The Ultimate Creepy, Creamy Spiderweb Cheesecake Bars
(By Jason Griffith)
Introduction
Halloween is my favorite time of year for baking. Why? Because it’s the one holiday where you’re encouraged to play with your food, embrace the ghoulish, and make something truly memorable. And few desserts get the reaction that these Spiderweb Cheesecake Bars do.
Forget fussy full cheesecakes—these bars are the perfect make-ahead treat that delivers on both flavor and spooky visuals. They start with a rich chocolate cookie crust, are filled with a luscious, creamy vanilla cheesecake, and are finished with a melted chocolate spiderweb that is surprisingly easy to create. Whether you’re hosting a massive costume party or just looking for a fun kitchen project with the kids, this recipe is a must-try. They’re creepy, they’re creamy, and they’re crazy-delicious.
Why I Love This Recipe
I’ve made a lot of holiday desserts, but this one never fails to bring a smile (or a scream!) to peoples’ faces.
First, let’s talk about the texture. The crunchy, slightly salty chocolate cookie base is the perfect foil for the dense, yet silky-smooth cheesecake filling. It’s an ideal bite every single time. Second, the spiderweb design is a visual stunnerthat requires minimal effort. Seriously, all you need is melted chocolate and a toothpick. It looks like you spent hours on it, but it only takes minutes. Third, and most importantly for a party host, they are an absolute dream to make ahead. I actually think they taste better after a full night of chilling.
Need a spooky dessert that everyone—from kids to adults—will devour? You’ve found it. If you love a simple, crowd-pleasing dessert, you’ll also adore my recipe for This Pumpkin Delight Dessert is My Favorite No-Bake Fall Treat.
Ingredients (Makes 12–16 Bars)
Crust:
- 2 cups chocolate cookie crumbs (about 30 full sandwich cookies, like Oreos, processed finely)
- 21 cup melted butter (unsalted or salted, your preference)
Cheesecake Filling:
- 16 oz (450 g) cream cheese, fully softened to room temperature
- 21 cup granulated sugar
- 2 large eggs
- 21 cup sour cream (full-fat is best)
- 1 tsp vanilla extract
Spiderweb Topping:
- 41 cup melted semi-sweet chocolate (chips or baking bar)
Swaps and Notes
- Cream Cheese: Ensure it is fully at room temperature. This is the key to a lump-free, silky filling. Take it out at least an hour before starting.
- Cookie Crust: You can swap the chocolate cookies for graham crackers or vanilla wafers if you prefer a different flavor base, though the chocolate provides that perfect dark contrast for the white filling.
- Sour Cream: If you don’t have sour cream, you can use full-fat plain Greek yogurt or heavy cream in a pinch, but sour cream gives the best tangy lift.
- Chocolate for Web: You can use milk chocolate or even white chocolate (dyed black with food coloring for extra contrast) instead of semi-sweet. If the melted chocolate is too thick, add 21 teaspoon of a neutral oil (like canola or vegetable oil) to thin it slightly.
Instructions for Spiderweb Cheesecake Bars
Follow these steps for a perfect spooky treat:
1. Prep the Pan and Oven
Preheat your oven to 160∘C (325∘F). Line a 9×13 inch pan with parchment paper, leaving an overhang on the two longer sides. This overhang is your “sling” for easy removal!
2. Make the Crust
In a medium bowl, mix the chocolate cookie crumbs and the melted butter until they are evenly moistened, like wet sand. Press the mixture firmly and evenly into the bottom of your prepared pan.
3. Mix the Filling
In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese and sugar until the mixture is completely smooth and fluffy. Scrape down the sides of the bowl. Beat in the eggs one at a time, mixing just until combined after each addition. Finally, gently mix in the sour cream and vanilla extract until the filling is homogenous. Do not overmix after the eggs are added.
4. Assemble the Bars
Pour the cheesecake mixture over the crust. Gently tap the pan on the counter a few times to release any large air bubbles and smooth the top with a spatula.
5. Create the Spiderweb
Transfer your 41 cup of melted chocolate to a small zip-top bag, pushing the chocolate into one corner. Snip a tiny piece off the corner to create a small hole for piping. Draw 3-4 concentric circles of chocolate on top of the cheesecake filling, starting from the center and working your way out.
6. Drag the Web
Grab a clean toothpick or a thin skewer. Starting from the very center, drag the toothpick outwards through the chocolate circles to the edge of the pan. Repeat this step, dragging lines from the center outwards, spacing them out evenly (like spokes on a wheel), until you have a recognizable spiderweb pattern. Wipe the toothpick clean between drags if necessary.
7. Bake and Chill
Bake for 35–40 minutes. The edges should look set, but the center should still have a slight wiggle. Remove from the oven and cool completely on a wire rack—about 1 hour. Once cooled, chill in the refrigerator for at least 3 hours(preferably overnight) before using the parchment paper sling to lift the entire cheesecake block out and cut into bars.
Tips for Success
- Don’t Overbake: The center will continue to set as it cools. An overbaked cheesecake is dry; a slightly wobbly center is perfect.
- The Water Bath Hack: If you have time, place the 9×13 pan inside a larger pan filled with 21 inch of hot water. This adds moisture and helps the cheesecake cook evenly, preventing cracks.
- Wipe Your Knife: For clean, professional-looking cuts, run a thin knife under hot water, wipe it dry, and slice the bars. Repeat for every cut.
Serving Suggestions and Pairings
These bars are rich, creamy, and decadent—the perfect end to a fun fall meal.
Main Course Pairings
Balance the sweetness with a savory, comforting main dish.
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter: A fun, easy appetizer that makes a great light dinner.
- Savory Chili: A classic fall pairing—the spice of the chili is perfect against the cool, sweet cheesecake.
Dessert and Drink Pairings
- Coffee or Espresso: A strong, hot beverage cuts through the richness beautifully.
- Hot Chocolate: Double down on the decadent chocolate flavor!
- Wine Pairing: Look for a dessert wine like a chilled Moscato d’Asti for its light sweetness and fizz.
Nutritional Information (Per Serving, Estimated for 16 Bars)
- Calories: 300–350
- Fat: 20–25g
- Carbohydrates: 25–30g
- Protein: 5–7g
Note: This is an estimate based on standard ingredients and should be used for general informational purposes.
Storage and Leftover Tips
- Storage: Store the cut bars in an airtight container in the refrigerator for up to 4 days.
- Freezing (Great for Make-Ahead!): Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe zip-top bag or container. They will keep for up to 1 month. Thaw overnight in the refrigerator before serving.
- Serving Temperature: While they are fine straight from the fridge, letting them sit at room temperature for 15 minutes before serving often allows the flavor to truly pop.
More Recipes You Will Love
If you’re hunting for more fun, visually impressive, or easy-to-make treats, check out these Chef Maniac favorites:
- Visually Stunning: If you loved the decoration here, you’ll love my How This Unicorn Poke Cake Became My Favorite Party Trick.
- No-Bake Minty Treat: For another cool, creamy dessert, try This Grasshopper Pie is My Favorite No-Bake Dessert with a Mint Chocolate Twist.
- Chocolate Indulgence: For the ultimate chocolate overload, you have to try These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
Final Thoughts
The Spiderweb Cheesecake Bar is the perfect embodiment of what a holiday dessert should be: fun, easy, and completely delicious. It’s the kind of recipe that will become your annual Halloween tradition. I promise you, once you see that web design come together, you’ll be hooked.
Give this recipe a try and let me know how it goes! Did you add a plastic spider? Did you use an orange swirl? Drop a comment below and share your spooky baking success!
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