party dessert

These fun desserts shots are perfect for parties! A no bake, make ahead dessert is always a win!

Fireball Whiskey Cheesecake Shots

graham cracker crumbs

brown sugar

cinnamon

butter, melted

lemon juice

heavy cream

white sugar

(21 cherry pie filling

Fireball Whiskey, divided

maraschino cherries

Combine the cherry pie filling and 2 shots of the whiskey into a bowl and stir together well.

Mix the graham crackers crumbs, brown sugar, melted butter and cinnamon together in a  separate bowl, stirring until all the graham crackers are coated with the butter.

Add the cream cheese, lemon juice, have cream, sugar and whiskey into a large bowl. Using a hand mixer, blend until the cream cheese is smooth.

Add 2 tablespoons of the graham cracker mixture into the bottom of each shot glass, pressing down to make a crust at the bottom.

Using a teaspoon, scoop out enough cream cheese mixture to each shot glass to fill 3/4 of the way full.

Add the cherry pie topping on top of the cheesecake mixture to fill the shot glass, then repeat with the remaining shot glasses.

Refrigerate until ready, then top each shot glass with a cherry before serving.

Didn’t have enough shot glasses, so used a 8 x 8 cake pan.  Awesome flavour and texture was perfect.  Just enough “kick”.  Firewall whiskey taste is there for sure but not overwhelming.

Feeding a crowd doesn't get easier than this! 

White Texas Sheet Cake 

(2 sticks) butter

water

all purpose flour

sugar

salt

baking soda

vanilla extract

sour cream

eggs

vanilla

Preheat oven to 350 degrees and thoroughly grease a large baking sheet (we used a 12x18).

Add the butter and water to a medium sauce pan and bring to a boil. Stir to combine then remove from heat.

In a large bowl, combine flour, sugar, salt, and baking soda and whisk together.

Pour the butter mixture into the dry ingredients and mix until smooth.

Add vanilla, sour cream, and the eggs to the batter and mix while scraping the sides of the bowl.

Pour batter into prepared baking sheet to form one level layer.

Bake for 17-20 minutes or until a inserted toothpick comes out clean of batter.

Cake 

Once the cake is finished baking, start on the frosting.

Add 2 cups of the powdered sugar, sour cream, salt, and vanilla. Mix until there are no lumps.

Add remaining powdered sugar and mix until incorporated.

After cake has cooled for 20 minutes, pour frosting over cake and spread into an even layer.

Allow cake to cool for at least 1 hour (until frosting sets) before cutting.

Frosting

OMG. This Pineapple Dump Cake with Condensed Milk is crusty and delicious and has a gorgeous coconut layer that makes it sing.

Easy Pineapple Dump Cake with Condensed Milk

Pineapple

Boxed Yellow Cake Mix

butter

can sweetened condensed milk

coconut

To a 9 x 13 pan, add both cans of crushed pineapple with the juice.

Spread dry cake mix over the top.

Drizzle sweetened condensed milk over the dry cake mix.

Pour the melted butter as evenly as possible across the top.

Sprinkle the coconut on the top.

Bake at 350 degrees for 45-50 minutes until golden brown.

Oreo Crust, Chocolate Cheesecake, Fresh Whipped Cream and Salted Caramel make these Cheesecake Bars extra special. Salted Caramel Chocolate Cheesecake Bars will be your next party dessert!

Salted Caramel Chocolate Cheesecake Bars

Oreo Cookies, crushed

(1/4 cup) Unsalted Butter, melted

-8 oz packages cream cheese, softened to room temp.

cocoa powder

Grams (1/2 cup) Granulated Sugar

Large Eggs, at room temp.

Tablespoons Pure Vanilla Extract

(1/2 cup) Sweetened Condensed Milk

(2 cups) Heavy Whipping Cream

(1/2 cup) salted caramel

Preheat oven to 350F/180C and line a 9X9 pan with foil and grease it heavily, including up the sides.

In a food processor crush the Oreo cookies into fine crumbs. In a small bowl combine the crushed Oreos and melted butter. Once combined press into prepared pan.

Crust

In the bowl of an electric mixer beat the cream cheese for two minutes.

Add the cocoa powder and granulated sugar and mix for another 2 minutes, make sure to scrape sides of the bowl so all is incorporated evenly.

Add in eggs, one at a time and then vanilla and sweetened condensed milk.

Pour on top of prepared crust and bake for 33-38 minutes or until center stops giggling. Set on wire rack and let cool for 30 minutes, then place in the fridge to chill for 2 hours or do 40 minutes in fridge and 30 in the freezer.

Cheesecake

Once chilled, whip heavy cream and powdered sugar together until stiff peaks form.

Drizzle 1/4 cup salted caramel on top of cheesecake layer, then place whipped cream and drizzle more salted caramel. Store in fridge.

Whipped Cream Topping

These Loaded Christmas Cookie Bars are thick, chewy, and packed with peanut butter in 3 ways, and full of favorite festive mix-ins. They’re perfect for holiday parties, cookie exchanges, or Christmas potlucks!

Loaded Christmas Cookie Bars

½ cups (286 grams) all-purpose flour,

baking powder

fine sea salt

(113 grams) unsalted butter, (at cool room temperature)

(270 grams) creamy peanut butter

(200 grams) packed light brown sugar

(150 grams) granulated sugar

eggs, (at room temperature)

milk

(170 grams) peanut butter chips

(185 grams) holiday Peanut Butter M&Ms + heavy ⅓ cup (70 grams),

(170 grams) semisweet chocolate chips + ⅛ cup (21 grams), (to decorate)

Flaky sea salt, for topping, (optional)

Preheat oven to 350°F.

Line a 9×13 metal baking pan with aluminum foil, using metal binder clips to keep foil in place. Spray sides and bottom of pan generously with cooking spray. Set aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until very well combined, about 2 minutes.

Scrape down the sides and bottom of the bowl. Add the eggs, vanilla, and milk, and beat until combined.

On low speed, gradually add the flour mixture and beat until just combined. The dough will be thick.

Add the peanut butter chips, M&amp;Ms, and chocolate chips and mix until just combined. You may need to do this by hand with a spatula if your mixer isn’t strong enough.

Remove the dough to the prepared pan, pressing into the pan evenly.

Sprinkle with the reserved M&amp;Ms and chocolate chips.

Bake for about 30 minutes, or until the center is golden brown and just slightly jiggly.

Sprinkle with flaky sea salt.

Place pan on a wire rack and let cool completely before cutting into squares and serving. Store bars in an airtight container at room temperature for up to 5 days.

I reduced the butter by 30%, added 1/2 plus 1/8 tsp xanthan gum, and used her blend of 50% tapioca flour, 25% millet flour and 25% buckwheat flour.  Because I am at high altitude I also increased the milk by 2 tsp.

These bars are delicious and easy to make. Very peanut butter-forward, obviously, but everyone I've shared them with has greatly enjoyed them.

I converted these to Gf using Katarina Cermelj’s rules. They turned out great!

Top 6 party dessert recipes from across the web

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

Top Tags

Fireball Whiskey Cheesecake Shots

Fireball Whiskey Cheesecake Shots

White Texas Sheet Cake

Easy Pineapple Dump Cake with Conde...

Salted Caramel Chocolate Cheesecake...

Loaded Christmas Cookie Bars

Top 6 party dessert recipes from across the web

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

Top Tags

Fireball Whiskey Cheesecake Shots

Fireball Whiskey Cheesecake Shots

White Texas Sheet Cake

Easy Pineapple Dump Cake with Conde...

Salted Caramel Chocolate Cheesecake...

Loaded Christmas Cookie Bars

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