Brigadeiro Cheesecake Recipe
Brigadeiro Cheesecake is a luscious fusion of Brazilian and American dessert traditions. It starts with a buttery cookie crust, followed by a rich and creamy cheesecake base, and is topped with a smooth, chocolatey brigadeiro layer—a Brazilian fudge made from sweetened condensed milk and cocoa. Perfect for celebrations or as a luxurious make-ahead dessert, this cheesecake is indulgent, impressive, and surprisingly approachable for home bakers.
Equipment
- 8–9 inch springform pan
- Mixing bowls
- Hand or stand mixer
- Saucepan (for brigadeiro)
- Rubber spatula
- Roasting pan (for optional water bath)
- Roasting pan (for optional water bath)
- Parchment paper
- Measuring cups & spoons
- Optional: kitchen scale, offset spatula
Ingredients
For the Crust:
- Chocolate cookies or graham crackers
- Melted butter
For the Cheesecake Filling:
- Full-fat cream cheese (room temp)
- Granulated sugar
- Eggs
- Sour cream or sweetened condensed milk
- Vanilla extract
- Optional: espresso powder, lemon juice, or salt
For the Brigadeiro Topping:
- Sweetened condensed milk
- Unsweetened cocoa powder
- Unsalted butter
- Optional: vanilla extract or sea salt
- Garnish: chocolate sprinkles or curls
Instructions
- Prepare crust: Crush cookies, mix with butter, press into the base of a springform pan. Chill.
- Make filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream or condensed milk and flavorings.
- Assemble & bake: Pour filling over crust. Optional: swirl in spoonfuls of soft brigadeiro. Bake in a water bath at 325°F (163°C) for 55–60 minutes. Turn off oven, crack door, cool inside for 1 hour. Chill in fridge overnight.
- Make brigadeiro topping: Combine condensed milk, cocoa, and butter in a saucepan. Stir over low heat until thick and glossy. Let cool slightly.
- Top cheesecake: Pour brigadeiro over chilled cheesecake and spread evenly. Chill again to set.
- Serve: Slice with a warm knife and garnish if desired.
Notes
- Make ahead: This cheesecake is even better the next day once the flavors meld.
- Brigadeiro thickness: Cook longer for a fudgier topping or shorter for a pourable glaze.
- No-bake option: Use a gelatin-stabilized cheesecake base and chill fully (skip baking).
- Flavor boosters: Add a pinch of espresso or sea salt to the brigadeiro for depth.
- Freezing tip: Freeze slices individually, wrapped tightly, for up to 1 month.