Triple Brigadeiro Cheesecake Tart

Name: Triple Brigadeiro Cheesecake Tart
Prep time: 40 min
Cook time: 19 min
Total time: 59 min
Yield: 12
Ingredients: 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 1-1/2 packages); 1 pinch salt; 7 g unflavored gelatin; ¼ cup boiling water; For the Topping:; Cocoa Powder (optional, enough to sprinkle on top)

July 30, 2014 by Denise Browning 78 Comments

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A decadent Triple Brigadeiro Cheesecake Tart with an Oreo cookie crust, no-bake brigadeiro 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 brigadeiro cheesecake tart to celebrate an ultimate cheesecake day!

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

For instance, our triple brigadeiro cheesecake tart is a fusion dessert.

It is both inspired by the Brazilian brigadeiro fudge balls and the American no-bake cheesecake.

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

Our brigadeiro cheesecake tart consists of:

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

So, I’ll shut my mouth and let you enjoy this triple brigadeiro 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 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 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 1/4 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 top of the brigadeiro 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 into 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 mixture into the cooled tart shell and level with a metal spatula.

Last, pour in the remaining 1/4 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 triple brigadeiro cheesecake tart with brigadeiro balls on top.

PIN & ENJOY!