42 Best Mini Desserts That are Absolutely Adorable

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Coconut Flour Protein Cookies

Coconut Flour Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’19’, ’19 cookies’]

Love the flavor of coconut? These coconut flour protein cookies are chewy, sweet, and yummy! Have them for breakfast or as a treat after meals.

Ingredients

• 1 cup coconut flour
• 4.5 tbsp vanilla protein powder
• 1/8 tsp baking soda
• 3/4 cup coconut oil
• 2 tbsp honey
• 1/2 tsp apple pie spice
• 1/4 tsp vanilla extract

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper and oil it with a bit of coconut oil.
2. Combine coconut flour with protein powder and baking soda in a bowl.
3. In a separate bowl, combine coconut oil, honey, apple spice, and vanilla extract. Stir vigorously until coconut oil and the ingredients are well combined.
4. Add the coconut flour mixture into the coconut oil mixture. Combine well until it forms one dough ball.
5. Form the dough into 19 balls.
6. Flatten them out with a spoon or fingers to form cookies.
7. Bake in the oven for 8-10 minutes until the edge crispens up.
8. Remove the cookies from the oven and let them cool down before serving.

2. Pumpkin Cheesecake Bites

Healthy Pumpkin Cheesecake Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [’36’]

Ingredients

• 3 eggs
• 3 1/2 cups Non-Fat Vanilla Greek yogurt
• Sugar free Cheesecake Flavored Instant Pudding
• 1/2 Tbsp. vanilla extract
• 3/4 cup 100% pure canned pumpkin.
• 1 tsp pumpkin spice
• 1 tsp cinnamon
• 5 Tbsp sugar substitute (or sweeten to taste)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, whisk together all of the ingredients.
3. Add a tablespoon of pumpkin mixture into a well greased crevice of a mini muffin pan. Repeat until all batter is used. This may have to be done in batches, or with more than one pan.
4. Bake for 13-15 minutes, or until a toothpick comes out clean.
5. Allow to cool before removing from a pan.

3. Pecan Pie

Pecan Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup light corn syrup
• 1/2 cup packed light brown sugar
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups pecan halves
• 1/4 teaspoon salt
• 1 6-inch pie crust, prebaked

Instructions

1. 1. Preheat oven to 350°F (175°C). If desired, toast pecans on a baking sheet for 6–8 minutes then cool.
2. 2. In a bowl, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, salt until smooth.
3. 3. Stir in pecans; pour filling into the prebaked crust.
4. 4. Bake 40–50 minutes, until the center is just set and the edges are lightly browned. If the crust browns too quickly, cover with foil.
5. 5. Cool completely and cut into 4 servings.

4. Bundt Cake

Christmas Mini Bundt Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT24M · Total: PT44M

These Mini Christmas Bundt Cakes are soft, sweet, and festive—perfect for gifting, parties, or adding holiday cheer to your dessert table.

Ingredients

• 1 ¼ cups All-Purpose Flour
• 1 ½ teaspoon Baking Powder
• 1 teaspoon Salt
• ½ cup Vegetable Oil
• 1 ½ cup White Sugar
• 2 Eggs (room temperature)
• 2 teaspoons Vanilla Extract
• 1 cup Milk
• 8 oz Cream Cheese (softened at room temperature)
• ¼ cup Butter (softened at room temperature)
• 2 cups Confectioners’ sugar or more as needed
• 1 teaspoon Vanilla Extract
• 3-4 Tablespoons Milk (as needed)
• Christmas Sprinkles (as desired)

Instructions

1. Preheat oven to 350F.
2. Grease and flour a mini bundt cake pan. Set aside.
3. In a small bowl, Combine flour, baking powder and salt. Set aside.
4. In a large bowl, cream together the vegetable oil and white sugar at medium speed until light-colored and creamy, about 2 minutes.
5. Beat in the eggs and vanilla extract.
6. Beat in half of the flour mixture, then 1 cup of the milk, then the remaining dry ingredients until just incorporated.
7. Divide the cake batter into the prepared pans, filling each cavity about 2/3 of the way full.
8. Put your cakes into the oven for a baking time of 20-24 minutes until lightly golden and an inserted toothpick or cake tester comes out clean.
9. Transfer to a cooling rack.
10. While the bundt cakes are baking, prepare the cream cheese frosting.
11. Scoop the cream cheese frosting into a piping bag, then snip off the tip depending on how thick you want your cream cheese swirls to be.
12. Once the cakes have cooled, drizzle with cream cheese frosting and garnish with sprinkles.

5. Chocolate Cheesecake

No-Bake Keto Mini Chocolate Cheesecake Recipe: is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1H · Total: PT1H10M · Yield: 2

An easy No-Bake Keto Chocolate Cheesecake in miniature! This keto and sugar-free cheesecake is just perfect when you don`t need to have a full-sized cheesecake lying around.

Ingredients

• 6 tbsp almond flour
• 1½ tbsp cocoa powder
• 1 tbsp powdered sweetener
• 1½ tbsp butter , melted
• ¾ ounce unsweetened chocolate, finely chopped
• ½ tbsp butter
• 3 ounces cream cheese, softened
• 3 tbsp powdered sweetener
• ½ tbsp cocoa powder
• 2 tbsp heavy whipping cream, room temperature
• ¼ tsp vanilla extract

Instructions

1. Whisk together the almond flour, cocoa powder, and sweetener in a small bowl. Stir in the butter until the mixture resembles coarse crumbs.
2. Press into the bottom and partway up the sides of two ramekins to resemble a mini tart (press the mixture all the way up the sides of the mini ramekin).
3. Melt the chocolate and butter together (this should only take 30 seconds to a minute) in a small microwave-safe bowl.
4. In a medium bowl, beat the cream cheese, sweetener, and cocoa powder together until well combined. Add the melted chocolate and beat until well combined.
5. Beat in the cream and vanilla extract until smooth. The mixture should be a spreadable consistency. If it isn’t, add a bit more cream.
6. Spread the filling in the crusts, taking care not to dislodge any of the crust. Refrigerate 1 hour.
7. Decorate cheesecakes with some berries if you want and enjoy it!

6. Coconut Protein Balls

Coconut Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [’23’, ’23 protein balls’]

These coconut protein energy bites are sweet, nutritious, and flavorful. They’ll melt in your mouth and kids will love them! High in protein, vegan-friendly, and gluten-free.

Ingredients

• 1 1/2 cup + 3 tbsp unsweetened shredded coconut
• 1/2 cup almond flour
• 2 tbsp vanilla protein powder
• 3 tbsp honey
• 3 tbsp water

Instructions

1. Mix all ingredients in a bowl except for the 3 tbsp of shredded coconut.
2. Scoop out the mixture and form balls that are around 1-1.5 inches long.
3. Roll them in the remaining shredded coconut.
4. Place coconut balls on parchment paper on a plate and keep refrigerated for at least 2 hours before serving.

7. Pumpkin Cheesecake

Mini Keto Pumpkin Cheesecake with Pecan Crust is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’24’, ’24 cheesecakes’]

How can anyone not love mini pumpkin cheesecakes? It is rich and creamy with the flavors of fall in every bite. Now you can even eat it for breakfast with a mini Keto Pumpkin Cheesecake with Pecan Crust.

Ingredients

• 2 cups pecans
• 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 4 tbsp salted butter
• 1/2 tsp cinnamon
• 16 oz 2% or 4% milkfat cottage cheese
• 8 oz cream cheese
• 1 cup of pumpkin puree
• 6 eggs
• 1 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 1 tsp vanilla extract
• 1 tsp cinnamon

Instructions

1. Preheat the oven to 350. In the Vitamix pulse the pecans, 2 tbsp sweetener, 1/2 tsp cinnamon, and 4 tbsp butter until a coarse dough forms. Grease two twelve hole standard silicone muffin pans or line metal tins with paper or foil cupcake liners. I used a silicone muffin pan for this and the cheesecakes popped out really easily.
2. Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
3. Meanwhile, combine the ingredients for the filling in the Vitamix (you don’t need to wash it after making the crust). Pulse until smooth. You may need to scrape down the sides. Divide the batter between the muffin cups.
4. Bake for 30-40 minutes until the centers no longer jiggly when the pan is lightly shaken. Cool completely.
5. Refrigerate for at least 2 hours before trying to remove them if you didn’t use paper or foil liners. Serve with whipped cream and a sprinkle cinnamon.

