Save Pin 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.
I made these mini dessert bites for my friend's birthday and they disappeared within minutes. Guests loved choosing between the cheesecake, chocolate, and tangy lemon flavors.
Ingredients
- Graham cracker crumbs (100 g): For mini cheesecake bases.
- Unsalted butter (40 g): Melted for binding crusts.
- Cream cheese (200 g): Softened for creamy cheesecakes.
- Granulated sugar (50 g): Sweetens the cheesecakes.
- Egg (1 large): Adds structure to cheesecakes.
- Vanilla extract (1/2 tsp): Flavor for cheesecakes.
- Fresh berries: For topping mini cheesecakes.
- Chocolate sandwich cookies (100 g): Crushed for chocolate tart bases.
- Unsalted butter (40 g): Melted for binding tart bases.
- Dark chocolate (100 g): Chopped for ganache filling.
- Heavy cream (75 ml): For ganache.
- Sea salt flakes: Garnish chocolate tarts.
- Ready-rolled shortcrust pastry (1 sheet): For lemon curd tart shells.
- Lemon curd (100 g): Fills lemon tarts.
- Powdered sugar (1 tsp): Dusts lemon curd tarts.
Instructions
- Prepare muffin 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 the base of 8 muffin cups. In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spoon mixture over crusts. Bake for 12 to 15 minutes until set. Cool to room temperature, chill, and top with berries before serving.
- Mini chocolate tarts:
- Mix crushed cookies and melted butter. Press into 8 muffin cups for bases. Chill 10 minutes. Heat cream to simmer, pour over chopped chocolate, and stir until smooth. Spoon ganache into crusts. Chill 30 minutes until set. Sprinkle with sea salt flakes.
- Mini lemon curd tarts:
- Cut 8 rounds from shortcrust pastry, press into muffin cups. Prick bases with a fork. Bake 8 to 10 minutes until golden. Cool, fill tart shells with lemon curd, and dust with powdered sugar.
Save Pin My kids love helping decorate each mini bite with their favorite fruits or a sprinkle of salt. It's become our signature family party treat!
Flavor Variations
Try topping cheesecakes with passion fruit or nuts, adding whipped cream, or swapping lemon curd with lime or orange curd for a citrus twist.
Serving Suggestions
Arrange bites on a colorful platter and serve with Moscato dAst i or lemon verbena tea for an elegant dessert table.
Storage Tips
Refrigerate bites in an airtight container for up to 3 days. Serve chilled for best texture and flavor.
Save Pin These lovely bites are sure to brighten any celebration and satisfy every sweet tooth. Enjoy making and sharing them!
Recipe FAQs
- → What type of crust is used for the cheesecakes?
The cheesecake bases are made with graham cracker crumbs mixed with melted butter, pressed into mini muffin cups.
- → How is the chocolate filling prepared?
Heat heavy cream and pour over chopped dark chocolate, stirring until smooth to create a rich ganache for the tart bases.
- → Can I vary the toppings on these bites?
Yes, you can experiment with fresh berries, passion fruit, chopped nuts, or whipped cream to add variety and texture.
- → Are gluten-free versions possible?
Gluten-free cookies and pastry can be used as substitutes for the tart crusts to accommodate gluten-free needs.
- → What is the recommended serving temperature?
Chilling the mini bites before serving enhances their texture and intensifies the flavors for a refreshing treat.