No-Bake Spiderweb Cheesecake

Name: No-Bake Spiderweb Cheesecake
Prep time: 1 h 35 min
Total time: 1 h 35 min
Yield: 15 Servings (10-inch springform pan)
Ingredients: Vegetable oil cooking spray; 4 ½ cups finely ground chocolate wafers (see note); ¼ cup plus 2 tablespoons sugar; 6 ounces butter; ½ teaspoon coarse salt; 4 ounces bittersweet chocolate; ½ cup heavy cream; 32 ounces cream cheese; 1 ½ cups sugar; ¼ teaspoon coarse salt; 1 ½ tablespoons fresh lemon juice; 1 ½ tablespoons vanilla; 1 ½ cups heavy cream

User Reviews

4.8

12 reviews

Excellent

Prep Time
1 hr 35 mins
Total Time
1 hr 35 mins
Servings
15 Servings (10-inch springform pan)
Calories
683 kcal
Course
Dessert
Cuisine
American

No-Bake Spiderweb Cheesecake

Iris Warren

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Ingredients

Servings

For the Crust:

Vegetable oil cooking spray
4 ½ cups finely ground chocolate wafers (see note)
¼ cup plus 2 tablespoons sugar
6 ounces butter melted
½ teaspoon coarse salt

For the Ganache:

4 ounces bittersweet chocolate finely chopped (I used Ghirardelli’s Bittersweet Chocolate Chips)
½ cup heavy cream

For the Filling:

32 ounces cream cheese softened
1 ½ cups sugar
¼ teaspoon coarse salt
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons vanilla
1 ½ cups heavy cream cold

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Instructions

Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 4 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice and vanilla.
Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip (next time I might use a smaller tip to make the lines more delicate and fine). Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

Notes

Chocolate Wafers: I used 1 10-ounce box of chocolate Teddy Grahams and another 8 ounces of crushed Nilla Wafers (since I ran out of the chocolate crackers). It turned out great!

Nutrition Information

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Serving 1 Serving Calories 683kcal (34%) Carbohydrates 56g (19%) Protein 7g (14%) Fat 49g (75%) Saturated Fat 28g (140%) Cholesterol 136mg (45%) Sodium 639mg (27%) Fiber 2g (8%) Sugar 38g (76%)