27 Irresistible Bite Size Desserts – No One Can Eat Just One!

A yummy sweet treat is a big YES for everyone! There is no one who doesn’t smile after a tiny bite of something sweet. Desserts stand for celebration, for a moment so special, for all things nice! Speaking of tiny, these little bonbons are always a cause of concern when you decide to host a party, so here’s giving you a choice of 27 mini confectionaries you can whip up for your next bash. Take a look and let your kitchen entice you with the lovely aromas of these sweetmeats.

1. Cinnamon-Walnut Baklava:

This spicy, nutty, Mediterranean delight is sure to mesmerize your guests with the different sensations it leaves in that one tiny bite. Sweet, spicy, crunchy, chewy, soft and very light, ensure that you make a few extra, as your guests will not stop at one.

Prep Time: 30 Minutes
Cooking Time: 1 Hour
Makes: 24

Ingredients:

1 ¼ Cups – Melted Butter (Keep a little extra to grease the pan)
3 ½ Cups – Sugar
2 Tbsps. – Lemon Juice
3 Cups – Walnuts
1 ½ Tsps. – Powdered Cinnamon
1 Packet – Frozen Phyllo Dough (17”X12”) (Make sure it is thawed in the refrigerator.)

How To Make:

1. Before you start off with the recipe itself, preheat your oven to 375 degrees. Grease your baking dish with a generous blob of butter. Set the dish aside.
2. In a saucepan, add three cups of sugar, 1½ cups of water and the lemon juice and bring it to a boil. Once the mixture comes to a boil, reduce the heat, and let it simmer, until the sugar dissolves. You need to look for a syrupy texture, and it should take about ten minutes for you to achieve that. Set the syrup aside.
3. Add the walnuts, cinnamon and ½ a cup of sugar to a food processor, and give it a quick blitz. Set this aside.
4. Now it’s time to work the phyllo sheets. Using a sharp knife, cut your phyllo sheets to the same dimensions as your baking tray. Use a damp cloth to cover the pastry sheets, and now one by one, start working on them. Place one sheet in the tray, and then coat it with butter, and place the second. After three sheets, evenly spread out a third of the walnut mixture, and repeat the process from the beginning, until all the walnut mixture is used. You will finish with three layers of buttered phyllo.
5. Now use a sharp knife and cut the unbaked dessert into 24 perfectly even squares, or diamonds. Bake the baklava for about 30 to 35 minutes, or until the phyllo is puffed and golden. Now place the baklava on a wired tray and pour the syrup over it. Now let it absorb the syrup, at room temperature, for about three hours.
6. You could serve it warm or cold, or also with a dollop of fresh cream to make it a little more sinful.

2. Lemon Tassies:

Tassies is a Scottish term for “small cup” and, as the name suggests, they make great cocktail desserts. Lemon tarts are a favorite, no matter what the occasion. So let’s take a look at how you could make this charming dessert.

Prep Time: 1 Day
Cooking Time: 45 Minutes
Makes: 24

Ingredients:

Candied Lemon Zest
2 – Lemons
1 Cup – Sugar
½ Cup – Cool Water

Crust

5 Tbsps. – Cold, Unsalted Butter
1 Cup – All-Purpose Flour
3 Tbsps. – Sugar
1 – Large Egg Yolk
½ Tsp. – Vanilla Extract
1 Tsp. – Finely Grated Lemon Zest
A Pinch Of Salt

The Filling

1 Cup – Cream Cheese
1/3 Cup – Sugar
1 – Large Egg
3 Tbsps. – Finely Grated Lemon Zest
1 Tbsp. – Freshly Squeezed Lemon Juice
½ Tsp. – Vanilla Extract

How To Make:

1. First, let’s tackle the candied lemon zest. Using a vegetable peeler, scrape out the zest from the lemons. Make sure you keep them long. Then remove the pith, and cut the zest into thin juliennes. Throw these into a bowl, and pour some boiling water over them. Let it rest for about thirty minutes, and then drain. Bring the sugar and water to boil, on a medium heat. Once the sugar has dissolved completely, add the zest and further reduce the heat. Cook the zest in the syrup for about ten minutes. Remove it from the heat and let it stand overnight. Drain out the syrup and let roll the zest in sugar. Let the juliennes dry. The zest can be stored for up to two weeks.
2. Preheat the oven at about 350 degrees and grease the mini cupcake pan.
3. Now pull out your food processor and blitz the flour and butter together. Pulsate until the mixture is a crumbly consistency. Now add the sugar, egg yolks, lemon zest, vanilla, and the salt. Blend it further until everything mixes well. You should have a smooth batter. Make sure not to over-blend.
4. Divide the dough into four parts, and then the four parts into 6 pieces. Make them into small balls, and put them into the muffin cups. Press it down, so that it fits snugly into the casing. Now bake it lightly such that it gets some color, especially on the edges. This should take about fifteen to twenty minutes. Remove the muffin pan from the oven and let it cool.
5. Now it’s time to make the filling. Beat the cream cheese, egg, sugar, lemon zest and lemon juice, along with the vanilla, such that it becomes a smooth, silky mixture. Make small scoops of the filling, and fill them into the baked crusts. Now put these tarts back into the oven and bake till the filling sets. This should take about ten to twelve minutes. Remove and let them cool. Garnish with the candied lemon zest.
6. These little tassies can be stored for up to three days. I promise they are just Yummm…

3. Chocolate-Strawberry Thumbprints:

Rich chocolate, topped with tart cream cheese and fresh berries, what’s more to say? Your guests are sure to be blown away by the plethora of flavors that work so well when combined together.

Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Makes: 36

Ingredients:

¾ Cup – All – Purpose Flour
¼ Cup – Unsweetened Dutch-Process Cocoa
¼ Tsp. – Salt
¼ Cup – Chopped Semi-Sweet Chocolate
½ Cup – Softened, Unsalted Butter
¼ Cup + 6 ½ Tsps. – Granulated Sugar
1- Large Egg Yolk
½ Tsp. – Vanilla Extract
½ Cup – Cream Cheese
2 Tbsps. – Confectioner’s Sugar
½ Cup – Diced Strawberries

How To Make:

1. Sift the cocoa, flour and salt into a bowl and set aside. Now melt the chocolate using the double boiler. Stir until it is nice and smooth and set aside to cool.
2. Now blend together the butter and ¼ cup of granulated sugar until it is fluffy and pale. Add the chocolate, the egg yolk and the vanilla. Give this a quick blitz on a low speed and add the flour. Cover this dough and refrigerate for about an hour.
3. Preheat an oven to about 350 degrees. Place the 6 teaspoons of granulated sugar on a plate. Now make ¾ inch balls with the chocolate dough, and roll them in the sugar such that they are evenly coated. Place these balls an inch apart on the parchment paper. Press the centers of each ball with your thumb. Bake for about ten minutes. Once you remove the cookies from the oven, create an indentation over the thumbprint using a wooden spoon. Now bake this for about five minutes more. Cool them completely.
4. Finally, mix together the sugar and the cream cheese in a bowl. In another bowl, toss the berries with about half a teaspoon of granulated sugar. Bring out the cookies, and top with the cheese and berries.
5. Soft, creamy, yet very crunchy – you have something delicious to serve for high tea.

4. Mini Eclairs With Strawberries And Cream:

This classic French dessert, with a little surprise in the center, is enough to make anyone’s day. Just follow this recipe to make light and airy éclairs with strawberries and cream.

Prep Time: 40 Minutes
Cooking Time: 1½ Hour
Makes: 20

Ingredients:

¼ Cup – Whole Milk
¼ Cup – Water
½ Stick – Unsalted Butter
½ Tsp. – Coarse Salt
½ Cup – All-Purpose Flour
2 – Large Eggs
1 Cup – Heavy Cream
2 Cups- Chopped Strawberries
1 Tsp. – Shredded Mint Leaves
1 Tbsp. + 2 Tsps. – Granulated Sugar
6 Tbsps. – Confectioner’s Sugar
1 – Vanilla Bean, Split, Scraped and Pod Reserved

How To Make:                    

1. First, we need to make the vanilla cream. Start off by combining the heavy cream, vanilla seeds, pod and 2 tablespoons of confectioner’s sugar in a bowl. Mix well and refrigerate for an hour. Remove the pod. Now whisk the mixture until it forms soft peaks. Transfer the cream to a pastry bag.
2. Now macerate the berries. Add the strawberries, the granulated sugar, and the mint, and leave it to refrigerate for an hour.
3. Preheat the oven to about 400 degrees. Line the baking sheets with parchment paper. In a saucepan, bring the milk to boil and add in the water, butter and salt. Remove from the heat and slowly stir in the flour. Put the saucepan back on the flame and cook, while constantly stirring with a wooden spoon. You will notice that in about four minutes, the mixture will leave the sides of the pan – that is when it is ready. Transfer it to a bowl and using a paddle attachment, mix lightly for about a minute, so it cools. Add the eggs, one at a time, while still mixing. Now transfer the dough to a pastry bag.
4. Now, pipe about 20 2½-inch éclairs on the sheet, and bake until they are golden brown and risen. This should take about 20 to 25 minutes. Cool the choux pastry down.
5. Now split the éclairs halfway, lengthwise. Now pipe the vanilla cream and spoon some berries on top of it. Sandwich the filling, and dust the tops with confectioner’s sugar. Serve immediately.
6. These eclairs need to be consumed the day they are made. It does take a little effort, but the result is absolutely worth it.

5. Easy Peanut Butter Cups:

Peanut butter turns just about anyone into little kids. Since it is everyone’s favorite, irrespective of age, scrumptious peanut butter and sinful chocolate together make a perfect dessert for just about any occasion. The best part – this recipe is quick and very easy. Take a look.

Prep Time: 10 Minutes
Cooking Time: 5 Minutes
Makes: 24

Ingredients:

½ Cup – Chopped White Chocolate
½ Cup – Smooth Peanut Butter
1 ½ Cups – Semisweet Chocolate
2 Tbsps. – Unsalted, Roasted & Chopped Peanuts

How To Make:

1. Line 12 mini cupcake pans with the paper liners.
2. In a microwave-proof bowl, combine the peanut butter and the white chocolate. Give it a quick turn in the microwave for about 1 – 1½ minutes. The chocolate and peanut butter will melt together beautifully. Now set this aside to cool for a while.
3. Now melt the semisweet chocolate in the microwave. This should take about 2 to 3 minutes.
4. Now comes the assembling. Add the chocolate to the mini cups and then the peanut mixture, and then cover with the chocolate again. Sprinkle with peanuts, and freeze for about fifteen minutes so that the peanut butter cups set. Serve at room temperature.
5. I guarantee – No one can eat just one!

6. Spring Shower Almond Petites Fours:

Shiny and gorgeous, these little treats look so nice that they are sure to win your heart. It tastes better than it looks, so that’s a double bonanza for you!

Prep Time: 30 Minutes
Cooking Time: 1½ Hours
Makes: 30

Ingredients:

6 Tbsps. – Unsalted, Softened Butter
1 ¼ Cups – Cake Flour
¾ Tsp. – Baking Powder
¼ Tsp. – Baking Soda
¼ Tsp. – Salt
1Cup – Sugar
½ Cup – Almond Paste
4 – Large Eggs, Separated
½ Tsp. – Vanilla Extract
1½ Cup – Whole Milk
½ Cup – Cherry Preserve
12 Cups – Confectioner’s Sugar
Pink Gel Paste Food Coloring

How To Make:

