Housewarming Dessert Mini Treats (Print Version)

A delicious assortment of mini brownie bites, lemon cheesecake cups, and fruit tartlets for sharing.

# Components:

→ 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)

# Directions:

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.
03 - Whisk in sugar, eggs, and vanilla extract. Fold in flour and salt until just combined.
04 - Spoon batter into 8 mini muffin cups. Bake for 12-15 minutes, until set but fudgy. Cool in tin.
05 - Mix crushed biscuits with melted butter. Press evenly into the bottom of 8 mini muffin cups.
06 - Beat cream cheese and sugar until smooth. Add egg, lemon juice, lemon zest, and vanilla; mix until just combined.
07 - Spoon filling over crusts. Bake for 12-15 minutes, until just set. Cool completely, then refrigerate.
08 - Cut shortcrust pastry into 8 circles and press into mini tartlet tins. Prick bases with a fork.
09 - Bake for 10-12 minutes until golden. Cool.
10 - Whisk milk, egg yolk, sugar, cornstarch, and vanilla in a saucepan. Gently heat, stirring, until thickened. Cool slightly, then fill tartlet shells.
11 - Top each tartlet with fresh berries.
12 - Arrange all mini treats on a tiered serving stand or platter. Garnish with fresh mint leaves if desired.

# Expert Advice:

01 -
  • You get to serve three completely different flavor experiences without the stress of choosing just one dessert.
  • Everything bakes simultaneously, which means you're done faster than you'd think and can actually relax before guests arrive.
  • People genuinely love the choice and the tiny, elegant portions feel fancy without requiring fancy skills.
02 -
  • The cheesecake cups must cool completely and then chill for at least 30 minutes before serving, otherwise they'll be too soft and the filling might not hold its shape on the plate.
  • Don't skip the baking blind (pricking the pastry) for the tartlets—I learned this the hard way when my first attempt turned into a soggy mess because trapped steam created steam pockets.
03 -
  • Invest five minutes in crushing the biscuits really finely for the cheesecake crusts; texture matters way more than you'd expect and it changes everything about how the crust feels in your mouth.
  • The custard filling for tartlets thickens as it cools, so if yours seems a bit thin when you first take it off the heat, let it cool for a few minutes before filling the shells and it'll firm up beautifully.
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