A decadent Triple Brigadeiro Cheesecake Tart with an Oreo cookie crust, no-bake brigadeiro cheesecake filling, and brigadeiro topping, garnished with brigadeiro fudge balls.
1½ sticks unsalted buttermelted, or 12 Tablespoons
For the Filling:
3canssweetened condensed milk14-ounce
½cupunsweetened baking cocoa powder
3tablespoonsunsalted buttersoftened
2teaspoonspure vanilla extractdivided
Chocolate sprinkles
1cupheavy whipping cream
12ozcream cheesesoftened, or 1-½ packages
1pinchsalt
7gunflavored gelatin
¼cupboiling water
For the Topping:
Cocoa Powderoptional, enough to sprinkle on top
Instructions
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.
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.
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 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.
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).
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.
NOTE: Brigadeiro balls should be kept in a clean, airtight container at either room temp, or refrigerated until placed on top of the tart.
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.
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).
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.
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.
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).
Decorate triple brigadeiro cheesecake tart with brigadeiro balls on top. Enjoy our Triple Brigadeiro Cheesecake Tart!
Recipe Notes
Keep triple brigadeiro cheesecake tart covered and refrigerated for up 5 days! Freeze for up to 1 month. Thaw before serving!
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