This Chocolate Spiderweb Cheesecake is not only a fantastically creepy Halloween treat, but it's also the ultimate chocolate cheesecake indulgence! That's what Halloween is all about after all - tricks and treats! I've gone all out chocolate in this cheesecake with a chocolate biscuit base, a creamy chocolate no bake filling, and on top is a dreamy dark chocolate ganache and a white chocolate "spiderweb" pattern. When serving, add some plastic (or fondant) spiders on top to really give this delicious cheesecake that fright factor!
Ingredient Tips & Equipment Information
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- For an extra black and spooky biscuit base, use black cocoa powder. If not, regular cocoa powder works great too.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Chocolate Spiderweb Cheesecake
To make the base, mix digestive biscuit crumbs, cocoa powder and melted butter together. Press them into the base of a springform tin. For the filling, mix cream cheese, cocoa powder and icing sugar together using an electric mixer until smooth. Whisk in double cream until the mixture thickens, then smooth the mixture into the tin on top of the biscuit base. Put it into the fridge to set overnight or for at least 4 hours.
For the ganache, melt double cream and dark chocolate together, then spread it over the cheesecake. Made the white chocolate ganache and pipe it in a swirl on the cheesecake. Then drag the end of a cocktail stick through the ganache to create the spiderweb pattern.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
How do you make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
Can this recipe be made in a different sized tin?
This recipe is for a 23cm (9") springform tin, if you would like to convert this recipe for a smaller or larger tin, please check out my Conversion Guide.
Can this cheesecake be made gluten free?
Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination.
How long does the cheesecake last and can it be frozen?
The cheesecake should be stored in the fridge and will last for up to 5 days. You can freeze the cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!
More tips for making the Chocolate Spiderweb Cheesecake:
- If it's not Halloween, but you want to give this cheesecake a try, then just drizzle the white chocolate over the top and tah dah! An indulgent chocolate treat for any time of year!
- I recommend using good quality dark and white chocolate for the chocolate ganache toppings. Do not use cooking or baking chocolate, it won't taste very nice!
- Make sure you use double cream for the ganaches, single cream won't work. The same goes for the cheesecake filling.
- As white chocolate can be yellowish in colour, I used some whitening powder to make it whiter. This is optional of course. I used Sugarflair Superwhite powder, and Wilton also do a whitening product called White-White that you could try.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended Equipment and Ingredients*
- 23cm Springform tin
- Mixing bowls
- Food processor
- Dark chocolate
- Electric hand mixer
- Piping bags
- Angled palette knife
- Cake lifter
- Superwhite powder
- Kitchen scales
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More Halloween recipes...
Chocolate Spiderweb Cheesecake
For the biscuit base
- 300 g Digestive biscuits
- 135 g Butter melted
- 1 tbsp Cocoa powder (or black cocoa powder if you have it)
For the filling
- 750 g Full fat cream cheese
- 175 g Icing sugar
- 40 g Cocoa powder
- 300 ml Double cream
For the dark chocolate ganache
- 65 g Dark chocolate
- 65 g Double cream
For the white chocolate ganache
- 30 g White chocolate
- 15 g Double cream
- ¼ tsp Sugarflair superwhite powder optional, sieved
- To make the base use a food processor to whizz up the digestive biscuits into crumbs, or gently crush them with a rolling pin in a bowl
- Mix in the melted butter into the biscuit crumbs and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to chill
- For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and cocoa powder until smooth with no lumps
- Add the double cream and whisk until it is very thick and holds it's shape
- Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
- Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
- To make the dark chocolate ganache, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
- Spread the dark chocolate ganache over the top of the cheesecake
- To make the white chocolate ganache, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth. If you are using the whitening powder, sieve it into the melted mix and stir in
- Put the white chocolate ganache into a piping bag and pipe a swirl, starting from the centre of the cheesecake and working your way out
- Using a cocktail stick, starting from the centre of the cheesecake and working your way to the edge, drag the cocktail stick through the ganache to create the spiderweb pattern
- Serve immediately, store any leftovers in the fridge and eat within 3 days