Creepy Spiderweb Cheesecake (no bake)

It’s Halloween today on some parts of the world…spooky creepy week-end, I would get the chills if this would be an actually tradition in all countries. wondering.

But since this is just a reason to have fun, I decided to have fun with my baking and photos.tease


Since I’m not particularly talented at decorating cakes or cupcakes or pretty much anything I went with something easy. And you have to double appreciate my effort here since I am afraid of spiders …all the way to the paranoid level…like I won’t take the trash out myself cause I think spiders are lurking in the vines above the trash bin. If you want more paranoid examples, I am usually afraid of taking the Christmas tree out of the box, cause it was sitting in the basement for one year and spiders made it their home. Or I’m never keen on going under the table if I have to pick something up from the floor cause some spider will parachute himself on my head. So drawing a spider web was not an easy task for me …..psychologically speaking, the actual drawing on the cheesecake was pretty easysmile .

Bloody Bunny

Paranoia aside, I have to admit that I was afraid the chocolate would sink in the cheesecake or the heavy cream wouldn’t turn into a stiff whipped cream.

But everything went smoothly and I made my first Halloween post shy.

PS: no spiders were hurt during baking/photographing

Bloody cheesecake Greeneyed cheesecake


450 grams Chocolate Oreo biscuits (or similar biscuits )
100 grams butter, at room temperature
¼ salt

½ cup heavy cream
125 grams 60% dark chocolate

600 grams cream cheese
1 1/2 cups (340 grams) granulated sugar
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1 cup (240 ml) heavy cream (full-fat, not light), cold

Yields: 14 servings, cheesecake tin of 20cm


1. Add the biscuits, butter and salt in a food processor and turn them into fine crumbles. If you don’t own a food processor, add the biscuits in a bag and crush them with the rolling pin.

2. Put the biscuits crumbles in the baking tin then pat/press evenly on the bottom and sides. To finish it off, press the crust with a flat bottom glass, on the bottom and gently on the sides. Here is a link to help you (min 0.52). Leave the crust in the refrigerator until the rest it ready.

3. Break the chocolate into pieces in a small bowl. In a small saucepan, on medium heat, warm the heavy cream up to boiling point then pour it over the chocolate. Let it rest for 3 minutes then stir until well combined. Set aside to cool.

4. In a large bowl, mix the cheese cream until light and fluffy, for about 2 minutes. While continuing to mix for around 3 more minutes, gradually add the sugar, salt and lemon.

5. In a separate bowl, pour the cold heavy cream and with the mixer whip for about 5 minutes until stiff peaks form. Add about 1/3 of the whipped cream over the cheesecake and gently fold it with a spatula. At the rest of the whipped cream and combine it gently.

6. Poor the cheese cream over the refrigerated Oreo crust. Tap the tin a bit on the table to help the cream cheese settle evenly or even it with a spatula or tablespoon.

7. Transfer the chocolate ganache in a piping bag (with small tip ) or a piping plastic bottle and starting from the center , pipe a spiral, leaving about 2 cm between each circle. With a clean knife, drag a line starting from the center towards the edges to create the spider web effect. After each line, wipe the knife with a napkin. Check here how Martha Stewart is going it. 

8. Refrigerate the cake and take it out about 10-15 minutes before serving.


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