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Kid-Friendly Black Velvet Spiderweb Cheesecake Bars

Kid-Friendly Black Velvet Spiderweb Cheesecake Bars - featured image
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These creamy cheesecake bars feature a dark Oreo crust, a tangy vanilla filling, and a dramatic spiderweb pattern made with black cocoa. They’re fun to make with kids, budget-friendly, and perfect for Halloween parties or any occasion that calls for a little magic.

Ingredients

Scale
  • 24 Oreo cookies (regular, not double-stuf)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons black cocoa powder
  • Pinch of salt
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) sour cream
  • 1 tablespoon all-purpose flour
  • 2 tablespoons black cocoa powder
  • 2 tablespoons hot water
  • 1/4 cup (60ml) sweetened condensed milk

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a food processor, pulse Oreo cookies (filling and all) until fine crumbs form. Transfer to a bowl, add 2 tablespoons black cocoa powder and a pinch of salt, then pour in melted butter. Stir until mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add sugar and beat for another 2 minutes until light and fluffy.
  5. Add eggs one at a time, beating on low speed after each addition just until combined. Add vanilla extract, sour cream, and flour, mixing on low until just combined.
  6. Pour the filling over the cooled crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. In a small bowl, whisk together 2 tablespoons black cocoa powder and 2 tablespoons hot water until smooth. Add sweetened condensed milk and whisk until combined. Transfer to a piping bag or zip-top bag with a tiny corner snipped off.
  8. Pipe concentric circles of the black cocoa mixture on top of the cheesecake filling, starting from the center and spacing circles about 1 inch apart.
  9. Using a toothpick or skewer, drag from the center outward through all the circles. Wipe the toothpick clean, then drag from the edge back toward the center between the previous lines. Repeat around the pan to create a spiderweb pattern.
  10. Bake for 35-40 minutes, until edges are set but center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  11. Remove from oven and cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. Use the parchment overhang to lift the cheesecake out of the pan. Cut into 16 bars using a sharp knife dipped in hot water and wiped clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t over-mix once eggs are added. The water bath is optional; the flour in the filling and gradual cooling help prevent cracks. Chill overnight for best texture. For gluten-free, use gluten-free chocolate sandwich cookies. For dairy-free, use vegan cream cheese and butter alternatives.

Nutrition

Keywords: cheesecake bars, spiderweb, Halloween, black cocoa, Oreo crust, kid-friendly, no-bake crust, make-ahead

Find it online: https://dinadishes.com/kid-friendly-black-velvet-spiderweb-cheesecake-bars/