Dress cheesecake up for Halloween! Spider web cheesecake tart is drizzled with melted chocolate and garnish with an edible chocolate spider.
Halloween is near!
What are you going to wear? Which party should you attend?
What candies are popular with trick-or-treaters?
One thing is for certain. You need a slice or two of this spider web cheesecake tart this Halloween season!
Halloween Cheesecake Tart
This isn’t your traditional cheesecake.
It’s a much simpler version that requires far less effort.
No water bath or long hour baking time for this dessert.
This cheesecake tart takes about an hour to prep and bake.
The most difficult part is waiting for the cheesecake to cool (at least 2 hours in the fridge) before slicing!
Chocolate Almond Crust
Add chocolate warmth to the standard graham cracker crust.
The crust for this tart combines graham cracker, ground almonds, and cocoa powder.
If desired, you may substitute almonds with your choice of nuts. This crust works well with pecans, hazelnuts, and cashews.
Recommended Tart Shell Pan
A tart pan with a removable bottom is HIGHLY recommended.
Recipe works best with a 9-inch shell. However, an 8-inch or 10-inch pan will also work.
Spider Web Cheesecake Tart
Ingredients
Chocolate Almond Crust:
- 8 full graham cracker sheets
- ½ cup roughly ground almonds (45 g), or almond flour
- ¼ cup granulated sugar (50 g)
- 2 Tablespoons unsweetened cocoa powder (10 g)
- 5 Tablespoons unsalted butter (70 g), melted
Cheesecake Filling:
- 16 oz brick-style cream cheese (454 g), room temperature
- ½ cup non-fat yogurt (113 g), room temp
- ¾ cup granulated sugar (150 g)
- 1 large egg room temp
- 1 teaspoon fine sea salt
- 1 teapoon vanilla paste (or pure vanilla extract)
Chocolate Spider Web:
- ¼ cup chocolate chips
Instructions
- Preheat oven to 325°F.
Chocolate Almond Crust:
- In a food processor, pulse together graham crackers, sugar, and cocoa powder until fine. Mix crumbs with ground almonds and melted butter. Press into 9''-tart pan with removable bottom.
Cheesecake Filling:
- In the bowl of a stand mixer, beat together cheese cheese and sugar until smooth. Add egg and mix until incorporated. Mix in yogurt, vanilla, and sea salt until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 30-45 minutes until set. Cool tart on on wire rack. Refrigerate for at least two hours before serving.
Chocolate Spider Web:
- Melt ¼ cup chocolate chips over bain-marie. *Alternatively, heat in 15-30 second intervals in the microwave at half power until melted.
- Transfer to piping bag or parchment bag and draw spiderweb on chilled cheesecake. Return to fridge to set chocolate.
Such a beautiful cake! Love the spider :)
That is perhaps the cutest cheesecake I have ever seen. What a fantastic idea!! I never decorate my cheesecakes but I’m going to have to start now – this is amazing!
A perfect Halloween treat! Just enough holiday sass and full of decadent dessert flavor and satiety. A lovely post!
what a fabulous idea for a Halloween cheesecake, it looks wonderful and I bet it was delicious too!
I made these for Halloween. They were wonderful! Quick and easy, without the need for a water bath.
That’s great to hear, Tara! I’m glad you liked it! I’ve had a bad experience with water baths, so I love this recipe!
Mine doesn’t come out as white and beautiful as this one :(
Hi Alisha, sometimes the brand/type of vanilla paste can slightly tint the cheesecake a little tan. And in person, my cheesecake looks a little pale yellow ;)
I absolutely love this! I’m so glad I stumbled upon your page!
Love the recipe, thanks for sharing it!
Do I not have to pre-bake the crust?
No need to pre-bake the crust