This No-Bake Cheesecake Brain is sure to scare all your guests on Halloween. It’s gory, “bloody” and absolutely delightful! Serve up a slice!
If you have read some of my previous Halloween posts, you’ll know that I LOVE Halloween! Seriously, it’s my favorite holiday with Christmas coming in at a close second. Halloween is a no pressure holiday, coming at a time of year when there’s not a lot going on. It’s the perfect time to dress up like lunatics, eat gory treats, like this No-Bake Cheesecake Brain, and run around chasing and scaring all the kids. “It’s the most wonderful time of the year!”
I don’t know what it is about Halloween but I look forward to it every year. My house is already in full Halloween mode, inside and outside. Halloween really brings out the kid in me and when I am creating new recipes the grosser the better. If you love cheesecake, then you are going to love this deliciously scary treat!
Items needed to make this No-Bake Cheesecake Brain
- Halloween Brain Gelatin Mold: You can’t make this scary treat without buying this brain mold. This is the size (8.5″ L x 7.25″ W x 4″ H) I used for this recipe, it holds about 5 cups of fluid. If your mold is bigger or smaller, you will need to adjust the ratios in this recipe.
- Gelatin: is an odorless, colorless, tasteless, thickening agent that sets and stabilizes cheesecakes, jelly desserts, marshmallow, whipped cream, panna cotta, trifle, custard and much more!
- Graham Cracker Crumbs: the crunchy base of the cheesecake brain.
- Butter: Helps to set the graham cracker base.
- Sugar: Adds sweetness to the entire cheesecake.
- Cinnamon, salt, lemon juice and pure vanilla extract: is used to enhance all the flavors.
- Cream Cheese and Heavy Whipping Cream: The base of the cheesecake. These ingredients provide a nice tanginess and lightness to the cake.
- Red Food Coloring: Used to create the pink brain and “bloody” sauce.
- Strawberries: Used to fill the inside of the cheesecake. In addition, use the leftover sauce to create the “blood”. You can also use store bought strawberry sauce if preferred.
No-Bake Cheesecake Brain-Ingredients
Cheesecake
- 2 (1 oz) packages of gelatin
- 1/3 cup warm water
- 12 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/2 tsp pure vanilla extract
- pinch of salt
- 1 tsp lemon juice
- 1 1/2 cups heavy whipping cream
- 3 drops red food coloring
Strawberry Filling/Sauce
- 2 cups strawberries
- 1/2 tsp lemon juice
- 1/2 cup granulated sugar
- 1/4 cup water
- 1-2 drops red food coloring (for a brighter red color)
Graham Cracker Crust
- 1/2 cup graham cracker crumbs
- 1 tbsp granulated sugar
- 1/8 tsp cinnamon
- 3 tbsp butter (melted)
Instructions
Cheesecake
- Whisk the gelatin and warm water together. Let stand for 5 minutes.
- Using a hand mixer, beat the cream cheese until creamy.
- Add granulated sugar, pure vanilla extract, salt, and lemon juice and beat until smooth.
- Add the heavy whipping cream, about a 1/2 cup at a time, and beat until light and fluffy.
- Squeeze 3 drops of food coloring into the batter until it’s light pink.
- Pour in the gelatin and beat until combined.
Strawberry Filling/Sauce
- In a sauce pan, over medium-high heat, combine strawberries, lemon juice, granulated sugar, and water. Bring to a boil, reduce heat and simmer until the strawberries are soft but still holding shape. If desired add 1-2 drops of food coloring for a brighter, red color.
- Strain the syrup and transfer the strawberries to a bowl and chill for about 10-15 minutes.
- If syrup is not thick, return it to the sauce pan and cook for an additional 10 minutes or until thickened.
- Chill syrup until ready to use.
Graham Cracker Crust
- Melt the butter.
- Add graham cracker crumbs, granulated sugar, cinnamon and butter to a small bowl. Mix together well. Set aside.
Assembly
- Spray brain mold with baking spray with flour.
- Pour half the cheesecake batter into the mold, leave a well in the middle and spread the batter up the sides. Make sure that there is approximately 1/2 inch coating up the sides of the mold.
- Freeze the mold for about 10 minutes to let harden and set.
- Add the strawberries to the center of the mold.
