Sweet little bites = big smiles. These mini desserts are made for sharing! 😍🍬
Ingredients
🍬 Red Velvet Cheesecakes
Red Velvet Base
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tablespoon unsweetened cocoa powder
¾ cup salted sweet cream butter, melted and cooled
1¼ cups granulated sugar
1 tablespoon red gel food color, I used the Sunny Side Up Bakery brand
2 teaspoons pure vanilla extract
2 large eggs, room temperature and beaten
Cheesecake Filling
8 ounces cream cheese, softened
¼ cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg yolk
🍬 Pineapple Upside Down Mini Cakes
½ cup salted butter, melted
¾ cup light brown sugar, packed
20 ounces pineapple chunks, do not drain
24 maraschino cherries
1 box yellow cake mix
3 large eggs, room temperature
½ cup vegetable oil
1 cup pineapple juice, reserved from the can of pineapple chunks
½ cup sour cream
🍬 Lemon Meringue Pies
Pie Crust
2 pre-made pie crusts, store-bought or try our homemade pie crust recipe
Lemon Curd
20 ounces lemon curd, (two 10-ounce jars)
Meringue
4 egg whites, room temperature
½ teaspoon cream of tartar
1 cup granulated sugar
🍬 Reese's Peanut Butter Cup Cheesecakes
Cookie Crust
2 cups Oreo cookie crumbs, from 20 Oreo cookies
¼ cup unsalted butter, melted and cooled
Cheesecake Filling
16 ounces cream cheese, room temperature
¾ cup granulated sugar
2 large eggs, room temperature
1½ teaspoons vanilla extract
⅓ cup creamy peanut butter, I used Reese’s brand
¼ cup heavy whipping cream
1 cup Reese’s cup minis, unwrapped from a 7.6-ounce bag, cut into quarters (Be sure to reserve 12 of the candies to use as garnish)
Chocolate Ganache & Whipped topping
4 ounces semi-sweet chocolate bar, broken into small pieces (we used the Ghirardelli brand)
½ cup heavy whipping cream, divided
2 tablespoons powdered sugar
½ teaspoon vanilla extract