No-Bake Strawberry Cheesecake Brain (A Gory Halloween Showstopper!)
A spooky and creative ‘No-Bake Strawberry Cheesecake Brain,’ perfect as a showstopper for a Halloween party. This dessert features a pink-tinted, no-bake cheesecake filling made with cream cheese and heavy cream, which is set with gelatin to hold its intricate shape. A surprise center is made from a simple, cooked strawberry compote. The dessert is formed in a special brain-shaped gelatin mold, with a press-in graham cracker crust serving as the base. The finished cheesecake is carefully unmolded and served with a drizzling of the remaining strawberry syrup for a gory ‘bloody’ effect.
Ingredients
- For the Graham Cracker Crust:
- 1 sleeve graham crackers (9 whole crackers)
- 1/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of fine salt
- 1 stick (8 tablespoons) unsalted butter, melted
- For the Cheesecake:
- 2 tablespoons plus 1 1/2 teaspoons unflavored powdered gelatin
- 1 pound (two 8-ounce packages) cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- Pinch of fine salt
- Juice of 1/2 lemon
- 2 cups heavy cream
- Bright red gel food coloring
- For the Strawberry Syrup & Filling:
- 1 pound strawberries, hulled and halved
- 3/4 cup granulated sugar
- Juice of 1/2 lemon
- Nonstick cooking spray, for the mold
Instructions
- Make the Crust & Syrup: In a food processor, pulse the graham crackers, brown sugar, cinnamon, and salt into crumbs. Drizzle in the melted butter and pulse until it resembles wet sand. For the syrup, simmer the strawberries, sugar, lemon juice, and 1/4 cup water in a saucepan until the berries are very soft. Strain the syrup, returning it to the pan to cook for about 10 more minutes until thickened. Chill both the cooked berries and the syrup.
- Make the Cheesecake Filling: In a small bowl, whisk the gelatin into 1/3 cup warm water and let it soften for 5 minutes. In a food processor, pulse the room-temperature cream cheese until smooth. Add the granulated sugar, vanilla, salt, lemon juice, and softened gelatin. Pulse until smooth. With the processor running, add the heavy cream and a few drops of red food coloring to make a light pink batter.
- Assemble the Brain: Generously spray a 7-cup brain-shaped gelatin mold with nonstick spray. Pour half of the cheesecake batter into the mold, spreading it up the sides to create a 1/2-inch thick coating. Freeze for 10 minutes to set.
- Add the chilled, cooked strawberries to the center of the mold and drizzle with 1 tablespoon of the chilled strawberry syrup.
- Evenly spread the remaining cheesecake batter over the berries to fill the mold.
- Top with the graham cracker crumbs, pressing down to create a firm crust.
- Freeze for 2 hours, until the sides are very firm. Then, transfer to the refrigerator and chill for at least 2 more hours.
- Unmold and Serve: To unmold, briefly dip the mold in hot water. Run a small spatula around the edge to loosen. Invert onto a serving plate. Poke small holes in the mold to help release the cheesecake. Carefully pull off the mold.
- Top the ‘brain’ with the remaining strawberry syrup and serve.
Notes
- Special Equipment: The recipe requires a brain-shaped gelatin mold to achieve the signature look.
- This is a no-bake cheesecake that uses gelatin to set, which is crucial for it to hold its intricate shape when unmolded.
- The recipe involves multiple chilling and freezing steps, so it’s a great make-ahead dessert for a party.