Housewarming Dessert Bar Mini Treats (Print version)

An assortment of bite-size brownies, lemon cheesecake cups, and fruit tartlets ideal for any gathering.

# 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 - 0.88 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 Tips:

01 -
  • Three completely different textures and flavors means everyone finds their moment of pure joy.
  • You can prep these ahead, which turns a stressful party into something you actually enjoy hosting.
  • A dessert bar feels generous and special without requiring you to be a pastry chef.
02 -
  • Don't skip cooling completely before assembling—warm desserts weep, crack, or lose their shape, turning your careful work into sad mush.
  • The tartlet custard must be cool enough to handle but warm enough to spread smoothly; this sweet spot takes about 10 minutes.
  • Berries should go on last, just before serving; moisture from them seeps into the custard and makes everything soggy if they sit too long.
03 -
  • Invest in a few mini tartlet tins if you make this regularly—they're inexpensive and transform the final look from homemade to bakery-level.
  • Room temperature ingredients for cheesecake are worth the wait; they blend into silk instead of lumps, every single time.
  • Taste your chocolate before you melt it; that moment of tasting tells you whether your brownies will be bitter, rich, or somewhere in between.
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