1. Preheat the oven to about 350 degrees. Line the baking tray with parchment and grease it. Dust with flour, tapping out the excess. Set it aside.
2. Sift the flour, baking soda, baking powder and salt in a bowl and set aside.
3. In another bowl, blend together the almond paste and ¾ cup of sugar. It should resemble a coarse meal. This should take about two minutes of blending. Now slowly increase the speed and add the butter. Blend it until the mixture is pale and fluffy. Now add in the egg yolks and the vanilla, and then the flour, in two batches, alternating with ½ cup of milk. Transfer the batter into a large bowl and set aside.
4. Now transfer the egg whites into a clean bowl and whisk them until they are foamy. Slowly add the leftover ¼ cup of sugar and beat until small peaks are formed. Now add one-third of this mixture into the batter. And then slowly add the remaining egg white mix to the batter.
5. Spread the batter evenly on the baking sheet and bake until the bake tester comes out clean. This should take about fifteen to twenty minutes. Let the cake cool down, and unmold.
6. Cut the cake across into half and spread some cherry preserve on one half. Refrigerate for an hour. Once the cake is cooled down and set, cut it into 30, 1½-inch squares.
7. Now it’s time to make the glaze. Put the twelve cups of confectioner’s sugar in a large bowl and add one cup of milk and whisk well, until it comes up to a consistency of heavy cream. Add a little food color. If the glaze is too thick, add some more milk, and if it gets too thin, add some sugar.
8. Now pour the glaze over each cube, coating the top and sides completely. Refrigerate for about 20 minutes until it sets. Garnish with sugar blossoms if you like.
9. Don’t they look pretty as a picture?

7. Elderflower Jam Tassies:

Giving a little twist to those plain Jane jam tassies can uplift any occasion. Read on for this simple, classic recipe that is sure to make you a dessert queen.

Prep Time: 1 Hour
Cooking Time: 2½ Hours
Makes: 4 -5 Dozens

Ingredients:

2 Sticks – Butter At Room Temperature
¾ Cup – Cream Cheese
2 Cups – All-Purpose Flour
2 Cups – Strawberry Jam
½ Cup – Elderflower Liqueur
Salt To Taste

How To Make:

1. Beat the butter and cream cheese until it is nice and smooth. Fold in the flour and a pinch of salt.
2. Preheat an oven to about 350 degrees. Roll the dough into one-inch balls, and press such that it fits snugly in the mini muffin tins. Refrigerate for about 30 minutes. Then bake the shells until they are golden. This should take about 26 to 28 minutes. Let the shells cool down for about ten minutes and unmold.
3. Heat the jam in a saucepan over a medium heat and loosen slightly. Add in the liqueur and let the jam mixture cool down.
4. Spoon the jam into the tart shells when you are ready to serve. Simple and perfectly sweet!

8. Chocolate-Covered Strawberries:

This is definitely an aphrodisiac with the use of both chocolate and strawberries. But its sheer elegance sets this dessert a class apart.

Prep Time: 20 Minutes
Cooking Time: 15 Minutes
Makes: 20

Ingredients:

1 Cup – Finely Chopped Semisweet Chocolate
20 – Large Strawberries
1/3 Cup – Finely Chopped Pistachios (Optional)

How To Make:

1. Melt the chocolate using the double boiler method. Keep stirring. This should take about 3 to 5 minutes. Remove from heat.
2. Line a baking tray with some waxed paper. Dip each strawberry into the chocolate, and coat as much as you like, full or half. You could also sprinkle the chopped pistachios on the chocolate-coated part. Place the strawberries on the waxed paper. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat. Then sprinkle the chocolate-covered portion with pistachios, if you are using them, and place on waxed paper.
3. Chill the strawberries for about 15 minutes. The chocolate will set. However, make sure you do not leave the strawberries in the refrigerator for longer than an hour.
4. Fresh, fruity, chocolaty and creamy – a dessert you will die for.

9. Mini Apple Pies:

This one is everyone’s favorite winter dessert. The warm, juicy apples with a hint of cinnamon, bound together beautifully with the pastry shell, make it so hard to share. Solution? Mini apple pies. Bring it on with granny’s best recipes.

Prep Time: 45 Minutes
Cooking Time: 40 Minutes
Makes: 12

Ingredients:

Crust
1 Tsp. – Salt
2 Cups – Flour
2/3 Cup – Chilled Butter
4 Tbsps. – Water

Filling
5 – Medium Apples, Peeled and Chopped
2 Tsps. – Cinnamon
¾ Cup – Sugar
6 Tbsps. – Flour
2 Tbsps. – Chilled Butter

How To Make:

1. Preheat the oven to 425 degrees. First, tackle the dough. In a food processor, blend the butter, flour and salt until it becomes coarse. Now add water to this and when you feel the dough is just starting to become sticky, remove it from the processor, and knead the dough well. Divide into two and refrigerate for about an hour.
2. Remove from the fridge, and roll out the dough on a lightly floured surface. The thickness of the dough needs to be about ¼ inch. Now using a cookie cutter cut 12, 4-inch rounds. Repeat the same with the second part of your dough.
3. Now press each round in the muffin tin such that they form tiny bowls. Set aside.
4. It’s time to make the filling. In a huge bowl, mix the apples, cinnamon and sugar together. In a small saucepan, melt the butter and add the flour to it, cook until the flour emits a fragrance. Now pour this sauce over the apples.
5. Make 12 parts of the filling, and fill the cups with them. Top it with the second cut out round, and seal off the pies. Don’t forget to perforate the tops using a fork. Bake these little pies for about 16 to 18 minutes.
6. Cool the pies down and dive straight in. Add a dollop of ice cream to accentuate the excitement.

10. Whole Wheat Mini Cinnamon Buns:

The fragrance of cinnamon, butter and flour is like a bait – it manages to pull you towards it, no matter where you are hiding. So show your guest some love with this warm dessert that is surely comfort food.

Prep Time: 10 Minutes
Cooking Time: 15 Minutes
Makes: 16

Ingredients:

Dough
1 ½ Cups – Whole Wheat Pastry Flour
1 Tsp. – Brown Sugar
1 Tsp. – Baking Powder
¼ Tsp. – Salt
¾ Cup – Buttermilk

Filling
2 Tbsps. – Melted Coconut Oil
¼ Cup – Brown Sugar
2 Tsps. – Cinnamon Powder

Icing
½ Cup – Confectioner’s Sugar
1 Tbsp. – Milk
1 Tsp. – Vanilla Extract

How To Make:

1. Preheat the oven to about 375 degrees. Lightly grease your muffin tray and set aside.
2. First let’s make the dough. Add the brown sugar, the flour, the baking powder and the salt to a mixing bowl, and slowly stir in the buttermilk to form the dough. Now flour a flat surface and roll it out into a rectangular shape about a quarter inch thick.
3. Spread the melted coconut oil all over the dough and then sprinkle the cinnamon and the brown sugar.
4. Now roll the rectangle into a log and cut into 16 equal parts. Place these mini buns on the muffin tray and bake for about 12 to 14 minutes, until they are lightly browned. Allow it to cool.
5. Now it’s time to make the icing. Mix together the milk, sugar and vanilla until it becomes a nice smooth liquid. Once the muffins have cooled down, pour the vanilla icing over it.
6. Time for some divine goodness!

