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.
The first time I made this mini dessert trio, my guests were thrilled by the beautiful presentation and loved being able to sample three flavors in one plate. It became an instant favorite at every get-together.
Ingredients
- Graham cracker crumbs: 100 g (3.5 oz), for mini cheesecakes
- Unsalted butter: 40 g (3 tbsp), melted, divided for cheesecakes and tarts
- Cream cheese: 200 g (7 oz), softened, for mini cheesecakes
- Granulated sugar: 50 g (1/4 cup), for mini cheesecakes
- Egg: 1 large, for mini cheesecakes
- Vanilla extract: 1/2 tsp, for mini cheesecakes
- Fresh berries: for topping cheesecakes
- Chocolate sandwich cookies: 100 g (3.5 oz), finely crushed, for chocolate tarts
- Dark chocolate: 100 g (3.5 oz), chopped, for chocolate tarts
- Heavy cream: 75 ml (1/3 cup), for chocolate tarts
- Sea salt flakes: for garnishing chocolate tarts
- Ready-rolled shortcrust pastry: 1 sheet, for lemon curd tarts
- Lemon curd: 100 g (3.5 oz), for lemon tarts
- Powdered sugar: 1 tsp, for dusting lemon tarts
Instructions
- Preparation:
- 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 one 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 12–15 minutes until set. Cool to room temperature, chill, and top with fresh berries before serving.
- Mini Chocolate Tarts:
- Mix crushed cookies with melted butter and press into 8 muffin cups to form bases. Chill 10 minutes. Heat cream to simmer, pour over chopped chocolate, and stir until smooth. Spoon ganache into cookie crusts. Chill 30 minutes until set. Sprinkle with sea salt flakes for garnish.
- Mini Lemon Curd Tarts:
- Cut 8 rounds from shortcrust pastry and press into the remaining muffin cups. Prick bases with fork, bake for 8–10 minutes until golden, and cool completely. Fill tart shells with lemon curd and dust with powdered sugar.
Save Recently, my family enjoyed creating these mini desserts together, each person picking their favorite flavor to decorate. It turned into a sweet, shared experience that everyone loved.
Required Tools
Mini muffin tin (24-cup), mixing bowls, electric mixer or whisk, small saucepan, spoon or small scoop.
Allergen Information
Contains: Dairy, Eggs, Wheat (gluten), Soy (may be in chocolate/cookies). Always check for hidden allergens.
Nutritional Information
Each mini bite is approximately 110 calories, with 7 g total fat, 10 g carbohydrates, and 2 g protein.
Save These mini dessert bites are sure to impress at any event and bring a pop of color to your dessert table.
Common Questions
- → How do I prepare the crusts for the mini cheesecakes and chocolate tarts?
Mix crushed graham crackers or chocolate sandwich cookies with melted butter, then press the mixture firmly into muffin cups to form the base.
- → What is the recommended baking time for the cheesecakes?
Bake the mini cheesecakes for 12 to 15 minutes at 170°C (340°F) until they are set but not browned.
- → Can I make the tarts gluten-free?
Yes, substitute with gluten-free cookies and pastry to accommodate gluten-free diets.
- → How is the chocolate ganache prepared for the mini tarts?
Heat heavy cream to simmering, pour over chopped dark chocolate, and stir until smooth before spooning into crusts.
- → What toppings work best for the mini cheesecakes?
Fresh berries work wonderfully, but variations like passion fruit, chopped nuts, or whipped cream can add exciting flavors and textures.