Housewarming Dessert Bar (Print version)

An assortment of mini delights combining brownies, lemon cheesecake, and fresh berry tartlets.

# Required ingredients:

→ 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)

# How to make it:

01 - Preheat oven to 350°F (180°C). Grease mini muffin tins or line with paper baking cups as needed.
02 - Melt butter and dark chocolate together in a heatproof bowl over simmering water or in the microwave. Stir until smooth. Whisk in sugar, eggs, and vanilla extract. Fold in flour and salt until just combined.
03 - Spoon batter into 8 mini muffin cups. Bake for 12–15 minutes, until set but fudgy. Cool in tin.
04 - Mix crushed biscuits with melted butter. Press evenly into the bottom of 8 mini muffin cups.
05 - Beat cream cheese and sugar until smooth. Add egg, lemon juice, lemon zest, and vanilla extract; mix until just combined.
06 - Spoon filling over crusts. Bake for 12–15 minutes, until just set. Cool completely, then refrigerate.
07 - Cut shortcrust pastry into 8 circles and press into mini tartlet tins. Prick bases with a fork.
08 - Bake for 10–12 minutes until golden. Cool completely.
09 - Whisk milk, egg yolk, sugar, cornstarch, and vanilla extract in a saucepan. Gently heat, stirring constantly, until thickened. Cool slightly.
10 - Fill cooled tartlet shells with pastry cream. Top each tartlet with fresh berries.
11 - Arrange all mini treats on a tiered serving stand or platter. Garnish with fresh mint leaves if desired.

# Expert Advice:

01 -
  • You get three completely different flavor experiences without having to make three separate desserts—it's actually one project that feels like three.
  • Everything comes together in under two hours, which means you can pull this off on a Saturday afternoon and still have time to shower before heading out.
  • Mini treats are the ultimate crowd-pleaser because people can try everything without the guilt of eating an entire slice of cake.
02 -
  • Overbaking is your biggest enemy here—mini treats cook faster than you'd expect, so set a timer and check them a minute early to avoid dry brownies or cracked cheesecakes.
  • Temperature matters for cream cheese and eggs; cold ingredients won't blend smoothly, but room temperature ones create a silky, lump-free filling every time.
03 -
  • If your cheesecake filling cracks while baking, it's usually because it got too hot or overbaked—next time, use a water bath or simply watch them more closely and pull them out the moment the edges are set.
  • Make a double batch of pastry cream if you're nervous about filling; the extra will keep in the fridge for two days and tastes wonderful on its own with fresh fruit.
Return