Housewarming Mini Treats Bar (Printable Version)

A selection of bite-sized brownies, lemon cheesecake cups, and fruit tartlets ideal for sharing.

# What You'll Need:

→ 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)

# Steps to Follow:

01 - Preheat oven to 350°F. Grease mini muffin tins or line with paper liners as needed.
02 - Combine butter and dark chocolate in a heatproof bowl over simmering water or microwave in 30-second intervals, stirring until smooth and fully melted.
03 - Whisk sugar, eggs, and vanilla extract into melted chocolate mixture. Fold in flour and salt until just combined, being careful not to overmix.
04 - Spoon batter into 8 mini muffin cups, filling each three-quarters full. Bake for 12 to 15 minutes until set but fudgy in the center. Cool in tin.
05 - Mix crushed biscuits with melted butter until evenly moistened. Press mixture firmly into the bottom of 8 mini muffin cups, creating an even base.
06 - Beat softened cream cheese and sugar until smooth and creamy. Add egg, lemon juice, lemon zest, and vanilla extract, mixing until just combined without overmixing.
07 - Spoon filling over prepared crusts. Bake for 12 to 15 minutes until set but still slightly jiggly in the center. Cool completely, then refrigerate for at least 2 hours.
08 - Cut shortcrust pastry into 8 circles and press each into mini tartlet tins. Prick bases with a fork to prevent puffing during baking.
09 - Bake for 10 to 12 minutes until golden brown. Remove from oven and cool completely in tins.
10 - Whisk together milk, egg yolk, sugar, cornstarch, and vanilla extract in a saucepan. Heat over medium heat while stirring constantly until thickened, approximately 3 to 4 minutes. Cool slightly.
11 - Spoon cooled pastry cream into baked tartlet shells. Top each tartlet with assorted fresh berries, arranging them attractively.
12 - Arrange all mini treats on a tiered serving stand or platter, grouping similar treats together. Garnish with fresh mint leaves if desired for visual appeal.

# Additional Tips::

01 -
  • You get three completely different flavor profiles on one platter, so there's something for every mood and palate.
  • Making mini treats feels more forgiving than one big dessert—small mistakes are barely noticeable.
  • It actually looks like you spent all day in the kitchen when most of it comes together in under two hours.
  • People remember a dessert bar way more than a single cake.
02 -
  • Don't open the oven door while baking—especially for the cheesecake cups, which can crack from temperature shock; trust the timer and resist peeking.
  • Cooling each element completely before assembly matters way more than you'd think; warm treats will soften your pastry cream or make the chocolate taste less defined.
  • If your pastry cream ends up lumpy, strain it through a fine sieve—it won't be perfect, but it'll save the batch and no one will ever know.
  • Room temperature ingredients mix smoother and bake more evenly than cold ones, so give yourself an extra 20 minutes to let eggs and cream cheese sit out before you start.
03 -
  • Use a small ice cream scoop to portion brownie batter and cheesecake filling evenly—it's faster and more consistent than a spoon.
  • If you're short on time, you can bake the brownie bites and tartlet shells simultaneously on different racks; just rotate the tins halfway through baking.
  • A tiered cake stand or cupcake tower looks far more impressive than a flat platter and uses less table space at a party.
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