Save A delightful assortment of bite-sized cheesecakes and tarts, perfect for parties or sweet cravings. These trendy mini desserts are easy to serve, visually appealing, and bursting with flavor.
Whenever I make this dessert trio for family get-togethers, everyone gets excited to try each flavor. They're fun to prepare and quickly become the star of our sweet table.
Ingredients
- Graham cracker crumbs: 100 g (3.5 oz) for mini cheesecakes
- Unsalted butter: 40 g (3 tbsp), melted for cheesecakes and tarts
- Cream cheese: 200 g (7 oz), softened for mini cheesecakes
- Granulated sugar: 50 g (1/4 cup) for cheesecakes
- Egg: 1 large for cheesecakes
- Vanilla extract: 1/2 tsp for cheesecakes
- Fresh berries: For topping cheesecakes
- Chocolate sandwich cookies: 100 g (3.5 oz), finely crushed for mini chocolate tarts
- Dark chocolate: 100 g (3.5 oz), chopped for tarts
- Heavy cream: 75 ml (1/3 cup) for tarts
- Sea salt flakes: For garnish on chocolate tarts
- Ready-rolled shortcrust pastry: 1 sheet for lemon curd tarts
- Lemon curd: 100 g (3.5 oz) for lemon curd tarts
- Powdered sugar: 1 tsp for dusting lemon curd tarts
Instructions
- Prep & Pan:
- Preheat the oven to 170°C (340°F). Grease a 24-cup mini muffin tin.
- Mini Cheesecakes:
- Mix graham cracker crumbs and melted butter. Press 1 heaping teaspoon into the base of 8 muffin cups. In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spoon mixture over crusts. Bake for 12 to 15 minutes until set. Cool to room temperature, then chill. Top with berries before serving.
- Mini Chocolate Tarts:
- Mix crushed cookies and melted butter. Press into 8 muffin cups to form bases. Chill for 10 minutes. Heat cream to simmer, pour over chopped chocolate, and stir until smooth. Spoon ganache into crusts. Chill 30 minutes until set. Sprinkle with sea salt flakes.
- Mini Lemon Curd Tarts:
- Cut 8 rounds from shortcrust pastry and press into remaining muffin cups. Prick bases with a fork. Bake for 8 to 10 minutes until golden. Cool completely. Fill tart shells with lemon curd and dust with powdered sugar.
Pin it Sharing these mini bites is always a highlight—kids love picking favorites and grown-ups appreciate the light, elegant servings. It brings everyone together for a sweet finish.
Required Tools
Mini muffin tin (24-cup), mixing bowls, electric mixer or whisk, small saucepan, spoon or small scoop.
Nutritional Information
Each bite: 110 calories, 7 g total fat, 10 g carbohydrates, 2 g protein (approximate values).
Notes and Pairings
Vary toppings: try passion fruit, chopped nuts, or whipped cream. For gluten-free, use suitable cookies and pastry. Pairs well with Moscato dAsti or lemon verbena tea.
Pin it Finish with fresh berries and a dusting of sugar. Serve chilled and enjoy tiny tastes of three favorites in every batch.
Frequently Asked Questions
- → How do I prevent the crust from becoming soggy?
Press the cracker or cookie crumbs firmly into the muffin tin to form a compact base. Baking or chilling before adding the filling helps maintain crispness.
- → Can I prepare these dessert bites ahead of time?
Yes, chilling the completed bites for several hours or overnight improves their texture and flavor, making them perfect for advance preparation.
- → What toppings complement these mini desserts?
Fresh berries, a sprinkle of powdered sugar, sea salt flakes, or chopped nuts enhance flavor and presentation without overpowering the fillings.
- → Is it possible to make gluten-free versions?
Substitute regular cookies and pastry with gluten-free alternatives to accommodate dietary needs without sacrificing taste.
- → How should these mini bites be stored?
Store in an airtight container in the refrigerator to keep the fillings fresh and maintain the crust textures for up to a few days.