dessert for two

A very easy and decadent molten lava cakes cooked in the Instant Pot pressure cooker, ready in less than 20 minutes. The gooey, fudgy center is irresistible!More Instant Pot recipes: www.crunchycreamysweet.com

Instant Pot Chocolate Lava Cake For Two recipe

water

unsalted butter

semi-sweet chocolate

sugar

tsp pure vanilla extract

all-purpose flour

salt

Make sure the stainless steel insert is in your Instant Pot. Butter the ramekins and set aside. Measure out flour and powdered sugar, by spooning each into a measuring cup. This ensures an accurate amount of flour used. Do not use unbleached flour.

Add 1 cup of tap water to the IP. Set the trivet (that came with your Instant Pot), inside.

In a medium mixing bowl, place butter (cut into squares) and chocolate. Microwave in 15-second intervals, until the butter is melted. Whisk until the chocolate melts with warm butter. The mixture should be glistening and smooth.

Add powdered sugar. If your powdered sugar is clumpy, sift it over the chocolate mixture, then whisk in. The mixture should be thick.

Add egg and egg yolk and vanilla and whisk well. Add flour and salt (for best result, sift right over the chocolate mixture) and gently fold in with a spatula. Do not overmix!

Divide the chocolate batter evenly among the ramekins. Place ramekins on trivet in the Instant Pot. Close the lid and set valve to "sealing" position. Newer models do it on their own. Make sure the IP is set to cook at HIGH pressure. Press "manual" or "pressure cook" button and set timer to 8 minutes. The IP will beep and start coming to pressure. It took 4 minutes for my Instant Pot to come to pressure.

When the timer is done, press the "cancel/off" button. Switch the valve to "venting" position to release the pressure.

When the pressure pin is down, carefully open the lid away from your face. Carefully, wearing oven mitt, remove ramekin from the IP. Cover each ramekin with a plate, flip over, tap the ramekin and gently remove. The cake should pop right out. Let it cool for a few minutes, dust with powdered sugar and serve.

This adorable blackberry crumble is the perfect small batch dessert and has a delicious crumble topping!

Petite Blackberry Crumble

blackberries (rinsed)

granulated sugar (or granulated sweetener of choice)

lemon juice

cornstarch

flour

¼ cup old fashioned oats

cinnamon (optional)

extra-virgin olive oil butter

Preheat oven to 350° F. Spray or grease a 6-inch cast iron skillet and set aside.

Heat a small saucepan over medium-high heat. Add blackberries, sugar and lemon juice and stir to combine. Bring to a boil, reduce heat to medium, add cornstarch and simmer until blackberries just start to breakdown, about 3-4 minutes.

Transfer blackberries to prepared skillet and set aside while you prepare the crumble topping.

In a small bowl, combine flour, oats, sugar, salt, cinnamon, oil and lemon juice. Mix together with a fork until all ingredients are moistened and small clumps start to form. Pour crumble toping over blackberries and spread out into an even layer, leaving some edges exposed.

Bake crumble for 20-25 minutes until crust is a light golden brown. Allow to cool for 5 minutes and top with a scoop of vanilla ice cream or Greek yogurt if desired. Enjoy!

Crumble Topping

This 4-inch cheesecake recipe is dense, rich and so creamy! Make this cheese cake for one or share it with your significant other for the perfect at home date night dessert!

The creamiest mini cheesecake recipe ever!

graham crackers

tbsp sugar

butter

oz cream cheese (at room temperature)

sour cream

heavy cream

vanilla

tsp flour

egg (at room temperature)

Start by preheating the oven to 350F then proceed to greasing a 4-inch cheesecake springform pan. Cut out a circle and line the bottom of the pan then cut out a long strip to line the sides of the pan.  Cover the outside of the 4-inch springform pan with aluminum foil to make sure that no water can get into your cheesecake.

Now, add the graham crackers, sugar and the melted butter to a small bowl and mix until everything is incorporated.

Pour the graham cracker mixture into the cheesecake pan and flatten it using the back of a spoon or your fingers.