11. Lemon-Lime Tea Cakes:

Lemons are most refreshing and also a welcome surprise to give the right bit of acidity and to cut the sweetness in that beautiful dessert. The bite-sized lemon and lime teacakes are not just very invigorating and flavorsome, but also extremely easy to make. Take a look. You will be hooked for life!

Prep Time: 30 Minutes
Cooking Time: 15 Minutes
Makes: 24

Ingredients:

½ Cup – Unsalted Butter at Room Temperature
1 1/3 Cups – Sugar
1 Tsp. – Finely Grated Lemon Zest
1 Tsp. – Fresh Lemon Juice
1 Tsp. – Finely Grated Lime Zest
1 Tsp. – Fresh Lime Juice
2 – Large Eggs
1 Cup – All-Purpose Flour
¼ Tsp. – Coarse Salt
1 – Thinly Sliced Lemon

How To Make:

1. Preheat the oven to about 350 degrees. Grease a mini muffin pan lightly and keep aside.
2. Using an electric mixer, blend together the butter, 2/3 cup sugar and the lemon and lime zests, until the mixture becomes light and creamy. Now add the lemon and lime juice along with the eggs and blend well. Slowly fold in the flour and salt. The batter is ready. Fill in the muffin tin and bake the cakes for about 15 minutes.
3. In a saucepan, add in 2/3 cup of water and 2/3 cup of sugar, stirring for about five minutes until the sugar dissolves. Throw in the lemon slices and let it simmer for about five minutes. The lemon peel will turn translucent and the syrup will thicken.
4. Poke holes all over the warm cake using a toothpick. Pour about ½ a teaspoon of the lemon syrup over each cake. Let it cool. You could top the cakes with lemon slices if you wish to make it look pretty.
5. Enjoy the mouth-watering cakes.

12. Mini Ginger-Almond Cheesecakes:

If I say this is a no-bake dessert, I would be lying. But this delicious cheesecake sure involves very little baking (only the crust). So all you need to do is fill and then chill.

Prep Time: 15 Minutes
Cooking Time: 45 Minutes
Makes: 10

Ingredients:

1 ½ Cups – Ginger Snap Crumbs (It’ll take about 30 cookies to yield so much.)
3 Tbsps. – Granulated Sugar
¼ Tsp. – Coarse Salt
5 Tbsps. – Unsalted Butter
1 Cup – Cream Cheese
½ Cup – Confectioner’s Sugar
½ Tsp. – Almond Extract
¾ Cup – Heavy Cream (Chilled)
2 Tbsps. – Sliced, Toasted Almonds

How To Make:

1. Preheat the oven to about 375 degrees. Line a mini muffin tin with cupcake liners. Keep aside.
2. Blend together the ginger cookie crumbs, butter, granulated sugar and salt. Once it is all mixed well, divide the mixture equally and press firmly into the cupcake tins. Bake for about ten minutes till the crusts are fragrant and slightly brown. Remove the tin from the oven and cool.
3. In another bowl, using an electric mixer, blend the cream cheese until it is light and fluffy. This should take about 3 minutes. Then add the confectioner’s sugar and the almond extract and blend again.
4. Now get another bowl and beat the heavy cream until it gets stiff. This should take about 2 to 3 minutes.
5. Now stir a third of the whipped cream into the cream cheese mixture, and slowly add in the rest. Divide this mixture and, using a spoon, dollop the mixture over the baked crusts. Refrigerate for up to an hour.
6. Garnish with chopped almonds. Delicious!

13. Mini Cheesecakes With Apricot Jam:

Cheesecakes are extremely popular desserts and they are also extremely tasty. The berry cheesecakes and oreo cheesecakes are common and popular, so how about trying some apricot cheesecakes for a change? Here is the recipe.

Prep Time: 4 Hours
Cooking Time: 30 Minutes
Makes: 18

Ingredients:

¾ Cup – Crumbled Chocolate Wafer Cookies (it will take about 18 cookies)
½ Cup + 1 Tbsp. + 1 Tsp. – Sugar
3 Tbsps. – Unsalted Butter (Melted)
½ Kilo – Softened Cream Cheese
½ Tsp. – Vanilla Extract
2- Large Eggs
½ Cup – Sour Cream
½ Cup – Apricot Jam
A Pinch Of Salt

How To Make:

1. Preheat the oven to about 350 degrees. Line a muffin tin with cupcake liners and keep aside.
2. Mix together the cookies, 1 tbsp. + 1 tsp. sugar, and then stir in the melted butter. Form a crust in each of the cupcake craters and bake for about 7 minutes. Remove the tin from the oven and cool it down.
3. Now reduce the temperature of the oven to 275 degrees. Beat the cream cheese until it gets nice and smooth. Add half a cup of sugar and then the vanilla essence. Beat well. Next come the eggs. Finally add in the sour cream and the salt. Pour the batter onto each of the crusts and bake for about twenty minutes such that the centers are set, but the sides are still wobbly. Let it cool down a little, and then wrap the tin with cling film, and put it in the refrigerator to set for about four hours or overnight.
4. Warm the jam up in a saucepan, until it is nice and liquidy. Pass the jam through a sieve and then drizzle a spoonful on each cake.
5. Top with fresh cream to make it just a little more special. Isn’t it delightful?

14. Chocolate Truffles Recipe:

Who doesn’t love chocolate truffles? Need I say more? It is a must-have dessert recipe to keep at hand when you need to whip up a dessert for an unexpected gathering. And your guests are sure to love it!

