Home · Recipes · Desserts & Baking · Pies & Tarts Spider Web Cheesecake Tart Author: Maryanne CabreraPublished: Oct 17, 2012Updated: Oct 7, 2024 View Recipe12 ReviewsThis post may contain affiliate links. Read our disclosure policy. Dress up cheesecake for Halloween! Spider web cheesecake tart decorated with melted chocolate webs and garnished with an edible chocolate spider! Table of Contents IngredientsRecommended ToolsAssembly InstructionsMore Halloween RecipesSpider Web Cheesecake TartView moreView less Looking for a Halloween themed dessert that’s quick and easy to make? This spider web cheesecake tart checks all the boxes! It’s a fun and festive twist on cheesecake, perfect for sharing with family and friends this spooky season. If you need more options, have a peek at my top 13 best Halloween desserts. Whether you are on team candy or team chocolate, you’ll definitely find something to satisfy your sweet tooth! This isn’t your traditional cheesecake. It’s a much simpler version that requires little effort. No water bath. No long baking time. This Halloween 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! Ingredients This dessert has three components: chocolate almond crust, cheesecake filling, and chocolate spider web topping. The crust is made from a mixture of ground graham crackers, ground almonds (or almond flour), sugar, cocoa powder, and melted butter. Mix together all the ingredients and press into a 9-inch tart pan with removable bottom. The almonds adds a rich nutty flavor and helps to keep the crust moist. You may sub in your choice of nuts (such as walnuts, hazelnuts, or cashews). Or, omit the nuts all together and substitute with additional graham cracker. The filling combines cream cheese, yogurt, sugar, egg, and vanilla. Be sure to use brick-style full fat cream cheese. I highly recommend using Philadelphia Cream Cheese. Compared to generic store brand, I find that Philadelphia has better flavor and texture. And finally, the chocolate spider web is made with one simple ingredient: chocolate! You may use any kind of chocolate – white chocolate, milk chocolate, dark chocolate, or even ruby chocolate. Chopped chocolate bars, chocolate chips, or chocolate morsels all work. Simply melt the chocolate and transfer into a piping bag. Recommended Tools This recipe works best in a shallow 9-inch tart pan with a removable bottom. However, it will also work in an 8-inch or 10-inch fluted pan. A food processor is very help if you use whole graham crackers and sliced almonds (or chopped almonds) for the crust. This 3.5 cup capacity is good compact food processor. I personally use this 14-cup food processor. It is a bit larger but more versatile. Otherwise, if you don’t have a food processor, use pre-ground graham crackers and almond flour to simply mix ingredients by hand. Cheesecake filling may be mixed together using stand mixer fitted with a paddle attachment or using the beaters of an electric hand mixer. For easy mixing, make sure cream cheese has softened to room temperature. Assembly Instructions STEP 1: Preheat oven to 325°F. Mix together graham cracker, sugar, cocoa powder, ground almonds and melted butter. Transfer to 9-inch fluted tart pan. STEP 2: Press crust mixture into tart pan. Use the flat bottom of measuring cup or drinking cup to press crust into an even layer. STEP 3: Beat together cream cheese, sugar, egg, yogurt, and vanilla until smooth. Pour filling into prepared crust. Spread into an even layer. Bake until set. STEP 4: Cool tart to room temperature. Chill in the fridge for at least two hours. When ready to decorate, melt chocolate in small bowl. STEP 5: Transfer melted chocolate to piping bag and draw spider web on chilled cheesecake tart. Return to fridge to set chocolate. Decorate with chocolate spiders or toy plastic spiders. More Halloween Recipes Bloody Red Velvet Cake Chocolate Spider Web Cake Surprise Bloody Cake Cookie Monster Ice Cream Spider Web Cheesecake Tart No ratings yet Dress up cheesecake for Halloween! Spider web cheesecake tart is drizzled with melted chocolate and garnish with an edible chocolate spider.Yield: makes one 9-inch round tart Prep Time: 20 minutes minutesCook Time: 30 minutes minutesInactive Chill Time: 2 hours hoursTotal Time: 2 hours hours 50 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe IngredientsChocolate Almond Crust:▢ 8 full sheet graham cracker (120 g ground crackers)▢ 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), meltedCheesecake Filling:▢ 16 oz brick-style cream cheese (454 g), room temperature▢ ¾ cup granulated sugar (150 g)▢ 1 large egg room temp▢ ½ cup non-fat yogurt (113 g), room temp▢ 1 teapoon vanilla paste (or pure vanilla extract)▢ 1 teaspoon fine sea saltChocolate Spider Web:▢ ¼ cup chocolate chips or chocolate chunks (50 g) melted 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 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 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. NotesThis recipe works best in a shallow 9-inch tart pan with a removable bottom. However, it will also work in an 8-inch or 10-inch fluted pan. If you don’t have a food processor, use pre-ground graham crackers and almond flour to simply mix ingredients by hand. Serve cheesecake chilled. Keep leftovers in a covered container in the fridge for up to three days. NutritionCalories: 248kcal | Carbohydrates: 29g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 568mg | Potassium: 179mg | Fiber: 1g | Sugar: 26g | Vitamin A: 226IU | Calcium: 192mg | Iron: 1mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Cooking By Moonlight says: October 18, 2012 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! Reply
deb says: October 20, 2012 A perfect Halloween treat! Just enough holiday sass and full of decadent dessert flavor and satiety. A lovely post! Reply
www.you-made-that.com says: November 1, 2012 what a fabulous idea for a Halloween cheesecake, it looks wonderful and I bet it was delicious too! Reply
Tara says: October 27, 2013 I made these for Halloween. They were wonderful! Quick and easy, without the need for a water bath. Reply
Maryanne says: October 27, 2013 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!
Maryanne says: October 31, 2013 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 ;)
Marie Roald says: September 24, 2014 I absolutely love this! I’m so glad I stumbled upon your page! Reply