Bake the graham cracker crust in the preheated oven for 15 minutes. Remove it from the oven lower the heat to 300F and let the cheesecake cool down.

Make the graham crust

Now onto the cheesecake batter. To make the cheesecake batter add in the softened cream cheese, sugar, sour cream, heavy whipping cream, vanilla, flour and sugar into a stand mixer bowl or a medium bowl and mix everything together with the paddle attachement of a stand mixer or a hand mixer. Don&#039;t over mix!

Once you have a smooth cheesecake batter, add in the egg and mix gently until it is mixed it. This should take about 10-15 seconds. Don&#039;t over mix again!

Pour the cheesecake mixture on top of the baked graham cracker crust and tap it on the counter a few times to make sure that the cheesecake has no bubbles.

Place the cheesecake pan in a 8X8 inch pan or whatever pan you have and place that in the oven. Fill up the 8x8 inch pan with boiling water and cook for 35 minutes. Once the cheesecake is done baking, turn off the oven, crack the oven door open and leave the cheesecake in there to cool for an hour.

After the hour is up, remove the cheesecake from the oven and let it cool in the fridge for 2 hours or overnight.

Remove the springform pan, peel the parchment paper off and enjoy your delicious homemade 4-inch cheesecake!

Make the cheesecake batter

This No Bake Strawberry Cheesecake is the perfect small batch dessert for Valentine&#x27;s Day, Galentine&#x27;s Day, or any day the cheesecake craving hits!

No Bake Strawberry Cheesecake for Two

strawberries (2.00)

Tbsp sugar

cream cheese, room temperature (0.40)

Tbsp lemon juice (0.03)

heavy whipping cream (0.78)

tsp vanilla extract (0.15)

graham crackers (0.10)

Tbsp brown sugar (0.02)

Wash the strawberries well, remove the stems, then slice them. Place the sliced strawberries in a bowl, add the granulated sugar, and stir to combine. Let the strawberries sit while you prepare the rest of the dish, stirring them occasionally to help draw out the juices.

In a separate bowl, begin whipping the heavy whipping cream on high speed with a hand mixer or stand mixer. When it becomes thick and fluffy, but is not yet forming peaks, add the vanilla extract and powdered sugar. Start on low speed until the powdered sugar is incorporated, then switch to high speed and continue to whip until the whipped cream forms stiff peaks.

In a separate bowl, combine the cream cheese and lemon juice. Use a hand mixer or stand mixer to whip the cream cheese and lemon juice together until soft and creamy.

Add the whipped cream to the bowl of whipped cream cheese, then whip the two together until evenly combined.

To make the graham cracker crust, place the graham crackers in a zip top bag and use a heavy object to crush the crackers until they are in fine crumbs. Melt the butter in a small bowl, then add the graham cracker crumbs and brown sugar, and stir until combined.

To assemble the no bake cheesecakes, divide the graham cracker crumbs between two jars, glasses, or other small containers. Next add the cheesecake filling, then top with the juiced strawberries (making sure to add a couple spoonfuls of the strawberry juice with the berries). Enjoy immediately or refrigerate until ready to eat!

Blueberry Cake for Two is packed with terrific blueberry flavor. The recipe can be doubled or tripled without any problem at all and still be mixed and ready to put in the oven in 10 minutes.

Blueberry Cake For Two

all purpose flour

baking powder

milk

butter (melted)

blueberries (divided)

Preheat oven to 375 degrees.

Grease 2 ten ounce ramekins or gratin dishes with shortening.

Combine the flour,sugar,baking powder and salt in a small bowl.  Stir in the lemon juice, milk and butter just until incorporated.

Place half the blueberries into the greased baking dishes.  Divide the batter between the two dishes and top with the remaining blueberries.  Sprinkle with raw sugar for a slight crunch if desired.

Bake at 375 degrees for 25 to 30 minutes or until golden brown.

Whip up this microwave cheesecake today. This is a 2 personal cheesecake recipe. Golden graham cracker crust, creamy and velvety cheesecake center, topped with strawberry!

