If there’s one dessert that always steals the show whenever I bring it out, it’s this Brigadeiro Cheesecake. Combining the luscious creaminess of classic cheesecake with the rich, chocolatey indulgence of brigadeiro — Brazil’s beloved sweet treat — this dessert is pure magic. Whether I’m making it for a birthday, holiday, or just because I feel like celebrating the little things, this cheesecake always gets rave reviews. Let’s dive into why it’s so special and exactly how I make it.
Why This Recipe Works
After years of baking cheesecakes and plenty of experiments with brigadeiro, this combination has quickly become one of my all-time favorites. Here’s why:
- Rich, balanced flavors: The not-too-sweet cheesecake base pairs perfectly with the deep chocolate flavor of the brigadeiro topping.
- Creamy, smooth texture: Thanks to the blend of cream cheese, sour cream, and heavy cream, the filling is silky and luxurious.
- Simple ingredients: You don’t need anything fancy — just pantry staples and a little time.
- Stunning presentation: The glossy brigadeiro topping and sprinkle of chocolate make this dessert look as incredible as it tastes.
Ingredients You’ll Need
(Serves 10–12 | Prep Time: 25 minutes | Cook Time: 60 minutes | Chill Time: 5 hours)
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup condensed milk
- ½ cup sour cream
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the brigadeiro topping:
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- Chocolate sprinkles for garnish
How I Make My Brigadeiro Cheesecake
1. Prepare the Crust
I preheat the oven to 325°F (160°C) and grease a 9-inch springform pan, lining the bottom with parchment paper. In a mixing bowl, I combine the graham cracker crumbs, cocoa powder, sugar, and melted butter. I press this mixture firmly into the bottom of the pan, forming an even layer, and bake it for about 8 to 10 minutes. Once baked, I set it aside to cool while I prepare the filling.
2. Make the Cheesecake Filling
In a large bowl, I beat the softened cream cheese until it’s completely smooth and free of lumps. Then I add the condensed milk, sour cream, heavy cream, and vanilla extract, mixing until everything is just combined. I always scrape down the sides of the bowl to make sure everything is evenly incorporated.
Next, I add the eggs one at a time, mixing gently after each addition. I try not to overbeat at this stage because I want the cheesecake to stay light and not crack while baking.
3. Bake the Cheesecake
I pour the cheesecake batter into the cooled crust and smooth out the top. I bake it for 50 to 55 minutes, just until the edges are set but the center is still slightly wobbly. Once it’s done, I turn off the oven and let the cheesecake cool inside, with the door slightly ajar, for about an hour. This helps prevent cracks and gives the cheesecake a dense, creamy texture.
After that, I let it cool completely at room temperature before transferring it to the fridge to chill for at least 4 hours — but overnight is even better for maximum flavor and texture.
4. Make the Brigadeiro Topping
Once the cheesecake is chilled, I prepare the brigadeiro. In a medium saucepan over medium heat, I combine the sweetened condensed milk, cocoa powder, butter, and vanilla. I stir constantly with a wooden spoon or silicone spatula to prevent it from sticking or burning.
After about 10 to 15 minutes, the mixture thickens and pulls away from the sides of the pan — that’s when I know it’s ready. I let it cool slightly so it’s still spreadable but not runny.
5. Assemble and Finish
I spread the slightly cooled brigadeiro over the chilled cheesecake, creating a thick, glossy chocolate layer. For the final touch, I sprinkle chocolate sprinkles generously over the top.
I refrigerate the cheesecake for another hour to allow the brigadeiro to set properly before slicing and serving.
Tips for the Best Brigadeiro Cheesecake
- Use room temperature ingredients: This helps create a smooth, lump-free filling.
- Don’t overmix the eggs: Gentle mixing prevents the cheesecake from puffing up and cracking.
- Low and slow baking: Baking at a lower temperature ensures a creamy, silky cheesecake.
- Keep stirring the brigadeiro: It’s the key to getting that perfect, fudge-like texture without burning.
- Patience is key: The longer the cheesecake chills, the better it tastes.
What I Serve with This Cheesecake
Honestly, this cheesecake is a showstopper all on its own, but if I’m serving it for a special occasion, I love pairing it with:
- Fresh berries: Strawberries or raspberries cut the richness beautifully.
- Espresso or strong coffee: It complements the chocolate flavors perfectly.
- Whipped cream: A dollop on the side never hurts.
FAQs From My Kitchen to Yours
Q: Can I freeze the cheesecake?
A: Yes! I recommend freezing it without the brigadeiro topping. Wrap it tightly, and when ready to serve, thaw it in the fridge overnight and make the brigadeiro fresh.
Q: Can I use a different crust?
A: Absolutely. Oreo cookie crumbs would be amazing if you want even more chocolatey goodness.
Q: What’s the best way to slice this cheesecake cleanly?
A: I use a sharp knife dipped in hot water and wiped clean between cuts for those perfect slices.
Why This Brigadeiro Cheesecake Belongs on Your Dessert Table
This Brigadeiro Cheesecake is pure indulgence in the best way. Creamy, rich, chocolatey, and just the right amount of sweet — it’s a dessert that impresses every time. Plus, it’s surprisingly easy to make with just a little planning ahead. Whether you’re a cheesecake purist or a chocolate lover, this recipe bridges the gap beautifully.
I hope you give it a try and experience the magic for yourself. And if you do, I’d love to hear how it turns out for you!
Brigadeiro Cheesecake: The Sweet, Chocolatey Dessert You Need to Try
Ingredients
- 24 oz cream cheese
- 1 cup condensed milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chocolate sprinkles (for decoration)
- 1/2 cup sugar
- 2 large eggs
- 1 tablespoon cocoa powder
Instructions
- Preheat the oven to 325°F (163°C).
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the sugar and mix well until combined.
- Incorporate the condensed milk, heavy cream, vanilla extract, cocoa powder, and eggs, mixing until fully combined.
- Pour the cheesecake batter into a greased 9-inch springform pan.
- Bake for 45-50 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Before serving, top with chocolate sprinkles.
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