- Spread remaining batter evenly over the strawberries and fill in any gaps.
- Top mold with graham cracker crumbs, pressing down gently to create the bottom crust.
- Place the mold in the freezer for 2 hours, until the mold is firm and almost frozen. After 2 hours, transfer the mold to the refrigerator and chill for at least 2 additional hours.
- Before inverting the mold, place the mold into a bath of hot water. Be careful not to get any water on the graham cracker crust.
- After about 5 minutes, remove the mold from the water bath, wipe the water off, and invert onto a plate. Gently press down on the edges of the mold, to remove. This may take some elbow grease, but it will release. You may need to use a knife and gently run it around the edge to help release it from the mold.
- Drizzle remaining strawberry sauce over the top of the mold to create a “blood” effect.
- Slice and serve!
- Enjoy!
For additional Halloween recipes try:
Rice Krispie Halloween Bundt Cake
For fun Halloween cocktails try:
No-Bake Cheesecake Brain
This No-Bake Cheesecake Brain is sure to scare all your guests on Halloween. It's gory, "bloody" and absolutely delightful! Serve up a slice!
Equipment
- Briain Mold 8.5" L x 7.25" W x 4" H
- hand mixer
- Medium sized sauce pan
Ingredients
Cheesecake
- 2 1 oz packages of gelatin
- 1/3 cup warm water
- 12 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/2 tsp pure vanilla extract
- pinch of salt
- 1 tsp lemon juice
- 1 1/2 cups heavy whipping cream
- 3 drops red food coloring
- baking spray with flour
Strawberry Filling/Sauce
- 2 cups strawberries
- 1/2 tsp lemon juice
- 1/2 cup granulated sugar
- 1/4 cup water
- 1-2 drops red food coloring for a brighter color
Graham Cracker Crust
- 1/2 cup graham cracker crumbs
- 1 tbsp granulated sugar
- 1/8 tsp cinnamon
- 3 tbsp butter melted
Instructions
Cheesecake
- Whisk the gelatin and warm water together. Let stand for 5 minutes.
- Using a hand mixer, beat the cream cheese until creamy.
- Add granulated sugar, pure vanilla extract, salt, and lemon juice and beat until smooth.
- Add the heavy whipping cream, about a 1/2 cup at a time, and beat until light and fluffy.
- Squeeze 3 drops of food coloring into the batter until it's light pink.
- Pour in the gelatin and beat until combined.
Strawberry Filling/Sauce
- In a sauce pan, over medium-high heat, combine strawberries, lemon juice, granulated sugar, and water. Bring to a boil, reduce heat and simmer until the strawberries are soft but still holding shape. If desired add 1-2 drops of food coloring for a brighter, red color.
- Strain the syrup and transfer the strawberries to a bowl and chill for about 10-15 minutes.
- If syrup is not thick, return it to the sauce pan and cook for an additional 10 minutes or until thickened.
- Chill syrup until ready to use.
Graham Cracker Crust
- Melt the butter.
- Add graham cracker crumbs, granulated sugar, cinnamon and butter to a small bowl. Mix together well. Set aside.
Assembly
- Spray brain mold with baking spray with flour.
- Pour half the cheesecake batter into the mold, leave a well in the middle and spread the batter up the sides. Make sure that there is approximately 1/2 inch coating up the sides of the mold.
- Freeze the mold for about 10 minutes to let harden and set.
- Add the strawberries to the center of the mold.
- Spread remaining batter evenly over the strawberries and fill in any gaps.
- Top mold with graham cracker crumbs, pressing down gently to create the bottom crust.
- Place the mold in the freezer for 2 hours, until the mold is firm and almost frozen. After 2 hours, transfer the mold to the refrigerator and chill for at least 2 additional hours.
- Before inverting the mold, place the mold into a bath of hot water. Be careful not to get any water on the graham cracker crust.
- After about 5 minutes, remove the mold from the water bath, wipe the water off, and invert onto a plate. Gently press down on the edges of the mold, to remove. This may take some elbow grease, but it will release. You may need to use a knife and gently run it around the edge to help release it from the mold.
- Drizzle remaining strawberry sauce over the top of the mold to create a "blood" effect.
- Slice and serve!
- Enjoy!
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