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Tuesday, November 14, 2017

Gluten free Cheesecake Brain Mold

This Brain Mold Cheesecake was to die for!!
Be sure to watch the full Video Tutorial below!
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Due to circumstances outside our control this recipe with accompanying video was posted later than planned, but we still wanted to finish this series! So better late than never!! We hope you enjoy this recipe as much as we did.This Recipe was created by Krazy Deal Daze Content Creator Michele Dennis aka the "other half" of the Krazy Deal Daze husband and wife duo. Below you will find a link to a free complementary printable version of this recipe for our readers😊

Gluten free Cheesecake Brain Mold

1 Plastic Brain Mold
1 cup water divided
1 1/2 cup of frozen strawberries
1/4 cup powdered Swerve sugar
1 Tbsp lemon juice
1/2 cup plus 3 Tbsp granulated Swerve sugar divided
2 package (8 oz each) Philadelphia Cream Cheese softened 
2 tsp vanilla 
1 1/2 cups Schär gluten free Honeygrams graham crackers crumbed
3 Tbsp Land O Lakes butter with Olive Oil and Sea salt

Topping and filling:

Place your strawberries, 1/4 cup of water and 1/4 cup powdered swerve sugar and 1 tablespoon lemon juice in a saucepan. Simmer on medium Heat for 10 to 15 minutes or until your strawberries have completely broken down. Remove from heat and strain, you may need to use a spoon to help push the strawberry topping through your strainer. You should now have two separate bowls containing your topping and filling. Cool completely. Store in refrigerator until ready to use.


Beat cream cheese and 2 tsp vanilla in a bowl with a mixer until blended, using a spatula to scrape sides as needed. In a separate Bowl combine 1/2 cup Swerve sugar and 1 packet of Knox gelatin, add 3/4 cup boiling water, stir until gelatin is completely dissolved. Gradually add your gelatin mixture to your cream cheese mixture and beat with mixer until completely combined. Refrigerate cheesecake mixture for 10 to 15 minutes. Grab your brain mold and lightly spray with nonstick cooking spray. Stir your lightly refrigerated cheesecake mixture with a spatula scraping your size poor in about half a cup of your teeth cake mixture into your brain mold and swirl it around getting it into all the nooks and crannies of the mold add another 1/2 cup a cheesecake mixture and repeat then place your brain mold and remaining cheesecake mixture in the refrigerator for 10 to 15 minutes. Take your strawberry filling and about a half a cup of Cheesecake mixture combined and poor in the center of your brain mold trying to avoid the sides. Then slowly add the remainder of your cheesecake mixture around and on top of the strawberry filling. Lightly tap the brain mold on a hard surface to remove any air bubbles and refrigerate for 1 hour.

Graham Cracker Crust:

Combine 1/2 cups of Schär gluten free Honeygrams graham cracker crumbs, 3 tablespoons Swerve granulated sugar and one third cup butter in food processor. Pour graham cracker mixture into bottom of your brain mold lightly pressing the mixture into what will be the bottom of your cheesecake. Return cheesecake to refrigerator for 45 minutes.

To demold I put a plate over the bottom of the mold and while holding the mold and plate together I flipped the mold upright. You can also dip the mold in a bowl of hot water before flipping the mold over with a plate. I suggest you dry the mold off before flipping.

As a special thank you to our readers please Click Here for a free printable version of this recipe!

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