Housewarming Dessert Bar Mini (Print Version)

A mix of bite-sized treats featuring brownie bites, lemon cheesecake cups, and fruit tartlets.

# Components:

→ 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)

# 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 and fully incorporated.
03 - Whisk in sugar, eggs, and vanilla extract until well combined. Fold in flour and salt until just combined, avoiding overmixing.
04 - Spoon batter into 8 mini muffin cups. Bake for 12–15 minutes, until set but fudgy in the center. Cool in tin.
05 - Mix crushed biscuits with melted butter. Press evenly and firmly into the bottom of 8 mini muffin cups.
06 - Beat cream cheese and sugar until smooth and creamy. 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 until firm.
08 - Cut shortcrust pastry into 8 circles and press into mini tartlet tins. Prick bases with a fork to prevent puffing.
09 - Bake for 10–12 minutes until golden brown. Cool completely on a wire rack.
10 - Whisk milk, egg yolk, sugar, cornstarch, and vanilla in a saucepan. Gently heat over medium heat, stirring constantly, until thickened. Cool slightly.
11 - Fill cooled tartlet shells with pastry cream. Top each tartlet with assorted fresh berries.
12 - Arrange all mini treats on a tiered serving stand or decorative platter. Garnish with fresh mint leaves if desired.

# Expert Advice:

01 -
  • You get three completely different flavor profiles in one elegant presentation, so no one leaves feeling like they missed out.
  • Everything can be prepped ahead and assembled just before serving, which means you actually get to enjoy the party instead of frantically baking.
  • The variety makes it feel special without requiring you to be a professional pastry chef.
02 -
  • The cheesecake cups must cool completely before refrigerating or they'll crack and weep liquid, which I discovered the hard way at 10 p.m. the night before a party.
  • Don't skip chilling the cheesecakes for at least two hours; they hold their shape better and taste tangier and more sophisticated when properly cold.
  • Fresh berries should be added to tartlets just before serving, not hours ahead, or they'll release juice and turn everything soggy.
03 -
  • Buy a silicone mini muffin liner set instead of paper cups; they're reusable, easier to fill, and ensure perfect brownie and cheesecake shapes every time.
  • Make a double batch of pastry cream and use the extra for trifles or to fill cream puffs later in the week—it keeps for three days and is never wasted.
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