This Chocolate Spider Cheesecake Cheeseball is a fun cheesecake cheeseball filled with lots of chocolate made up to look like a very friendly spider.
This post and recipe was created for #HalloweenTreatsWeek!
I was sent products by some of the sponsor companies but as always opinions, bad grammar, and overuse of emojis are 100% mine.
In this post I used Dixie Crystals Sugar powdered sugar (from a previous dessert week) as well Wilton Candy Eyes which were sent to me free by both companies for free for participating in #HalloweenTreatsWeek.
So I hate spiders.
I am aware that they eat other bugs and we need them.
But I still hate them.
Mostly because I fear them.
People tell me all the time that they are harmless, but for me they are not.
Whenever a spider decides to take a bite out of me…whether they are poisonous or not…my body reacts.
And not in a good way.
In a get out your Epipen kind of way.
Also, they are creepy.
*FYI-while making the cheeseball ironically a spider the size of a half dollar ran across my kitchen floor.
Luckily I was wearing shoes and bravely (it’s brave to me) stomped on him. Now I just pray he doesn’t come back as a zombie spider later.
So it may seem odd for me to choose to do a Chocolate Spider Cheesecake Cheeseball for my second #HalloweenTreatsWeek dessert.
Well, this way I make sure the spider has no mouth to bite me from. In fact, I get to eat him.
And I get to make him way cuter than the real things.
I’m guessing also tastier.
Sorry, I’m not willing to eat a spider to see what they taste like…this isn’t Fear Factor.
I make dessert cheesecake cheeseballs all the time now.
Every time I bring one they are always a hit.
This is a rather simple one that is just chocolate.
The cheeseball is super easy to make and would be something that would be fun for you to make with your kids.
For those of you who have far superior decorating skills than me (which is pretty much everyone) feel free to make your spider legs more interesting than my basic chocolate sticks.
Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
Hocus Pocus Spellbook Cookie Sandwiches from Big Bear’s Wife
Halloween Candy Cookie Skillet from Katie’s Cucina
Candy Corn Cupcakes from Pastry Chef Online
Chocolate Spider Cheesecake Cheeseball from Sweet ReciPEAs
Skeleton in the Grave Dirt Cups from Mrs Happy Homemaker
Super Spooky Graveyard Cake from I am a Honey Bee
Halloween Mousse Ice Cream Cones from Pint Sized Baker
Royal Icing Eyeballs from Kudos Kitchen
Halloween Monster Snack Mix from Grumpy’s Honeybunch
Black Chocolate Cupcakes Filled with Slime from The Baking Fairy
The Crypt Keeper Cocktail from Who Needs A Cape?
Halloween Deviled Tea Eggs from Karen’s Kitchen Stories
Jack-O-Lantern Cookies from The Redhead Baker
Halloween Brownies from Savory Experiments
- 16 oz. cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 1/2 cup unsweetened cocoa powder
- 10 oz semisweet chocolate, melted
- ½ tsp. vanilla extract
- 3 cups powdered sugar (I used Dixie Crystals)
- 1 ½ cups chocolate sprinkles
- 2-4 Wilton Candy Eyeballs (2 if making one cheeseball, 4 if making 2)
- 1 cup milk chocolate chips (for legs)
For the legs:
- Melt milk chocolate chips in microwave or over a double boiler.
- Place in a piping bag and snip the tip off to the size of the width that you want for your spider legs.
- Pipe legs onto wax paper.
- You can make them whatever shape you like. I went for simple because I lack the decorating gene.
- Make extra legs in case they break off.
- For the cheeseball:
- Using a stand mixer with a paddle attachment beat together the cream cheese and the butter until fully incorporated.
- Add the sugar, and vanilla extract and beat until fully incorporated.
- Beat in ½ cup sprinkles until somewhat evenly distributed.
- Lay out a piece of plastic wrap and scoop the cream cheese mixture onto it.
- Do your best to form a ball, then wrap up the ball in the plastic wrap. Do an extra layer of plastic wrap to help it keep its shape.
- Freeze for about 2 hours.
- Take the ball out of the freezer and unwrap.
- Place the sprinkles in a low shallow baking dish or jelly roll pan (I find a plate too small).
- Roll the ball in the sprinkles making sure you cover as much of it as you can.
- Wrap the ball back up into some plastic wrap and place in the fridge.
- If not serving that day, place back in the freezer and then take out an hour before serving to come up to room temperature.
- Once at room temperature add the legs and eyes to the cheeseball.
- If they eyes are not sticking, melt a little chocolate and place them on that way.
- Serve with assorted cookies.