No-Bake Spiderweb Cheesecake Recipe

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Anni Published: July 2, 2021 Modified: July 15, 2021
No-Bake Spiderweb Cheesecake Recipe

How To Make No-Bake Spiderweb Cheesecake

Impress guests using this no-bake spiderweb cheesecake recipe. It combines chocolate wafer crust, cream cheese filling, and chocolate ganache topping.

Preparation: 30 minutes
Cooking:
Chill Time: 1 hour
Total: 1 hour 30 minutes

Serves:

Ingredients

For Crust:

  • vegetable oil cooking spray,for greasing
  • 18ozchocolate wafers
  • ¼cupsugar,plus 2 tbsp more
  • 6ozunsalted butter
  • 1tspcoarse salt

For Ganache:

  • 4ozbittersweet chocolate,preferably 61%
  • ½cupheavy cream

For Filling:

  • 32ozcream cheese
  • cupssugar
  • ¼tspcoarse salt
  • 3tbspfresh lemon juice
  • cupsheavy cream
  • candy spiders,for garnish, optional

Instructions

Crust:

  1. Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl.

  2. Pat mixture into the pan, pressing firmly into the bottom and all the way up to the sides. Cover, and refrigerate until ready to fill.

Ganache:

  1. Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When the chocolate begins to melt, process until smooth.

  2. Reserve 2 tablespoons of ganache for decorating, and spread the remainder evenly on the bottom and all the way up to the sides of the crust. Cover and refrigerate until ready to fill.

Filling:

  1. Beat cream cheese with a mixer on medium speed for about 3 minutes until fluffy. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat for about 3 minutes until very fluffy. Beat in lemon juice.

  2. Whisk the cream until medium-stiff peaks form. Whisk ¼ of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream.

  3. Pour filling into crust, and spread evenly. Gently tap the bottom of the pan on a counter to release air bubbles.

  4. Transfer reserved ganache to a pastry bag fitted with a ¼-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about ½-inch apart.

  5. Pull the tip of a paring knife in a gently curved line from the center of the spiral to the outer edge. Wipe knife clean and repeat every inch or so to form a web.

  6. Cover, and freeze for at least 1 hour or overnight.

  7. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

Nutrition

  • Calories: 970.36kcal
  • Fat: 55.52g
  • Saturated Fat: 29.77g
  • Trans Fat: 0.42g
  • Monounsaturated Fat: 16.72g
  • Polyunsaturated Fat: 3.92g
  • Carbohydrates: 117.62g
  • Fiber: 1.73g
  • Sugar: 103.15g
  • Protein: 7.40g
  • Cholesterol: 144.71mg
  • Sodium: 567.86mg
  • Calcium: 103.49mg
  • Potassium: 228.98mg
  • Iron: 2.02mg
  • Vitamin A: 461.10µg
  • Vitamin C: 1.47mg
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