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!
Prep Time 45 minutes mins
Cook Time 10 minutes mins
Freezing Time and Chilling Time 4 hours hrs
Total Time 4 hours hrs 55 minutes mins
Course Dessert
Cuisine American
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
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.
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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