Ingredients:
Crust and Cheesecakes:
- 16 nilla wafers
- 1 envelope (.25 oz) unflavored gelatin
- 2 pkg (8 oz each) cream cheese, softened
- 2/3 cup sugar
- 1 tsp vanilla extract
- 2 cups whipped topping or whipped cream
- 1/2 cup mini semi sweet chocolate chips
Spiderwebs:
- 1/2 cup mini semi sweet chocolate chips
- 1 tsp vegetable oil
Directions:
- Crust and Cheesecakes: Line 16 indents of 2 cupcake pans with foil liners. Coat liners with nonstick spray. Place 1 nilla wafer in the bottom of each prepared cup.
- Sprinkle gelatin over 1/4 cup water in a glass measuring cup and let soak for 1 minute. Microwave 30 seconds to dissolve.
- Beat cream cheese and sugar in a large bowl until smooth. Beat in vanilla, the fold in whipped topping or whipped cream. While beating over medium speed, add dissolved gelatin in a thin stream. Fold in mini chips. Spoon 1/4 cup batter into each prepared cup, smoothing tops.
- Spiderwebs: Combine chips and oil in a microwave safe bowl. Microwave 1 minute and stir until smooth. Transfer to a resealable plastic bag or piping bag. Snip off a small corner and pipe in a spiral pattern on each cake. Starting a the center, run a thin knife through each spiral to resemble a spiderweb. Refrigerate at least 4 hours.
Nutrition facts:
- 247 cal
- 16g fat (10g sat)
- 4g protein
- 23g carbs
- 1g fiber
- 97mg sodium
- 32mg cholesterol
