Description
These adorable Spooky Spiderweb Cheesecake Bites are the perfect no-bake Halloween treat! Creamy, tangy cheesecake filling sits on a crunchy chocolate cookie crust, all topped with a fun and easy chocolate spiderweb design. They’re bite-sized, festive, and sure to be a hit at any Halloween party!
Ingredients
Scale
- For the Crust:
- 2 cups chocolate cookie crumbs (about 20 chocolate sandwich cookies)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- Orange food coloring (optional, for a hint of Halloween color)
- For the Spiderweb Topping:
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil or coconut oil
Instructions
- Prepare the Crust: In a medium bowl, combine the chocolate cookie crumbs, 2 tablespoons of sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.
- Press the crust mixture evenly into the bottom of a 24-cup mini muffin tin. You can use the bottom of a small glass or your fingers to pack it down firmly.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the 1/2 cup of sugar and beat until well combined and no lumps remain.
- Stir in the vanilla extract and heavy cream. Beat until the mixture is smooth and slightly thickened. If using, add a few drops of orange food coloring and mix until evenly distributed.
- Assemble the Bites: Spoon or pipe the cheesecake filling evenly over the crusts in the mini muffin tin, filling each cup almost to the top.
- Smooth the tops of the cheesecake filling with the back of a spoon or a small offset spatula.
- Chill the cheesecake bites in the refrigerator for at least 2 hours, or until firm.
- Prepare the Spiderweb Topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
- Transfer the melted chocolate to a small piping bag or a Ziploc bag with a tiny corner snipped off.
- Once the cheesecake bites are firm, pipe concentric circles of melted chocolate onto the top of each bite, starting from the center and working outwards.
- Using a toothpick or a skewer, gently drag lines from the center outwards through the chocolate circles to create the spiderweb effect.
- Chill the finished cheesecake bites for another 15-30 minutes to set the chocolate before serving.
Notes
- For a cleaner removal from the mini muffin tin, you can line the cups with mini paper liners before adding the crust.
- If you don’t have a mini muffin tin, you can use a regular muffin tin and make larger cheesecake bites, adjusting the crust and filling quantities accordingly.
- These can be made a day in advance and stored in the refrigerator.
- Get creative with your spiderwebs! You can add a small chocolate dot in the center for a more defined web.
Nutrition
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Carbohydrates: 15g
- Protein: 2g