8. Lemon Posset

Lemon Posset is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘6’, ‘6 servings’]

This delicious and easy English dessert is made from just three ingredients!

Ingredients

• 16 ounces heavy cream
• 2/3 cup sugar ((4.7 ounces))
• 6 Tablespoons fresh lemon juice and zest (about one large lemon or 2 medium)

Instructions

1. First zest one or two lemons. You should get about 2 teaspoons. Next, juice the lemon. You should get about 6 Tablespoons of lemon juice.
2. Bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil about 8 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
3. Stir in lemon juice and zest and let sit for 10-15 minutes to cool.
4. Stir mixture again. Pour mixture through a sieve to remove zest, and divide among six ramekins or glasses.
5. Cover each ramekin with plastic wrap and chill until set, a minimum of 1 hour or overnight.
6. Allow to set completely before garnishing. Garnish with fresh berries or mint.

9. Browned Butter Caramel Donuts

Mini Brown Butter Caramel Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [’12’, ’12 mini donuts’]

Mini Brown Butter Caramel Donuts are light and moist and the browned butter caramel topping is rich and sweet with a hint of salt.

Ingredients

• 2 tbsp butter (browned and cooled)
• 1/4 cup sour cream
• 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 1/4 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp ground golden flax (or additional almond flour)
• 1 egg
• 1/2 tsp baking powder
• tiny pinch of salt
• 4 tbsp salted butter
• 2/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 1/2 cup heavy cream
• pinch salt

Instructions

1. Preheat oven to 350. Generously spray a mini donut pan with cooking spray.
2. To brown the 2 tablespoons of butter for the donuts simply heat the butter in a small saucepan until it is golden and fragrant. Transfer to a mixing bowl and let cool for 5 minutes before proceeding.
3. Combine all the ingredients for the batter and mix well. Divide between twelve mini donut molds.
4. Bake for 25 min. Cool completely and invert onto a cooling rack.
5. Meanwhile, to make the caramel heat the butter in a medium saucepan until golden and fragrant. Add the sweetener and 3 oz of the heavy cream. Cook over medium-low heat until bubbly, slightly thickened and lightly browned. Remove from the heat and add the last ounce of cream and the salt. Cool for about 10 minutes or until thickened further. Cooling too long will make the sugar alcohols crystallize. You want this about the same consistency as jarred caramel sauce.
6. Drizzle the caramel over the donuts. Serve immediately.

10. Coconut Pudding

Fluffy Dairy-free Coconut Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 4

Made with simple ingredients, this Dairy Free Coconut Pudding is a deliciously fluffy and healthy alternative to dairy desserts!

Ingredients

• 1/4 Cup cornstarch
• 1 Cup coconut milk
• 2 Eggs
• 2 Tsps vanilla extract
• Drizzle maple syrup
• ¼ Cup grated coconut
• Whipped topping
• Chocolate Cookies

Instructions

1. In a medium mixing bowl, combine cornstarch, coconut milk, eggs, vanilla, and a drizzle of maple syrup.
2. Pour the pudding batter into a sauce pot over medium heat.
3. Stir continuously until the first bubble forms.
4. Reduce to low heat, and continue stirring for 2 more minutes as pudding thickens.
5. Pour pudding into rocks glasses or parfait glasses and take them to the fridge for 3 hours.
6. Top with grated coconut, whipped topping, and a cookie.
7. Serve and enjoy.

11. Coconut Raspberry Tapioca Pudding

Coconut Raspberry Tapioca Pudding Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘2’, ‘2 people’]

Ingredients

• 1/2 cup whole milk
• 1/3 cup coconut cream
• 3 tbsp granulated sugar
• 3/4 cup cooked tapioca pearls
• 1 tbsp cornstarch
• 2 tbsp water
• 2 cups fresh raspberries
• 1/2 cup water
• 3 tbsp honey
• 1/4 tsp vanilla extract
• 1 tsp cornstarch
• 2 tsp water

Instructions Raspberry Sauce

1. To make the raspberry sauce, heat raspberries and 1/2 cup of water in a pot over medium heat and bring to a gentle boil. When the raspberries are mushy, mash the raspberries with the back of the spatula into little pieces and let boil for about 8 minutes, until the water becomes red in color and absorbs enough flavours from the raspberries. 
2. Prepare the cornstarch slurry by mixing 1 tsp of cornstarch and 2 tsp of water in a small bowl and set aside.
3. Remove the raspberry water mixture from heat and pass through a mesh strainer. Discard the raspberry lumps and transfer the strained juice back into the pot and heat over medium heat. Add the honey and vanilla extract and mix well. Once the mixture comes to a boil, add the cornstarch slurry while continuously stirring the sauce. Continue stirring until sauce comes to a boil and becomes thicker. Remove from heat and let cool to room temperature.

Coconut Tapioca Pudding

1. Prepare the cornstarch slurry by mixing 1 tbsp of cornstarch and 2 tbsp of water in a small bowl and set aside.
2. To make the coconut tapioca pudding, heat 1/2 cup of whole milk and 1/3 cup of coconut cream in a large pot over medium heat. Add the sugar and mix well until it is completely dissolved. Bring mixture to a simmer and add the cooked tapioca pearls and stir well. When the mixture comes to a boil, add the cornstarch slurry while continuously stirring. Stir until the mixture comes back to a boil and becomes thick. Remove from heat and let cool to room temperature.
3. Pour pudding into individual serving dishes and gently pour the raspberry sauce on top of each pudding. Let chill in the refrigerator for at least 3 hours before serving.

12. Chocolate Nutella Lava Cake

Chocolate-Nutella Lava Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

These Chocolate-Nutella Lava Cakes are super easy to make yet are a special-occasion-worthy dessert. You’ll love the chocolate and hazelnut flavor combination and how quick and easy these are to make!

Ingredients

• 1/2 cup butter (plus more to grease ramekins)
• 1/4 cup semisweet chocolate chips
• 1/4 cup Nutella hazelnut spread
• 1 1/4 cups powdered sugar
• 2 eggs
• 3 egg yolks
• 1 tsp vanilla extract
• 1/2 cup all purpose flour
• 1 tsp Dutch cocoa powder (for added chocolate flavor)
• 2 dashes sea salt
• 4 scoops vanilla ice cream
• 4 strawberries

Instructions

1. Preheat oven to 425ºF.
2. Prepare baking dishes. Grease 4 ramekins with butter and set on a baking sheet.
3. Make cake batter. In a large glass bowl, microwave butter, chocolate chips, and Nutella for 1 minute. Stir with a fork until combined. Stir in powdered sugar until dissolved.Stir in eggs, egg yolks, vanilla.Stir in flour.
4. Fill ramekins and bake. Spoon batter into each ramekin, dividing evenly. Bake for 13-14 minutes or until sides are firm but center is still wobbly.Remove pan from from oven. Then, using rubber tongs, carefully move hot ramekins to a cutting board and let cool for 1 minute.
5. Plate lava cakes. Slide a butter knife along the outside edge of each of the cakes in the ramekins to loosen.Place a plate, upside down on top of each ramekin, then turn over so that the cake drops from the ramekin onto the plate.
6. Serve with ice cream. Top each cake with a scoop of vanilla ice cream and strawberries then serve immediately!

13. Black Bottom Cupcakes

Mini Black Bottom Cupcakes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [’48’, ’48 mini cupcakes’]

Mini black bottom cupcakes are rich dark chocolate cupcakes with cream cheese filling and chocolate chips in the centre. So if you ever can’t decide between a chocolate cupcake and a cheesecake, black bottoms are the delicious answer.

Ingredients

• 1 8-oz block cream cheese (softened)
• 1 pc large egg (room temperature)
• ⅓ cup granulated sugar
• pinch salt
• 1 cup chocolate chips (dark or semi sweet)
• 1 ½ cups all purpose flour
• 1 cup granulated sugar
• ⅓ cup unsweetened natural cocoa powder
• 1 tsp baking soda
• ½ teaspoon salt
• 1 cup coffee (lukewarm)
• ⅓ cup vegetable oil (or canola oil)
• 1 tbsp white vinegar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350F. Line cupcake pans with cupcake liners (this recipe yields 42-48 cupcakes). Set aside.
2. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese, egg, ⅓ cup sugar and a pinch of salt on medium high speed until light and creamy (about 2-3 minutes). Remember to scrape the bottom and sides of your bowl.
3. Stir 1 cup chocolate chips until incorporated. Set aside.
4. In a large bowl, combine 1 ½ cups flour, 1 cup sugar, ⅓ cup cocoa powder, 1 teaspoon baking soda and ½ teaspoon salt.
5. Add 1 cup coffee, ⅓ cup vegetable oil, 1 tablespoon vinegar and 1 teaspoon vanilla extract and stir until fully combined.
6. Transfer your chocolate batter to your pan, filling each cavity ⅔ full (about 2 teaspoons of batter).
7. Top with a dollop of cream cheese mixture. Gently tap the pan on the counter to help the batter settle.
8. Bake for 20-30 minutes or until you see the sides of your cream cheese filling start turning a light brown.
9. Take out of the oven and cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. You can serve the cupcakes now, or chill them in the fridge and serve cold.

14. Instant Pot Cheesecake Bites

Instant Pot Mini Cheesecake Bites (Silicone Mold Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT25M · Yield: [’14’, ’14 Bites’]

Make perfectly sized Instant Pot Cheesecake Bites in a silicone egg mold with a graham cracker crust and cream cheese custard filling for the perfect sweet treat.

Ingredients

• 1 cup crushed graham cracker crumbs (about 8 crackers)
• 2 tablespoons butter melted
• 16 ounces cream cheese (room temperature)
• 1/2 cup sugar
• 1/4 cup sour cream
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 2 eggs (room temperature)
• Fresh fruit toppings or dipping chocolate (optional)

Instructions

1. Prepare two 7-count silicone egg molds by coating them with nonstick cooking spray.
2. In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom of each mold and gently tamp down.
3. In a large mixing bowl, combine the cream cheese and sugar at medium-low speed until smooth. Add in the sour cream, flour, and vanilla. Add the eggs, one at a time, until just blended. Don’t over mix!
4. Transfer cheesecake batter to a pastry bag or ziplock bag. Snip the corner of the bag and gently squeeze the batter into each cup, filling to about 2/3 full. Distribute the batter evenly between the cups. Use a spoon to smooth or tap the filled pan gently on the counter to level the batter and bring air bubbles to the surface.
5. Place a folded paper towel on top of the filled pan and cover tightly with foil. Repeat with the second pan, and stack one on top of the other so that they are slightly offset.
6. Pour 1 cup of water into the pressure cooking pot and place a trivet in the bottom. Use a sling to carefully lower the molds into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.
7. Lock the lid in place. Select High Pressure and 5 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
8. Use an instant-read thermometer to check that the bites are cooked to 140°F.
9. Use the sling to carefully remove the mold from the cooking pot. Remove the foil and the paper towel.
10. Place the cheesecakes on a wire rack to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
11. To remove the cakes from the silicone molds, place them in the freezer for an hour. Dip a thin offset spatula in hot water, then wipe to dry and run the warm spatula around the rim of each silicone mold to release.
12. Refrigerate the unmolded cheesecakes until ready to serve. Serve dipped in chocolate, topped with your favorite fruit compote, or drizzled in caramel, mini chocolate chips, and sliced berries.

15. Pumpkin Empanadas

Pumpkin Empanadas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 people’]

These easy pumpkin empanadas are a twist on the classic Mexican dessert, and are made with pizza dough (instead of empanada dough) and a creamy pumpkin filling.

Ingredients

• 2 sheets pizza dough
• 3/4 cup pumpkin purée ((not pumpkin pie filling))
• 2 eggs, divided
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg, freshly ground
• 1 ounce cream cheese
• 1/4 cup Greek yogurt, plain (whole milk)
• 2 tablespoon maple syrup
• 2 teaspoons sugar

Instructions

1. Preheat oven to 400°F.

Prepare Empanada Dough:

1. Prepare surface for cutting dough:Lightly flour a large cutting board or other hard work surface. Unroll the pizza dough, and lay it directly on the floured surface.Alternatively, line a hard work surface with parchment paper.
2. Line a baking sheet with parchment paper.
3. Use a 4 1/2″ or 5″ circle cookie or biscuit cutter to cut 6 circles out of the dough. Place each circle onto the parchment paper as you go.Tip: If you’re having trouble cutting through the dough, make sure you’re cutting on a very hard surface (like a wood cutting board). The cutters may struggle to cut on a plastic surface.Repeat with the second roll of pizza dough and a second baking sheet. You should have twelve dough circles.Place the dough circles in the fridge.

Fill Empanadas:

1. Add pumpkin, 1 egg, cinnamon, nutmeg, cream cheese, yogurt, and maple syrup to a blender basin, and blend until smooth.Tip: Use a small blender if possible. Some large blenders may struggle to blend the small amount of pumpkin filling. Alternatively, soften cream cheese for 15-20 seconds in the microwave, and whisk by hand or with an electric mixer until smooth.
2. Remove empanada dough from the fridge.
3. Add about 1 tablespoon of the pumpkin filling to the center of each dough circle. Fold the dough in half, and press down with your fingers to close the empanadas. Next, use the back of a spoon, or the tines of a fork, and press down on the edges of the empanadas to seal them.Tip: Pizza dough will poof up more while baking than empanada dough (more like a calzone), so sealing the empanadas is more about closing them very carefully than creating a decorative pattern.
4. Beat the remaining egg in a small bowl. Next, brush the tops and edges of each empanada with the beaten egg, paying special attention to the sealed opening. (The egg will help seal them shut.) Sprinkle the tops of the empanadas with sugar.
5. Bake for 18-20 minutes, or until golden. Serve warm or at room temperature.
6. Make Ahead / Refrigerate:Loosely wrap the empanadas in aluminum foil, and store them in the fridge for up to 3-4 days.Make Ahead / Freeze:Tightly wrap the empanadas in plastic wrap, and then put them in an airtight container. Use within 1 month. Reheat by microwaving in 1-minute bursts for 2-3 minutes, or baking at 300°F until hot.

16. Gingerbread Cheesecake Bites

Mini Gingerbread Cheesecake Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’24’]

Mini Gingerbread Cheesecake Bites are mini vanilla cheesecakes with a delicious gingerbread crust and drizzled with melted white chocolate.

Ingredients

• 1 (14.5-ounce) box gingerbread cake mix
• 1/4 cup water
• 3 tablespoons melted butter
• 2 (8-ounce) blocks cream cheese, softened
• 1 teaspoon vanilla
• 1/2 cup sugar
• 1/2 cup white chocolate chips
• Sprinkles, if desired ((optional))

Instructions Gingerbread Crust Instructions

1. In a medium mixing bowl mix together the cake mix, water, and butter until well combined.
2. Preheat oven to 350.
3. Grease a 24 count mini muffin tin.
4. Spoon the dough into each muffin cup.
5. Bake 12-15 minutes.
6. Remove from oven and immediately using a spoon press a well into each cup. Let the cups cool.

Cheesecake Filling Instructions

1. Meanwhile in a large mixing bowl using an electric mixer blend together the softenedcream cheese, vanilla, and sugar until well combined and slightly fluffy.
2. Place all of the cheesecake mixture into a plastic zip-top bag.
3. Snip off the end of the bag and pipe cheesecake filling into each of the cooled gingerbread cups.
4. In a small microwave-safe bowl melt the chocolate chips in 30-second intervals until all melted.
5. Drizzle the white chocolate over the gingerbread cups, sprinkle with sprinkles if desired.

17. Chocolate Truffles

Vegan Chocolate Truffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1H · Total: PT1H50M · Yield: 12

These decadent vegan chocolate truffles are so rich and creamy and coated in chocolaty sprinkles. The best dairy free homemade chocolates with coconut milk!

Ingredients

• 1 Cup Vegan Chocolate Chips
• 1/4 Cup Full-Fat Coconut Milk (from a can, shaken)
• 1/2 Cup Almond Butter (or peanut)
• 1 Tsp Vanilla Extract
• 1/2-1 Tsp Espresso Powder (or coffee grounds)
• 1-2 Tbsp Maple Syrup (or to taste)
• Dash Salt
• Chocolate Sprinkles

Instructions

1. In a microwave safe bowl (or using the double-boiler method), melt all ingredients except for the chocolate sprinkles, in 15 second increments, stirring in between until smooth.
2. Chill this mixture in the freezer for 1 hour to harden.
3. Using a small cookie scoop with a trigger remover, scoop out truffle balls, quickly shape into perfect balls in the palm of your hands, then drop into a bowl of chocolate sprinkles.*
4. Pour sprinkles on top and all around, lightly squishing down. Place truffles on a plate and back in the fridge to set for at least 30 minutes.
5. Keep them in the freezer for optimal texture, enjoy!

18. Gingerbread

Bite Sized Gingerbread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 30

These bite sized gingerbread cookies are perfect for holiday snacking. They’re easy, quick, and perfectly adorable for your holiday cookie plates.

Ingredients

• 2 cups dark brown sugar
• 1 cup molasses
• 2 teaspoons ginger
• 3 teaspoons cinnamon
• 2 teaspoons clove
• 1 ½ sticks of butter
• 1 egg
• 2 teaspoons baking soda
• 3 cups of flour
• nonstick cooking spray
• sprinkles for topping

Instructions

1. Preheat oven to 425 degrees.
2. Mix dark brown sugar, molasses and spices in the bowl of a mixer with paddle attachment (or with hand mixer).
3. Add in the butter, and mix for about 1 minute.
4. Add in flour and baking soda, and while mixing, add the egg.
5. Grease a square 9×9 pan with the nonstick spray. Press dough into the pan evenly. Top with sprinkles, if using.
6. Bake for 15 to 17 minutes. Toothpick should come out clean.
7. Let cool and remove from pan. Cut into bite size pieces.

19. Apple Hand Pies

Mini Apple Hand Pies For Fall is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: 8

With fall right around the corner, these mini apple hand pies are the perfect way to use all those freshly picked apples. Mini apple hand pies are SO easy and so GOOD! They have a buttery, flakey crust we all love and are stuffed full of delicious apples, walnuts and just a hint of cinnamon.

Ingredients

• 11 oz box of Pie Crust
• 2 cups apples, diced
• small squeeze of fresh lemon juice
• pinch of brown sugar
• 1/3 cup sugar
• 1/4 cup all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped
• 1 egg, beaten
• 1 tablespoon butter (optional)

Instructions

1. Heat the oven to 400 degrees Fahrenheit
2. Make the pie crust according the the instructions on the box.
3. Roll out pie crust on a lightly floured surface until about 1/8″ thick.
4. Using a 4 inch cookie cutter, cut as many pieces as possible before collecting scraps, re-rolling and cutting remaining hand pie pieces.
5. You should have around 16 pieces (enough for 8 hand pies.)
6. In a medium bowl, combine the diced apples, sugar, lemon juice, brown sugar, flour, vanilla extract and walnuts.
7. Stir to coat the apples and walnuts with the mixture.
8. Arrange half of the cut pie crusts on cookie sheets lined with parchment paper.
9. Spoon the apple pie filling mixture onto the pie crusts, leaving room around the edges.
10. Put a small cube of butter on top of the apple filling if desired.
11. Place remaining pie crust pieces on top of the apple filling and use a fork to seal the edges.
12. In a small bowl, combine the egg and milk, whisking to combine.
13. Apply the egg wash to the tops of the pie crusts using a brush.
14. Using a knife, cut 4 slits in the top of each pie and sprinkle with sugar (if desired.)
15. Bake for 15-20 minutes, in the preheated oven or until the hand pies are golden brown.
16. Remove from oven and allow to cool for a few minutes on a cooling rack.

20. Apple Pies

Mini Apple Pies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’12’, ’12 pies’]

These Mini Apple Pies are 3 ingredients, no bake, and come together in under 30 minutes! Make dessert effortless and delicious with these Mini Apple Pies. 

Ingredients

• 2 500 ml (1,000 ml total) E.D.SMITH Apple Pie Filling cans
• 10 tbsp unsalted butter
• 3 cups crushed ginger thins cookies*

Instructions

1. Spray a standard sized muffin tin with non-stick spray (12 spots).Slowly melt butter in microwave in short bursts, starting with 45 seconds and reducing to 20 second bursts until melted. 
2. Crush ginger thins in a food processor or in a freezer bag smashing with a rolling pin or frying pan to crush the cookies. 
3. Add melted butter to crushed cookies (I simply add the butter to the food processor and pulse a couple of times to avoid using another bowl). 
4. Press 1/3 cup of crush cookie/butter mixture into each muffin spot, pushing the cookie mixture up the sides of the muffin tin. Place in fridge and chill for 10 minutes. 
5. Add 1/4-1/3 cup of apple pie filling to each muffin cup. Chill until ready to serve. 

21. Frozen Cheesecake Bites

Frozen Cheesecake Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [’24’, ’24 pieces’]

Learn how to make frozen cheesecake bites using just 6 ingredients. A no-bake cherry cheesecake made with a simple homemade Nila Wafer crust – enjoyed frozen or thawed. They store great in a ziplock bag for a bite-sized treat when you’re craving cheesecake!

Ingredients

• 2 cups crushed gluten-free vanilla wafers
• 1/2 cup butter, melted
• 8 ounce cream cheese, room temperature (✅)
• 1 packet lemon pudding mix (✅)
• 1 cup milk
• 1 teaspoon vanilla extract (✅)
• cherry pie filling (✅optional)

Instructions

1. Prepare the crust. Crush the vanilla wafers, add the melted butter and mix well. Divide into mini muffin tins or pour into a 9×9 baking pan. Press firmly.
2. ⭐️Blend the cheesecake mixture. Add cream cheese, dry lemon pudding mix, milk, and vanilla to a large bowl. Using a hand mixer or stand mixer, mix until well blended, about 2 minutes.
3. Add cheesecake to crust. Add cheesecake mixture to mini muffin tin crusts or on top of the crust in the pan. If adding cherry pie filling, place a few dabs of filling onto the cheesecake and use a knife to gently spread.
4. Freeze. Freeze for 2 hours. Use a plastic knife to pop the cheesecake out from the muffin tin or go around the baking pan with a plastic knife and gently it will release from the pan. Slice with a pizza cutter or large knife into bite-sized pieces.

22. Pumpkin Pie Protein Bites

Pumpkin Protein Pies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [’10’]

These creamy and warmly spiced protein pie protein bites taste like fall! They’re also gluten-free, keto & low-carb!

Ingredients

• 1 cup almond flour
• 2 tablespoons powdered sweetener
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt (if using unsalted butter)
• 2 tablespoons butter (melted)
• 1/2 teaspoon bee pollen (diluted in 1 teaspoon of hot water (optional, for honey flavor))
• 1/4 teaspoon blackstrap molasses
• 2/3 cup pumpkin puree
• 3 tablespoons heavy cream
• 2 scoops unflavored protein powder
• 1 large egg
• 1 to 2 tablespoons sugar substitute ((See notes))
• 1 1/2 teaspoon pumpkin pie spice (plus more to sprinkle on top)
• 1 pinch ground black pepper
• whipped cream (optional, for topping)

Instructions Keto Graham cracker crust

1. Start by lightly toasting the almond flour on a dry pan, constantly mixing until it gets golden. Wait for it to cool down and then proceed with the recipe (Alternatively, you can skip this step and then blind bake the crust instead, but toasting the flour gives better flavor)
2. Mix all the dry ingredients: almond flour, powdered erythritol, cinnamon and salt.
3. Melt the butter. Dissolve the bee pollen in one teaspoon warm water, and add it to the melted butter, together with the blackstrap molasses (if using) and mix.
4. Mix well the melted butter with the powder ingredients until it’s an evenly moist crumb.
5. Divide the moist crumbs into the silicone liners or muffin pan (greased with butter) and press down to form the crust.

Pumpkin protein pie filling

1. Mix all the pumpkin pie filling ingredients with a large whisk, until the batter is very smooth and lump free.
2. Pour the pumpkin pie batter into the liners prepared with bottom crusts and take them into the pre-heated oven at 170 °C (340 °F) until tops are set (about 12-14 minutes)
3. Remove from the oven and let them cool down completely. Add whipped cream as desired before serving.

23. Pumpkin Trifle

Pumpkin Trifle is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup pumpkin puree
• 1 cup milk
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 cup heavy cream, lightly whipped
• 1/2 cup graham cracker crumbs or crushed ginger snaps
• Optional garnish: whipped cream and cinnamon

Instructions

1. 1. In a saucepan, whisk together pumpkin puree, milk, sugar, cornstarch, and pumpkin pie spice; cook over medium heat, stirring constantly, until thickened into a pudding-like consistency.
2. 2. Remove from heat and stir in vanilla. Let cool slightly.
3. 3. In four glasses, layer the cooled pumpkin pudding, a spoon of whipped cream, and a sprinkle of crumbs; repeat layers.
4. 4. Chill 1–2 hours before serving; top with extra whipped cream and a pinch of cinnamon if desired.

