No Bake Spiderweb Cheesecake Recipe

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Gallery No-Bake Spiderweb Cheesecake Recipe Summary Servings: 14

Ingredients For the Crust Vegetable oil, cooking spray 18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups) 1/4 cup plus 2 tablespoons sugar 6 ounces (1 1/2 sticks) unsalted butter, melted 1 teaspoon coarse salt For the Ganache 4 ounces bittersweet chocolate (preferably 61 percent), finely chopped 1/2 cup heavy cream For the Filling 32 ounces cream cheese, softened 1 1/2 cups sugar 1/4 teaspoon coarse salt 3 tablespoons fresh lemon juice 1 1/2 cups heavy cream, cold Candy Spiders, optional

Gallery No-Bake Spiderweb Cheesecake

Recipe Summary Servings: 14

Gallery

No-Bake Spiderweb Cheesecake     

No-Bake Spiderweb Cheesecake

No-Bake Spiderweb Cheesecake

Recipe Summary Servings: 14

Recipe Summary

Servings: 14

Servings: 14

14

Ingredients

Ingredients

• Vegetable oil, cooking spray 18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups) 1/4 cup plus 2 tablespoons sugar 6 ounces (1 1/2 sticks) unsalted butter, melted 1 teaspoon coarse salt

• 4 ounces bittersweet chocolate (preferably 61 percent), finely chopped 1/2 cup heavy cream

• 32 ounces cream cheese, softened 1 1/2 cups sugar 1/4 teaspoon coarse salt 3 tablespoons fresh lemon juice 1 1/2 cups heavy cream, cold Candy Spiders, optional

Directions

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 2 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.

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. 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.

Reviews (25)

 Add Rating & Review     142 Ratings   5 star values:        37    4 star values:        50    3 star values:        34    2 star values:        17    1 star values:        4        

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Reviews (25)

Add Rating & Review     142 Ratings   5 star values:        37    4 star values:        50    3 star values:        34    2 star values:        17    1 star values:        4       

Add Rating & Review

142 Ratings 5 star values: 37 4 star values: 50 3 star values: 34 2 star values: 17 1 star values: 4

142 Ratings 5 star values: 37 4 star values: 50 3 star values: 34 2 star values: 17 1 star values: 4

142 Ratings 5 star values: 37 4 star values: 50 3 star values: 34 2 star values: 17 1 star values: 4

• 5 star values: 37 4 star values: 50 3 star values: 34 2 star values: 17 1 star values: 4

  Martha Stewart Member     Rating: Unrated       10/28/2011   I've tried this recipe with a few variations, and it is really a hit! Easy, and delicious! Give it a try! If you want to have a look at my version, I published it here http://www.larecetadelafelicidad.com/2011/10/tarta-philadelphia-chocolate-halloween.html  
  
  Martha Stewart Member     Rating: Unrated       10/31/2010   I made this today and it came out great. Instead of lemon juice I used Vanilla extract. It tastes really good with the vanilla. I would recommend this recipe.  
  
  Martha Stewart Member     Rating: Unrated       10/26/2010   My photo shows the wafers that can be used - but I'm sure there are tons of others. Haven't tried this yet, but looks great - maybe with some lil turkeys for thanksgiving dessert!  
  
  Martha Stewart Member     Rating: Unrated       11/12/2008   This is THE BEST cheesecake I've ever made or eaten! This was such a success, I am thrilled to have found this recipe. I made it into cupcakes and it makes a lot! I didn't use all of it, but I think it would have made around 36-42 regular sized cupcakes. The ganache looked amazing and was so easy!  
  
  Martha Stewart Member     Rating: Unrated       11/06/2008   Great cake I left the lemon out very good. I wasnt sure but mine looked just like picture very pleased!!!  
  
  Martha Stewart Member     Rating: Unrated       10/29/2008   I cannot seem to find the chocolate wafers this year, I plan to substitute w/ choc. graham crackers. Do I have to freeze the cake? Is this what makes the sugar dissolve properly? ususally no bake cheesecake recipes call for powdered sugar, so I am concerned the sugar will make the cake grainy?? Any suggestions or advice?  
  
  Martha Stewart Member     Rating: Unrated       10/23/2008   It's a real yummy cake especially with the oreo crust. I had it refridgerated overnight and later freeze it for an hour so that the middle is perfectly firmed before cutting it. It's a favourite!  
  
  Martha Stewart Member     Rating: Unrated       10/23/2008   Why is it called ganache ?? and where do I find chocolate wafers?  
  
  Martha Stewart Member     Rating: Unrated       10/19/2008   Wow this was soooo yummy! I made some changes... and I don't have enough room to write them all here! Used Oreos for the crust and nothing else, made mini cheesecakes in cupcake cups instead of a large cheesecake. Email me if you want details. :) Overall fabulous!!! brookesummer@gmail.com  
  
  Martha Stewart Member     Rating: Unrated       10/19/2008   Can I use chocolate graham crackers instead?  
  
