Spider Web Chocolate Cheesecake Tart

Chocolate graham tart crust filled with egg less chocolate cream cheese filling topped with dark chocolate ganache is a quick yet satisfying dessert for all. It's a no bake recipe. I often make Cheesecake Tart with different toppings. This is the first time I have made Chocolate Cheesecake Tart. Since it is Halloween spirit I have made white chocolate spider web on top of ganache. Making web may seem tricky but it is super easy.

This tart is so chocolatey, not overly sweet and has a slight tang from cream cheese. I always use 1/3 less fat cream cheese yet it tastes rich and creamy. It takes 30 minutes to make and two hours to chill in the refrigerator.  

Ingredients~
For the crust:
2 1/2 cups chocolate graham cracker crumb
2 tbsp. melted butter(unsalted)
4 tbsp. milk

For the filling:
1 8oz. 1/3 less fat cream cheese at room temperature
1/4 cup sugar
3/4 cup dark chocolate morsels
1 tsp. pure vanilla extract

For the topping:
1/2 cup dark chocolate morsels
1/4 cup half n half milk or heavy cream
1/2 tsp. pure vanilla extract
1/4 cup white chocolate morsels
1/4 tsp. coconut oil

Method~
Combine chocolate graham cracker crumb, butter and milk until it resembles wet sand type texture. Press the mixture into the bottom and up sides of a 8" or 9" round tart pan. Refrigerate for 15 minutes.

In a medium microwave safe bowl, beat cream cheese and sugar until smooth then microwave for 3 minutes on high. Stir well. Add in dark chocolate morsels into the hot cream cheese mixture and mix well with a metal whisk until chocolate melts and mixture looks smooth and fluffy. Then spoon into prepared tart crust and evenly spread with a spatula. 

To make the dark chocolate ganache, combine dark chocolate, milk/cream and vanilla in microwave safe small bowl. Microwave for 1- 2 minutes in 15 seconds intervals, stirring in between. Pour ganache over cheesecake filling and spread evenly with a spatula.

To make white chocolate spider web, combine white chocolate morsels and coconut oil in a small microwave safe bowl. Microwave for 30 -45 seconds in 10 seconds intervals, stirring in between. let it cool for 3-4 minutes

Fill a zip lock bag with melted white chocolate. Seal and cut a very tiny tip off the corner of the bag. Starting in the center of the  tart, pipe all the way around to make spiral shape on top of the cheesecake. Using a toothpick draw lines from the center to the outer edge to make a web shape. Add candy spiders on top for decoration. Refrigerate 2 hours to set before serving. Enjoy this decadent tart with family and friends. Happy Halloween from our family to yours!!