Triple Brigadeiro Cheesecake Tart

A rich Triple Brigadeiro Cheesecake Tart recipe with an Oreo cookie crust, no-bake chocolate cheesecake filling, and brigadeiro topping.

Is it a bird? Is it a plane? No, it's better... much better...

It's the BEAST: A triple chocolate cheesecake tart to celebrate the best cheesecake day!

As you can see, my smile is even larger than my hips. 🙂

For instance, our cheesecake tart is a fusion dessert.

It is inspired by the Brazilian Brazilian chocolate balls and the American no-bake cheesecake.

When they are combined into an Oreo cookie crust tart shell, you get this!

Our cheesecake tart consists of:

1. an Oreo cookie crust,
2. no-bake cheesecake filling,
3. and chocolate topping, garnished with brigadeiro fudge balls.

So, I'll shut my mouth and let you enjoy this cheesecake tart...

... as well as many other cheesecakes from great bloggers (see list at the bottom of this post)!

For instance, come to the kitchen, and let's prepare this rich dessert together!

HOW TO MAKE TRIPLE BRIGADEIRO CHEESECAKE TART

To make the crust:

• Preheat oven to 350 degrees F.
• In a medium bowl, combine the Oreo cookie crumbs and melted butter.
• Press onto the bottom and up the sides of a 11-inch non-stick, springform tart.
• Bake for 8-9 minutes. Place on a rack and let cool.

Prepare the cheesecake tart filling:

• In a non-stick medium saucepan, stir together the sweetened condensed milk with the cocoa powder until obtaining a homogeneous mixture.
• Add the butter and cook over medium heat (large burner), stirring constantly with a wooden spoon, for about 7-10 minutes.
• Remove pan from the heat and stir in 1 teaspoon of vanilla. Transfer ¼ of mixture to a greased dish and let cool on a rack
• Also, if desired, it can be refrigerated for 15-20 minutes to make it easier to roll into balls.
• Grease hands with butter, shape brigadeiro into balls (a tablespoon can be used as measurement), and roll in the chocolate sprinkles.
• Then, reserve to decorate the top of the cheesecake tart.
• Stir in the heavy cream (while brigadeiro mixture is still warm).
• Moreover, add the remaining 1 teaspoon of vanilla into the remaining brigadeiro mixture until obtaining a homogeneous mixture (about 1-2 minutes).
• And, set aside.
• Using a stand mixer, beat the cream cheese and salt on medium speed until smooth (about 1 minute).
• In a small glass bowl, dissolve gelatin in boiling water, stirring constantly, until completely dissolved (about 2 minutes).
• Next, add half of the brigadeiro mixture to the cream cheese, beating just until combined and stir in the dissolved gelatin well.
• Pour the mixture into the cooled tart shell and level it with a metal spatula.

• Last, pour in the remaining ¼ of the brigadeiro mixture and immediately spread gently to level.
• Refrigerate for at least 4 hours or until filling is set.
• Before serving, let tart come to room temp for about 10 minutes (to let soften and make it easier to slice).
• Unmold and sprinkle cocoa powder on top (optional).
• Finally, decorate cheesecake tart with brigadeiro balls on top.

PIN & ENJOY!

• Read more about brigadeiro here. Do you also love cheesecake? Try our amazing Basque burnt cheesecake!

Storage

Store tart covered i the fridge for up to 5 days. Freeze for up to 1 month. Thaw before serving!

• WP Recipe Maker #47378remove
  

  Triple Brigadeiro Cheesecake Tart A decadent Triple Brigadeiro Cheesecake Tart with an Oreo cookie crust, no-bake brigadeiro cheesecake filling, and brigadeiro topping, garnished with brigadeiro fudge balls. Course: Dessert Cuisine: Brazilian Keyword: brigadeiro cheesecake tart Prep Time: 40m Cook Time: 19m Total Time: 59m Servings: 12 Author: <a href="https://www.easyanddelish.com/about-me/" target="_self">Denise Browning</a> - mixer - tart pan For the Crust: - 3½ cups oreo cookies crumbs - 1½ sticks unsalted butter melted, or 12 Tablespoons For the Filling: - 3 cans sweetened condensed milk 14-ounce - ½ cup unsweetened baking cocoa powder - 3 tablespoons unsalted butter softened - 2 teaspoons pure vanilla extract divided - Chocolate sprinkles - 1 cup heavy whipping cream - 12 oz cream cheese softened, or 1-½ packages - 1 pinch salt - 7 g unflavored gelatin - ¼ cup boiling water - For the Topping: - Cocoa Powder optional, enough to sprinkle on top 1) To make the crust: Preheat oven to 350 degrees F. In a medium bowl, combine the Oreo cookie crumbs and melted butter until completely moistened.  2) Press evenly onto bottom and up the sides of a 11-inch non-stick, springform tart or quiche pan. Bake for 8-9 minutes. Place on a rack and let cool. 3) Prepare the filling: In a non-stick, medium saucepan, stir together the sweetened condensed milk with the cocoa powder until obtaining a homogeneous mixture. 4) Add the butter and cook over medium heat (large burner), stirring constantly with a wooden spoon, for about 7-10 minutes or until the bottom of the pan starts to show through and the brigadeiro mixture runs slow. Remove pan from the heat and stir in 1 teaspoon of vanilla. 5) Transfer ¼ of warm brigadeiro mixture to a greased dish and let cool on a rack (If desired, it can be refrigerated for 15-20 minutes to make it easier to roll into balls).  6) Grease hands with butter, shape brigadeiro into balls (a tablespoon can be used as measurement), roll in the chocolate sprinkles, and reserve to decorate top of the brigadeiro cheesecake tart.  7) NOTE: Brigadeiro balls should be kept in a clean, airtight container at either room temp, or refrigerated until placed on top of the tart. 8) Stir in the heavy cream (while brigadeiro mixture is still warm) and the remaining 1 teaspoon of vanilla into the remaining warm brigadeiro mixture until obtaining a homogeneous mixture (about 1-2 minutes), and set aside.    9) Using a stand mixer, beat the softened cream cheese and salt with the paddle on medium speed until smooth (about 1 minute). In a small glass bowl, dissolve gelatin into boiling water, stirring constantly, until completely dissolved (about 2 minutes). 10) Incorporate half (½) of the brigadeiro mixture into the cream cheese, beating just until combined and stir in the dissolved gelatin well. Pour mixture into the cooled tart shell and level with a metal spatula. 11) Then, pour in the remaining ¼ of the brigadeiro mixture and immediately spread gently to level. Refrigerate for at least 4 hours or until filling is set. 12) Before serving, let tart come to room temp for about 10 minutes (to let soften and make it easier to slice), unmold, and sprinkle cocoa powder on top (optional).  13) Decorate triple brigadeiro cheesecake tart with brigadeiro balls on top. Enjoy our Triple Brigadeiro Cheesecake Tart! Keep triple brigadeiro cheesecake tart covered and refrigerated for up 5 days! Freeze for up to 1 month. Thaw before serving!  calories 740 carbohydrates 90 protein 13 fat 38 saturated_fat 20 cholesterol 99 sodium 444 potassium 576 fiber 2 sugar 74 vitamin_a 1025 vitamin_c 2.7 calcium 338 iron 4.8  

  
  

 

OTHER CHEESECAKE RECIPES:

• Pear cheesecake with gingersnap crust
• Lemon Cheesecake
• White Chocolate Frangelico Cheesecake
• Chocolate Cheesecake w/ Whisky Toffee Shards
• Ricotta Cheesecake
• Key Lime Pie Cheesecake
• Caramel cheesecake martini