Easy Mini Dessert Cup Recipes

Strawberry Dark Chocolate Mini Dessert Cups Easy …

WEBFeb 12, 2019 · Instructions. Add the chopped strawberries and sugar to a medium bowl and mash strawberries. Add the cream and using a hand …

Rating: 5/5(10)
1. Add the chopped strawberries and sugar to a medium bowl and mash strawberries. Add the cream and using a hand mixer, beat until soft peaks form.
2. Spoon the whipped cream into a large resealable bag and snip a small 1/4 inch piece from the bottom corner of the bag. Pipe the cream into your chocolate cups.
3. Top each cup with a slice of strawberry. Store refrigerated up to 48 hours. Serve chilled.

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Easy No Bake Lemon Cheesecake Cups The Busy Baker

WEBNov 26, 2021 · Swirl the cheesecake filling into each of the 6 prepared cups on top of the crumb mixture. Be sure to divide the filling evenly …

1. Combine the graham cracker crumbs and melted butter in a small bowl.
2. Divide the mixture evenly between 6 dessert bowls or dishes (stemless wine glasses work nicely for desserts like this) and press the crumbs down into the bottom of the dishes.
3. In a large bowl mix the room temperature cream cheese together with the powdered sugar until it's light and fluffy and smooth. I'd suggest using a hand mixer or a stand mixer for this, on medium to medium-low speed.
4. Add the lemon zest and juice and mix on medium speed until combined.

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Mini NoBake Cheesecakes Sally's Baking Addiction

WEBMay 14, 2020 · Combine the crust ingredients. You need graham cracker crumbs, melted butter, and brown sugar. Butter and moist brown sugar …

1. Line two standard 12-count muffin pans with cupcake liners. Make sure you have room in your refrigerator for both pans. (You refrigerate them in step 6.)
2. If your graham crackers aren’t crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in the brown sugar and melted butter until combined. Mixture will have the consistency of wet sand. Spoon 1 and 1/2 Tablespoons of the crust mixture into each muffin liner and use the back of the spoon to pack it down tightly.
3. The next step is optional. Though it’s not necessary, I recommend baking the crusts for a quick 5 minutes in a 350°F (177°C) oven. The crusts are a little sturdier this way. However, if you can’t use an oven or simply don’t want to, you can skip this step. The crust will just be a bit crumblier. If baking, let the warm crusts cool for 10 minutes before adding the filling on top.
4. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, lemon juice, and vanilla extract. Beat on medium-high speed until smooth and combined, about 1 minute. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.

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