Housewarming Dessert Bar Mini (Printer View)

Assorted mini brownie bites, lemon cheesecake cups, and fresh berry tartlets ideal for special occasions.

# What you'll need:

→ 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)

# Method:

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.
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; 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 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 Advice:

01 -
  • You get to show off three completely different dessert techniques in one go, which feels secretly impressive but is actually very forgiving.
  • Every guest finds something they love because variety beats perfection every single time.
  • The whole thing comes together in under two hours, leaving you time to actually get ready instead of stress-baking at midnight.
02 -
  • Don't unmold or move the cheesecakes until they're completely chilled or they'll crack—patience here feels tedious but saves everything.
  • If your custard fills look separated or broken, push them through a fine sieve into a bowl, whisk gently, and start over; you'll salvage it every time.
  • Bake all three desserts at the same temperature and oven position only if you have multiple racks; otherwise stagger them by five minutes and rotate pans halfway through.
03 -
  • If your dark chocolate is too thick to fold smoothly, add a teaspoon of neutral oil to the melted chocolate and it'll become silky without thinning the recipe.
  • The cheesecake filling can sit in the fridge for up to three days before baking, so you can make it ahead and bake everything fresh the morning of.
  • Serve these alongside sparkling wine or a light dessert wine; the brightness cuts through the richness and makes everything taste even better together.
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