24. Chocolate Berry Cups

Chocolate Berry Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz dark chocolate for cups
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped
• 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions

1. 1. Melt chocolate and divide evenly into 4 mini muffin cups. Tilt to coat the sides to form a hollow cup and let set.
2. 2. Beat cream cheese with powdered sugar and vanilla until smooth. Fold in the whipped cream to create a light mousse.
3. 3. Spoon mousse into each chocolate cup and top with fresh berries. Chill 1–2 hours before serving.

25. Sticky Toffee Pudding

British Sticky Toffee Pudding Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT65M · Yield: [’10’, ’10 servings’]

A rich molasses-flavored sponge cake made with golden syrup and dates topped with a buttery toffee sauce, these easy sticky toffee pudding cakes are quintessentially British and absolutely delicious!

Ingredients

• 1¼ cups dates (about 17 dates, pitted, roughly chopped)
• 1 cup water
• 1 teaspoon baking soda
• 6 tablespoons unsalted butter (at room temperature)
• ⅓ cup golden syrup (see Recipe Notes)
• ¼ cup light brown sugar
• 1 tablespoon molasses (unsulfured, not blackstrap)
• 2 large eggs (at room temperature)
• 1 teaspoon pure vanilla extract
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ⅔ cup heavy cream
• 6 tablespoons unsalted butter
• ⅓ cup light brown sugar
• 4½ tablespoons golden syrup

Instructions

1. Make the cake: Preheat the oven to 350 °F. Spray your preferred combination of 6-ounce ramekins and 8-ounce ramekins with baking spray (the 8-ounce ramekins serve two in our house). Set aside.See the Recipe Notes for alternate presentation options.
2. Put 1¼ cups dates into a saucepan with 1 cup water. Bring to a boil then lower the heat and simmer for 2 minutes. Remove from the heat and stir in the 1 teaspoon baking soda. The mixture will foam up, so be prepared.
3. In a medium mixing bowl, beat 6 tablespoons unsalted butter, ⅓ cup golden syrup, ¼ cup light brown sugar, and 1 tablespoon molasses with a hand mixer until light and creamy, then beat in 2 large eggs, one at a time. Mix in the 1 teaspoon pure vanilla extract.
4. Fold in 1½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt, and dates (with their liquid) and mix to a smooth consistency. Spoon into the prepared ramekins and place them onto a half sheet baking pan.
5. Bake the cakes on the middle shelf for 30 minutes or until a cake tester comes out clean.
6. Remove the baking pan from the oven and place the ramekins onto a wire rack to cool about 15 minutes. Unmold them onto the wire rack and cool about 5 to 10 minutes more.
7. Make the toffee sauce: While the cakes are cooling, combine ⅔ cup heavy cream, 6 tablespoons unsalted butter, ⅓ cup light brown sugar, and 4½ tablespoons golden syrup in a medium saucepan. Stir together over a low heat until the brown sugar has dissolved and the sauce is smooth. Remove from heat and set aside.
8. Pour the toffee sauce onto the warm cakes and serve.
9. Storage instructions: You can make the cakes 2 days ahead of when you’re planning to serve them. Let them cool completely, then store in an airtight container at room temperature. For longer storage, wrap the cakes tightly with plastic wrap, place in a plastic ziplock bag, and store in the freezer for 2 to 3 months. Thaw them on the counter and reheat at 325˚F just until warm.
10. Make-ahead instructions: The toffee sauce will keep in the refrigerator, covered, for 2 weeks. Reheat it gently in microwave at 30-second intervals or in a small saucepan over medium-low.
11. This recipe makes 4 cups (about 800 grams) of batter.

26. Chocolate Mousse Cups

Vegan Chocolate Mousse is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT130M · Yield: [‘2’, ‘2 servings’]

Vegan Chocolate Mousse Cups recipe is an easy to make dessert that will satisfy a chocolate craving. This recipe is the ultimate guide to how to make a quick and easy dark chocolate mocha mousse.

Ingredients

• ¼ cup canned coconut milk
• 1 tablespoon coconut oil
• 1 tablespoon strong coffee
• pinch fine grain sea salt
• 1/3 cup semi-sweet chocolate chips
• ½ teaspoon vanilla

Instructions

1. In a small saucepan combine coconut milk, coconut oil, coffee and salt, and heat (scald) over medium heat until small bubbles appear around the edges. Remove from heat, and stir in chocolate chips until chocolate has melted. Stir in vanilla. Pour into two small ramekins, and refrigerate for at least an hour or until set.

27. Pumpkin Pies

Mini Pumpkin Pies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT18M · Total: PT228M · Yield: [’18’, ’18 mini pies’]

These Mini Pumpkin Pies have the flavors of traditional pumpkin pie, but in mini form and individual servings. The perfect bite and so easy!

Ingredients

• 2 9-inch refrigerated rolled pie crusts (homemade or store bought)
• 1/3 cup brown sugar
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree ( (not pumpkin pie filling))
• 3/4 cup evaporated milk
• 1 large egg
• 1/2 teaspoon vanilla extract
• Homemade whipped cream (for topping)

Instructions

1. Preheat oven to 400 degrees F. Lightly coat 2 standard 12-count muffin pans with nonstick spray.
2. On a lightly floured surface, roll the pie crusts out to 1/8-inch thickness. Using a 3 1/2-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. Re-roll any scraps of pie dough to cut out the circles, if necessary.
3. Place each circle of pie crust in 18 muffin slots. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity. Transfer the muffin pans to the refrigerator while you make the filling.
4. In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, egg, and vanilla until fully combined.
5. Remove the muffin pans with the pie crusts from the refrigerator. Evenly distribute the pumpkin pie filling between all 18 pie crusts in the muffin pans (about 2 tablespoons per pie crust).
6. Bake for 16-20 minutes or until the tops of the mini pumpkin pies are set and the crust is lightly golden brown (watch them carefully so they don’t burn.)
7. Cool completely. Cover, then transfer to the refrigerator to chill for at least 3 hours or overnight.
8. Carefully remove them from the muffin tins. You can serve them chilled or at room temperature, plain or with homemade whipped cream!

28. Hot Chocolate Brownie Bites

Hot Chocolate Brownie Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT40M · Yield: [’24’]

Decadent mini brownie bites with real chocolate, topped with cream and decorated with peppermint sticks make for the perfect Christmas treat!

Ingredients

• 1 (15 Ounce) Box Brownie Mix
• 24 Each Chocolate Kisses
• 2 Each Large Eggs
• 2/3 Cup Vegetable Oil
• 1/4 Cups Water
• 2 Cups Heavy Whipping Cream
• 2 Tablespoons Powdered Sugar
• 2 Tablespoons Instant White Chocolate Pudding Mix
• Peppermint Sticks
• Mini Marshmallows
• Chocolate Sauce

Instructions

1. Preheat the oven to 350°F.
2. Prepare a 24 mini muffin pan by spraying with a baking spray that includes flour.
3. Prepare the brownie mix according to the package directions.
4. Fill mini muffin cups ⅔ full of the brownie batter.
5. Bake for 7-10 minutes or until the edges are set but the centers are still soft, not liquid.
6. As soon as you remove them from the oven, press one chocolate kiss into each brownie bite (pointed down, flat part on top). You can leave them as is or as soon as they begin to melt and soften you can use a thin spatula or a spoon to smooth out the chocolate and make it look more like cocoa!
7. Allow the brownie cups to cool completely then transfer them to a cooling rack. Melt some of the remaining Chocolate kisses and spoon on top of the brownie bites and allow to cool again.
8. While they are cooling, prepare the stabilized whipped cream.
9. Whip the heavy cream at high speed (in a very cold bowl) until it starts to thicken.  Add the powdered sugar and continue beating until soft peaks will form.
10. Add the white chocolate pudding mix and beat until stiff peaks form.  Watch it carefully, as this can happen quickly.  You don’t want to overmix or it will curdle.
11. When the brownies are fully cooled you may pipe on the stabilized whipped cream.  Garnish with mini marshmallows, pieces of peppermint sticks, sprinkles and chocolate sauce if desired.

29. Chocolate Mini Donuts

Chocolate Mini Donuts Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’32’]

Ingredients

• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• ¼ teaspoon espresso powder (optional)
• 1 large egg (at room temperature)
• ⅓ cup dark brown sugar (packed)
• ¼ cup milk (room temperature)
• ¼ cup full-fat sour cream (or plain full-fat Greek yogurt, room temperature)
• 4 tablespoons unsalted butter (melted)
• 1 teaspoon vanilla extract
• ½ cup milk chocolate chips
• 2 tablespoons milk
• sprinkles

Instructions Make the Mini Donuts

1. Preheat the oven to 350°F (177ºF). Spray a mini donut pan with nonstick cooking spray. Set aside.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using. Set aside.
3. In a separate medium bowl, whisk together the egg, brown sugar, milk, and sour cream until smooth.
4. Add in the melted butter and vanilla, whisking until fully combined.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix. The batter will be thick.
6. Add the batter to a piping bag or ziploc bag with ½ an inch of one corner cut off. Pipe the batter into the donut cavities, filling each about ½-⅔ of the way. Do not overfill.
7. Bake for 7-8 minutes or until the edges are just lightly browned. (For mini muffins, bake 9-10 minutes)
8. Allow to cool for about two minutes and turn out onto a wire rack set on a large piece of parchment paper or over a baking sheet.
9. Allow donuts to cool down a couple of minutes until you can handle them.

Chocolate Glaze (Optional)

1. Combine the chocolate chips and milk in a microwave-safe bowl or measuring cup. Heat for 30 seconds on high or until the liquid is steaming and starting to bubble.
2. Stir until the chips have melted and the icing is smooth.
3. Dip the top of each doughnut in the icing. Garnish with sprinkles, if desired.

30. Mini Fruit Tarts

Mini Fruit Tarts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT60M · Total: PT360M · Yield: [‘8’, ‘8 tarts’]

These mini fruit tarts are so pretty and the prefect make ahead dessert for Mother’s Day, Bridal Showers, or Easter!

Ingredients

• 8 tbsp unsalted butter see notes for using salted
• ½ cup granulated sugar
• ⅛ tsp salt
• 1 egg
• 250 g all-purpose flour (2 cups spooned and leveled)
• 2 cups whole milk
• 1 tsp vanilla extract or vanilla bean paste
• pinch of salt
• 5 large egg yolks
• 3 1/2 tbsp cornstarch
• ½ cup granulated sugar
• 2 tbsp unsalted or salted butter optional
• Strawberries, blueberries, kiwi, peaches, etc.

Instructions Pastry Cream

1. In a saucepan bring milk, vanilla, and salt to a simmer over medium heat. Do not boil the milk as it can overflow the pan and also overcook the eggs when tempering.
2. In a separate bowl, whisk together the egg yolks, sugar, cornstarch. It should be thick, creamy, and pale yellow.
3. While whisking, slowly add ½ cup of the hot milk mixture to the egg yolk mixture to temper it. This insures that the eggs don’t overcook and curdle.
4. Add the remaining milk mixture half a cup at a time, while continuously mixing.
5. Return to saucepan and cook over medium low to medium heat until the mixture is thick and bubbling. Remove from heat once the mixture boils.
6. If adding butter, add one tablespoon at a time and mix until fully incorporated before adding the next. Sometimes the butter separates a bit and makes the mixture greasy. If this happens, whisk continuously for a few minutes until it’s fully combined and cooled down a bit. It should recombine and no longer be greasy.
7. Once everything is fully combined and slightly cooled but still warm, pour the mixture through a fine mesh strainer into another bowl. This will make for a very smooth filling.
8. Cover with plastic wrap, placing the wrap directly on top of the pastry cream so it doesn’t get a film on top.
9. Then chill until ready to use, at least two hours or up to 2-3 days in advance.

Tart Dough

1. Using standing mixer with paddle attachment, or using a land held mixer with a large bowl, cream butter, sugar, and salt and medium speed until combined.
2. Mix in the egg, scraping down the bowl to ensure it is fully incorporated.
3. Add the flour and mix on low until just incorporated, scraping down the bowl as necessary. Do not overmix.
4. On lightly floured surface, divide dough into 2 balls and shape each into a dish ½ inch thick.
5. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Baking Tarts

1. When ready to bake, preheat oven to 325 ℉.
2. Remove the dough from the fridge and roll out to about ⅛ inch thick.
3. Working quickly so the dough stays cold, cut out circles about ½-1 inch larger than the sides of the mini tart pans and gently place the dough into the pans, being careful to not stretch it out as want it to stay in place and not shrink back to it’s original size when baking. Re-roll remaining dough and repeat.
4. If mini tarts need more dough, add more dough and press into place. If dough gets too soft, put it back in the fridge or freezer for 10-15 minutes. Do not add more flour.
5. Once you’ve filled the tart shells, cut off an any excess using a knife. Then, score the bottoms of the tarts by gently poking the bottom of the tart shells with a fork about 2-5 times, depending on the side of your shells.
6. Before baking, chill or freeze the the mini tart shells for 15 minutes.
7. Place the chilled tarts on a baking sheet and bake in the pre-heated oven for 14-18 minutes (for 4 inch tarts), turning pan half way in between. Baking times will vary depending on size of tart shells.
8. When tarts are golden brown, remove from oven and let cool.

Assembling Mini Fruit Tarts

1. When ready to assemble, cut up fruit.
2. Remove pastry cream from fridge and stir to combine. Add to a pastry bag with a large tip. Pipe the pastry cream into the tarts, about ¼ cup per tart if using 4 inch tart shells.
3. You can leave the pastry cream as is if you want it slightly bubbled in the middle, or you can use an offset spatula or knife to smooth out the tops as shown in the post.
4. Add the fruit.
5. If you want to glaze the fruit, mix jam (typically apricot but you want use whatever your wish) with a tablespoon or so of water and use a pastry brush to brush all over the fruit.

31. Pomegranate Dark Chocolate Bites

Pomegranate Dark Chocolate Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Total: PT8M · Yield: 12

These pomegranate dark chocolate bites are ridiculously simple!

Ingredients

• 2 1/2 cups pomegranate seeds
• 5.25 ounces (150 grams) high-quality dark chocolate
• 1 tablespoon sea salt

Instructions

1. Across 12 muffin cups, sprinkle a single layer of pomegranate seeds.
2. Melt the dark chocolate in a small bowl in the microwave. Check often to make sure it’s not burning.
3. Add the melted dark chocolate to a piping bag or plastic bag. Snip off the end, so a small stream of chocolate can come out.
4. Pipe a crisscross pattern of chocolate across the pomegranate seeds. Add another layer of pomegranate seeds, then more chocolate, and then the last layer of pomegranate seeds.
5. Finish with a pinch of sea salt on each of the pomegranate chocolate bites.
6. Refrigerate for at least one hour before serving. After removing from the fridge, serve immediately.

32. Lemon Curd Tartlets

Mini Lemon Tarts Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT120M · Yield: [’24’, ’24 tarts’]

Bites of lemon curd in a flaky crust topped with fresh berries.

Ingredients

• 1 Pie Crust (unbaked)
• 3 Egg Yolks
• ⅓ Cup Sugar
• 1 Tablespoon lemon zest
• ⅓ cup Lemon Juice
• 4 Tablespoons Butter (salted butter)
• 24 Fresh Berries (raspberries, blackberries and blueberries)

Instructions Crust

1. Roll out pie dough.
2. Cut 2 – 2½ inch circles and place in a mini cupcake pan.
3. Prick bottom and sides of each crust with a fork.
4. Bake at 400°F for 10-15 minutes until crusts are cooked.

Curd

1. Whisk egg yolks, sugar, lemon juice and lemon zest in a double boiler or in a metal bowl over a pan with 1-2 inches of water.
2. Heat over medium heat while stirring with a whisk until the mixture begins to thicken.
3. Remove from heat and whisk in butter, one tablespoon at a time. Whisk until smooth.
4. Cover with plastic wrap. Place wrap directly on surface of curd to help prevent a skin from forming. Refrigerate until cool.
5. When mixture is completely chilled, scoop into baked crusts. Top with fresh berries.

33. Pumpkin Cheesecake Fat Bombs

Keto Pumpkin Cheesecake Fat Bombs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’]

Creamy and delicious keto pumpkin cheesecake fat bombs will curb your cravings for something sweet after dinner or anytime during the day!

Ingredients

• 6 oz cream cheese (softened)
• 2 oz butter (softened)
• ⅓ cup pumpkin puree
• 4 tbsp powdered sweetener
• 2 ½ tbsp coconut flour
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• ⅓ cup pecans (ground)
• 1 tbsp powdered sweetener
• 1 tsp cinnamon

Instructions

1. Add the cream cheese, butter, pumpkin puree, sweetener, vanilla extract, pumpkin pie spice and coconut flour into a mixing bowl.
2. Mix using a beater or a food processer until well combined. Cover the bowl and freeze until it is firm enough to shape or for about 1 hour.
3. Meanwhile, mix the ground pecans, sweetener and cinnamon together and keep it aside.
4. Remove the cheesecake mixture from the freezer, scoop out the mixture and shape it into a ball.
5. Gently coat each fat bomb in the ground pecan mixture and place it on a baking sheet. Pop back in the freezer till they are firm, for about 2 to 3 hours.
6. Store in the freezer in a zip lock bag or an airtight container.

34. Mini Eclairs

Mini Eclairs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT20M · Total: PT80M · Yield: [’20’, ’20 serving’]

If you’ve tried my mini cream puffs, then you’ll love these mini eclairs! They make the perfect treat for any occasion! Whether you need something a little fancy or just a midnight snack, these little pastries topped with rich chocolate ganache will hit the spot!

Ingredients

• 1 Cup Milk
• 3.4 oz Instant Vanilla Pudding Mix (3.4 oz pkg. )
• 1/4 Cup Powdered Sugar
• 8 oz Cool Whip (8 oz container )
• 3/4 Cup Water
• 6 Tbs. Butter
• 1/8 tsp Salt
• 3/4 Cup Flour
• 3 Large Eggs
• 10 Oz. Chocolate of Your Choice
• 3/4 Cup Heavy Cream

Instructions

1. Start by making the vanilla filling first so it has plenty of time to set and chill while you make the éclair shells.
2. In a small bowl or 4-cup measuring cup, beat the instant vanilla pudding mix and powdered sugar into 1 cup of milk until it begins to thicken.
3. Beat in the container of cool whip.
4. Cover the bowl with plastic wrap and put in the fridge.
5. Now for the choux paste…In a medium pot over medium-high heat on the stovetop, bring the water, butter, and salt to a boil.
6. Once boiling, add the flour all at once and quickly stir until the mixture comes together in a ball.
7. Remove from the heat and let sit for 10 minutes to cool slightly.
8. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
9. Crack the eggs into a small bowl or cup.
10. Add the eggs to the cooked choux paste mixture in the pot one at a time, stirring quickly with addition to incorporate the eggs completely. (At first, the eggs will seem resistant to being mixed in but just keep going.  They’ll mix in.)
11. Scoop the choux paste into a 16-inch disposable frosting bag.
12. Cut off enough of the end of the bag to be able to pipe a strip of choux paste that is as big as a regular-sized hot dog.
13. Pipe 3 1/2 long strips of choux paste onto the prepared baking sheet, leaving a little less than an inch between each one.  You should get all 20 eclairs on each pan.
14. Bake in the preheated oven (400 degrees) for 18-20 minutes.  DO NOT open the oven door at any point during baking to check on them!!!  This will release the steam in the pastries, and they’ll go flat.
15. The eclair shells should be golden brown.
16. Cool on a wire rack.
17. While the eclair shells are baking, make the ganache.
18. Melt the chocolate in the microwave or in a melter pot with the heavy cream.
19. Stir until completely smooth.
20. Allow the ganache to cool until it becomes thick and pipeable while you fill the eclairs.
21. To fill the eclairs use something long and thin like a chopstick, to carefully poke a small hole into one end of each eclair.  Wiggle the chopstick around a little bit to make room for the filling.
22. Fill a disposable frosting bag fitted with a #10 tip with vanilla filling.
23. Gently poke the tip in each hole and fill each eclair.
24. Fill a disposable frosting bag fitted with your preferred tip with ganache.  Pipe a strip of ganache over the top of each eclair.
25. Store the eclairs in a loosely covered container in the fridge.

35. Mascarpone Key Lime Pie

Mascarpone Key Lime Mini Pies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [’12’, ’12 mini pies’]

These mini pies are truly my biggest addiction. The refreshing light, sweet flavor of Key limes and the creamy, airy mascarpone are the obvious stars, but the real surprise lies in the unique taste of cardamom in the graham cracker crust. It’s a magical combination! Makes about 12 mini pies.

Ingredients

• 8 oz 250 g mascarpone cheese, softened
• 1 can sweetened condensed milk (14 oz or 300 mL )
• 3/4 cup key lime juice (175 mL freshly squeezed or bottled )
• 2 cups frozen whipped topping (Cool Whip) (500 mL, about 6 oz/175 g)
• 1 1/4 cups graham cracker crumbs (310 mL (about 41/2 oz/130 g))
• 1/4 cup butter (60 mL, melted )
• 1/2 tsp ground cardamom or ground cinnamon (2 mL)
• Additional frozen whipped topping (Cool Whip, optional)
• Sliced Key limes (optional)

Instructions Filling

1. In the bowl of a stand mixer (or in a medium bowl, using an electric hand mixer), beat mascarpone cheese on High for about 1 minute, until creamy. Add condensed milk and lime juice; beat on Medium for about 1 minute, until smooth. Gently fold in whipped topping, until blended.
2. Place 12 silicone muffin liners in a 12-cup muffin tin. Scoop mixture into cups until three-quarters full.

Crust

1. In a medium bowl, combine graham cracker crumbs, melted butter and cardamom, stirring well.
2. Sprinkle crust mixture evenly over each mini pie. Press gently with the back of a spoon to flatten. Freeze for about 2 hours, until firm.
3. Make It Now Remove from freezer. Gently remove silicone liners and invert mini pies onto a serving plate, crust side down. Top with additional whipped topping and a slice of Key lime, if using. Serve frozen.
4. Make It a Freezer Meal Remove from freezer. Transfer mini pies, in their silicone liners, to 2 labeled gallon-size (4 L) freezer bags. Seal, removing as much air as possible, and freeze.
5. Serve Remove from freezer. Gently remove silicone liners and invert mini pies onto a serving plate, crust side down. Top with additional whipped topping and a slice of Key lime, if using. Serve frozen.

36. Christmas Cake Balls

Christmas Cake Truffles – Cake Pops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT43M · Yield: [’40’]

These easy cake pops are made with a cake mix! Chocolate cake and frosting on the inside with hard chocolate shell and Christmas sprinkles on the outside.

Ingredients

• 1 Chocolate Cake Mix
• ½ cup Canola Oil
• Water
• 3 Eggs
• Cooking Spray
• 1 can Chocolate Frosting
• 1 cup Chocolate Melts
• ⅙ cup Christmas Sprinkles

Instructions

1. Add Chocolate Cake Mix and other ingredients that are needed to make the cake in a Mixing Bowl. Mix everything together. Line the Cake Baking Pan with Parchment Paper. Spray the baking pan and parchment paper with oil. Pour cake batter the pan, and bake the cake per the cake box mix recommendations.
2. Once the cake is done, cool it completely.Crumble the cake into a Mixing Bowl. Add Chocolate Cake Frosting and mix well.
3. Line Baking Sheetwith Parchment Paper. Roll the batter into round truffles and put the truffles on parchment paper. To make truffles covered in sprinkles, roll them in Christmas Sprinkles before putting them on parchment paper. Put the cookie sheet in the fridge for at least an hour, to make the truffles cold.
4. Line a Baking Sheet with parchment paper. Melt chocolate melts according to the package instructions. Dip the truffles that you didn’t cover in sprinkles in melted chocolate and put them on parchment paper. Sprinkle with Christmas Sprinkles and put the truffles back in the fridge for an hour to set.Serve with dinner of Air Fryer Garlic Parmesan Chicken Legs, Instant Pot Mashed Potatoes, Cucumber Tomato Salad and Instant Pot Strawberry Water.

