Go Back
alt=" "

No-Bake Spiderweb Cheesecake

Yield: 15 Servings (10-inch springform pan)
Prep Time: 1 hour 35 minutes
Total Time: 1 hour 35 minutes

Ingredients

For the Crust:

  • Vegetable oil cooking spray
  • 4 ½ cups (510 g) finely ground chocolate wafers (see note)
  • ¼ cup plus 2 tablespoons sugar
  • 6 ounces (160 g) butter, melted
  • ½ teaspoon coarse salt

For the Ganache:

  • 4 ounces (113 g) bittersweet chocolate, finely chopped (I used Ghirardelli’s Bittersweet Chocolate Chips)
  • ½ cup heavy cream

For the Filling:

  • 32 ounces (908 g) cream cheese, softened
  • 1 ½ cups (318 g) sugar
  • ¼ teaspoon coarse salt
  • 1 ½ tablespoons fresh lemon juice
  • 1 ½ tablespoons vanilla
  • 1 ½ cups heavy cream, cold

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!