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Spider Web Cheesecake Tart on fluted white platter.

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 mins
Cook Time: 30 mins
Inactive Chill Time: 2 hrs
Total Time: 2 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake tart, halloween cheesecake, easy cheesecake, spider cheesecake
Servings: 10
Author: Maryanne Cabrera

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.