mini desserts

These pretty miniature baked cheesecakes are so easy to make and serve. Adjust the toppings throughout the year, using whatever fruits are in season

Little buttermilk cheesecakes with honey roast summer fruits

digestive biscuits

butter

full-fat cream cheese

buttermilk

icing sugar

egg egg yolk

tsp vanilla extract

stone fruits

tbsp honey

tbsp dessert wine

vanilla extract

raspberries

apricot jam

Heat oven to 150C/130C fan/gas 2 and line nine holes of a muffin tin with muffin cases. Put the biscuits in a food bag and crush to fine crumbs using a <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">rolling pin</a> or use a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, then mix with the butter. Spoon into the muffin holes and use the back of a spoon to press the biscuits into a compact layer.

<a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the cream cheese, buttermilk, sugar, eggs and vanilla in a jug. Pour onto the biscuit bases, filling them right to the top. Bake for 20 mins, then turn the oven off and leave the cheesecakes inside for 2 hrs, or until the oven is completely cool. Once cool, chill for at least 3 hrs, or overnight if you can.

Heat oven to 180C/160C fan/gas 4. Toss the stone fruit, honey, wine and vanilla in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> and cook for 15 mins, until the fruit starts to soften and caramelise in places. Add the berries to the tin and cook for another 2-3 mins until they look shiny and juicy. Leave to cool. When you&rsquo;re ready to serve, place the cheesecakes on a platter or individual plates, then&nbsp;top each one with a spoonful of jam and some of the fruits, drizzling over any juice from the tin.

Chocolaty, single-serving-sized, made-from-scratch Ghosts in the Graveyard Treats.&nbsp; These are a perfect Halloween dessert!

Ghosts in the Graveyard Halloween Dessert Shooters

chocolate chips ((175 grams))

heavy cream (divided (474 ml))

oz cream cheese (softened (227 grams))

Oreo Cookies (pulverized in food processor)

sugar ((200 grams))

heavy cream ((237 milliliters))

sugar ((150 grams))

vanilla

Milano sandwich cookies

tube Black premade frosting

In a small saucepan, combine 1 cup chocolate chips and ½ cup of the heavy cream over medium-low heat, stirring frequently until chocolate chips are completely melted and mixture is smooth.

Remove from heat and pour into a heatproof bowl.  Stir in vanilla extract.

Allow mixture to cool completely before continuing.

In a clean, medium-sized bowl, use an electric mixer to beat remaining 1 ½ cups heavy cream to stiff peaks. Set aside.

In bowl of stand mixer, combine cream cheese and (cooled) chocolate mixture, stirring until completely combined.

Gradually add powdered sugar until completely combined.  Scrape down sides of bowl as needed.

Stir in vanilla extract and 1 ½ cups of the Oreo crumbs (reserve remaining crumbs to sprinkle over tops of shooters).

Fold in whipped cream and then stir on low-speed until completely combined.

Set out 24 disposable shot glasses.

Pour mixture into large Ziploc bag, snip off one corner and pipe filling into shot glasses, filling about ¾½ full.

Cover tops of each shooter with remaining Oreo crumbs.

Prepare Milano cookies buy using black frosting to write "RIP" on upper half of cookie.

Press Milano cookies firmly into half of the shooters so that only the half of the cookie reading "RIP" is protruding (like tombstones).

Prepare whipped cream ghosts by combining heavy cream, powdered sugar, and vanilla in clean medium-sized bowl and whisking until stiff peaks form. 
(You may instead skip this step and use Cool Whip).

Pour whipped cream (or Cool Whip)into large piping bag fitted with a large round tip and pipe ghost-shaped swirls on top of the remaininghalf of dessert shooters.

Use black frosting to gently draw eyes and mouths on ghosts

Serve &amp; enjoy!

Ghosts

https://embed.mediavine.com/videos/lyfna6dvmdrafgfns13k

Ghosts in the Graveyard Dessert Shooters are simple festive Halloween treats!

Ghost in the Graveyard Dessert Shooters

This fruit pizza bar is perfect for any occasion and great for a crowd! A soft cookie layered with fluffy cream cheese frosting then topped with your favorite fruit. Lay out a spread and let each person assemble their own!

Fruit Pizza Bar

butter (softened)

sugar

flour

tsp cream of tartar

½ tsp baking soda

salt

oz cream cheese (softened)

fruit

Preheat oven to 350°. Line cookie sheet with parchment.

In a small bowl whisk together flour, baking soda, salt, and cream of tarter.

In a stand mixer or with hand beaters, beat butter and sugar until light and fluffy, approximately 2 minutes.  Add in egg and beat for another minute. Add dry ingredients to the bowl. Mix until just combined. Gather the dough into a ball and transfer to lightly floured counter or board.