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Makes: 30 to 40

Ingredients:

1 Cup – Chopped Semisweet Chocolate
½ Cup – Heavy Whipping Cream
1 Tsp. – Vanilla Extract

How To Make:

1. In a heavy saucepan, simmer the heavy whipping cream. Make sure you keep stirring and scraping down every once in a while.
2. Place the chopped chocolate in a bowl and pour the cream over the chocolate. Now add the vanilla and allow the chocolate to stand for a few minutes and then stir till it smoothens out.
3. Cool the ganache down and refrigerate for about two hours. Then scoop out portions with a teaspoon and roll it into balls. Make sure you do it quickly or it will melt with the heat of your hands. Place the balls on a baking sheet that is lined with parchment paper and refrigerate overnight again.
4. Roll the balls in cocoa powder or nuts and serve. Can I have some more please?

15. Phyllo Cups With Cappuccino Cream:

Coffee is amazing! Its fragrance is extremely refreshing. And having a coffee-based dessert is such a clean finish to a good meal. That is why cappuccino cream in phyllo cups is a great choice of dessert.

Total Time: 30 Minutes
Makes: 6

Ingredients:

3 Sheets – Thawed, Frozen Phyllo Dough
2 Tbsps. – Melted Unsalted Butter
2 Tbsps. – Sugar
1 Tbsp. – Instant Coffee Powder
1 Cup – Cold Heavy Cream
2 Tbsps. – Sweetened Condensed Milk
¼ Tsp. – Cinnamon Powder
½ Tsp. – Unsweetened Cocoa Powder
A Pinch Of Coarse Salt

How To Make:

1. Preheat the oven to about 325 degrees. Lay a phyllo sheet on the work surface and cover the rest with a damp cloth. Butter the sheet with a third of the butter, sprinkle a third of the sugar, and repeat the layering with the remaining sheets of phyllo. Cut the layered phyllo into six equal parts and press the squares into the muffin pan. Crimp the sides so that the phyllo pastry sits flat at the bottom of the cup. Bake for about 20 minutes and remove from the oven and cool completely.
2. In another bowl, combine the coffee powder with a little cream so that you can dissolve the coffee. Now stir in the rest of the cream, condensed milk, cinnamon and a little bit of salt. Whisk until firm. Refrigerate.
3. Now for the assembling. Just fill the phyllo cups with the cappuccino cream and sprinkle with some cocoa powder. Serve this rich, scrumptious dessert immediately!

16. Banana And Chocolate Triangles:

Chocolate and bananas are a classic combination. Who doesn’t love a banana and chocolate waffle? Taking a little bit of inspiration from that, this dessert is sure to remind all your guests of their favorite, Chunky Monkey!

Prep Time: 25 Minutes
Cooking Time: 20 Minutes
Makes: 4

Ingredients:

6 – Phyllo Sheets
4 Tbsps. – Unsalted Butter
2 – Bananas, ½” slices
2 Tsps. – Sugar
30 Grams – Chopped Chocolate Chunks

How To Make:

1. Preheat the oven to 425 degrees. Thaw the phyllo sheets. Melt the butter. And in another bowl, combine the bananas, chocolate and sugar.
2. Lay a phyllo sheet on the work surface. Brush it with butter and sprinkle some sugar over it. Top with another sheet of phyllo and repeat the layering.
3. Now cut the dough into strips with a sharp knife, forming triangles. Place the filling at one end, leaving a corner empty. Then fold the corners over the filling such that the filling is secure and cannot fall out. Trim out the extras and brush the triangles with butter.
4. Bake them for about 10 to 15 minutes until they turn golden brown. Serve these yummy, soft, crunchy, chocolaty triangles once they have cooled a little. Some barbequed marshmallows will notch up this beautiful dessert.

17. Lemon Tartlets With Meringue Caps:

This dessert sounds mouth-wateringly good. There are so many components and textures to it, and that makes it extremely tempting to dive right in and experience the dessert. The best part, it is bite-sized, so there won’t be too much guilt riding on you. But the big question – will you be able to stop at one?

Prep Time: 40 Minutes
Cooking Time: 3 Hours 10 Minutes
Makes: 20

Ingredients:

Lemon Curd
6 – Large Egg Yolks
1 Tbsp. – Finely Grated Lemon Zest
½ Cup – Fresh Lemon Juice (3 lemons)
¾ Cup – Granulated Sugar
½ Cup – Cold Unsalted Butter

Meringue Caps
3 – Large Egg Whites
½ Cup – Sugar

Shells
¼ Cup – Melted Unsalted Butter
2/3 Cup – Sifted Confectioner’s Sugar
2 – Large Egg Whites
½ Cup – Sifted All-Purpose Flour
½ Tsp. – Vanilla Extract

How To Make:

1. Preheat the oven to about 325 degrees.
2. First let us make the shells. For that, you will have to put the butter and sugar into a bowl and blend with an electric mixer. Mix until it gets pale and fluffy. Add in the egg whites slowly and then add the flour and the vanilla extract.
3. Take a little batter and using a spoon, spread it into three-inch circles on to a baking tray that is lined with a baking sheet. Bake for about 10 to 12 minutes. Then transfer these little discs to small tartlet shells. Try and shape these little cookies according to the mold. Let them cool for about 30 seconds. If the shells cool down to a point where they can’t be molded, you could heat them for about 20 seconds and try again. These cookies can be stored for up to three days.
4. Now reduce the temperature of the oven to about 200 degrees. It’s now time to make the meringue caps. So take a nice, clean bowl and put the egg whites and sugar in it. Put the bowl in a pan of simmering water and start whisking. It will take about ten minutes for stiff peaks to form and the meringue to cool. Transfer the mix to a pastry bag and then pipe spirals onto a lined baking sheet. Bake the meringues for about 20 minutes. Then further reduce the temperature of the oven to 150 degrees and bake for 2 hours. The meringues should be dry, but make sure they do not turn brown. Remove them from the oven and let them cool down completely.
5. To make the lemon curd, whisk the lemon zest, the juice, the yolks and the granulated sugar in a heavy bottom pan. Transfer it to a medium low heat and make sure you cook it for about eight to ten minutes until it reaches about 160 degrees on the thermometer. Make sure you stir constantly while cooking. Once you remove from the heat, stir in the salt and butter, and mix it until it is nice and smooth. Now pass the lemon curd through a sieve. Cover it with cling film and refrigerate for an hour.
6. It’s time to assemble. Fill each shell with 2 teaspoons of lemon curd and top with the meringue cap. That sure required some effort, but the result is divine!

18. Mini Strawberry Shortcake:

This is a classic dessert. A huge slice of light pound cake, layered with fresh cream and juicy strawberries, is almost an instant solution to put a smile on your face. The mini ones are delicious and adorable. Pure bliss!

Prep Time: 30 Minutes
Cooking Time: 20 Minutes
Makes: 30

Ingredients:

Pound Cake
2 Cups – Sugar
½ – Vanilla Bean
1 pound (2 cups) – Sugar
4 Sticks – Butter at Room Temperature
9 – Large Eggs
4 Cups – All-Purpose Flour
2 Tsps. – Vanilla Extract
1 Tsp. – Salt

1 Cup – Whipped Cream
1 Tbsp. – Confectioner’s Sugar
½ Cup – Cream Cheese
2 Tbsps. – Sugar
10 – Sliced Strawberries

How To Make:

1. First let us make the pound cake. Preheat an oven to 325 degrees. Grease the mini cupcake tray with butter and tap off some flour.
2. Grind the sugar and vanilla bean together such that it becomes a fine powder. Set aside, and in another bowl, cream the butter, and then add the vanilla sugar. Beat until the mixture is nice and smooth. Then add the eggs, one at a time, while still beating, and then the flour and the salt.
3. Pour the batter in each of the tiny cupcake tins and bake for about 20 minutes. Remove the cupcake tin and allow the cakes to cool.
4. In another bowl, add two parts of whipped cream to one part of the cream cheese. Add a tablespoon of sugar and whisk well. Top each little muffin with a generous dollop of cream and garnish with strawberries. The challenge remains to keep your hands off these tiny bundles of joy until your guests arrive.

19. Mini Chocolate Whoopie Pies:

These mini sandwiches are all about double chocolaty goodness. This one’s for you chocolate lovers!

Prep Time: 1 Hour
Cooking Time:
Makes: 32

Ingredients:

1¾ Cups – All-Purpose Flour
¾ Cup – Dutch – Process Cocoa Powder, Unsweetened
1½ Tsps. – Baking Soda
¼ Cup – Vegetable Shortening
½ Cup – Granulated Sugar
½ Cup – Dark Brown Sugar
1 Tbsp. – Unsalted Butter
1 – Large Egg
1 Cup – Whole Milk
1 Tsp. – Vanilla Extract
½ Tsp. – Coarse Salt

The Cream
1 Cup – Semisweet Chocolate
1 Cup – Heavy Cream
1/8 Tsp. – Coarse Salt

How To Make:

1. First let’s make the ganache for the filling. Coarsely chop up the chocolate. Bring the cream to a boil and add the chopped chocolate and the salt. Let it stand for ten minutes. Then whisk until it becomes smooth and shiny.
2. Once the ganache cools down, beat it with a mixer for about two to four minutes, until it becomes pale and fluffy. Now transfer this to a pastry bag.
3. Preheat an oven to 375 degrees. Sift together the flour, cocoa, baking soda and the salt.
4. Beat the butter, sugar and shortening on high speed, until it becomes nice and smooth. Add the eggs and beat until the mixture is pale and fluffy. Reduce the speed and slowly add the flour mixture. Slowly add the milk and vanilla extract.
5. Drop little mounds of this batter on a baking tray lined with parchment paper. Make sure each mound is about two inches apart. Bake for 12 to 14 minutes. The cookies should spring up when you touch them with your finger. Remove the baking tray from the oven and let these cookies cool completely.
6. It is now time to assemble. Pipe the ganache on the flat side of the cookie and sandwich it with another one.
7. Whooooopieeeee!

20. Mini Pineapple Upside Down Cakes: 

Delicious and devoid of any fluff, I feel like running into my kitchen and making this recipe right now. Believe me, it is an absolute pleasure not just eating them, but cooking them too!

Prep Time: 20 Minutes
Cooking Time: 25 Minutes
Makes: 6

Ingredients:

2 – Eggs
2/3 Cup – Confectioner’s Sugar
4 Tbsps. – Pineapple Juice
2/3 Cup – All-Purpose Flour
1 Tsp. – Baking Powder
¼ Tsp. – Salt

Topping:
¼ Cup – Butter
2/3 Cup – Brown Sugar
1 Can – Pineapples
6 – Canned Cherries

How To Make:

1. Preheat an oven to 350 degrees. Lightly grease your muffin tray.
2. In a bowl, mix together the white sugar, eggs, and pineapple juice. Beat for about 2 minutes. In another bowl, mix the flour, baking powder and salt together, and then add it to the wet mix and blend well for about 2 minutes.
3. For the topping, add the butter and brown sugar to a saucepan, and stir on low heat for about a minute.
4. Now for the assembling, pour the brown sugar mixture at the bottom of each muffin tin. Place a ring of pineapple over it and a cherry in the middle. Now pour over the cake batter such that it fills three quarters of the muffin tin.
5. Bake for about 20 minutes. Once the cake is baked, let it cool. This dessert might look very humble but do not underestimate it, because it leaves an explosion of flavor in the mouth.

21. Classic Cannoli:

Cannolis are truly Sicilian. True to their Sicilian roots, they are filled with fresh ricotta. It might sound like a daunting task to make them from scratch, but you will be surprised how easy it is to make these little babies. Take a look!

