Housewarming Dessert Bar Mini Treats (Printable)

A variety of classic and modern bite-sized sweets ideal for sharing and celebration.

# What You'll Need:

→ Mini Brownie Bites

01 - 3.5 oz unsalted butter
02 - 3.5 oz dark chocolate, chopped
03 - 3.2 oz granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 2.1 oz all-purpose flour
07 - Pinch of salt

→ Mini Lemon Cheesecake Cups

08 - 5.3 oz cream cheese, softened
09 - 1.4 oz granulated sugar
10 - 1 large egg
11 - 1 tbsp fresh lemon juice
12 - 1 tsp lemon zest
13 - 0.5 tsp vanilla extract
14 - 6 digestive biscuits or graham crackers, finely crushed
15 - 0.9 oz unsalted butter, melted

→ Mini Fruit Tartlets

16 - 1 sheet ready-rolled shortcrust pastry
17 - 2.5 fl oz whole milk
18 - 1 egg yolk
19 - 0.7 oz granulated sugar
20 - 1 tsp cornstarch
21 - 0.5 tsp vanilla extract
22 - 2.8 oz assorted fresh berries (strawberries, blueberries, raspberries)

# How To Make It:

01 - Preheat oven to 350°F. Grease mini muffin tins or line with paper cups as needed.
02 - Melt butter and dark chocolate together in a heatproof bowl over simmering water or in the microwave. Stir until smooth and fully combined.
03 - Whisk in sugar, eggs, and vanilla extract into the chocolate mixture. Fold in flour and salt until just combined, avoiding overmixing.
04 - Spoon batter into 8 mini muffin cups, filling each halfway. Bake for 12 to 15 minutes, until set but still fudgy in the center. Cool in tin for 5 minutes.
05 - Mix crushed biscuits with melted butter. Press evenly into the bottom of 8 mini muffin cups, creating a firm base.
06 - Beat softened cream cheese and sugar until smooth and creamy. Add egg, lemon juice, lemon zest, and vanilla extract; mix until just combined without overbeating.
07 - Spoon filling over prepared crusts, dividing evenly among 8 cups. Bake for 12 to 15 minutes, until just set with slight jiggle in center. Cool completely, then refrigerate for at least 2 hours.
08 - Cut shortcrust pastry into 8 circles and press gently into mini tartlet tins. Prick bases with a fork to prevent puffing during baking.
09 - Bake pastry for 10 to 12 minutes until golden brown. Remove from oven and cool completely before filling.
10 - Whisk milk, egg yolk, sugar, cornstarch, and vanilla in a saucepan. Gently heat over medium heat, stirring constantly, until thickened to custard consistency. Cool slightly.
11 - Divide cooled pastry cream evenly among baked tartlet shells, filling each to just below the rim.
12 - Arrange assorted fresh berries on top of each filled tartlet, creating an attractive presentation.
13 - Arrange all mini treats on a tiered serving stand or decorative platter. Garnish with fresh mint leaves if desired for enhanced visual appeal.

# Expert Advice:

01 -
  • Three completely different desserts means every guest finds their favorite without you having to choose.
  • Everything bakes in the same oven at the same temperature, so you're not playing kitchen Tetris with timing.
  • Bite-sized means people can actually try all three without feeling guilty, and it feels fancier than it actually is.
02 -
  • Don't skip the cooling step for cheesecakes—serving them warm or even at room temperature tastes slightly grainy, but chilled cheesecake is silky smooth.
  • If your custard looks lumpy after cooking, strain it through a fine mesh sieve while still warm and it becomes perfectly smooth again.
03 -
  • Use an offset spatula to smooth cream cheese filling evenly—it makes the final product look more polished and bakes more evenly.
  • If you're making these for a party, arrange them on the serving platter about 30 minutes before guests arrive so they've come to room temperature slightly, which brings out flavors that are muted when everything is cold.
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