Gently pat dough into a rectangle, and then finish rolling it out until it is ¼ inch tall. Using a round cookie cutter, cut out as many circles as you can. Transfer cut-outs to the cookie sheet. Gently gather up the scraps and repeat until all the dough is used.

Bake for 9-10 minutes or until slightly puffy and the edges are very lightly golden. If you are cooking multiple sheets at once, be sure to rotate halfway through. Allow to cool on a cookie sheet until completely cool.

Cookies

Place cream cheese, sugar, and vanilla in a bowl. Beat on medium speed for 2 minutes or until light and fluffy.

Frosting

Cut fruit into bit-sized pieces. Arrange in individual bowls or on a platter for serving.

Fruit

Mini Mudslide Cheesecakes are a simple dessert for holidays and celebrations. Dark chocolate cheesecake with Kahlua and Bailey's Irish Cream Ganache.

Mini Mudslide Cheesecakes

For the Crust:

Oreo Cookies, crushed

For the Cheesecake:

oz softened cream cheese

Kahlua, coffee liqueur

Bailey's Irish Cream

dark chocolate chips, melted

sour cream

For the Ganache:

chocolate chips

Bailey' Irish Cream

Preheat oven to 325 degrees.

Crush Oreo cookies in a zip top bag...

Crush Oreo cookies in a zip top bag until you have fine crumbs. A rolling pin or meat mallet works great.

Mix with melted butter.

Scoop about a tablespoon of cookie crumb mixture...

Scoop about a tablespoon of cookie crumb mixture into mini cheesecake pan.

Press with the back of a spoon or...

Press with the back of a spoon or a shot glass.

Mix softened cream cheese with an electric mixer...

Mix softened cream cheese with an electric mixer until smooth.

Add sugar, egg, Kahlua and Bailey's Irish Cream,...

Add sugar, egg, Kahlua and Bailey's Irish Cream, mixing until well combined.

Melt dark chocolate chips in a microwave safe...

Melt dark chocolate chips in a microwave safe bowl.

Add melted chocolate to cheesecake mixture, beating until...

Add melted chocolate to cheesecake mixture, beating until combined.

Add sour cream and mix well.

Scoop cheesecake batter over cookie crust.

Bake for 25 minutes.

Remove from oven and cool on a wire...

Remove from oven and cool on a wire rack.

Run a sharp knife around edges of cheesecakes...

Run a sharp knife around edges of cheesecakes and remove from pan.

Make Ganache by combining dark chocolate chips, Kahlua...

Make Ganache by combining dark chocolate chips, Kahlua and Bailey's Irish Cream in a microwave safe bowl.

Microwave 30 seconds and stir, repeat in 15...

Microwave 30 seconds and stir, repeat in 15 second intervals until chocolate is melted and smooth.

Spoon ganache over mini cheesecakes.

Refrigerate for 2 hours or until ready to...

Refrigerate for 2 hours or until ready to serve.

These bite-size Mini Lemon Pound Cakes are deliciously lemony!

Mini Lemon Pound Cakes

& 1/2 cups (180 grams) all-purpose flour

lemon

(170 grams) unsalted butter, softened

(113 grams) cream cheese,

eggs

lemon juice (from 1 medium lemon)

(220 grams) confectioners' sugar, sifted

milk

Preheat oven to 350°F. Grease 48 mini muffin...

Preheat oven to 350°F. Grease 48 mini muffin cups.

Whisk together the flour, zest, and salt. Set...

Whisk together the flour, zest, and salt. Set aside.

Using an electric mixer on medium speed, beat...

Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy.

Add the eggs, one at a time, mixing...

Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice..

Reduce mixer speed to low. Gradually add the...

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Divide the batter among the prepared muffin cups,...

Divide the batter among the prepared muffin cups, using about 1 & 1/4 tablespoons of batter per cup to fill each 3/4 full. (Use a #50 scoop for best results.)

Bake 15 to 18 minutes, or until a...

Bake 15 to 18 minutes, or until a pick inserted into the center comes out clean.

Cool in the pan for 10 minutes. Then...

Cool in the pan for 10 minutes. Then transfer the cakes to a wire rack to cool completely.

Combine the confectioners' sugar, lemon juice, lemon zest,...

Combine the confectioners' sugar, lemon juice, lemon zest, and 1 tablespoon of milk. Stir until smooth.

Add more milk, a small amount at a...

Add more milk, a small amount at a time, until the glaze is thick but pourable.

Glaze the cooled cakes by spooning the glaze...

