Housewarming Dessert Mini Treats (Printable)

A variety of bite-sized classic and modern sweet treats ideal for gatherings.

# 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 Steps:

01 - Preheat oven to 350°F. Grease mini muffin tins or line with paper cups as needed for all three dessert components.
02 - Melt butter and dark chocolate together in a heatproof bowl over simmering water or in the microwave. Stir until smooth and glossy.
03 - Whisk in sugar, eggs, and vanilla extract into melted chocolate. Fold in flour and salt until just combined, avoiding overmixing.
04 - Spoon batter into 8 mini muffin cups, filling each approximately two-thirds full. Bake for 12–15 minutes, until set but retaining a fudgy center. Cool in tin.
05 - Combine crushed biscuits with melted butter. Press mixture evenly and firmly into the bottom of 8 mini muffin cups to form compact bases.
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 overmixing.
07 - Spoon filling over prepared crusts. Bake for 12–15 minutes, until centers are just set with slight jiggle. 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 for 10–12 minutes until golden brown and crispy. Remove from tins and cool on wire rack.
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 - Spoon cooled pastry cream into each tartlet shell, distributing evenly. Top each tartlet with fresh berries in an appealing arrangement.
12 - Arrange all mini treats on a tiered serving stand or large platter for visual impact. Garnish with fresh mint leaves if desired for elevated presentation.

# Expert Suggestions:

01 -
  • Three distinct desserts mean your guests can taste their way through chocolate, citrus, and fresh fruit in one elegant moment.
  • Everything bakes in under an hour, leaving you time to arrange them like you've been planning this for weeks.
  • A dessert bar feels celebratory without requiring you to frost a three-layer cake or pipe anything perfectly.
02 -
  • Paper cases are your friend for mini muffin bakes—I once forgot them and spent ten minutes coaxing sticky brownies out of tin crevices when I could have been doing something useful.
  • Baking times vary wildly depending on your oven, so start checking at the minimum time and trust your eyes more than the clock.
  • Custard that's still warm will break the tartlet shells or melt the pastry, so let it cool to room temperature before filling.
03 -
  • Invest in mini tartlet tins if you plan to make this more than once—they're inexpensive and make the whole process feel less like you're jury-rigging it.
  • Soften your cream cheese by leaving it on the counter for an hour while you work on other components; it's the single easiest way to avoid lumps.
  • A tiered cake stand or even stacked plates creates visual impact that makes people gasp before they even taste anything.
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