Prep Time: 13 Hours
Cooking Time: 15 Minutes
Makes: 36

Ingredients:

Filling
2 ¾ Cups – Fresh Ricotta
¾ Cup – Confectioner’s Sugar
3 Tbsps. – Semi Sweet Chocolate Chips
¾ Tbsp. – Vanilla Extract
¾ Tsp. – Finely Grated Orange Zest
¼ Tsp. – Fresh Lemon Juice

Shells
2 Cups – All-Purpose Flour
3 Tbsps. – Granulated Sugar
1 Tsp. – Unsweetened Dutch Process Cocoa Powder
½ Tsp. – Ground Cinnamon
½ Tsp. – Coarse Salt
¾ Cup – Marsala Wine
3 Tbsp. – Vegetable Oil
1 – Large Egg White
½ Cup – Semisweet Chocolate
½ Cup – Finely Chopped Pistachios
Confectioner’s Sugar For Dusting

How To Make:

1. First let’s tackle the filling. Put the ricotta in a cheesecloth and let all the water drain. Leave it overnight.
2. Using an electric mixer, beat the ricotta and the confectioner’s sugar until it is nice and fluffy. Add the vanilla, the lemon juice, the zest and the chocolate chips. Wrap the filling with a cling film and refrigerate.
3. To make the shells, combine the flour, cocoa powder, cinnamon, granulated sugar and the salt. Add the wine and oil and beat in a bowl on medium speed. Then using your hands, knead the dough until it becomes elastic and smooth. Wrap the dough and let it rest for about 30 minutes.
4. Divide the dough into four pieces and pass them through the pasta machine. Once you are satisfied with the thickness, cut out rounds with a 3¼ -inch cutter. Gather scraps and keep rerolling.
5. Pour oil into a saucepan and heat it to about 380 degrees. Wrap the dough in a cannoli form, and seal with a dab of egg white. Fry in batches for about a minute or until they are golden brown. Lay the fried cannoli shells on paper towels, and let them cool.
6. Once all your shells are fried, melt chocolate in the double boiler method. Dip one end of the cannoli shells in the chocolate and then in the pistachios, and let it set for about fifteen minutes.
7. Transfer the filling into a pastry bag and pipe the filling into one end of the shell till the center, and do the same from the other end. Dust with confectioner’s sugar and serve immediately. A true piece of art!

22. Milky Way Mini Monkey Bread Muffins:

These yummy, mini monkey muffins come together in a jiffy! Just roll a little biscuit dough with sugar and cinnamon and you are good to go! You bite in and there’s a lovely surprise.

Prep Time: 15 Minutes
Cooking Time: 20 Minutes
Makes: 18

Ingredients:

3 Cans – Buttermilk Biscuits
1 Cup – Sugar
1 Tbsp. – Cinnamon Powder
½ Cup – Brown Sugar
½ Cup – Butter
18 – Milky Way Candies (Bite Size)

1. Preheat an oven to about 350 degrees. Line the mini muffin trays with cupcake liners.
2. Dissolve the sugar in some butter using a saucepan. Make sure you do it on low heat, stirring often. Now mix the cinnamon powder in the sugar and leave aside for a while.
3. Chop the biscuits into four parts, and dip each part in the sugar mixture. Spread some sugar mixture at the bottom of each liner and top with the biscuits. Hide the chocolate between the biscuits such that they are fully covered. If there is any more sugar mixture left, drizzle over each muffin, and then bake the monkey bread for about 15 minutes, or until it turns golden brown. Serve warm!
4. Soft, chewy and very delicious!

23. French Almond Macaroons:

If you can master a crisp exterior and a chewy center, you can potentially become the queen of this lovely and most sought-after dessert. It’s worth giving it a shot!

Prep Time: 1 Hour
Cooking Time: 35 Minutes
Makes: 30

Ingredients:

Shells
1¼ Cups – Confectioner’s Sugar
1½ Cups – Almond Flour / Finely Ground Almonds
3 – Large Egg Whites
¼ Cup – Granulated Sugar
¼ Tsp. – Vanilla Extract
All-Purpose Flour For Dipping
A Pinch Of Salt

Swiss Meringue Buttercream
4 – Large Egg Whites
1 ¼ Cups – Sugar
1 ½ Cups – Unsalted Butter
2 ½ Tsps. – Pure Vanilla Extract

How To Make:

1. First let us get on with making the Swiss meringue butter cream. Mix the sugar and the egg whites and set it over a pan of simmering water, while constantly whisking, until the sugar is dissolved. The mixture should remain warm. Now remove from the heat and beat on high speed, until the mixture is cooled down and fluffy. This should take about 6 minutes. Now add the melted butter and beat well. It should be smooth, and the butter should be well-combined. Now add the vanilla. Reduce the speed and beat for two more minutes to eliminate any air bubbles. The mix should be nice and smooth.
2. Preheat the oven to about 300 degrees. Sift in the confectioner’s sugar and the almond meal and set aside. Line two baking trays with parchment paper and mark circles on them using a 1½-inch cutter, dipped in flour.
3. Whisk the egg whites until they get foamy and then add the salt. Beat in the granulated sugar, a teaspoon at a time, until tiny peaks form.
4. Now add in the almond mixture into the egg whites until it all just incorporates. Add in the vanilla and mix well. Then transfer it to a pastry bag.
5. Pipe the mixture in the marked circles on the baking sheets. Bake until the macaroons are slightly firm. This should take about 20 to 25 minutes. Let the cookies cool.
6. Spread 2 teaspoons of the Swiss butter cream on the flat sides of the macaroons and sandwich them. Refrigerate for about 20 minutes and serve these delicate delights with pride!

24. Mini S’more Tarts:

Chocolate and marshmallows – looks like a mini candy shop! These little treats are sure to become your guest’s favorites. Take a look to see how they are made. 

Prep Time: 30 Minutes
Cooking Time: 1 Hour
Makes: 24

Ingredients:

Crust:
9 – 10 Graham Crackers
1/3 Cup – Sugar
6 Tbsps. – Melted Butter
½ Tsp. – Cinnamon Powder
Chocolate Mousse
1 Cup – Chilled Heavy Cream
2 – Large Egg Yolks
1½ Tbsps. – Sugar
½ Tsp. – Vanilla Extract
½ Cup – Semisweet Chocolate

1 Jar Marshmallow Cream 

How To Make:

1. First, let us tackle the crust. Preheat your oven to about 375 degrees. Put the crackers in the food processor until they form a nice crumb. Add the melted butter, the cinnamon powder and the sugar and give it a quick blitz.
2. Lightly grease a mini cupcake tray and put about a tablespoon of the mixture into each cup. Pat it with your fingers such that it forms the shape of the tart.
3. Bake them for about 3 to 5 minutes, until the edges are just beginning to brown. Let the tart shells cool and freeze the whole tin. This will make it easier to remove the tarts.
4. For the chocolate mousse, heat about ¼ cup of the heavy cream in a saucepan and remove from the heat. Now whisk in the egg yolks, salt and sugar, and slowly add the heated heavy cream. Continue whisking. Then transfer the mixture back to the saucepan and cook on a medium heat, while stirring continuously. Once the mixture thickens like custard, remove from heat. This should take about 10 to 15 minutes. Now strain the custard and set aside.
5. Melt the chocolate in the microwave until it becomes nice and smooth. Add the chocolate to the custard and let it cool.
6. Beat the remaining cream in a bowl until stiff peaks are formed. Starting with ¼ of the beaten cream, slowly add in the cream into the custard. Refrigerate for a few hours before you serve.
7. Now it is time to assemble the tart. Add a spoonful of the chocolate mousse into the graham cracker crusts. Then add a small bit of marshmallow cream over the mousse. Then using a blowtorch, lightly toast the marshmallow cream. Indulge!

25. Caramel Apples:

Apples and caramel are such a perfect combination. As simple as the combination sounds, it is so tasty that having it as it is, is totally worth it. Sometimes less is more, and this dessert is more!

Prep Time: 20 Minutes
Cooking Time: 15 Minutes
Makes: 40

Ingredients:

5 – Apples
1- ½ Cups – Sugar
½ Cup – Light Corn Syrup
½ Cup – Heavy Cream
4Tbsps. – Lemon Juice
Sea Salt
Cinnamon Powder

How To Make:

1. Chop the apples such that you have 8 chunks from each apple.
2. Cook the sugar and corn syrup in a heavy bottom pan, stirring continuously till the sugar melts and the mixture turns into a dark golden shade. This should take about ten minutes. Now slowly add the heavy cream and remove from heat. Stir until it becomes nice and smooth. Let it stand for about three minutes, until the caramel thickens.
3. Dip the apples into the caramel and let the excess drip off. Sprinkle some cinnamon powder or sea salt on each of the bits and set aside for about 30 minutes, so that it can set completely. Traditional but absolutely gobsmacking!

26. Mini Banoffee Pies:

Yet another banana and chocolate recipe filled with creamy and nutty goodness. Totally irresistible!

Prep Time: 1 Hour
Cooking Time: 1 Minute
Makes: 12

Ingredients:

Base
½ Cup – Almonds
½ Cup – Walnuts
½ Cup – Macadamia
½ Cup – Shredded Coconut
2 Tbsps. – Coconut Oil
3 – Dates
A Pinch Of Salt

Caramel
1 Cup – Dates
1 Tbsp. – Coconut Oil
A Pinch Of Salt

Banana Cream
3 – Frozen Bananas
2 Tbsps. – Coconut Cream
2 Tbsps. – Coconut Oil

Chocolate Drizzle
1 Tbsp. – Coconut Oil
1 Tbsp. – Cocoa Powder

How To Make:

1. Using a food processor, give all the base layer ingredients a quick blitz until they hold well together. Now spoon them into mini tart trays and press with your fingers. Refrigerate.
2. Now blend together the caramel layer ingredients until it becomes smooth and sticky. Spread generously over the tart shell. This is going to be very sticky, so dip your hands in cold water before you work with it. Slice a few bananas and add them over this layer. Refrigerate.
3. Blend all the banana cream ingredients together until it becomes a nice, smooth cream, and scoop it over the caramel layer. Refrigerate.
4. Mix the cocoa in the coconut oil on low heat. Drizzle over the tarts and then freeze them. Serve cold and with a dollop of icecream. Truly irresistible!

27. Mini Chocolate Cupcakes with Multicolored Frosting:

Chocolate cupcakes might be a cliché, but they are always a hit. So when something works, it works! And this recipe will not let you down for sure.

Prep Time: 30 Minutes
Cooking Time: 20 Minutes
Makes: 18 to 24

Ingredients:

¾ Cup – Unsweetened Cocoa Powder
1- ½ Cups – All-Purpose Flour
1- ½ Cups – Sugar
1- ½ Tsps. – Baking Soda
¾ Tsp. – Baking Powder
¾ Tsp. – Salt
2 – Large Eggs
¾ Cup – Warm Water
¾ Cup – Butter Milk
3 Tbsps. – Safflower Oil
1 Tsp. – Vanilla Extract

Frosting
1- ½ Cup – Softened Unsalted Butter
2 Cups – Confectioner’s Sugar
½ Tsp. – Vanilla Extract

How To Make:

1. Preheat the oven to about 350 degrees. Line a mini muffin tray with cupcake liners and set aside.
2. Sift together the flour, cocoa powder, baking soda, baking powder, salt and sugar. Add the wet ingredients, the eggs, the buttermilk, the oil, and the warm water along with the vanilla, and mix until the batter is nice and smooth.
3. Spoon the batter in each of the muffin cups, filling at least 2/3 of each cup. Bake for about 20 minutes. The cake should be nice and soft. Cool it down completely
4. For the frosting, beat the butter until it gets pale and creamy. Add the sugar, half cup at a time, beating for about five minutes each time. Add the vanilla extract and beat until the buttercream is nice and smooth. You could add different colors and frost your mini cupcakes differently. A treat for all your senses!

With that ends the long list of must-try bite-size desserts! This one is for keeps, so don’t forget to save it or print it out. It is surely going to come very handy when you are throwing parties, or if you just want to spice up a boring weeknight!

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Author

Shirin MehdiHealth & Wellness Writer

Shirin is a health and wellness writer with three years of experience and specializes in writing articles on yoga and has extensive knowledge about the postures of the asanas. Prior to joining Stylecraze, she interned with an advertising firm as a copywriter and as an editorial intern for a luxury fashion magazine.

Read full bio of Shirin Mehdi