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 these mini dessert bites, they disappeared from the buffet table within minutes. Guests loved sampling the trio of flavors, and serving them in mini sizes made everything so fuss-free.
Ingredients
- Graham cracker crumbs: 100 g (3.5 oz) for mini cheesecakes
- Unsalted butter, melted: 40 g (3 tbsp) divided
- Cream cheese, softened: 200 g (7 oz) for cheesecakes
- Granulated sugar: 50 g (1/4 cup) for cheesecakes
- Egg: 1 large for cheesecakes
- Vanilla extract: 1/2 tsp
- Fresh berries: for topping cheesecakes
- Chocolate sandwich cookies, finely crushed: 100 g (3.5 oz) for chocolate tarts
- Dark chocolate, chopped: 100 g (3.5 oz) 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 curd tarts
- Powdered sugar: 1 tsp for dusting lemon curd tarts
Instructions
- Prep the tin:
- Preheat 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 base of 8 muffin cups. In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spoon mixture over crusts. Bake 12 to 15 minutes until set. Cool, chill, and top with berries.
- Mini Chocolate Tarts:
- Mix crushed cookies and melted butter. Press into 8 muffin cups to form bases. Chill 10 minutes. Heat cream to simmer, pour over chocolate, and stir until smooth. Spoon ganache into crusts. Chill 30 minutes until set and sprinkle with sea salt flakes.
- Mini Lemon Curd Tarts:
- Cut 8 rounds of shortcrust pastry and press into remaining cups. Prick bases, bake 8 to 10 minutes until golden, then cool. Fill with lemon curd and dust with powdered sugar.
Save My family now requests these mini bites for every celebration. It is wonderful to watch everyone pick their favorite flavor and circle back for seconds.
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), and soy. Always review labels for possible allergen traces.
Nutritional Information
Approximate per bite: Calories: 110, Total Fat: 7 g, Carbohydrates: 10 g, Protein: 2 g
Save Ready to serve a showstopping dessert platter, these mini treats bring endless joy to any table. Whip up a batch and watch them disappear!
Recipe FAQ Section
- → How do I make the crusts for the mini cheesecakes?
Mix graham cracker crumbs with melted butter, then press a teaspoonful into the base of each muffin cup to create the crust.
- → What is the best way to ensure the chocolate ganache sets nicely?
Heat the cream and pour it over chopped dark chocolate, stirring until smooth before pouring into chilled crusts and refrigerating until firm.
- → Can I substitute the shortcrust pastry for a gluten-free option?
Yes, gluten-free pastry sheets can be used to accommodate dietary preferences while maintaining the tart’s texture.
- → How can I vary the toppings for these mini bites?
Try adding passion fruit, chopped nuts, or whipped cream to enhance flavor and presentation.
- → What is the ideal oven temperature for baking these treats?
Set the oven to 170°C (340°F) for baking the cheesecakes and lemon curd tarts for optimal texture.