Housewarming Dessert Bar Assortment (Printable)

An assortment of bite-sized classics and modern sweets ideal for sharing at social events.

# 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.
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 Tips:

01 -
  • You get three distinct desserts in one recipe, so you're actually impressive without tripling your effort.
  • Everything can be prepped hours ahead, which means you show up looking effortless when actually you've been planning this since last week.
  • Mini treats take the guilt out of dessert—people eat more when they can tell themselves it's just a bite.
02 -
  • Room temperature ingredients—especially cream cheese and eggs—make such a difference in texture that it's worth waiting an extra thirty minutes rather than rushing with cold ones straight from the fridge.
  • The custard filling will look thin when you pour it, but it continues thickening as it cools, so resist the urge to cook it longer or it'll turn into pudding.
  • Don't assemble the tartlets more than a few hours ahead or the pastry starts to absorb moisture and loses its snap.
03 -
  • Bake all three treats on the same rack if they'll fit, staggering them by a few minutes so they're not all trying to use the oven at peak temperature.
  • Keep a small bowl of lemon juice nearby while you work; it prevents browning on exposed pastry and custard filling, and makes everything look fresher.
Go Back