Microwave Cheesecake

unsalted butter (melted)

graham cracker crumbs

cream cheese

vanilla extract

Start by melting 2 tablespoons butter in the microwave. Split the butter in between the two cheesecake bowls or mugs. Roll the butter around to help coat the sides of the container.

Now add in your graham cracker crumbs. I just eye-balled it and split the crumbs between the two. Once it is all mixed you will pack down the graham cracker crust.

In a new bowl add your cream cheese, sugar and vanilla.

Microwave on 50% POWER for 30-45 second intervals, stirring between each time. It will start to make the cream cheese mixture nice and thick.

Once you are done cooking, split the cream cheese mixture in between the two bowls. Cover with a lid or aluminum foil and place in the freezer for 1 hour.

Top your microwave cheesecakes with fresh fruit like I did, chocolate chips, etc. Then grab a spoon and dive in!

Refrigerate your cheesecakes until you are ready to serve, and don't allow them to sit out for more than 2 hours at a time.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1587178829/aso5rzhe76gbrlw449db.mp4

Microwave cheesecake is the ultimate dessert that serves two. An eggless cheesecake that comes together in minutes. The hardest part is allowing your mug cheesecake to set up in the freezer.

Quick And Easy Microwave Cheesecake Recipe (with video)

Start by preheating the oven to 350F then proceed to greasing a 4-inch cheesecake springform pan. Cut out a circle of parchment paper and line the bottom of the pan then cut out a long strip of parchment paper to line the sides of the pan as well.  Cover the outside of the 4-inch springform pan with aluminum foil to make sure that no water can get into your cheesecake.

Absolutely love this.   My husband is not a cheesecake fan (silly man).  So it is perfect for one.  Oh and by the way he usually eats half of it.  

Not sure what Karen made because this is awesome.

Nothing like puke!! lol Wonderful! I had some lime-quats so I sqeezed the juice of 2 and zest into the mix for a lime cheesecake! Next week I'm going to add chocolate! Perfect recipe for small creamy dessert

perfect! not too sweet not cliding turned out better than expected. now where's the 8" recipe??! 😩😩😩

I made this for a little sweet with evening tea and it was amazing!  I did have leftover freeze dried strawberries so I crushed those into a powder and added to crust instead of sugar.  I then swirled Nutella into the cream cheese filling. Huge hit!

The cheesecake was terrific! The only thing I’d change is I’d add an egg wash to the crust before baking. That creates a barrier and helps the crust stay crisp. Overall, a great recipe for my 4” springform pans!

I loved this recipe! I was wondering if there would be a way to make it a lemon flavor? Maybe use lemon juice instead of something…?

This was great! I put it in two small ramekins and came out fine within the same instructions. I don’t eat egg so I left it out, but it still came out great with no substitute. A perfect base for all sorts of flavors. 

I’ve also tried it with half cream cheese and half canned pumpkin (2oz each) and added cinnamon and clove and ginger. Pumpkin cheesecake! Delicious. Perfect single servings.

I rarely review unless I really REALLY have enjoyed something or it has crept its way into a regular rotation....and this recipe did exactly that.  I have made this at least six times, possibly more.  Perfect size for two (or one).  My son can devour this in one sitting.  Easy, comes out perfect every time.  And since I have never tried puke I can't corroborate with Karen's review.

Absolutely disgusting it tasted like puke, was so sour and it was cheesy 🤮

Crispy on the edges, soft and melty inside, these brownie-like cookies are easy to whip up whenever a craving strikes. For a fun twist, try swapping the chocolate chips with Reese’s Pieces or M&amp;M’s. 

Toaster Oven Chocolate Cookies

(21 grams) Unsalted Butter, softened

(36 grams) Light Brown Sugar (see note)

Vanilla Extract

(10 grams) Unsweetened Cocoa Powder, (not Dutch-processed)

(30 grams) All-Purpose Flour

Baking Soda

Salt

(42 grams) Semi-Sweet Chocolate Chips, divided

In a medium bowl, beat the butter and...

