Ingredients
Equipment
Method
Step 1: Make the Chocolate-Almond Crust
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse graham crackers until fine crumbs form.
- Add ground almonds, cocoa powder, salt, and melted butter.
- Mix until mixture resembles wet sand.
- Press firmly into the bottom and sides of a 9-inch tart pan.
- Tip: Use the bottom of a measuring cup to get an even, compact crust.
- Bake crust for 8–10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese until smooth and creamy.
- Add granulated sugar and mix until light and fluffy.
- Beat in yogurt, egg, and vanilla paste. Mix just until combined.
- Pour the filling into the cooled crust and smooth the top.
Step 3: Bake the Tart
- Bake for 25–30 minutes, or until the edges are set and center is slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 3 hours (or overnight) until firm.
Step 4: Create the Spider Web Topping
- Melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Transfer melted chocolate into a piping bag or ziplock bag with a tiny corner snipped.
- Pipe a spiral design on top of the tart (starting from the center and working outward).
- Drag a toothpick from the center outward to create the “web” effect — repeat around the tart for full webbing.
- Optional: Place a small plastic spider or edible spider candy at the center for a frightful touch!
Notes
🧊 Storage & Reheating
Refrigerator:
Store in an airtight container or covered tart pan for up to 4 days.
Freezer:
Freeze slices individually wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving.
Reheating:
Not necessary — this tart is served chilled or at room temperature.
🥄 Variations
Bloody Web Cheesecake: Pipe red-colored raspberry coulis or strawberry jam for a blood-dripping web look.
Pumpkin Cheesecake Tart: Replace yogurt with pumpkin purée and add ½ tsp pumpkin spice.
Nut-Free Crust: Omit almonds and use only graham crumbs + butter.
Mini Tartlets: Use a muffin pan with liners to make mini ghostly tarts (reduce bake time to 18–20 minutes).
Gluten-Free Option: Use GF graham crackers and ensure all other ingredients are certified gluten-free.
❓ 10 FAQs
Can I use store-bought crust?
Yes — a chocolate cookie crust works great if you’re short on time. What’s the best cream cheese for this?
Use full-fat brick-style cream cheese — avoid spreadable tubs. Can I use Greek yogurt instead of regular?
Yes, Greek yogurt adds a rich texture — just make sure it’s plain. How do I keep the web design neat?
Pipe slowly and consistently. Use a sharp toothpick to create even lines from center outward. Can I make this ahead?
Definitely. This tart holds its shape and flavor beautifully when chilled overnight. Is this tart overly sweet?
No — the tart has a balanced, creamy filling and deep cocoa crust with just the right sweetness. How do I transport this?
Keep the tart in its pan with a lid or cover tightly with foil. Chill before traveling. Can I color the filling for Halloween?
Yes! Add a drop or two of gel food coloring (orange, purple, or green) to the filling before baking. What if I don’t have a piping bag?
Use a small ziplock bag with a tiny snip in one corner — works just as well. Can I skip the almonds in the crust?
Sure — replace with more graham cracker crumbs or crushed cookies. 🏁 Conclusion This Spider Web Cheesecake Tart is a Halloween dessert dream — gorgeously ghoulish, rich and creamy, with a web design that makes it a showstopping centerpiece. The chocolate-almond crust adds depth, while the silky cream cheese filling offers cool, sweet contrast. And let’s not forget that stunning spiderweb swirl — guaranteed to impress kids and adults alike! Whether you're hosting a haunted dinner, spooky soirée, or just indulging in some fright-night baking, this tart is your ticket to boo-tiful bites. So sharpen your fangs, grab your whisk, and get ready to spin some spooky dessert magic!
Yes — a chocolate cookie crust works great if you’re short on time. What’s the best cream cheese for this?
Use full-fat brick-style cream cheese — avoid spreadable tubs. Can I use Greek yogurt instead of regular?
Yes, Greek yogurt adds a rich texture — just make sure it’s plain. How do I keep the web design neat?
Pipe slowly and consistently. Use a sharp toothpick to create even lines from center outward. Can I make this ahead?
Definitely. This tart holds its shape and flavor beautifully when chilled overnight. Is this tart overly sweet?
No — the tart has a balanced, creamy filling and deep cocoa crust with just the right sweetness. How do I transport this?
Keep the tart in its pan with a lid or cover tightly with foil. Chill before traveling. Can I color the filling for Halloween?
Yes! Add a drop or two of gel food coloring (orange, purple, or green) to the filling before baking. What if I don’t have a piping bag?
Use a small ziplock bag with a tiny snip in one corner — works just as well. Can I skip the almonds in the crust?
Sure — replace with more graham cracker crumbs or crushed cookies. 🏁 Conclusion This Spider Web Cheesecake Tart is a Halloween dessert dream — gorgeously ghoulish, rich and creamy, with a web design that makes it a showstopping centerpiece. The chocolate-almond crust adds depth, while the silky cream cheese filling offers cool, sweet contrast. And let’s not forget that stunning spiderweb swirl — guaranteed to impress kids and adults alike! Whether you're hosting a haunted dinner, spooky soirée, or just indulging in some fright-night baking, this tart is your ticket to boo-tiful bites. So sharpen your fangs, grab your whisk, and get ready to spin some spooky dessert magic!