When it comes to Halloween desserts, few things are as crowd-pleasing, kid-approved, and downright spooky-cute as a Chocolate Spiderweb Cheesecake. This no-bake beauty checks all the boxes: rich chocolate flavor, creamy cheesecake texture, and a dramatic white chocolate spiderweb design that’ll steal the show at any Halloween party.
And the best part? You don’t need to turn on your oven. Seriously. No baking. Just chilling. And maybe some creepy-crawly decorating fun if you’re feeling extra festive.
Let’s dive into this Halloween chocolate cheesecake that’s perfect for busy parents, home cooks, students, and basically anyone who wants to bring something festive and fabulous to the Halloween dessert table.
Jump to
- Ingredient Tips & Must-Have Tools for the Best Chocolate Spiderweb Cheesecake
- Quick Recipe Summary: Chocolate Spiderweb Cheesecake in a Nutshell
- How to Make Chocolate Spiderweb Cheesecake Step-by-Step
- FAQs
- Nutritional Information (per slice, based on 12 servings)
- Tools & Ingredients You’ll Love for This Chocolate Spiderweb Cheesecake
- Related recipes
- Final Thoughts
Ingredient Tips & Must-Have Tools for the Best Chocolate Spiderweb Cheesecake
Before we dive into the mixing bowl, let’s talk ingredients. Getting the right texture in a no-bake chocolate spiderweb cheesecake starts with picking the right stuff.
Cream Cheese: Go full-fat. Philadelphia cream cheese is your friend here. It gives structure and flavor, which low-fat versions simply can’t deliver.
Double Cream: Again, full-fat. The higher fat content helps the cheesecake set and gives that dreamy, creamy texture. Don’t swap this for milk or single cream.
Cocoa Powder: You can use regular or black cocoa powder. Black cocoa gives you that dark, spooky Halloween vibe, but regular cocoa works just as well for flavor.
Biscuit Base: Crushed digestive biscuits work great, but graham crackers or Oreos are fair game. Want it gluten-free? Use your favorite GF cookie.
Sugar: Powdered (icing) sugar mixes in smoother than granulated sugar for the filling.
Dark Chocolate: Choose a good-quality dark chocolate for the ganache. This is your cheesecake’s final layer, and it’s worth going a little fancy here.
White Chocolate: For that signature spiderweb. A little goes a long way.
Optional Extras: Food processor, electric mixer, digital scale, springform pan (8-inch is perfect), piping bag or ziplock for the web, offset spatula or butter knife for smoothing.
Quick Recipe Summary: Chocolate Spiderweb Cheesecake in a Nutshell
Here’s a snapshot for those of you who want the big picture before we get into the nitty-gritty.
- Crush biscuits with cocoa and butter, then press into a springform pan.
- Whip up the chocolate cheesecake filling using cream cheese, cocoa, icing sugar, and double cream. Pour it over the base.
- Chill for at least 4 hours, or overnight if you’re planning ahead.
- Make a simple dark chocolate ganache and spread over the set cheesecake.
- Pipe a white chocolate spiderweb on top while the ganache is still soft. Optional: Add edible or plastic spiders for flair.
That’s it. Five steps to spooky deliciousness.
How to Make Chocolate Spiderweb Cheesecake Step-by-Step
Let’s roll up those sleeves and get into the full process. You’ll see this is way easier than it looks.
1. Making the Chocolate Biscuit Base
You’ll need:
- 200g digestive biscuits (or graham crackers, Oreos)
- 2 tablespoons cocoa powder
- 90g melted unsalted butter
Instructions:
Crush the biscuits finely using a food processor or rolling pin. Mix in cocoa powder and melted butter. Press the mixture into the base of your springform tin (line the bottom with parchment if you want clean removal). Press it down firmly with the back of a spoon. Chill in the fridge while you make the filling.
2. Preparing the Creamy Chocolate Cheesecake Filling
You’ll need:
- 500g full-fat cream cheese (Philadelphia recommended)
- 100g icing sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 300ml double cream
Instructions:
Beat the cream cheese until smooth. Add icing sugar, cocoa powder, and vanilla. In a separate bowl, whip the double cream to soft peaks. Fold the whipped cream into the chocolate mixture until fully combined and fluffy.
Pour the filling over the biscuit base. Smooth the top. Chill in the fridge for at least 4 hours—but overnight gives the best texture.
3. Dark Chocolate Ganache Topping
You’ll need:
- 150g dark chocolate (chopped)
- 150ml double cream
Instructions:
Heat the cream until just simmering, pour over the chopped chocolate, and let sit for 2 minutes. Stir gently until smooth and glossy.
Let it cool slightly, then pour over the chilled cheesecake. Use a palette knife or spoon to spread it out evenly.
4. White Chocolate Spiderweb Decoration
You’ll need:
- 40g white chocolate (melted)
- Optional: A tiny pinch of whitening powder for brighter contrast
Instructions:
Transfer the melted white chocolate to a piping bag or ziplock bag. Snip a small corner.
Pipe concentric circles onto the dark chocolate ganache. Use a toothpick to drag lines from the center outward to form a spiderweb.
Add fondant spiders, plastic spiders (remove before eating!), or sprinkle with edible glitter for a spooky finish.
FAQs
You probably used low-fat cream cheese or didn’t chill long enough. Always go full-fat and give it enough fridge time.
Yes! Just use gluten-free biscuits for the base. Everything else should be naturally gluten-free.
Up to 5 days in the fridge. It also freezes beautifully—just skip the ganache if freezing and add it fresh when thawed.
Absolutely. Make it the night before your Halloween party and add the ganache and spiderweb the day of.
You can, but the flavor will be sweeter and less rich. Dark chocolate brings that deep flavor contrast.
Honestly, no one will care. It’s Halloween. Messy can be spooky too. If it’s really bad, cover it with edible spiders. Problem solved.
Nutritional Information (per slice, based on 12 servings)
- Calories: ~450
- Fat: 35g
- Saturated fat: 20g
- Carbs: 30g
- Sugar: 22g
- Protein: 6g
Hey, it’s dessert. And it’s Halloween. You’ve earned it.
Tools & Ingredients You’ll Love for This Chocolate Spiderweb Cheesecake
If you’re going to make this more than once (you will), here’s what I recommend keeping in your kitchen:
- 8-inch springform pan
- Electric hand mixer or stand mixer
- Digital scale for accurate measuring
- Offset spatula for smooth ganache
- Piping bag or ziplock bag for the spiderweb
- High-quality chocolate (dark and white)
- Philadelphia cream cheese
- Black cocoa powder (for an even spookier look)
Related recipes
Looking for more cheesecake inspiration? Don’t miss these reader favorites:
- Cinnamon Roll Cheesecake with Cream Cheese Icing
- Mini Creme Brulee Cheesecakes
- Snickers Strawberry Cheesecake
- Summer Berry Peach Cheesecake
- Honey Peach Cream Cheese Cupcakes
- Strawberry Cheesecake Dump Cake Recipe
Chocolate Spiderweb Cheesecake
- Total Time: 4 hours 25 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A spooky, no-bake Halloween cheesecake topped with rich ganache and a dramatic white chocolate spiderweb. Perfect for parties, kids, or just a festive October treat!
Ingredients
- 200g digestive biscuits (or graham crackers, Oreos)
- 2 tablespoons cocoa powder
- 90g melted unsalted butter
- 500g full-fat cream cheese (Philadelphia recommended)
- 100g icing sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 300ml double cream
- 150g dark chocolate (chopped)
- 150ml double cream
- 40g white chocolate (melted)
Instructions
- Crush the biscuits finely using a food processor or rolling pin. Mix in cocoa powder and melted butter. Press the mixture into the base of your springform tin. Chill in the fridge.
- Beat the cream cheese until smooth. Add icing sugar, cocoa powder, and vanilla. In a separate bowl, whip the double cream to soft peaks. Fold the whipped cream into the chocolate mixture until fluffy.
- Pour the filling over the biscuit base. Smooth the top. Chill in the fridge for at least 4 hours or overnight.
- Heat the cream until just simmering. Pour over chopped dark chocolate. Let sit for 2 minutes, then stir gently until smooth. Let cool slightly and pour over the cheesecake. Spread evenly.
- Transfer melted white chocolate to a piping bag. Pipe concentric circles on the ganache. Drag a toothpick from the center outward to form a spiderweb. Decorate with edible or plastic spiders if desired.
Notes
Always use full-fat cream cheese and double cream for best results. Chill overnight for perfect texture. If the spiderweb isn’t perfect—embrace the Halloween messiness!
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 180mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Final Thoughts
This Chocolate Spiderweb Cheesecake isn’t just a dessert—it’s a Halloween centerpiece. It looks stunning, tastes like a chocolate lover’s dream, and requires zero oven time. Whether you’re throwing a party, surprising your kids, or just treating yourself to a little spooky sweetness, this recipe is guaranteed to impress.
So grab your cream cheese, channel your inner spider decorator, and let the Halloween magic begin.
Now who’s ready for a slice?
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