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.
The first time I made these trio mini dessert bites was for a baby shower, and guests kept reaching for them all evening. Their petite size makes every bite feel special, and the variety invites everyone to find a favorite.
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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)
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Instructions
- Prepare the pan:
- Preheat oven to 170°C (340°F). Grease a 24-cup mini muffin tin.
- Make 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 extract until smooth. Spoon mixture over crusts. Bake for 12<15 minutes until set. Cool to room temperature, then chill. Top with berries before serving.
- Make Mini Chocolate Tarts:
- Mix crushed cookies and melted butter. Press into 8 muffin cups to form bases. Chill for 10 minutes. Heat cream to a simmer, pour over chopped chocolate, and stir until smooth. Spoon ganache into crusts. Chill 30 minutes until set. Sprinkle with sea salt flakes.
- Make 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 When my niece visited, she tried to guess which flavor was her favorite, moving from the zingy lemon to the rich chocolate, finally settling on the classic cheesecake. These little bites have become a cherished family treat, especially during celebrations.
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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 packages for potential allergens.
Nutritional Information
Calories: 110, Total Fat: 7 g, Carbohydrates: 10 g, Protein: 2 g per dessert bite (approximate)
Save to Pinterest 
Serve these mini dessert bites chilled, and watch them disappear quickly from the platter. They are the perfect sweet finish to any festive gathering.
Ask About This Recipe
- → What types of bases are used in the mini bites?
The mini cheesecakes use a graham cracker crumb base while the chocolate tarts have a cookie crumb crust, and the lemon bites are built on shortcrust pastry rounds.
- → Can these bites be prepared ahead of time?
Yes, after baking and cooling, the bites can be chilled and stored until serving, making them ideal for advance preparation.
- → Are there vegetarian-friendly options included?
All the mini bites use vegetarian ingredients, including cream cheese, chocolate, and lemon curd, without any meat or gelatin.
- → How can I vary the toppings for these mini bites?
Fresh berries, passion fruit, chopped nuts, or whipped cream can be used to customize and add visual appeal to the mini bites.
- → Is it possible to adapt the bites for gluten intolerance?
Yes, by using gluten-free cookies and pastry alternatives, the mini dessert bites can be made suitable for gluten-sensitive diets.
- → What tools are recommended for preparing these treats?
A mini muffin tin, mixing bowls, electric mixer or whisk, and a small saucepan are helpful for assembling and baking these bites.
