Description
This No Bake Spiderweb Cheesecake is a spooky and delicious Halloween dessert featuring a creamy, colorful cheesecake layered on a graham cracker crust, topped with a creative spiderweb effect made from stretched marshmallows. Perfect for festive celebrations and easy to prepare without any baking.
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
Topping
- 2 Marshmallows
Instructions
- Prepare crust: Process the graham crackers in a food processor until finely ground. Mix the ground crackers with sugar and melted butter until combined. Press this mixture firmly into the bottom of a well-greased springform pan. Set aside.
- Make cheesecake filling: Beat the cream cheese using an electric mixer until smooth and creamy. Add lemon juice, vanilla extract, powdered sugar, and heavy cream. Continue mixing until smooth and fully combined.
- Color the filling: Add the black gel food coloring to the mixture and beat until it is evenly incorporated. Then add the purple and blue gel food colorings, continuing to beat until the filling has smooth, vibrant colors.
- Assemble cheesecake: Pour the cheesecake filling into the prepared springform pan, smoothing the top evenly. Refrigerate overnight to allow it to set properly.
- Create spiderweb topping: Microwave two marshmallows for 10 seconds until softened. Allow them to cool until they can be handled safely. Knead the marshmallows between your fingers until they become sticky and stringy. Pull them apart and stretch them into thin strands to form a spiderweb pattern over the cheesecake surface as shown in the photo.
- Serve: Once decorated, serve the spooky no bake spiderweb cheesecake chilled. Enjoy your festive Halloween dessert!
Notes
- Use a well-greased springform pan to easily release the cheesecake.
- If you don’t have gel food coloring, use highly concentrated liquid food coloring but use sparingly to avoid affecting texture.
- Chilling overnight ensures the cheesecake sets firmly and flavors meld.
- The marshmallow spiderweb topping can be made ahead and stored in an airtight container if desired.
- Press graham cracker crust firmly for a nice even base.
- For an extra spooky touch, add plastic or edible spider decorations.
- If marshmallows are hard to stretch, warm them slightly again in very short increments.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
