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 spiders on top to really give this delicious cheesecake that fright factor!
How to make a Chocolate Spiderweb Cheesecake...
To make the base I mixed digestive biscuit crumbs, cocoa powder and melted butter together. I pressed them into the base of a springform tin. For the filling I mixed cream cheese, cocoa powder and icing sugar together using an electric mixer until smooth.
I whisked in double cream until the mixture thickened, then smoothed the mixture into the tin on top of the biscuit base. It went into the fridge to set overnight.
For the ganache I melted double cream and dark chocolate together, then spread it over the cheesecake.
I made a white chocolate ganache and piped it in a swirl on the cheesecake. Then I dragged 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 I 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.
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 chocolate, it just 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.
Recommended Equipment and Ingredients*
|23cm Springform tin||Electric hand mixer||Food processor|
|Dark chocolate||Piping bags||Superwhite powder|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Halloween recipes...
|Chocolate Spiderweb Donuts||Halloween Cheesecake Brownies|
Chocolate Spiderweb Cheesecake
For the biscuit base
- 300 g Digestive biscuits
- 135 g Butter melted
- 1 tbsp Cocoa powder
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
- 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 and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
- 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
If you like this, check out more of my Cheesecake recipes!
Or you might like my Halloween recipes!
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