In a medium bowl, beat the butter and sugar together until light and fluffy (at least 1 minute). Mix in the egg yolk and vanilla until combined. Gently stir in the cocoa powder. Then add the flour, baking soda, and salt. Mix just until combined. Stir in 2 tablespoons of the chocolate chips.

Chill cookie dough in the fridge for at...

Chill cookie dough in the fridge for at least 10 minutes.

While the dough chills, adjust the cooking rack...

While the dough chills, adjust the cooking rack to the middle placement, select the BAKE setting, and preheat the toaster oven to 350°F. Lightly oil a small cookie sheet or line it with a silicone baking mat.

Roll chilled dough into heaping tablespoon-sized balls. Place...

Roll chilled dough into heaping tablespoon-sized balls. Place at least 2 inches apart on the prepared pan. Press the remaining 1 tablespoon of chocolate chips into the top of the dough.

Bake until the cookies are set but the...

Bake until the cookies are set but the centers are still puffed and soft, 5 to 7 minutes. The cookies will continue to bake as they cool.

Allow cookies to cool on the pan for...

Allow cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Deep Dish Cookie Bowls! Doesn't get better than this. Buttery, crisped cookie ridges with a melty chocolate and slightly underdone center, served in bowls with a scoop of ice cream. YUM.

Deep Dish Cookie Bowls for Two

butter, melted

brown sugar

baking soda

chocolate chips

Preheat oven to 325 degrees. Mix butter and brown sugar. Whisk in egg yolk and vanilla. 

Cookie Bowls Step 1

Stir in flour, salt, and baking soda. Stir in chocolate chips. Divide between two 8-ounce ramekins and press gently to fill the bottom of each (see notes if you don&#8217;t have a ramekin).

Stir in flour, salt, and baking soda. Stir in chocolate chips. Divide between two 8-ounce ramekins and press gently to fill the bottom of each.

Cookie Bowls Step 2

Bake for 18-22 minutes (18 for underbaked, 20 for semi-baked, 22 for almost fully baked). Allow to cool for a few minutes so they firm up a bit, but definitely, obviously, of course, eat while warm, ideally with some vanilla ice cream. YUM!

Cookie Bowls Step 3

I wish I had never seen this. We have had it 3 times since the pandemic started. .... It's too good.

I used a couple of coffee mugs. Worked great! Tasted even better ;) 
I imagine not all coffee mugs are created equal in the realm of being oven safe though.

I’ve been using some round Pyrex containers - they’re oven safe and I have a bunch in smaller sizes than my smallest baking dish.

These were soooo delicious! 18 minutes was the perfect time. Thanks for a great recipe..

I made these last night as written, and they turned out perfectly! Fabulous date night treat!

So, so good and easy! I made this last night for my husband and I and we both LOVED it! I'm even considering making it again tonight!

These are so simple and delicious! I made Friday night and making again Sunday because I can’t get enough of them. Thank you for another great recipe.

These are AWESOME!! Thank you for these - a much needed and delicious treat! Hope you’re all staying well, sending love to all!!

Thanks for this lovely recipe which I definitely want to try out.  However, I'm not sure if I have brown sugar.  Can I substitute it with white sugar and if so how much?  Thank you!!

I used two small ramekins and it was perfect! My only issue was I shared one of the ramekins with my husband and I wish I would've eaten both - HA! We served with vanilla ice cream and I would say it is a MUST.

Thank you for the perfect stay-at-home recipe: basic ingredients that we have on hand, and indulgent so it feels like a restaurant dessert. I've made it twice in the last week. Yum!

https://content.jwplatform.com/videos/ixrNMj2E.mp4

Doesn’t get better than this. Buttery, crisped cookie ridges with a melty chocolate and slightly underdone center, served in bowls with a scoop of ice cream. YUM.

A light no-bake dessert that is fresh and creamy with a strong strawberry flavor. The strawberry juice is reduced to give it that concentrated berry flavor. This is a no-egg mousse that you can make ahead without fear of having it get runny. A delicious treat any time of year.

Strawberry Mousse Recipe For Two

strawberries 3 1/4 cups

sugar (separated 50 grams)

gelatin

heavy whipping cream 59 1/2 grams

Tablespoons Strawberry liqueur

Thaw the frozen strawberries in a fine wire sieve/colander over a bowl to collect the juice. When they're thawed press on them gently with a rubber spatula to collect a but more.

Measure 3 Tablespoons of the juice in a small bowl and sprinkle the gelatin over juice. You can also add the liqueur now if you wish. Let sit until the gelatin softens, about 5 minutes.

Place remaining juice in a small saucepan with 2 Tablespoons of sugar and cook over medium-high heat until the juice is reduced by half.

Remove the pan from the heat, add the softened gelatin mixture, and stir until the gelatin has dissolved. Add the cream cheese and whisk until smooth. transfer the mixture to a large bowl.

Transfer the strawberries from the sieve to a food processor. Puree. Add the strawberry puree to the juice-gelatin mixture and whisk until combined.

Using your mixer fitted with a whisk, whip the heavy cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes.

Gradually add remaining 2 Tablespoons of sugar and whip until stiff peaks form, about 1 to 2 minutes.

Fold whipped cream into strawberry mixture until no white streaks remain. Portion into two dessert dishes.

Chill for at least 4 hours and up to 48 hours. If chilled longer than 6 hours let the mousse sit at room temperature for 15 minutes.

Garnish with additional whipped cream and strawberries

Oh my, looks so yummy! Thanks so much for linking up with me at the Unlimited Monthly Link Party 23. Pinned!

That mousse looks so delicious! A perfect summer treat. I need to treat myself with some mousse soon.

I can see myself enjoying this mousse on a Sunday night. :-) It looks absolutely amazing, and I can only imagine how tasteful it is. Really looking forward to making it next week!

Oooh Marisa what a lovely dessert! I just love mousse and this refresh strawberry version sounds heavenly! Definitely a perfect dessert for the warmer months ahead :)

This dessert is a great way to use up strawberries that need to be used up. Easy to make and in small proportions too.

A very interesting recipe, looks like it's something in between two recipes with strawberries I have. One is strawberry Bavarian cream, which I believe would be quite similar to this one, but it does include both eggs and gelatin. What I find interesting is the addition of cream cheese - I love cream cheese and strawberries! I make a "strawberry cheesecake" smoothie myself. Considering how much I love my ways to make strawberry desserts, I can't wait to get some fresh Swedish strawberries at hand and try your recipe!!

Strawberry season is just around the corner, and I couldn't be more excited about it! The early varieties are already starting to show up in the local shops, so this recipe couldn't have come in a better time! I love how light and airy the texture looks, and I can only imagine that wonderful, berrylicious flavour of the mousse!

This is what I need to make before strawberries are gone! It's fall here but for some reason, great strawberries keep appearing. So there's no excuse! Thanks for sharing.

I love strawberries, it's no doubt! This Strawberry Mousse is making me drool. And I am so excited to make this for my wife. She will surely love this.

I am so looking forward to warm weather and fresh berries. This would be the pefect dessert for a bbq party. I am looking forward to those too.

Top 10 dessert for two recipes from across the web

The most viewed dessert for two recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Chocolate Lava Cake For...

Petite Blackberry Crumble

The creamiest mini cheesecake recip...

No Bake Strawberry Cheesecake for T...

Blueberry Cake For Two

Microwave Cheesecake

The creamiest mini cheesecake recip...

Toaster Oven Chocolate Cookies

Deep Dish Cookie Bowls for Two

Strawberry Mousse Recipe For Two

Top 10 dessert for two recipes from across the web

The most viewed dessert for two recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chocolate Lava Cake For...

Petite Blackberry Crumble

The creamiest mini cheesecake recip...

No Bake Strawberry Cheesecake for T...

Blueberry Cake For Two

Microwave Cheesecake

The creamiest mini cheesecake recip...

Toaster Oven Chocolate Cookies

Deep Dish Cookie Bowls for Two

Strawberry Mousse Recipe For Two

The most viewed dessert for two recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine