Save to Pinterest 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.
Last summer, I brought these mini dessert bites to a family picnic and watched every single bite disappear within minutes. They were a hit with both kids and adults, and everyone loved choosing their own favorite flavor.
Ingredients
- For Mini Cheesecakes: 100 g (3.5 oz) graham cracker crumbs, 40 g (3 tbsp) unsalted butter (melted), 200 g (7 oz) cream cheese (softened), 50 g (1/4 cup) granulated sugar, 1 large egg, 1/2 tsp vanilla extract, fresh berries (for topping)
- For Mini Chocolate Tarts: 100 g (3.5 oz) chocolate sandwich cookies (finely crushed), 40 g (3 tbsp) unsalted butter (melted), 100 g (3.5 oz) dark chocolate (chopped), 75 ml (1/3 cup) heavy cream, sea salt flakes (for garnish)
- For Mini Lemon Curd Tarts: 1 sheet ready-rolled shortcrust pastry, 100 g (3.5 oz) lemon curd, 1 tsp powdered sugar (for dusting)
Instructions
- Prepare Mini Muffin Tin:
- 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<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<10 minutes until golden. Cool completely. Fill tart shells with lemon curd and dust with powdered sugar.
Save to Pinterest My youngest always asks for the lemon curd tarts first, while my spouse goes straight for the chocolate. The trio makes dessert time a fun, flavorful tasting experience at our house.
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 packaged ingredients for hidden allergens.
Nutritional Information
Calories: 110, Total Fat: 7 g, Carbohydrates: 10 g, Protein: 2 g (per bite, approximate)
Save to Pinterest Serve chilled for best texture and arrange each variety in neat rows for impressive presentation. These minis guarantee a sweet finish for any occasion.
Questions & Answers
- → How do I prevent the crust from getting soggy?
Press the cracker or cookie crumbs firmly into the muffin cups to create a compact base. Prebaking the crust slightly helps maintain crunch.
- → Can I prepare the bites in advance?
Yes, these mini bites can be made ahead, chilled overnight, and topped just before serving for freshness.
- → What toppings work well for variety?
Fresh berries, sea salt flakes, powdered sugar, passion fruit, chopped nuts, or whipped cream all complement the flavors nicely.
- → Is it possible to make gluten-free versions?
Use gluten-free cookies and pastry alternatives to accommodate dietary restrictions without compromising taste.
- → How should the bites be stored?
Keep the mini bites refrigerated in an airtight container to preserve texture and flavor for up to two days.