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Light Spiderweb Chocolate Cheesecake Bars: Easy Halloween Dessert

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These light and creamy chocolate cheesecake bars feature a festive spiderweb design, using Greek yogurt and cottage cheese for a guilt-free Halloween treat that’s rich in flavor but light on heaviness.

Ingredients

Scale
  • 1 ½ cups chocolate wafer crumbs (about 24 wafers)
  • 3 tablespoons melted coconut oil or unsalted butter
  • 1 tablespoon maple syrup or honey
  • Pinch of salt
  • 8 ounces reduced-fat cream cheese, softened
  • ½ cup cottage cheese (small-curd)
  • ⅓ cup granulated sugar
  • ¼ cup plain Greek yogurt (2% recommended)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 4 ounces dark chocolate (60-70% cacao), chopped
  • ¼ cup reduced-fat cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 tablespoon milk
  • 3 tablespoons white chocolate chips or melting wafers
  • 1 teaspoon coconut oil

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray parchment with cooking spray.
  2. Make the crust: Pulse chocolate wafer crumbs in a food processor until fine. Add melted coconut oil, maple syrup, and salt; pulse until mixture holds together. Press firmly into prepared pan. Bake for 10 minutes; set aside to cool slightly.
  3. Blend cottage cheese in food processor or blender for about 60 seconds until completely smooth.
  4. Make cheesecake filling: In a large bowl, beat softened cream cheese with electric mixer until smooth, about 2 minutes. Add sugar and beat for 1 minute. Add blended cottage cheese, Greek yogurt, vanilla, and flour; beat until just combined. Add egg and beat on low until incorporated. Do not overmix.
  5. Prepare chocolate layer: Melt dark chocolate in a small saucepan over very low heat, stirring constantly. Remove from heat and stir in cream cheese, powdered sugar, and milk until glossy. Let cool 2-3 minutes.
  6. Pour cheesecake filling over crust and spread evenly. Drop spoonfuls of chocolate mixture randomly on top (8-10 dollops). Gently swirl with a butter knife or skewer to create a marbled pattern.
  7. Bake for 28-32 minutes until edges are set and center jiggles slightly when shaken.
  8. Cool on a wire rack for 1 hour at room temperature, then refrigerate for at least 4 hours or overnight.
  9. Create spiderweb: Melt white chocolate chips with coconut oil in microwave in 15-second bursts. Transfer to a zip-top bag, snip a tiny corner, and pipe a spiral on top of chilled bars. Drag a toothpick from center through each ring to create web effect. Wipe toothpick clean between each drag.
  10. Lift bars out using parchment overhang. Slice with a sharp knife, wiping clean between cuts.

Notes

Let cream cheese and egg sit at room temperature for 30 minutes before starting. Chill overnight for best texture. For gluten-free, use gluten-free chocolate wafer cookies and almond flour. For dairy-free, use vegan cream cheese, dairy-free yogurt, and coconut cream.

Nutrition

Keywords: Halloween dessert, light cheesecake, chocolate cheesecake bars, spiderweb, healthy dessert, fall dessert

Find it online: https://tablemira.com/light-spiderweb-chocolate-cheesecake-bars-easy-halloween-dessert/