfect for Halloween. Featuring a dark chocolate cookie crust, a smooth cream cheese filling, and a dramatic chocolate cobweb design on top, this dessert is easy to make yet impressively spooky.
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Prep Time 25 minutes
Chill Time 6 hours
Total Time 8 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chocolate Cookie Crust
  • 24 cookies chocolate sandwich cookies (like Oreos) about 250g
  • 6 tablespoons unsalted butter, melted
Cheesecake Filling
  • 24 ounces full fat block cream cheese three 8 ounce blocks, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup full fat sour cream at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
Chocolate Cobweb Topping
  • 2 ounces semi sweet or bittersweet chocolate finely chopped
  • 1 teaspoon coconut oil or vegetable oil optional, for a smoother consistency

Equipment

  • Springform pan
  • food processor
  • Handheld Electric Mixer
  • Piping Bag
  • Toothpick

Method
 

  1. Lightly grease the bottom and sides of a 9 inch springform pan. Pulse chocolate sandwich cookies in a food processor until fine crumbs or crush in a zip-top bag with a rolling pin. Transfer crumbs to a bowl and mix with melted butter until evenly moistened.
  2. Press crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Chill in freezer while preparing filling.
  3. Beat softened cream cheese on medium speed until smooth, about 2-3 minutes. Scrape down bowl. Add sugar and beat for 2 minutes until light and fluffy.
  4. Add sour cream and vanilla extract, beat on low speed until just combined. Whip heavy cream until soft peaks form. Fold whipped cream gently into cheesecake mixture until smooth and airy.
  5. Pour cheesecake filling over chilled crust and smooth into an even layer.
  6. Melt chocolate and optional coconut oil in a microwave-safe bowl in 15 second intervals, stirring until smooth. Transfer melted chocolate to a piping bag or zip-top bag with a tiny corner snipped off.
  7. Pipe a small dot of chocolate in the center of the cheesecake, then pipe 4 to 5 concentric circles moving outward toward the edge.
  8. Using a toothpick or skewer, drag lines from the center dot out to the edge to create a spiderweb pattern. Clean the toothpick between drags.
  9. Cover cheesecake without touching the top and refrigerate for at least 6 to 8 hours, preferably overnight, until fully set.
  10. Before serving, run a thin knife around the edge to loosen and remove springform side. Slice with a sharp knife, wiping blade clean between cuts for perfect slices.

Nutrition

Calories: 420kcalCarbohydrates: 35gProtein: 7gFat: 30gSaturated Fat: 18gCholesterol: 90mgSodium: 300mgPotassium: 80mgFiber: 2gSugar: 28gVitamin A: 1500IUCalcium: 80mgIron: 1.5mg

Notes

Prepare cream cheese and sour cream at room temperature for smooth filling. Don’t overmix after adding sour cream and folded cream to maintain creamy texture. Speedy and steady hand is key for the web design. Use a warm knife for clean slicing.
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