Glaze the cooled cakes by spooning the glaze over the cake or dipping the tops of the cakes into the glaze. Set the cakes on a wire rack over a sheet of wax paper or a sheet pan to allow any excess glaze to drip off of the cakes. Allow the glaze to set before serving.

Light, refreshing and super easy no-bake lemon lush dessert shooters

Lemon Lush Dessert Shooters

walnuts

all-purpose flour

brown sugar (packed)

confectioners sugar

oz cool whip (thawed (divided))

boxes instant lemon pudding (3.4 oz each)

Tablespoons additional chopped nuts for garnish (optional)

Set out 24 2 oz shot glasses*

In food processor combine all ingredients for crust (walnuts, flour, brown sugar and melted butter)

Pulse until well combined.

Press about 1 tsp into the bottom of each shot glass.

In stand mixer, beat cream cheese.

Slowly add confectioners sugar, scraping down sides of bowl as needed.

Add 1 cup Cool Whip, mixing until all ingredients are well combined

Transfer filling to quart-sized ziploc bag and cut a 1" hole in the corner of the bag.

Evenly distribute filling among shot glasses, piping on top of crust

In large bowl, combine instant pudding mix and milk, whisking for about 3 minutes (until mixture thickens).

Pour pudding mix into gallon-sized ziploc bag and cut 1" hole in the corner of the bag.

Evenly distribute pudding among shot glass, piping on top of first layer.

Transfer remaining Cool Whip to quart-sized ziploc bag and cut 1" hole in one corner of the bag.

Pipe Cool Whip on top of pudding layer.

Sprinkle with additional nuts if desired.

Keep refrigerated.

Tart, single-serving-sized key lime pie treats served in disposable shot glasses!

Key Lime Pie Cheesecake Dessert Shooters (On Gingersnap Crusts!)

oz sweetened condensed milk

Lime juice

heavy cream

Lime zest/gingersnap crumbs

Set out 32 2-oz disposable shot glasses.

In a medium-sized bowl, use a knife to stir together cookie crumbs and melted butter until combined.

Press 1 ½ - 2 tsp of crumb mixture into the bottom of each shot glass.

Prepare your filling.

Crust

In a Kitchen-Aid/stand mixer (or using a hand-mixer), beat cream cheese until smooth.

Add sweetened condensed milk and beat until combined.

Gradually stir in key lime juice, stirring on low-speed until combined. Be sure to pause occasionally to scrape the sides and bottom of the bowl.

In a separate (clean) bowl, beat heavy cream until stiff peaks form.

Fold/slowly stir whipped cream into key lime mixture until completely combined.

Pour the mixture into a large ziploc bag and snip off one of the bottom corners. Pipe the filling on top of the gingersnap crusts in the shot glasses, filling each shot glass 3/4 of the way full.

Before serving, prepare your whipped cream topping.

Filling

In a medium-large sized bowl, combine heavy cream, powdered sugar, and vanilla extract.

Whisk on high-speed (preferably with an electric mixer, otherwise your arm will get very tired very fast) until stiff peaks form.

Dollop or pipe whipped cream on top of each shooter.

Garnish with lemon zest and/or gingersnap crumbs, if desired.

Whipped cream

Mini Strawberry Shortcakes are individual trifles made in little glasses that pack a big punch! They have incredible flavor from fresh strawberries, real whipped cream, and sweet vanilla pound cake.

Mini Strawberry Shortcakes

strawberries ((sliced))

Tablespoons sugar

water

Top 12 mini desserts recipes from across the web

The most viewed mini desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Little buttermilk cheesecakes with ...

Ghosts in the Graveyard Halloween D...

Fruit Pizza Bar

Mini Mudslide Cheesecakes

Mini Lemon Pound Cakes

Lemon Lush Dessert Shooters

Key Lime Pie Cheesecake Dessert Sho...

Mini Strawberry Shortcakes

Poached Pear Pavlova Recipe

Chocolate Cheesecake Pie Bites Reci...

Mini Bundt Cakes

Mini Lemon Tarts with Phyllo Cups

Top 12 mini desserts recipes from across the web

The most viewed mini desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Little buttermilk cheesecakes with ...

Ghosts in the Graveyard Halloween D...

Fruit Pizza Bar

Mini Mudslide Cheesecakes

Mini Lemon Pound Cakes

Lemon Lush Dessert Shooters

Key Lime Pie Cheesecake Dessert Sho...

Mini Strawberry Shortcakes

Poached Pear Pavlova Recipe

Chocolate Cheesecake Pie Bites Reci...

Mini Bundt Cakes

Mini Lemon Tarts with Phyllo Cups

The most viewed mini desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine