Miniature desserts are dangerously easy to eat but impossible to resist, and at parties, it’s all about convenience, which is why finger foods generally go first — especially the sweet ones. Forget the fork and knife — people always choose the food that is easiest to pop into their mouths, and this especially rings true for desserts. The faster they’re eaten, the easier they’re enjoyed, and the more time everyone has to move on to the next sweet treat of choice.
Miniature desserts are also especially appealing to partygoers because they allow them to sample several confections without feeling guilty or indulging in a lethargic sugar coma. Not everyone needs a full slice of cheesecake to feel satisfied; some only want a bite or two of the rich treat, and that’s why miniature desserts like the five we’re about to highlight today are perfect to serve on the sweets table at your next summer party.
Instead of baking just one big cake or a couple pans of cookies, consider trying your hand at a number of desserts, and make them miniature. Mini desserts are easy to love and easy to eat. As it turns out, you really can have your cake and eat it, too.
1. Mini Red Velvet Cheesecakes
We’ll start out with mini cheesecakes since we’ve already let the cat out of the bag that this dessert favorite can be made fun-sized. Especially for summer holidays, these Mini Red Velvet Cheesecakes from Betty Crocker are sure to be a hit at your next soiree. When red cheesecake comes in a simple foil baking cup, there really is no reason to resist it, and when the rich dessert is miniature, it promises not to yield the same sugar hangover that its regular sized companion promises.
- 24 thin chocolate wafer cookies (from 9-ounce package), crushed (1 1/4 cups)
- 3 tablespoons butter, melted
- 2 packages (8 oz each) plus 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened baking cocoa
- 2 teaspoons vanilla
- 2 tablespoons red food color
- 3 eggs
- 1/2 cup whipping cream
- 1 tablespoon granulated or powdered sugar
- Chocolate curls, if desired
Directions: Heat oven to 350 degrees Fahrenheit. Place foil baking cup in each of 16 regular-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Divide crumb mixture among cups. With back of spoon, firmly press cookie crumbs in bottom of each foil cup. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup granulated sugar and the cocoa until fluffy. Beat in vanilla and food color. Beat in eggs, one at a time, until well blended. Divide batter evenly among baking cups (cups will be almost full.)
Bake 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling.) Refrigerate in baking cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
In chilled small bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon whipped cream on chilled cheesecakes. Just before serving, garnish with chocolate curls. Cover and refrigerate any remaining cheesecakes.