Housewarming Dessert Bar Mini Treats (Printable)

An assortment of classic and modern bite-sized sweets ideal for gatherings and sharing.

# 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 - Combine unsalted butter and chopped dark chocolate in a heatproof bowl over simmering water or microwave in 30-second intervals, stirring until completely smooth.
03 - Whisk sugar, eggs, and vanilla extract into melted chocolate. Fold in flour and salt until just combined without overmixing.
04 - Distribute batter evenly into 8 mini muffin cups. Bake for 12 to 15 minutes until set but retaining fudgy texture. Allow to cool in tin.
05 - Combine crushed biscuits with melted butter and press evenly into the bottom of 8 mini muffin cups, creating a compact base layer.
06 - Beat softened cream cheese and sugar until smooth and creamy. Add egg, lemon juice, lemon zest, and vanilla extract, mixing until just combined.
07 - Spoon filling over crusts and bake for 12 to 15 minutes until just set with slight jiggle in center. Cool completely, then refrigerate for minimum 2 hours.
08 - Cut shortcrust pastry into 8 circles and press into mini tartlet tins. Prick bases with fork to prevent puffing during baking.
09 - Bake for 10 to 12 minutes until golden brown and crispy. Remove from tins and cool on wire rack.
10 - Whisk milk, egg yolk, sugar, cornstarch, and vanilla extract in saucepan. Heat over medium, stirring constantly, until mixture thickens and coats the back of a spoon. Cool slightly.
11 - Spoon cooled pastry cream into each tartlet shell, filling to just below rim.
12 - Top each tartlet with assorted fresh berries. Arrange all mini treats on tiered serving stand or platter. Garnish with fresh mint leaves if desired.

# Expert Suggestions:

01 -
  • Three distinct flavors mean everyone finds their favorite, and you look like a dessert genius without spending all day in the kitchen.
  • Each mini treat can be prepped ahead and assembled on a platter last minute, which is honestly the dream for entertaining.
  • The combination of fudgy, tangy, and fresh keeps guests reaching back for just one more bite.
02 -
  • Do not skip the cooling step for the cheesecake cups—baking them a bit underdone is actually the secret to creamy centers that stay soft instead of cracking.
  • If your tartlet pastry shells brown too quickly, tent them with foil for the last few minutes to protect them while the filling cooks.
  • Room temperature ingredients mix more evenly and create better texture; take your eggs and cream cheese out 15 minutes before you start.
03 -
  • Chill your tartlet tins before filling them with pastry—the cold metal keeps the dough from spreading and helps it brown evenly.
  • Add the berries to tartlets no more than 30 minutes before serving, or they'll release juice and make the filling soggy.
  • If you're serving this with wine, a light sparkling wine or dessert wine complements all three flavors without overwhelming them.
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