1-Step 1: Prepare the Crust Spray a 9-inch springform pan with non-stick cooking spray to get started. Crush the 35 chocolate sandwich cookies into fine crumbs and mix them with the 5 tablespoons of melted unsalted butter until it holds together nicely. Press this mixture evenly into the bottom of the pan and pop it in the freezer while you work on the filling – this helps it set firmly.

2-Step 2: Make the Filling In a mixing bowl, beat the 16 ounces of softened cream cheese with ½ cup granulated sugar until it’s completely smooth and lump-free. Add in the 2 teaspoons of fresh lemon juice and mix well for that zesty touch. In another bowl, whip the 1 cup of cold heavy whipping cream with 2 teaspoons of vanilla extract until stiff peaks form, then gently fold half of it into the cream cheese mixture followed by the rest.

3-Step 3: Create the Spiderweb Pour the filling over your chilled crust and smooth the top evenly. For the fun part, melt the ¼ cup of dark chocolate chips or chunks and transfer it to a piping bag or zip-top bag. Pipe concentric circles on the cheesecake surface, then use a toothpick to drag lines from the center outward, forming that classic spiderweb design.

4-Step 4: Chill and Serve Refrigerate the cheesecake for at least 6 hours, or better yet, overnight for the best texture and flavor. Once it’s set, slice and serve this No Bake Spiderweb Cheesecake for a treat that’s ideal for warm weather and simple celebrations. For more cheesecake inspiration, check out our pumpkin cheesecake recipe to mix things up during fall festivities!