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No Bake Spiderweb Cheesecake Recipe

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3.9 from 5 reviews

No Bake Spiderweb Cheesecake is a delightful dessert combining a crunchy Oreo cookie crust with a creamy, smooth cheesecake filling, decorated with an elegant spiderweb pattern made from melted dark chocolate. Perfect for a make-ahead treat, this cheesecake requires no baking and is chilled to set.

Ingredients

Crust

  • 35 Oreo Chocolate Sandwich Cookies
  • 5 tablespoons unsalted butter (melted)

Cheesecake Filling

  • 16 ounces cream cheese (softened)
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream (very cold)

Decoration

  • 1/4 cup dark chocolate chips

Instructions

  1. Prepare the Pan: Spray a 9-inch springform pan with cooking spray and set it aside.
  2. Make Oreo Crust: Pulse Oreo cookies in a food processor until they become fine crumbs. Transfer crumbs to a large mixing bowl.
  3. Mix Crust: Add melted butter to the Oreo crumbs and stir with a fork until the crumbs are fully saturated.
  4. Form Crust Base: Press the Oreo mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup along the edges to smooth and even out the crust.
  5. Chill Crust: Place the pan in the freezer to set while preparing the filling.
  6. Make Cheesecake Filling: Using a stand mixer or hand mixer, beat the softened cream cheese, sugar, lemon juice, and vanilla extract on medium-high speed for 3-5 minutes until smooth and fully combined.
  7. Whip Cream: In a separate bowl, whip the cold heavy cream on high speed until stiff peaks form, about 5-7 minutes.
  8. Combine Mixtures: Turn off the mixer and gently fold the cream cheese mixture into the whipped cream using a spatula until well incorporated and smooth.
  9. Fill Pan: Remove the crust from the freezer and pour the cheesecake filling over it. Smooth the top evenly with a spatula.
  10. Melt Chocolate: Place dark chocolate chips in a microwave-safe bowl and heat at 50% power for 30 seconds, stir, then continue heating in 15-second intervals, stirring between each, until melted and smooth. Allow to cool slightly if needed.
  11. Decorate Cheesecake: Transfer melted chocolate to a pastry bag or a ZipLoc bag with a small corner cut. Pipe a small dot in the center of the cheesecake, then draw concentric circles outward 6-8 times, spacing about 1-2 inches apart. Using a toothpick or butter knife, drag straight lines from the center outward at roughly 45-degree intervals, creating a spiderweb effect.
  12. Chill: Refrigerate the cheesecake for at least 6 hours or ideally overnight to set completely.
  13. Serve: Carefully release the springform pan and serve the cheesecake chilled.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth filling.
  • Use cold heavy cream for better whipping results.
  • Freezing the crust before adding the filling helps it set firmly and prevents sogginess.
  • When melting chocolate, avoid overheating to prevent burning.
  • The spiderweb pattern can be customized by varying the number of circles and lines.
  • For easier piping, use a small round decorating tip or carefully snip a small hole in a plastic bag corner.
  • This cheesecake should be kept refrigerated and is best consumed within 2-3 days.

Find it online: https://lauracooks.com/no-bake-spiderweb-cheesecake-recipe/