  Martha Stewart Member     Rating: Unrated       10/18/2008   Wafer cookies they're sold in the ice cream area or where they have toppings. This cake was sooooo good and with this cookies I did not add more sugar for the crust it was just right sweet and little bit less in my cream mixture too.  
  
  Martha Stewart Member     Rating: Unrated       10/17/2008   No, she is using the chocolate wafers. They are in a long narrow yellow box and are usually hard to find in the cookie aisle of the store. I usually have to ask someone where they are. Usually on the top shelf.  
  
  Martha Stewart Member     Rating: Unrated       10/17/2008   Chocolate Wafers- are we talking "Oreos?"  
  
  Martha Stewart Member     Rating: Unrated       10/17/2008   Martha! Give us a lower cal version of this.  
  
  Martha Stewart Member     Rating: Unrated       10/16/2008   It's typical for a cheesecake of this type to take about 35 minutes in the making and at least an hour in the refridgerator, so I'd assume 2 hours to be on the safe side.  
  
  Martha Stewart Member     Rating: Unrated       10/16/2008   how long did it take to make ?  
  
  Martha Stewart Member     Rating: Unrated       10/16/2008   how long does this take you to make ??  
  
  Martha Stewart Member     Rating: Unrated       10/10/2008   I made this and yes, it should be kept in the freezer. I know it sounds odd, but true. I would do 2 sticks of butter instead of 1 1/5 because I felt the crust is not sold enough. The taste is good, I will eliminate the lemon juice next time because I believe that to be not essential and will add vanilla instead.  
  
  Martha Stewart Member     Rating: Unrated       10/04/2008   Is this supposed to be frozen or should it say freeze for at least 1 hour or refridgerate overnight? Thanks!  
  

  Martha Stewart Member

  Rating: Unrated 10/28/2011

I’ve tried this recipe with a few variations, and it is really a hit! Easy, and delicious! Give it a try! If you want to have a look at my version, I published it here http://www.larecetadelafelicidad.com/2011/10/tarta-philadelphia-chocolate-halloween.html

Rating: Unrated

Rating: Unrated 10/31/2010

I made this today and it came out great. Instead of lemon juice I used Vanilla extract. It tastes really good with the vanilla. I would recommend this recipe.

Rating: Unrated 10/26/2010

My photo shows the wafers that can be used - but I’m sure there are tons of others. Haven’t tried this yet, but looks great - maybe with some lil turkeys for thanksgiving dessert!

Rating: Unrated 11/12/2008

This is THE BEST cheesecake I’ve ever made or eaten! This was such a success, I am thrilled to have found this recipe. I made it into cupcakes and it makes a lot! I didn’t use all of it, but I think it would have made around 36-42 regular sized cupcakes. The ganache looked amazing and was so easy!

Rating: Unrated 11/06/2008

Great cake I left the lemon out very good. I wasnt sure but mine looked just like picture very pleased!!!

Rating: Unrated 10/29/2008

I cannot seem to find the chocolate wafers this year, I plan to substitute w/ choc. graham crackers. Do I have to freeze the cake? Is this what makes the sugar dissolve properly? ususally no bake cheesecake recipes call for powdered sugar, so I am concerned the sugar will make the cake grainy?? Any suggestions or advice?

Rating: Unrated 10/23/2008

It’s a real yummy cake especially with the oreo crust. I had it refridgerated overnight and later freeze it for an hour so that the middle is perfectly firmed before cutting it. It’s a favourite!

Why is it called ganache ?? and where do I find chocolate wafers?

Rating: Unrated 10/19/2008

Wow this was soooo yummy! I made some changes… and I don’t have enough room to write them all here! Used Oreos for the crust and nothing else, made mini cheesecakes in cupcake cups instead of a large cheesecake. Email me if you want details. :) Overall fabulous!!! brookesummer@gmail.com

Can I use chocolate graham crackers instead?

Rating: Unrated 10/18/2008

Wafer cookies they’re sold in the ice cream area or where they have toppings. This cake was sooooo good and with this cookies I did not add more sugar for the crust it was just right sweet and little bit less in my cream mixture too.

Rating: Unrated 10/17/2008

No, she is using the chocolate wafers. They are in a long narrow yellow box and are usually hard to find in the cookie aisle of the store. I usually have to ask someone where they are. Usually on the top shelf.

Chocolate Wafers- are we talking “Oreos?”

Martha! Give us a lower cal version of this.

Rating: Unrated 10/16/2008

It’s typical for a cheesecake of this type to take about 35 minutes in the making and at least an hour in the refridgerator, so I’d assume 2 hours to be on the safe side.

how long did it take to make ?

how long does this take you to make ??

Rating: Unrated 10/10/2008

I made this and yes, it should be kept in the freezer. I know it sounds odd, but true. I would do 2 sticks of butter instead of 1 1/5 because I felt the crust is not sold enough. The taste is good, I will eliminate the lemon juice next time because I believe that to be not essential and will add vanilla instead.

Rating: Unrated 10/04/2008

Is this supposed to be frozen or should it say freeze for at least 1 hour or refridgerate overnight? Thanks!

All Reviews for No-Bake Spiderweb Cheesecake

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for No-Bake Spiderweb Cheesecake

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest