mini dessert

Give your cheesecake an eggnog inspired upgrade with this recipe from Delish.com.

Mini Eggnog Cheesecakes

gingersnap cookies

(8-oz.) blocks cream cheese, softened

c. sugar

c. eggnog

pure vanilla extract

eggs

tbsp. flour

nutmeg

cinnamon

kosher salt

Whipped topping,

Caramel, warmed,

I didn't really investigate this recipe before I started to make it.  My mistake!  I doubled the recipe for my husbands's holiday office party.  Thankfully, the cheesecakes came out very good and were a huge hit, but the directions and ingredient list are incomplete and sketchy!  I added 2 tsp. vanilla (1 teas. is customary in most recipes) as noted in the directions, but not on the ingredient list.  I added the dry ingredients, increasing salt to 1/4 teas., after the eggnog and vanilla, but before the eggs.  A hand electric mixer was used to beat it all together.  I completely filled each muffin cup with batter since cheesecakes tend to not expand much.  I also cooled cheesecakes in the muffin pan about 20 minutes and then moved to a wire rack about 1 hour before refrigerating.  This saved me from having to buy another pan as I doubled the recipe.  The rest was followed as written.  Very good!!  Made about 24-25 mini eggnog cheesecakes.

https://streaming.hearstdigitalstudios.com/77ef2a90-26d6-4179-9f5b-4c9ee237d3c7/video_rover_16x9_1080p_hd_1545427998_13619.mp4

Turn your favorite holiday drink into these bite-sized cheesecakes.

These Mini Eggnog Cheesecakes Have the Most Brilliant Crust Hack

Soft and chewy mini oatmeal chocolate chip skillet cookie baked in a small cast iron skillet. It&#39;s the perfect size for one or two people to enjoy!

Mini Oatmeal Chocolate Chip Skillet Cookie

butter

brown sugar

sugar

vanilla extract

all-purpose flour

baking soda

oats

chocolate chips

Heat the oven to 350 degrees F (177 degrees C). Generously butter a 6.5-inch cast iron skillet or a 5x5-inch baking dish and set aside.

In a medium-sized bowl, cream together the melted butter, granulated sugar, and brown sugar until well blended. Beat in the egg yolk and the vanilla.

In a separate small bowl, mix together the flour, oats, baking soda, and ground cinnamon. Pour the flour mixture into the butter/sugar mixture and mix until combined. Gently stir in the chocolate chips.

Press the cookie dough into the skillet and bake for 15-18 minutes or until the top of the cookie looks barely golden. Do not over-bake it, the cookie will continue to cook in the hot skillet when you take it out of the oven.

Allow the cookie to cool in the skillet or baking dish for at least 10 minutes before cutting.

Best when enjoyed warm.

Apple Crisp Bites turn traditional apple crisp into bite-sized treats with the fantastic flavors of apples, oats, and cinnamon!

Apple Crisp Bites

(60 grams) all-purpose flour

(49 grams) old-fashioned rolled oats, divided

(75 grams) firmly packed light or dark brown sugar

(113 grams) unsalted butter,

pecans

apples (about 2 medium apples)

apple juice

ginger

allspice

Combine the apples, apple juice, granulated sugar, cinnamon,...

Combine the apples, apple juice, granulated sugar, cinnamon, ginger, allspice, and nutmeg in a medium saucepan. Bring the mixture to a boil over medium-high heat. Then reduce the heat and simmer 5 to 8 minutes, or until the apples are tender.

Remove from the heat and set aside.

Preheat oven to 350°F. Grease 24 mini muffin...

Preheat oven to 350°F. Grease 24 mini muffin cups (about 1 & 3/4-inch diameter).

Place the flour, 1/4 cup of the oats,...

Place the flour, 1/4 cup of the oats, brown sugar, and cinnamon in the bowl of a food processor. Pulse to combine. Add the butter, and process until the mixture forms coarse crumbs.

Stir in the remaining 1/4 cup oats and...

Stir in the remaining 1/4 cup oats and the pecans.

Place a rounded tablespoon of the oat mixture...

Place a rounded tablespoon of the oat mixture in each muffin cup. (You'll have some of the mixture left over to use for the topping.) Press the mixture into the bottom and up the sides of the muffin cups, making sure to cover each cup well.

Fill each cup with about 2 teaspoons of...

Fill each cup with about 2 teaspoons of the apple filling. Sprinkle the top of each cup with the remaining oat mixture.

Bake 15 to 20 minutes, or until golden...

Bake 15 to 20 minutes, or until golden brown. Cool in the pan for 10 minutes. Then use a thin knife or spatula to loosen the edges and remove the cups from the pan.

These Mini Pineapple Upside-Down Cakes are just like the classic dessert, but in mini form! Perfect for any time of year!

Mini Pineapple Upside-Down Cakes

unsalted butter

(100 grams) brown sugar

(20-ounce can) crushed pineapple ((drained))

maraschino cherries

(125 grams) all-purpose flour

baking powder

salt

(60 grams) unsalted butter ((softened))

(65 grams) brown sugar

(65 grams) granulated sugar

egg ((room temperature))

(120 ml) whole milk

Preheat the oven to 350°F. Spray a standard 12-count muffin pan well with non-stick cooking spray and set aside.

Add the butter and brown sugar to a small saucepan over medium heat. Mix until the butter is melted and the mixture is completely smooth. Remove from the heat and evenly distribute between all 12 muffin cavities.

Place 1 maraschino cherry in the middle of each muffin cavity. Spoon the crushed pineapple evenly between all 12 muffin cavities (you'll probably have some left over). Set aside.

To make the topping:

In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add in the egg and vanilla extract, making sure to mix well after each ingredient.

Add the dry ingredients in three additions alternating with the milk, starting with the dry ingredients and ending with the dry ingredients, mixing each time until just combined. Evenly distribute the cake batter between all 12 muffin cavities.

Bake at 350°F for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Remove from the oven and allow to cool in the pan for 5-10 minutes. Slide a knife around the outside of each cake (to loosen them from the pan), place a wire rack on top of the muffin pan. Very carefully (the pan will be hot!) flip the wire rack over with the muffin pan on top. Gently remove the muffin pan to release the upside-down cakes. Allow to cool, then serve and enjoy!

To make the cake:

Just two chocolate chip cookies - lightly crisp around the edge, and dense and buttery through the middle. They are thick enough to sink your teeth into and just really, really good.

Two Huge Chocolate Chip Cookies

white sugar

vanilla

1 egg yolk

all-purpose flour (~60 grams, see note 1)

cornstarch

Mix butter, sugars, vanilla, and egg yolk until combined. 

Stir in flour, cornstarch, baking soda, and salt. When a soft dough has formed, stir in the chocolate chips.

Roll the dough into two balls and place on a baking sheet &#8211; there should be plenty for two large cookies plus a little bit of dough for a snack. (You&#8217;re welcome.) You can add more chocolate chips to the top of the cookies if you want.

Bake for 10-12 minutes, depending on your oven temp and desired level of gooey cookie center. 

Rest the cookies for a few minutes so they settle down and solidify a bit &#8211;  I set a timer for 10-15 minutes and just let them rest right on the pan. At that point they should be able to transfer to a plate, or maybe even held in your hand, for warm, delicious eating on the couch. Yum, yum, yum.

9 and 14 ysar old approved!  Perfect after school snack. 😀

It’s sucks not being able to tolerate AP flour. All of your sweet recipes always look so yummy. Is there a gluten free option?? 🙏🏼 🙏🏼🙏🏼

I made these tonight with a 1:1 GF flour and they were awesome! 💛💛 (I used Better Batter)

These are so good!  I made them vegan using Earth Balance sticks for the butter and the recommended flax egg for the egg.  They are perfect and will be on repeat in my house for sure!

I made these last night and they were the most perfect cookies I’ve ever baked. The cornstarch must be a secret ingredient? The texture was amazing, they held up so well when cooked, and they were just the right balance of crispy and gooey. I’m honestly blown away. I’d pay $6 for one at a little cafe bakery. Unfortunately I didn't share, ate both of them, and made myself sick. Would I do it again? Yes.

ade these last night and they were the most perfect cookies I’ve ever baked. The cornstarch must be a secret ingredient? The texture was amazing, they held up so well when cooked, and they were just the right balance of crispy and gooey. I’m honestly blown away. I’d pay $6 for one at a little cafe bakery. Unfortunately I didn't share, ate both of them, and made myself sick. Would I do it again? Yes.

So good! I love small batch baking recipes so I was eager to try this. My kitchen scale needs batteries so I couldn’t weigh my flour but I knew I wanted a thinner cookie so I did 1/3 cup + 1 tbsp and it was perfect! Thank you for this recipe!

I cried, these were so good! I made them GF (King Arthur’s) and DF (Melt butter) and it was out of control delicious. I did find I had to use ~65-70g of GF flour with the DF butter (which I only slightly softened), but it was a solid 10/10, TYSM!!!!!!!

Wow!  I made these last night and they are fantastic!!  There were three of us at home so I doubled the recipe to make 4, and I did need to bake them a few more minutes (14 total I think) also probably because of my oven.  I like chewy but not underbaked and that was perfect.  Letting them cool the full 10-15 minutes is also key so they don't fall apart when you pick them up.  I can't wait to make these again, and thanks so much for yet another great recipe!!

I made these last night for our Hulu &amp; chill time, and they were fantastic! I just added a little Maldon sea salt on top as they were cooling. My significant other was both thrilled &amp; impressed with this gooey chocolatey snack I just whipped together. I will absolutely make these again!

I am not a baker. Tried these for the first time and they came out incredible!

OMG so good! They are a little sweet as someone else mentioned but not enough to deter my daughter and I from devouring them. So good, perfect texture and quick. Would make again 100%.

Forgot to submit a rating with my comment!

So good and easy! 9 year old thought there was too much salt so maybe I’ll use fine sea salt next time if I want to share with him!

https://content.jwplatform.com/videos/5VUeB7pu.mp4

Just two chocolate chip cookies – lightly crisp around the edge, and dense and buttery through the middle. They are thick enough to sink your teeth into and just really, really good.

Brown Butter Dulce de Leche Cookie Cups feature soft, chewy brown butter cookie cups, filled with dulce de leche and topped with flaky sea salt. Every bite is salty-sweet heaven!

Brown Butter Dulce de Leche Cookie Cups

(191 grams) all-purpose flour

(191 grams) bread flour

fine sea salt

(100 grams) granulated sugar

(250 grams) packed dark brown sugar

can (380 grams) prepared Dulce de Leche

Flaked sea salt, (for finishing)

Preheat the oven to 350°F. Spray two 24 mini-muffin tins with nonstick cooking spray.

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

In a stainless steel sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl, scraping in all the browned bits.*

While the butter is still hot, stir in the granulated sugar and brown sugar. Let cool to just warm before adding in the vanilla, eggs, and yolk, one at a time, stirring well with a rubber spatula after each addition. Add the dry ingredients and mix until just combined.

Press a 1-tablespoon sized ball of dough into each mini muffin cavity. Bake for 12 to 15 minutes, or until edges are lightly golden brown and the center is set. Remove from oven and, using the round end of a wooden spoon or whisk, make 1-inch wide indentations into the center of each cookie.

While cookies are still warm, fill each cookie’s center with dulce de leche using a spoon or piping bag. Sprinkle with sea salt. Let cool completely before serving.

These are spectacular!   I made them today and the combination of brown butter cookie base with the dulce de leche is irresistible... 

I halved the recipe -  eyeballing the amount of 1/2 egg yolk, had no issues.  Super delicious, would make it again anytime!

These are excellent! I've never browned butter before but the instructions were very clear and it worked out perfect. I also used a piping bag with a star shape, the dulce de Leche held the shape well. Will be making this again! Thanks!

These little beauties were the perfect sweets to bring to a Girls' Night Out party at a friend's house last week.  No utensils needed.  I had just under 1 cup (~160 g.) of mini chocolate chips on hand, so I threw those in the cookie dough with the last few tablespoons of the flour mixture.  I decided that piping the dulce de leche into the mini cookie cups was easier than spooning it in.  The recipe says it makes 48, but I got well over 60 using a small (1 Tbsp. size) spring-loaded scooper.  When I ran out of the dulce de leche, I filled the remaining cookie cups with brown butter buttercream.  Ganache would be a delicious filing as well!

This are not only so pretty, but absolutely delicious.  I was intimidated originally, but made for a Havana Nights party with friends and they absolutely loved them.  I love all things caramel, so these are just perfection!  Thanks so much for this fabulous recipe.

Anything with dulce de leche is the GODDESS !! Remember when i live in Argentina!

Everybody loved these amazing treats!!!
I will do them again any time.
Thanks for sharing them...

Amazing! I make these all the time for company.

Hi love these cookies! I’m wondering about storage as well as I’ve never used dulce de leche before. The can says to refrigerate after opening but will the cookies hold at room temperature for a day? Thanks!!

Indulge in homemade Tiramisu Dessert Cups! Layered with rich mascarpone, coffee-soaked ladyfingers, and a delicate cream topping. Perfect for a sweet treat!

Tiramisu Dessert Cups Recipe

lady fingers (halved)

coffee

mascarpone

heavy cream

tsp vanilla extract

tbsp brewed coffee

tsp vanilla extract (more

cocoa powder

In a medium bowl, combine the mascarpone, heavy cream, powdered sugar, vanilla extract, and coffee.

Mix with a hand mixer at medium speed until the mixture is fully incorporated and thickens.

Prepare the Filling:

Break the lady fingers in half. Place one half at the bottom of each mini dessert cup. (Adjust the number of cups based on their size and the lady fingers&#39; fit.)

Drizzle the coffee over the lady fingers evenly, using a squeeze bottle for precision.

Spoon half of the tiramisu filling into the cups, dividing it evenly.

Layer the Dessert Cups:

Place another half of a lady finger onto the filling in each cup.

Drizzle with additional coffee.

Top with the remaining tiramisu filling, distributing it evenly among the cups.

Add the Second Layer:

In a separate bowl, mix the heavy cream, powdered sugar, and vanilla extract at medium speed until the mixture thickens.

Transfer the whipped cream into a piping bag fitted with a plain tip.

Pipe round swirls of whipped cream onto each dessert cup.

Dust the tops of the dessert cups evenly with cocoa powder.

Create the Topping:

Refrigerate the tiramisu dessert cups for at least 2 hours.

Serve chilled, straight out of the refrigerator.

Chill and Serve:

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Mini Tiramisu Dessert Cups One Bowl Mix by Cupcake Savvy's Kitchen

These decadent mini chocolate cheesecakes feature layers of chocolatey goodness. A crisp cookie crust is topped with an ultra-rich chocolate cheesecake filling and then smothered in a satiny chocolate topping. Finished with a sprinkling of cookie crumbs, they are quick to make and delicious!

Mini Chocolate Cheesecake Dessert Boxes

chocolate chip cookies

chocolate

120 ml heavy cream

g cream cheese

chocolate chip cookie (crushed)

Blend the cookies into a fine crumb texture using a food processor or stick blender, ensuring a consistent and even base.

Evenly distribute the crumbs among four elegant mini dessert cups, pressing gently to form a compact layer.

Base

Combine the chocolate and cream in a microwave-safe bowl, melting in 30-second bursts and stirring until you achieve a velvety smooth mixture. Allow cooling to room temperature.

Using a mixing bowl, whip the cream cheese and powdered sugar together until fully blended and silky.

Add the cooled chocolate mixture along with the whipped heavy cream into the cream cheese mixture and blend until smooth and thick.

Transfer the filling into a piping bag and pipe it over the crumb base in the dessert cups.

Place in the refrigerator to set slightly while you prepare the topping.

Filling

Heat the chocolate and cream together in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth.

Pour a generous layer of this chocolate mixture over each filled dessert cup, ensuring the filling is completely covered.

Refrigerate the dessert boxes for at least an hour before serving.

Topping

Before serving, sprinkle a small amount of crushed cookie on the center of each dessert for an added crunch and visual appeal.

Garnish

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Top 8 mini dessert recipes from across the web

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

Top Tags

Mini Eggnog Cheesecakes

Mini Oatmeal Chocolate Chip Skillet...

Apple Crisp Bites

Mini Pineapple Upside-Down Cakes

Two Huge Chocolate Chip Cookies

Brown Butter Dulce de Leche Cookie ...

Tiramisu Dessert Cups Recipe

Mini Chocolate Cheesecake Dessert B...

Top 8 mini dessert recipes from across the web

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

Top Tags

Mini Eggnog Cheesecakes

Mini Oatmeal Chocolate Chip Skillet...

Apple Crisp Bites

Mini Pineapple Upside-Down Cakes

Two Huge Chocolate Chip Cookies

Brown Butter Dulce de Leche Cookie ...

Tiramisu Dessert Cups Recipe

Mini Chocolate Cheesecake Dessert B...

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