Description
A luscious no-bake Spider Web Cheesecake featuring a crunchy Oreo crust, creamy lemon-infused cream cheese filling, and a striking chocolate web design on top. This elegant dessert is perfect for special occasions or any time you want an impressive yet easy-to-make treat.
Ingredients
Scale
Crust
- 35 Oreos
- 5 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened at room temperature
- ½ cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 cup heavy whipping cream, cold
- 2 teaspoons pure vanilla extract
Decoration
- ¼ cup dark chocolate chips or chunks
Instructions
- Prepare the Pan and Crust: Spray a 9-inch springform pan with non-stick cooking spray and set aside. Crush the Oreos into a fine crumb using a food processor or by placing them in a sealed zip-top bag and rolling over them with a rolling pin. Transfer the Oreo crumbs to a mixing bowl and mix in the melted butter until the crumbs stick together when pressed. Press the crumb mixture evenly into the bottom of the pan, then place the pan in the freezer while preparing the filling.
- Make the Cream Cheese Filling: In a medium mixing bowl, beat the softened cream cheese and sugar on medium-high speed using an electric mixer until smooth and creamy. Scrape down the sides of the bowl as needed. Add the fresh lemon juice and beat on medium speed until fully combined.
- Whip the Cream: In a separate bowl, whip the cold heavy cream together with the vanilla extract on high speed until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream carefully to maintain the airy texture.
- Assemble the Cheesecake: Spread the filled mixture evenly over the Oreo crust in the springform pan. Smooth the top gently using an offset spatula for an even surface.
- Create the Spider Web Design: Microwave the dark chocolate chips in a small microwave-safe bowl for 45 seconds, then stir until smooth. Transfer the melted chocolate into a piping bag fitted with a small round tip or a zip-top bag with the corner snipped off. Pipe a small circle in the center of the cheesecake, then pipe progressively larger circles around it, covering the top with concentric rings of chocolate. Using a toothpick, drag lines from the center to the edge of the pan approximately every 45 degrees, creating a spider web pattern across the chocolate rings.
- Chill and Serve: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to set firmly. When ready, remove from the fridge, release from the springform pan, and slice to serve.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
- Use cold heavy whipping cream for best whipping results and stability.
- For a richer chocolate flavor, use high-quality dark chocolate chips or chunks.
- Chilling time is crucial for the cheesecake to set properly; avoid serving before 6 hours.
- This cheesecake is best stored refrigerated and consumed within 3 days.
- To make slicing easier, warm the knife under hot water and wipe dry before cutting each slice.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Refrigerated
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of cheesecake)
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Spider Web Cheesecake, Oreo crust cheesecake, no-bake cheesecake, homemade cheesecake, chocolate spider web dessert
