No Bake Halloween Cheesecake (Print version)

A creamy orange no-bake cheesecake with a chocolate cookie crust and a simple ganache spiderweb top for Halloween parties.

# Ingredients:

For the crust

01 - 36 chocolate sandwich cookies, about 14.3 oz (405 g)
02 - 6 tablespoons (85 g) unsalted butter, melted
03 - 1/4 teaspoon fine salt

For the filling

04 - 24 oz (680 g) full-fat block cream cheese, softened
05 - 1 cup (120 g) powdered sugar
06 - 1/4 cup (60 g) sour cream
07 - 2 teaspoons vanilla extract
08 - 1 tablespoon fresh lemon juice
09 - Orange gel food coloring, as needed
10 - 1 1/4 cups (300 ml) cold heavy whipping cream

For the spiderweb topping

11 - 3 oz (85 g) semisweet chocolate, finely chopped
12 - 1/3 cup (80 ml) heavy cream
13 - Black gel food coloring, optional
14 - Candy eyes or Halloween sprinkles, optional

# Instructions:

01 - Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides so the cheesecake releases cleanly.
02 - Pulse the cookies into fine crumbs. Stir with melted butter and salt, then press firmly across the bottom and 1 inch up the sides of the pan. Chill while you make the filling.
03 - Beat the softened cream cheese for 2 minutes until smooth. Add powdered sugar, sour cream, vanilla, lemon juice, and orange gel color, then beat until creamy and evenly tinted.
04 - In a separate bowl, whip the cold heavy cream to firm peaks. Fold it into the cream cheese mixture in two additions until no white streaks remain.
05 - Spread the filling into the chilled crust and smooth the top. Refrigerate for 20 minutes while you make the ganache.
06 - Heat the cream just until steaming, pour it over the chopped chocolate, and let it sit for 2 minutes. Stir until smooth, then tint darker with black gel color if you like.
07 - Transfer the ganache to a piping bag or zip-top bag with a tiny corner snipped. Pipe a spiral on top of the cheesecake, then drag a toothpick from the center to the edge every inch to create the web.
08 - Refrigerate the cheesecake for at least 6 hours or overnight. Unmold, decorate with candy eyes or sprinkles if using, and slice with a warm wiped knife.

# Good to know:

01 - Chill time is at least 6 hours and is not included in prep or cook time.
02 - Use gel food coloring instead of liquid coloring for the firmest filling.
03 - Best served cold within 3 days.

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