Print

Quick Spiderweb Chocolate Cheesecake Bars: Easy 30-Minute Dessert

spiderweb chocolate cheesecake bars - featured image
Print Recipe

These quick spiderweb chocolate cheesecake bars are a lifesaver for the busy baker, combining a crunchy chocolate crust, silky cheesecake filling, and a fun spiderweb topping that comes together in under 30 minutes. Perfect for last-minute gatherings or a midweek treat.

Ingredients

Scale
  • 24 chocolate sandwich cookies (like Oreos), crushed
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces full-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup sour cream
  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil or vegetable oil

Instructions

  1. Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Place chocolate sandwich cookies in a Ziploc bag and crush with a rolling pin until fine crumbs form. Transfer to a medium bowl, add melted butter and 2 tablespoons sugar, and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with a whisk until smooth. Add 1/2 cup sugar and vanilla, and whisk until combined. Add eggs one at a time, whisking gently after each addition. Whisk in sour cream until just combined.
  4. Pour cheesecake filling over the warm crust and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake for 25-28 minutes, until edges are set and center is slightly jiggly.
  5. While cheesecake bakes, melt chocolate chips and coconut oil in a small microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Let cool slightly.
  6. Once cheesecake is out of the oven, let cool on a wire rack for 10 minutes. Transfer melted chocolate to a small Ziploc bag, snip off a tiny corner, and pipe concentric circles over the top of the warm cheesecake, starting from the center and working outward. Use a toothpick to drag lines from the center outward to create a web pattern, wiping the toothpick clean between each drag.
  7. Let cheesecake cool completely at room temperature, then refrigerate for at least 2 hours (overnight is best). Use parchment handles to lift bars out of the pan, cut into 16 squares with a sharp knife, and serve cold.

Notes

Room temperature ingredients are key for a smooth filling. Don’t overmix the filling to avoid cracks. For clean cuts, use a hot knife and wipe between slices. These bars taste even better on day two.

Nutrition

Keywords: spiderweb cheesecake bars, quick dessert, chocolate cheesecake, Halloween dessert, easy cheesecake bars, 30-minute dessert

Find it online: https://flurpchef.com/quick-spiderweb-chocolate-cheesecake-bars-easy-30-minute-dessert/