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Quick Black Velvet Spiderweb Cheesecake Bars: Best Easy Recipe

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Rich, creamy black velvet cheesecake bars with a fudgy base and a fun spiderweb topping. This quick and easy recipe is perfect for Halloween or any time you need a dramatic, delicious dessert without the fuss.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (40g) black cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) hot water
  • 16 oz (two 8-oz blocks) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) sour cream
  • 1/2 cup (120g) sour cream
  • 2 tablespoons (15g) powdered sugar
  • 1 tablespoon black cocoa powder or dark chocolate sauce

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, 1 cup granulated sugar, black cocoa powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, vegetable oil, egg, and 1 teaspoon vanilla extract. Pour wet ingredients into dry and stir until just combined. Stir in hot water until batter is smooth and glossy. Pour into prepared pan and spread evenly.
  3. Bake the base for 12-15 minutes, until edges are set and center is still slightly wobbly. A toothpick inserted in center should come out with moist crumbs. Let cool on a wire rack for 5 minutes.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth. Add 1/2 cup granulated sugar and beat until combined. Add eggs one at a time, beating on low after each addition. Beat in 1 teaspoon vanilla extract and 1/4 cup sour cream until smooth.
  5. Pour cheesecake filling over warm base and spread evenly. Bake for 30-35 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door, and let cheesecake cool in oven for 1 hour. Then remove and cool completely on a wire rack.
  6. In a small bowl, mix 1/2 cup sour cream and powdered sugar until smooth. In another bowl, mix black cocoa powder with 1-2 teaspoons milk to form a thick paste (or use chocolate sauce). Spoon sweetened sour cream into a piping bag or zip-top bag with a tiny corner snipped off. Pipe 4-5 concentric circles on top of cooled cheesecake. Dip a toothpick into black cocoa paste and drag from center outward through the circles to create a spiderweb pattern. Repeat around the cheesecake.
  7. Chill in refrigerator for at least 4 hours, preferably overnight. Use parchment overhang to lift cheesecake out of pan. Cut into bars with a sharp knife, wiping blade clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth cheesecake. Do not overmix the cheesecake filling. Use the jiggle test to avoid overbaking. Chill for at least 4 hours for clean cuts. For gluten-free, use a 1-to-1 gluten-free flour blend.

Nutrition

Keywords: black velvet, spiderweb, cheesecake bars, Halloween dessert, easy cheesecake, black cocoa, quick dessert

Find it online: https://cookluma.com/quick-black-velvet-spiderweb-cheesecake-bars-best-easy-recipe/