This classic and delicious no-bake cheesecake paired with an easy spiderweb design is an easy way to add a little sweetness to your Halloween festivities.
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Table of Contents
- About No Bake Spiderweb Cheesecake
- What’s in spiderweb cheesecake?
- What tools do you need?
- Tips for perfectly whipped cream
- Can you make cheesecake in advance?
- How long is cheesecake good for?
- Can you freeze cheesecake?
- Notes & tips for spiderweb cheesecake
- More creepy Halloween eats
- Other cheesecake recipes
- How to make a spiderweb cheesecake
- Recipe Details
About No Bake Spiderweb Cheesecake
If you’re looking for a Halloween dessert that’s simple and easy to make, look no further than this spiderweb cheesecake. It takes a classic, no-bake vanilla cheesecake with a dark Oreo crust and adds a spiderweb decoration on top that’s both iconic and fool-proof to recreate.
The white and black colors should go well with any All Hallows Eve party, but you can also add food coloring (or use different chocolates or flavors for the icing and crust) to create a spiderweb cheesecake that perfectly matches the vibe of your gathering.
What’s in spiderweb cheesecake?
To serve up a slice of this iconic Halloween cheesecake, you’ll need the following ingredients:
- Oreos and unsalted butter – The Oreos are crushed into a crumble and mixed with the butter to create the cheesecake crust. You can substitute the Oreos for storebought Oreo crumble (you’ll need about three cups worth), graham crackers, or any type of dry cookie that you’d like.
- Cream cheese – Because every cheesecake needs cream cheese.
- Sugar, lemon juice, vanilla – Adds sweetness and flavor.
- Heavy whipped cream – Whipped until stiff peaks form and then mixed into the batter. Helps make the cheesecake texture light and airy.
- Dark chocolate chips – Melted and used to create the spiderweb decoration on top of the cheesecake. You can use any type of chocolate or candy for this, but I would recommend sticking to dark colors to keep with the creepy spider vibe.
What tools do you need?
- Springform pan – The best method for making a cheesecake, this special pan helps corral the dense filling while still keeping flat, uniform sides. The pan also has a clasp, making it easy to release the cheesecake.
- Stand mixer or hand mixer – Highly recommended for mixing the cheesecake.
- Spatula – Handy for folding delicate ingredients together and smoothing out the top of the cheesecake.
- Multiple mixing bowls – Two large bowls and a microwave-safe bowl.
- Pastry bag or a ZipLoc bag – Used for piping the melted chocolate on top of the cheesecake to create the spiderweb design.
- Toothpick – Another tool to help decorate the top of the cheesecake. You can also use a butterknife.
Tips for perfectly whipped cream
For this recipe, the whipped cream should be fairly thick and airy, so getting the consistency right is key. The recipe states that the cream should form stiff peaks, and that’s exactly what it sounds like: when you remove the mixer blades, the cream should pull upward and then keep its shape, looking like mountain peaks.
To help ensure this happens, try these tips:
- Use high-quality whipping cream that’s extremely fresh (just purchased, just opened).
- Chill the heavy whipping cream in the freezer 15 minutes before use. Use the cream as soon as it’s removed from the fridge.
- If you’re using any metal, porcelain, or glass attachments for mixing (bowl, whisk, etc) try freezing or chilling them beforehand.
Can you make cheesecake in advance?
Certainly! Cheesecake is a great dessert to make in advance.
Once the cheesecake has been set and decorated, you can store it in the refrigerator in a sealed container for up to 24 hours before serving.
How long is cheesecake good for?
Once prepared, set, and decorated, this Halloween cheesecake can be stored in a sealed container in the refrigerator for up to five days.
Can you freeze cheesecake?
Yes, you totally can!
Once prepared and set, spiderweb cheesecake can be stored in the freezer in a sealed container or freezer bag for up to one month.
Notes & tips for spiderweb cheesecake
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This isn’t a recipe you can make by hand with a whisk.
- When combining the cream cheese and whipped cream mixtures, be sure to fold them together, not stir. Folding them helps preserve the whipped-in air and will give you a light and fluffy cheesecake texture.
