Halloween Spider Web Cheesecake
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Halloween Spider Web Cheesecake

Serves 2-4 | Chill for 2 hours

Egg(s) not included
Total Time40 minutes
Cooking Time20 minutes


Serving amount

125 grams

Biscuit Crumb

(Contains Wheat May be present Soya, Cereals containing gluten, Milk)

100 grams

Chocolate Chips

37.5 grams


5 grams


110 grams

Creme Fraiche

(Contains Milk)

6 grams

Cream Cheese

(Contains Milk May be present Nuts)

Not included in your delivery

2 tbsp


1 unit(s)



Nutrition Values

Energy (kJ)4359 kJ
Energy (kcal)1042 kcal
Fat65 g
of which saturates38.1 g
Carbohydrate99.3 g
of which sugars70.6 g
Dietary Fiber2.6 g
Protein14.3 g
Cholesterol0 mg
Salt0.18 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Oven dish



Preheat your oven to 150°C/130°C fan/gas mark 2.

Bash the breadcrumbs with a pot or rolling pin to make a finer crumb.

Place a pot over medium heat and melt 2 tbsp butter. 

Once melted remove from the heat and stir through the breadcrumbs.

Press the breadcrumbs in the bottom of a lined oven dish (size - 15x10 cms approx) to form a smooth cheesecake base.

Allow to chill in the refrigerator until the cheesecake mix is ready.


In a bowl mix the sugar and cream cheese. Slowly add the egg and 5g cornflour and mix well. Mix well to avoid any lumos. Stir through the cream fraiche. Pour the mix into the prepared oven dish and pop onto a baking tray. 

Add enough water to the baking tray that rises upto 2-3cm of the baking dish.

Bake the cheesecake in the middle of the oven for 40-45 mins until no longer liquidy when the dish is shaken. 


Remove cheesecake from the oven and set aside to cool for 15 min. Transfer cheesecake to the fridge and chill for 2 hr.

With 10 mins of cheesecake cooling time remaining, place a small pot with water to boil on medium-high heat. Pop the chocolate chips onto a bowl and place on the pot. Keep stirring until the chocolate has melted. Alternatively, you can melt the chocolate in the microwave for 2-3 mins(stirring every 30 secs). 


Remove the set cheesecake from the oven dish. 

Place the melted chocolate in a piping bag. If you don't have a piping bag, pour the chocolate into a small freezer bag and make a small incision in one of the corners to make a very small hole. Using the piping bag, press lightly to drizzle the chocolate, starting on the centre of the cheesecake to make a swirl and continue to make a larger spiral as you move out.

Starting from the centre of the cheesecake, using the end of a spook, drag the chocolate towards the edge at regular intervals to create a 'spider web'. Reserve in the fridge to allow the chocolate to solidify.  

Slice in triangles and serve.

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