Baked Brigadeiro Cheesecake with Chocolate Ganache

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A luscious Brazilian-inspired cheesecake combining the rich sweetness of brigadeiro with a smooth chocolate ganache topping. This Brazilian-inspired recipe, ready in about 80 minutes, layers cream cheese, softened, sweetened condensed milk, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 8 Brazilian cuisine 480 cal/serving

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Ingredients

16 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/4 cup unsweetened cocoa powder
3 tbsp unsalted butter, melted
3 large eggs, room temperature
1 1/2 cups graham cracker crumbs
3 tbsp granulated sugar
4 oz semisweet chocolate chips
1/2 cup heavy cream

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Instructions

Step 1: Preheat oven to 325°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 3 tablespoons granulated sugar, and 3 tablespoons melted unsalted butter. Press mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Step 2: In a large bowl, beat 16 ounces softened cream cheese with an electric mixer until smooth and creamy. Add 1 can (14 oz) sweetened condensed milk and 1/4 cup unsweetened cocoa powder, mixing until fully incorporated.
Step 3: Beat in 3 large eggs one at a time, blending well after each addition until the batter is smooth and glossy.
Step 4: Pour the batter over the prepared crust and bake for 50-60 minutes until the edges are set but the center is slightly jiggly. Turn off oven and leave cheesecake inside with door cracked for 1 hour.
Step 5: For the ganache, heat 1/2 cup heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over 4 ounces semisweet chocolate chips in a bowl. Let sit for 3 minutes, then stir until smooth.
Step 6: Pour the ganache evenly over the cooled cheesecake, refrigerate for at least 4 hours before slicing. Serve chilled for a decadent Brazilian dessert experience.