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Spider Web Cheesecake Tart on fluted white platter.
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Spider Web Cheesecake Tart

Dress cheesecake up 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
Cook Time: 30 minutes
Inactive Chill Time: 2 hours
Total Time: 2 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 10

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.