Housewarming Dessert Mini Treats (Printable Version)

Assortment of bite-sized brownie bites, lemon cheesecake cups, and fresh berry tartlets for sharing.

# What You'll Need:

→ Mini Brownie Bites

01 - 3.5 ounces unsalted butter
02 - 3.5 ounces dark chocolate, chopped
03 - 3.2 ounces granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 2.1 ounces all-purpose flour
07 - Pinch of salt

→ Mini Lemon Cheesecake Cups

08 - 5.3 ounces cream cheese, softened
09 - 1.4 ounces granulated sugar
10 - 1 large egg
11 - 1 tablespoon fresh lemon juice
12 - 1 teaspoon lemon zest
13 - 0.5 teaspoon vanilla extract
14 - 6 digestive biscuits or graham crackers, finely crushed
15 - 0.9 ounces unsalted butter, melted

→ Mini Fruit Tartlets

16 - 1 sheet ready-rolled shortcrust pastry
17 - 2.5 fluid ounces whole milk
18 - 1 egg yolk
19 - 0.7 ounces granulated sugar
20 - 1 teaspoon cornstarch
21 - 0.5 teaspoon vanilla extract
22 - 2.8 ounces 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 unsalted 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 extract; 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 extract 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 desserts in one go means you look like you spent all day in the kitchen when it actually took just over an hour.
  • Each guest finds something they love—chocolate devotees, citrus lovers, and fruit enthusiasts all get their moment.
  • Mini treats are naturally shareable, which gives people permission to taste everything without guilt.
02 -
  • Don't overbake the brownies or cheesecakes by even two minutes—they continue setting as they cool, and you want to preserve that tender, yielding crumb.
  • Room temperature ingredients for cheesecake aren't optional; cold cream cheese and eggs resist blending, creating lumps that won't disappear.
  • Add berries to tartlets at the last possible moment before serving, or they'll release juice and make the custard soggy.
03 -
  • Invest in quality mini tartlet tins with removable bottoms—they make plating feel professional and prevent the desserts from sticking.
  • Let everything reach room temperature before serving except the cheesecakes, which stay in the fridge until the last moment for the best texture contrast.
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