No-Bake Spider Web Cheesecake
This no-bake spider web cheesecake is perfect for serving at Halloween parties or any time during October. It’s a light, airy cheesecake with an Oreo crust and a spider web of melted chocolate.
Hey there, and welcome back, friends.
You are in for a spooky Halloween treat!
The crispy fall air and colorful leaves make me feel excited about all things to fall and Halloween. The temperature starts to change, and I can start wearing cozy sweaters and drinking pumpkin lattes.
I love getting in the kitchen and making Halloween treats for my family.
Spider Web Cheesecake
A simple spider web transforms this no-bake cheesecake into a scary Halloween dessert.
The crust is made of crushed Oreos. The light and airy cheesecake center is made of whipped heavy cream folded into cream cheese.
Spider Web Cheesecake Ingredients
You only need a few ingredients to make this creamy no-bake Halloween cheesecake.
- 35 Oreos
- unsalted butter
- cream cheese
- granulated sugar
- fresh lemon juice
- heavy whipping cream
- pure vanilla extract
- dark chocolate chips or chunks
How to Make a Spider Web Cheesecake
Spray a 9-inch springform pan with non-stick cooking spray and set aside.
Crush the Oreos into a fine crumb using a food processor or by placing them in a sealed zip-top bag and rolling over them with a rolling pin.
Place the Oreo crumbs in a mixing bowl and add the melted butter.
Mix until combined, and the crumbs stick together when pressed.
Press the Oreo crumbs into an even layer on the bottom of the springform pan to make the crust. Put the pan in the freezer while you make the filling.
In a medium mixing bowl, beat the cream cheese and sugar on medium-high speed with an electric mixer until smooth and creamy.
Scrape down the sides of the bowl as necessary. Add the lemon juice and beat on medium speed until combined.
In a separate bowl, whip the cold heavy cream and vanilla extract on high speed until it forms stiff peaks.
Then, gently fold in half the whipped cream into the cream cheese mixture. Repeat with the second half.
Add the cheesecake filling on top of the Oreo crust and gently smooth the top with an offset spatula.
Microwave the dark chocolate chips in a small microwave-safe bowl for 45 seconds. Stir until it’s smooth.
Then, add it to a piping bag fitted with a small round tip (or a ziptop bag with the corner snipped off). Pipe a small circle in the center of the cheesecake. Then, draw a larger circle around it. Repeat until the top of the cheesecake is covered in rings of chocolate.
Starting at the center of the smallest circle, drag a toothpick outward until you hit the edge of the springform pan. Repeat, going around in a circle, dragging the toothpick through the rings about every 45 degrees.
Chill for at least 6 hours, preferably overnight. Remove from the fridge and slice when ready to serve.
How to store a no-bake spider web cheesecake
Store this Halloween cheesecake in your refrigerator in an airtight container for up to 7 days. You can also store it in the freezer for up to 3 months. To unthaw a no-bake cheesecake, leave it out at room temperature until unthawed, or leave it in the refrigerator overnight.
How do you make a no-bake cheesecake lighter?
To make the texture of a no-bake cheesecake lighter, you need to fold in, instead of stirring in, the whipped cream. This helps preserve the air and lightness of the whipped cream in the cheesecake filling.
Because the cream cheese mix is so heavy and dense, I suggest adding the whipped cream in two batches. The first batch will lose a decent amount of air, but it will lighten the filling enough that the second half will keep more.
More Halloween Dessert Recipes
If you’re planning a Halloween party or you just love making some delicious Halloween-themed desserts throughout October, try out my recipes below. Your family will love them!
- Halloween Chocolate Bark
- Chocolate Halloween Cupcakes
- Halloween Monster Cookies
- Mummies Rice Krispie Treats
- Monsters Rice Krispie Treats
- Spider Web Cupcakes
- Monster Cupcakes
Spider Web Cheesecake Recipe
Spider Web Cheesecake
This no-bake spider web cheesecake is perfect for serving at Halloween parties or any time during October. It's a light and airy cheesecake with an Oreo crust and a spider web made of melted chocolate.
Ingredients
For the Crust:
- 35 Oreos
- 5 tablespoons unsalted butter, melted
For the Cheesecake:
- 16 ounces of cream cheese, softened at room temperature
- ½ cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 cup heavy whipping cream, cold
- 2 teaspoons pure vanilla extract
- ¼ cup dark chocolate chips or chunks
Instructions
- Spray a 9-inch springform pan with non-stick cooking spray and set aside.
- Crush the Oreos into a fine crumb using a food processor or by placing them in a sealed zip-top bag and rolling over them with a rolling pin.
- Place the oreo crumbs in a mixing bowl and add the melted butter. Mix until combined, and the crumbs stick together when pressed.
- Press the oreo crumbs into an even layer on the bottom of the springform pan to make the crust. Put the pan in the freezer while you make the filling.
- In a medium mixing bowl, beat the cream cheese and sugar on medium-high speed with an electric mixer until smooth and creamy. Scrape down the sides of the bowl as necessary. Add the lemon juice and beat on medium speed until combined.
- In a separate bowl, whip the cold heavy cream and vanilla extract on high speed until it forms stiff peaks. Then, gently fold in half the whipped cream into the cream cheese mixture. Repeat with the second half.
- Add the cheesecake filling on top of the oreo crust and gently smooth the top with an offset spatula.
- Microwave the dark chocolate chips in a small microwave-safe bowl for 45 seconds. Stir until it’s smooth. Then, add it to a piping bag fitted with a small round tip (or a ziptop bag with the corner snipped off). Pipe a small circle in the center of the cheesecake. Then, draw a larger circle around it. Repeat until the top of the cheesecake is covered in rings of chocolate. Starting at the center of the smallest circle, drag a toothpick outward until you hit the edge of the springform pan. Repeat, going around in a circle, dragging the toothpick through the rings about every 45 degrees.
- Chill for at least 6 hours, preferably overnight. Remove from the fridge and slice when ready to serve.
Notes
- 35 Oreos crushed into fine crumbs is equal to 3 cups of crumbs.
- Use your hands, the flat bottom of a cup, or a rubber spatula to pat down the oreo crust. I used a rubber spatula to mix the oreo crumbs and butter as well as to press down the crust.
- Putting the crust in the freezer while making the filling will do two things: 1) it will help bind the crust and 2) It will cool down the warm butter so that the heat doesn’t affect the cheesecake filling.
- Folding in, instead of stirring in, the whipped cream helps preserve the air and lightness of the whipped cream in the cheesecake filling. Because the cream cheese mix is so heavy and dense, I suggest adding the whipped cream in two batches. The first batch will lose a decent amount of air,
but it will lighten the filling enough that the second half will keep more.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 542Total Fat: 39gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 88mgSodium: 308mgCarbohydrates: 45gFiber: 1gSugar: 31gProtein: 5g
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Happy baking, friends!