No-Bake Spiderweb Cheesecake (Print version)

Creamy chocolate No-Bake Spiderweb Cheesecake with an Oreo crust, ganache top, and a simple toothpick web design.

# Ingredients:

For the crust

01 - 24 chocolate sandwich cookies, about 10 oz (285 g)
02 - 5 tablespoons (70 g) unsalted butter, melted
03 - 1/8 teaspoon fine salt

For the filling

04 - 24 oz (680 g) full-fat brick cream cheese, softened
05 - 1 cup (120 g) powdered sugar
06 - 1/3 cup (30 g) unsweetened cocoa powder
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon fine salt
09 - 4 oz (115 g) semisweet chocolate, melted and cooled slightly
10 - 1 1/4 cups (300 ml) cold heavy cream

For the ganache and web

11 - 4 oz (115 g) semisweet or bittersweet chocolate, finely chopped
12 - 1/2 cup (120 ml) heavy cream
13 - 2 oz (55 g) white chocolate, finely chopped
14 - 2 tablespoons heavy cream
15 - Candy or fondant spiders, optional for decorating

# Instructions:

01 - Line the bottom of a 9-inch (23 cm) springform pan with parchment. Lightly grease the sides so the cheesecake releases cleanly.
02 - Pulse the cookies into fine crumbs. Mix with melted butter and salt, then press firmly into the bottom of the pan. Chill for 20 minutes.
03 - Beat the cream cheese, powdered sugar, cocoa powder, vanilla, and salt until smooth. Beat in the melted chocolate until fully combined.
04 - Pour in the cold heavy cream and beat on medium-high until the filling is thick, fluffy, and holds soft peaks, 2-3 minutes.
05 - Spread the filling over the crust and smooth the top. Cover and refrigerate for at least 6 hours, or overnight for the firmest slices.
06 - Warm 1/2 cup heavy cream until steaming, then pour over the chopped semisweet chocolate. Let stand 2 minutes, stir smooth, and spread over the cold cheesecake.
07 - Melt the white chocolate with 2 tablespoons cream and stir smooth. Pipe a spiral over the dark ganache, then drag a toothpick from the center outward several times to form a web.
08 - Chill for 15 minutes to set the topping. Slice with a warm clean knife and add candy or fondant spiders just before serving, if using.

# Good to know:

01 - Plan for at least 6 hours of chilling time, not included in prep or cook time.
02 - Use full-fat brick cream cheese for the best set.
03 - Best served cold, straight from the refrigerator.

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