- When slicing the cheesecake, you can either use the straight lines drawn for the spiderweb as a natural place to cut the cheesecake (as pictured) OR you can cut in between those marks to preserve more of the spiderweb look on each slice.
More creepy Halloween eats
Other cheesecake recipes
How to make a spiderweb cheesecake
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a food processor, toss in the Oreos and pulse until they’re nice and crumbly. Once done, transfer the crumbled cookies to a new bowl.
Step 2 – Add the butter to the Oreos and mix until the crumbled cookies are saturated.
Step 3 – Press the Oreo mixture into the bottom of a springform pan. TIP: Use the bottom of a measuring cup to press the crust down into a nice even layer.
Step 4 – Transfer the springform pan to the freezer while you prepare the cheesecake filling.
Step 6 – In a separate bowl, whip the heavy cream on high speed until stiff peaks form.
Step 7 – Combine the cheesecake mixture and the whipped cream, then use a spatula to gently fold them together. Be careful not to overmix; the more air that stays in the whipped cream then the more fluffy and airy the cheesecake texture will be.
Step 8 – Grab the springform pan from the freezer, then pour the cheesecake mixture on top of the crust. Use the spatula to smooth out the top.
Step 9 – Place the dark chocolate chips in a microwave-safe bowl and heat in the microwave until smooth. Let the chocolate cool for 10 minutes.
Step 10 – Transfer the melted chocolate to a pastry bag with a small, round tip (or a ZipLoc bag with the corner cut) and begin decorating the cheesecake. Draw a small, bean-sized dot in the center of the cheesecake, then draw a circle around the middle dot, spacing them about one to two inches apart. Keep drawing larger and larger circles until you have six or eight rings on top of the cheesecake. To complete the spiderweb look, use a toothpick and lightly drag a straight line along the top of the cheesecake, going from the center of the cheesecake to the edge. Repeat this step until you’ve made about eight straight lines.
Step 11 – Chill the cheesecake overnight!
Step 12 – Serve and enjoy!
No Bake Spiderweb Cheesecake
- In a food processor, add Oreo cookies. Pulse until cookies become a fine crumble, then transfer crumbled Oreos to a large bowl.35 Oreos
- Add melted butter to bowl, then stir with a fork until Oreo crumbs are saturated.5 tablespoons unsalted butter
- Press the Oreo mixture into the bottom of prepared springform pan. TIP: use the bottom of a measuring cup along the edges to get a smooth, even line.
- Place springform pan in the freezer to set while preparing the cheesecake filling.
- Using a stand mixer (or hand mixer + large bowl), beat the cream cheese, sugar, lemon juice, and vanilla on medium-high speed until combined, about 3-5 minutes.16 ounces cream cheese, 1/2 cup granulated sugar, 2 teaspoons lemon juice, 2 teaspoons vanilla extract
- In a separate bowl, add heavy cream. Whip on high speed until stiff peaks form, about 5-7 minutes.1 cup heavy whipping cream
- Turn off mixer. Add cream cheese mixture to whipped heavy cream, then use a spatula to gently fold the ingredients together until incorporated.
- Remove springform pan from freezer. Pour in prepared cheesecake mixture, then smooth out top into an even layer with a spatula.
- Place dark chocolate chips in a microwave-safe bowl. Heat in the microwave for 30 seconds on 50% power, then stir. Continue to heat for 15 second intervals, mixing in between, until chocolate is melted and smooth. If needed, allow chocolate to cool slightly so it's easy to handle. Transfer melted chocolate to a pastry bag with a small round tip (or a ZipLoc bag with a corner cut).1/4 cup dark chocolate chips
- Decorate cheesecake by piping a bean-sized dot in the center of the cheesecake. Next, draw a larger circle around the middle dot, spacing them about 1-2 inches apart. Continue drawing larger and larger circles until the top of the cheesecake is covered in 6-8 rings of chocolate. Next, starting at the center of the smallest circle, drag a toothpick or butter knife outward in a straight line until you reach the edge of the cheesecake. Going around in a circle, continue dragging the toothpick about once every 45 degrees (roughly 8 times total).
- Refrigerate cheesecake for at least 6 hours or ideally overnight.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.