Description
This No Bake Spiderweb Cheesecake is a spooky and fun Halloween dessert featuring a creamy, colorful cheesecake base on a crunchy graham cracker crust, decorated with marshmallow spiderwebs. It’s an easy-to-make treat that requires no baking and is perfect for festive gatherings.
Ingredients
Scale
Crust
- 2 sleeves of graham crackers
- 1 stick of melted butter
- 6 tablespoons of sugar
Cheesecake Filling
- 2 (8 oz.) blocks of cream cheese
- 3 teaspoons of lemon juice
- 2 teaspoons of vanilla extract
- 1 cup of powdered sugar
- 1 and 1/2 cups of heavy cream
- 1 tube of black gel food coloring
- 1 tube of purple gel food coloring
- 1 tube of blue gel food coloring
Decoration
- 2 marshmallows
Instructions
- Prepare the crust: Process the graham crackers in a food processor until they are fine crumbs. Mix in the sugar and melted butter until combined. Press this mixture into the bottom of a well-greased springform pan to form an even crust. Set aside.
- Make the cheesecake filling: In a mixing bowl, beat the cream cheese until smooth using an electric mixer. Add lemon juice, vanilla extract, powdered sugar, and heavy cream, then mix until fully combined and smooth.
- Add colors: Stir in the black gel food coloring first and beat until well combined. Then add the purple and blue gel food colorings and continue beating until the mixture is smooth and evenly colored.
- Assemble and chill: Pour the colored cheesecake filling over the prepared crust in the springform pan. Refrigerate the cheesecake overnight to set properly, which takes about 8 hours.
- Create spiderweb decoration: Microwave two marshmallows for 10 seconds. Allow them to cool until they can be handled. Knead the marshmallows between your fingers until they become sticky and stringy. Pull them apart into thin strands and string them over the top of the cheesecake to create a spiderweb effect.
- Serve: Once decorated, slice and serve your spooky no bake spiderweb cheesecake to enjoy this fun Halloween dessert.
Notes
- Ensure the cream cheese is softened to room temperature before mixing for a smoother filling.
- Using gel food coloring prevents the cheesecake from becoming too watery compared to liquid coloring.
- For easier release of the cheesecake, line the springform pan bottom with parchment paper before pressing the crust.
- The marshmallow spiderwebs are best made just before serving so they maintain their stringy texture.
- Allow the cheesecake to chill for at least 8 hours, preferably overnight, for the best firmness and flavor.
- You can customize the spiderweb colors using different gel food colorings as desired.
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
