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.
Servings 12
Calories740 kcal
Cost $1 per slice
Equipment
- mixer
- tart pan
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 1-½ packages
- 1 pinch salt
- 7 g unflavored gelatin
- ¼ cup boiling water
- For the Topping:
- Cocoa Powder optional, 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!
Nutrition
Calories: 740kcal | Carbohydrates: 90g | Protein: 13g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 99mg | Sodium: 444mg | Potassium: 576mg | Fiber: 2g | Sugar: 74g | Vitamin A: 1025IU | Vitamin C: 2.7mg | Calcium: 338mg | Iron: 4.8mg
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