No Bake Spiderweb Cheesecake (Creepy Halloween Recipe)

This creepy Halloween recipe is for a No-Bake Spiderweb Cheesecake. This spooky cheesecake is a classic vanilla cheesecake colored black and decorated with marshmallows to look like spiderwebs. It's SO fun and perfect for a Halloween Party!

Jump to:

• No Bake Cheesecake
• Video
• Creepy Halloween Recipe
• Why You'll Love this Spiderweb Cheesecake
• Tools for the Halloween Cheesecake
• Ingredients
• Substitutions
• How to Make a Halloween Cheesecake
• Pro Tips
• Variations
• Servings Suggestions
• Storage Directions
• ​More Halloween Recipes
• Recipe

No Bake Cheesecake

Is Halloween your favorite holiday? Are you hosting Halloween parties this fall? This is the time of year when you need to plan to make this easy Halloween dessert - a no-bake cheesecake! 

I'm a big fan of no bake cheesecake recipes - two of my most popular recipes are these creamy no-bake cheesecake cups and the chocolate cheesecake cups. No reason to heat up the kitchen or stress over special baking instructions with a no-bake recipe!

FYI - you could also color these cheesecake cups into black desserts for more no-bake Halloween treats. Just add some Halloween candy to the top!

Video

Creepy Halloween Recipe

If you're looking for Halloween cheesecake ideas, you have to make this creepy Halloween recipe! This spooky Halloween cheesecake is black on the inside with marshmallows melted and stretched over the cheesecake mixture to look like a cobweb design. It's such a fun way to enjoy cheesecake!

The benefit of a decorated cheesecake is that you get a good cheesecake plus a spooky dessert. I mean really, is there anything more spooky than a black cheesecake? 

Why You'll Love this Spiderweb Cheesecake

• Halloween-Themed Cheesecake. This Halloween Cheesecake recipe is fun and SO festive!
• Creepy Spiderwebs. The melted marshmallows are a great way to create a spooky treat that is easy to do without any special tools or equipment. Adding the cobwebs on top of the cheesecake only takes a couple of minutes with huge impact!
• Delicious Cheesecake. Not only does this look like the best of Halloween desserts, it's a delicious, creamy cheesecake.
• Simple. This is a no bake Halloween cheesecake - you won't need to do a water bath or or pan of water to prevent it from cracking. Every ingredient is a simple ingredient and the prep time is only 15 minutes (then it needs to chill).
• Make Ahead. This cheesecake can be made 2 or 3 days before serving it if you'll be in a time crunch. Or you can make it up to a few weeks ahead if you want to freeze it. See storage directions below the recipe.

Tools for the Halloween Cheesecake

• Spring Form Pan - I used a 9-inch springform pan. You might could use a smaller pan but the cheesecake would be super thin if you use a larger pan.
• Food Processor (or a ziploc bag and something to beat it with, like a meat cleaver or rolling pin)
• Rubber Spatula
• Mixing Bowls
• Electric Mixer (or you could do it all in the mixing bowl of a stand mixer)
• Measuring Cups and Spoons
• Gloves (for less mess, but not 100% necessary)

Ingredients

With the exception of the gel colors (maybe), you should be able to find all of the ingredients at your local grocery store. You may find the gel colors there, but if you don't, you may have to check a craft store, order online, or even grab it from the cake decorating aisle at Walmart.

Graham Crackers

Butter - I always use salted butter, but unsalted would be fine too.

Sugar

Cream Cheese, at room temperature

Lemon Juice

Vanilla Extract

Powdered Sugar - when in a pinch, you can make your own powdered sugar!

Heavy Whipping Cream

Black, Purple and Blue Gel Food Coloring. The different colors mixed together make it a perfect, rich, black color. If you only have black coloring, that works as well (although you may need more than one tube). I used the small tubes of gel colors from Walmart because I felt they'd be easier for the average person to find. If you're a cake decorator, you can use the gel colors (such as Americolor Super Black) that you use for cake decorating, and black would fine without the extra colors.

Marshmallows. This is such an easy ingredient to manipulate into the spiderweb decorations!

Find the complete recipe with ingredients measurements in the recipe card below.​

Substitutions

I love the idea of an OREO Cookie Crust! To make this, use OREO cookies instead of graham crackers for an OREO crust. Then, you have a black cheesecake crust to match the cheesecake filling.

Or instead of crushing graham crackers or OREO cookies, you could buy OREO crumbs or Graham Cracker crumbs that are pre-made.

How to Make a Halloween Cheesecake

1. Start by processing your graham crackers until fine crumbs in a food processor. If you don't have a food processor, you can place the graham crackers in a zip-top bag and crush them with a rolling pin.
2. Mix in your sugar and melted butter.
3. Using the bottom of a glass or the back of a spoon, press the crumbs into the bottom of a well-greased springform pan, and set aside.
4. In a large bowl, beat your cream cheese until smooth.
5. Add in lemon juice, vanilla, powdered sugar, and heavy cream into the cream cheese mixture.
6. Mix the cheesecake filling on low speed until smooth. Scrape down the sides of the bowl to incorporate everything.
7. Add in black food coloring and beat until well combined.
8. Add in remaining food coloring and beat until smooth. Adding additional colors will make the colored batter more intense.
9. Pour the cheesecake batter into your prepared pan and spread it out into an even layer.
10. Refrigerate overnight.
11. Microwave two marshmallows for 10 seconds.
12. Let cool until you are able to touch them.
13. Knead them between your fingers until they become sticky and stringy, and pull a part. You can keep add a small amount of marshmallow for a simple spider web or add lots of melted marshmallow for a more detailed spider web.
14. Pull them apart and string them over your cheesecake as shown. 
15. Serve your fun Halloween dessert and enjoy! 

Pro Tips

• Wear gloves for less mess. I keep food-safe gloves on hand, so I don't get my hands stained when decorating cakes. Any plastic gloves would work.
• BE CAREFUL NOT TO BURN YOURSELF. Melted marshmallows are no joke - do not try to handle them until they are cooled!!
• The batter will darken as it rests. Don't panic if it's not completely black when you put it in the fridge overnight - it will be a black cheesecake by morning (or it should be - if your food colors work like mine do)

Variations

Make Mini Halloween Cheesecakes. If you want to create single servings, you can! It takes a little more work and creativity but here are the basic instructions.

1. Follow steps 1-2, then instead of steps 3, line 24 muffin cups with cupcake liners. Then scoop about 1 tablespoon of crust into the bottom of each cupcake liner.
2. Make the cheesecake filling according to steps 4-8. 
3. Instead of step 9, divide the batter evenly into the 24 cupcake liners on top of the crust. 
4. The marshmallow spiderwebs will be a little more difficult on the mini cheesecakes, but they are doable. If you want something easier, use candy eyes or some kind of Halloween candy on top. Or pipe melted white chocolate on top to create a spiderweb. You might even grab some Ghost Peeps and place one on each cheesecake.

Change the color. Another variation of this cake would be to make the cheesecake batter purple or orange. Use any food color you want to change it up!

Servings Suggestions

Serve this cheesecake chilled, straight out of the refrigerator. You could serve it with whipped cream on top if you wanted, but it's not necessary. It would be the perfect dessert for a Halloween party, just a treat at home during the Halloween season. 

Storage Directions

• Refrigerator - Store any leftover cheesecake in the refrigerator covered with plastic wrap or store it in an airtight container. It can be stored in the fridge for 3 to 5 days.
• Freezer - If you want to store any leftovers in the freezer (or make it ahead), wrap the cheesecake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. You can also slice the cheesecake and wrap individual slices. For either of those choices, I'd recommend freezing it first while it's sitting on a cookie sheet, then as soon as it's solid, take it out and wrap it whole or the individual slices. This way they'll hold their shape. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.

Proper wrapping ensures the cheesecake retains its flavor and creamy texture.

​More Halloween Recipes

• Spooky Halloween Pizza
• Easy Candy Corn Fudge
• How to Make Candy Apples Any Color
• Easy Candy Corn Marshmallow Pops
• Eyeballs on a Fork Cake Pops (Halloween Treats)
• Caramel Popcorn Balls
• Halloween Peanut Butter Spider Cookies
• Easy Halloween Veggie Tray (2 Ingredients!)

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