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Spider Web Cheesecake Tart Recipe

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4 from 40 reviews

This Spider Web Cheesecake Tart combines a rich chocolate almond crust with a creamy cheesecake filling, topped with a decorative melted chocolate spider web. Perfect for Halloween or any festive occasion, this tart offers a visually stunning and deliciously smooth dessert that balances sweet and nutty flavors.

Ingredients

Chocolate Almond Crust

  • 8 full sheet graham crackers (120 g, ground)
  • ½ cup roughly ground almonds or almond flour (45 g)
  • ¼ cup granulated sugar (50 g)
  • 2 tablespoons unsweetened cocoa powder (10 g)
  • 5 tablespoons unsalted butter, melted (70 g)

Cheesecake Filling

  • 16 oz brick-style cream cheese (454 g), room temperature
  • ¾ cup granulated sugar (150 g)
  • 1 large egg, room temperature
  • ½ cup non-fat yogurt (113 g), room temperature
  • 1 teaspoon vanilla paste or pure vanilla extract
  • 1 teaspoon fine sea salt

Chocolate Spider Web

  • ¼ cup chocolate chips or chunks (50 g), melted

Instructions

  1. Prepare the crust: In a medium bowl, combine the ground graham crackers, almonds or almond flour, sugar, and cocoa powder thoroughly. Pour in the melted butter and mix until the mixture is evenly moistened and holds together when pressed.
  2. Form the crust: Press the crust mixture firmly and evenly into the bottom and slightly up the sides of a tart pan. Use the bottom of a measuring cup or glass to compact the crust tightly. Chill the crust in the refrigerator while preparing the filling, about 15-20 minutes.
  3. Make the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese with granulated sugar until smooth and creamy. Add the egg and continue to beat until fully incorporated. Mix in the non-fat yogurt, vanilla paste, and fine sea salt until the batter is smooth and homogenous.
  4. Assemble and bake: Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Bake in a preheated oven at 325°F (163°C) for approximately 40-45 minutes, or until the edges are set and the center slightly jiggles but is mostly firm.
  5. Cool the tart: Remove the tart from the oven and allow it to cool completely on a wire rack. Then refrigerate for at least 4 hours or overnight to firm up the cheesecake fully.
  6. Create the chocolate spider web: Melt the chocolate chips or chunks gently in a microwave or double boiler until smooth. Transfer the melted chocolate to a piping bag or a small plastic bag with a tiny corner cut off.
  7. Decorate the tart: Pipe concentric circles of melted chocolate across the surface of the chilled cheesecake. Using a toothpick or skewer, drag lines from the center outwards through the chocolate rings to create a spider web pattern. Refrigerate again briefly to allow the chocolate to set.
  8. Serve: Slice and serve the spooky, elegant Spider Web Cheesecake Tart chilled for best texture and flavor.

Notes

  • Ensure all dairy ingredients are at room temperature to avoid lumps in the cheesecake batter.
  • Press the crust firmly to prevent crumbling when slicing.
  • The spider web decoration can be customized with colored chocolate or additional Halloween-themed toppings.
  • Store leftovers covered in the refrigerator and consume within 3-4 days for optimal freshness.
  • Allow the cheesecake to chill thoroughly; this enhances texture and flavor complexity.

Find it online: https://recipethrive.com/spider-web-cheesecake-tart-recipe/