37. Mini Reese’s Peanut Butter Pie

Mini Reese’s Peanut Butter Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups crushed Oreo cookies
• 3 tablespoons melted butter
• 8 oz cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 cup heavy cream, whipped
• Optional topping: melted chocolate for drizzle

Instructions

1. 1. Combine crushed cookies with melted butter and press into four mini pie crusts or cups to form a crust; chill 15 minutes.
2. 2. In a bowl, beat cream cheese, peanut butter, and powdered sugar until smooth; fold in whipped cream.
3. 3. Divide filling among crusts; refrigerate 2 hours until set.
4. 4. Drizzle with melted chocolate if desired and serve.

38. Coconut Macaroons

Coconut Macaroons (4 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’36’, ’36 macaroons’]

These Coconut Macaroons with Chocolate are coconutty, sweet, and yummy. A great little, light treat the kids will love.

Ingredients

• 2.5 cups unsweetened shredded coconut
• 4 egg whites
• 1 tbsp honey (or maple syrup)
• 3.5 oz dark chocolate bar

Instructions

1. Line a large baking sheet with parchment paper and preheat the oven to 350F.
2. Now, whisk together egg whites and honey until the froth forms.
3. Slowly add in the shredded coconut and stir until they’re fully coated with the egg white.
4. Use a 1 tbsp sized cookie scoop to form the macaroons onto the baking sheet
5. Use your fingers to nicely fix up the macaroons.
6. Bake the macaroons in the oven for 20 minutes or until golden brown.
7. While macaroons are cooling down, chop the chocolate bar.
8. Add them to a bowl and microwave for 30s intervals stirring in between until the chocolate has melted.
9. Dip each macaroon in the chocolate and place it back onto the parchment paper to cool down and harden.
10. Your macaroons are ready!

39. Matcha Green Tea Panna Cotta

Matcha Panna Cotta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘3’, ‘3 people’]

Matcha Panna Cotta is a fun twist on an Italian classic dessert. It’s perfectly rich and creamy, and features a very delicate, earthy flavor from the matcha. This is the perfect dessert to impress your guests, yet so simple to make.

Ingredients

• 1 pack gelatin powder (about 7 grams)
• 2 tbsp water
• 3/4 tbsp matcha powder
• 1/2 cup half and half
• 1 cup heavy cream
• 2 tbsp cane sugar

Instructions

1. Add the water into a small bowl and add the gelatine powder. Let sit for 5 minutes.
2. In a saucepan, add the half and half and the heavy cream and heat over medium low heat. Add the gelatine mix into the saucepan and mix using a whisk for about 2 minutes until there are no more chunks of gelatine. Add the matcha powder into the mixture and continue whisking gently until the liquid simmers and the matcha powder is well dissolved.
3. Remove saucepan from heat and add the cane sugar. Strain mixture through a sieve and pour into 3 individual ramekins.
4. Let cool to room temperature and let set in the fridge for at least 2 hours or until firm. Serve with fresh fruits and whipped cream.

40. Chocolate Peanut Butter Pies

Super Creamy Light and Fluffy Yummy Chocolate Peanut Butter Mini Pies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT9M · Total: PT54M · Yield: [’12’, ’12 mini pies’]

These dreamy chocolate peanut butter mini pies are nothing short of heavenly! They are a glorious double bite-sized combination of light, fluffy, and creamy bliss.

Ingredients

• 1 cup chocolate cookie crumbs (chocolate animal crackers work great)
• ¼ cup unsalted butter (melted)
• 2 tbs. granulated sugar
• 1 cup heavy cream
• ⅓ cup smooth peanut butter
• 2 ounces cream cheese (softened)
• ¼ cup confectioners’ sugar
• ¾ tsp. vanilla extract
• 1 tbsp. unsweetened cocoa powder (preferably Dutch process)

Instructions Chocolate Mini Pie Crust

1. Preheat oven to 350°.
2. Combine cookie crumbs, melted butter, and 1 tbsp. of the granulated sugar in a small bowl. Stir just until well combined.
3. Spray cupcake pan with baking spray.
4. Scoop a rounded tablespoon of the cookie crumb mixture into the cup portion of a cupcake pan.
5. Using your fingers, press mixture into the bottom and up the sides of each cup.
6. Bake for 7 minutes until crusts are slightly puffy. Remove from oven. Use a tablespoon to press the centers down. Bake 2 more minutes.
7. Remove from oven and allow to cool completely.
8. Use a shap knife to gently loosen the crust from the cupcake wrapper and remove.

Peanut Butter Filling

1. Whip ½ cup of heavy cream in a medium chilled mixing bowl until soft peaks form.
2. In a separate bowl, beat the peanut butter, cream cheese, confectioners’ sugar, and ½ tsp. of vanilla extract until smooth and fluffy; approximately 2 minutes.
3. Add the whipped cream to the above mixture and beat on medium speed until just combined.
4. Transfer filling to a piping bag with tip and fill each crust generously.
5. Chill 30 minutes.

Chocolate Whipped Cream

1. Combine remaining ½ cup heavy cream, 1 tbsp. granualted sugar, ¼ tsp. vanilla, and the cocoa powder in a chilled medium bowl. Whip until soft peaks form.
2. Top each mini peanut butter pie with a spoonful of chocolate cream. Alternatively, use a piping bag and pipe on the topping.
3. Top pies with chocolate hearts, mini M&M’s, mini peanut butter cups – anything your heart desires!

41. Chocolate Chip Cookies

Paleo Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT12M · Total: PT24M · Yield: [’12’, ’12 cookies’]

These yummy cookies are extra yummy, chewy, and soft. They’re vegetarian, gluten-free, and Paleo.

Ingredients

• 1 ½ cup blanched almond flour
• ¼ cup tapioca flour
• ¼ cup coconut flour
• ¼ cup coconut sugar
• ½ tsp salt
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• ¼ cup ghee (room temperature)
• 1 egg (room temperature)
• 3 tbsp honey
• 1 tsp pure vanilla extract
• ⅓ cup dark chocolate chips

Instructions

1. Preheat the oven to 350F (180C) and place parchment paper on a baking sheet.
2. Mix all the dry ingredients in a bowl. Combine as well as possible.
3. Whisk together all the wet ingredients in a different large bowl.
4. Slowly add dry ingredients into the wet ones and combine. The dough will be quite thick at this point.
5. Fold in the chocolate chips.
6. Form the dough into 12 or so balls and place them on the baking sheet.
7. Flatten the dough and bake for 10-12 minutes in the oven or until golden brown.
8. Let them cool down before serving.

42. Mocha Cheesecake Bites

Vegan Mocha Cheesecake Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT260M · Yield: [’10’, ’10 people’]

These Vegan Mocha Cheesecake Bites are creamy, chocolatey, and infused with coffee flavor. Made with a no-bake chocolate almond crust and layers of vanilla cheesecake and mocha filling, they’re the perfect bite-sized dessert for coffee and chocolate lovers.

Ingredients

• 1/2 cup raw almonds
• 1/2 cup dates (, pitted (*see note))
• 2 tablespoons unsweetened cocoa powder ((or raw cacao powder))
• A pinch of salt
• 1 1/2 cups raw cashews ((*see note))
• 1 cup coconut cream ((*see note))
• 1/2 cup pure maple syrup
• 1/3 cup coconut oil (, melted)
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1 1/2 teaspoons espresso powder ((*see note))
• 2 tablespoons unsweetened cocoa powder ((or raw cacao powder))

Instructions Crust

1. Place the almonds, dates, cocoa powder, and salt in a food processor. Process until the mixture forms a loose dough that sticks together when pressed between your fingers. If it’s too dry, add another date. If it’s too sticky, add a few more almonds.
2. Line a muffin pan with standard-size liners. Put about 1 heaping tablespoon of crust at the bottom of each liner. Press firmly down. Place in the freezer while you make the filling

Vanilla Cheesecake Base

1. Add cashews, coconut cream, maple syrup, coconut oil, vanilla, and salt to a high-powered blender. Blend until completely smooth and creamy.
2. Spoon 2½ tablespoons of filling over each crust (measurements don’t have to be exact, but try to keep it close so you’ll have enough for the mocha layer). Place back in the freezer for about 20 minutes to firm up the layer a bit.

Mocha Layer

1. Place the cocoa powder and espresso powder into the remaining filling. Blend until smooth and fully incorporated. Add 2 1/2 tablespoons of filling on top of the vanilla layer.
2. Freeze for 4 to 6 hours, or until firm. Let sit at room temperature for 3 to 5 minutes before serving. Top with homemade or store-bought whipped cream if preferred. Enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.