Food and Recipes Desserts 68 Mini Desserts For Hassle-Free Hosting The only thing sweeter than dessert is a miniature one. By Cameron Beall Cameron Beall Cameron Beall is a writer, marketer, photographer, and creative with over a year of experience with Southern Living in the realm of homes and home building. She was infatuated by home design from a young age, credit to her mother and grandmother. Southern Living's editorial guidelines Updated on March 28, 2024 Trending Videos Close this video player Photo: Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman Whether you're hosting a bridal shower, an afternoon tea party, a book club, or just a spring soirée these elegant miniature desserts are sure to be a hit. Layer cakes, sheet cakes, and pies may be an easy route to take when you're feeding a crowd, but preparing miniature desserts is a great way to personalize each guest's experience. You can mix and match with flavor combinations, allowing for a diverse range of dessert offerings. They're also a great way to avoid any extra work or mishaps that come with serving a dessert while hosting. From delicate petit fours and mini pies to individual cakes and cupcakes, we have something for everyone. With these miniature desserts, your guests can choose from a selection of various pastries without the pressure of committing to a thick slice of cake. Feeding a group couldn't be easier—these desserts are pre-portioned, making for easy serving. We absolutely adore these miniature desserts. Not only do they look like they've been plucked right out of a bakery shop window, but they're also bite-sized packages of sensational flavor. Trust us—they taste as good as they look. 01 of 68 Peaches-And-Cream Icebox Pies Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray We combined two of our favorite summertime things, cold treats and fresh peaches, to create these cheesecake inspired individual icebox pies. The best part is you can make them ahead of time and store them in the refrigerator for up to three days. Get The Recipe 02 of 68 Chocolate Macarons Caitlin Bensel; Food Stylist: Torie Cox If it's super humid outside, you may want to wait another day to make these special delights. While they can be finicky, the payoff is more than worth it. Let macarons sit at room temperature for up to 24 hours before serving to allow them to mature. Get The Recipe 03 of 68 Chocolate Mousse Caitlin Bensel; Food Stylist: Torie Cox It takes under 20 minutes to whip up these chocolate mousse cups before letting them chill in the fridge. Your guests will be delighted to indulge in the light and rich confection. Plus, the individual portions make it perfect for serving at parties. Get The Recipe 04 of 68 Hello Dolly Bars Courtney West You may have grown up eating these bars under a different, but they are delicious no matter which way you slice them. With seven ingredients and 15 minutes of active time, these bars will steal the show. Get The Recipe 05 of 68 Chocolate-Covered Marshmallows Caitlin Bensel; Food Stylist: Torie Cox Looking for a sweet treat that's totally customizable? Try this easy chocolate-covered marshmallow recipe. Your topping choices are nearly endless which allows you to get super creative and personalize to your taste for your event. Get The Recipe 06 of 68 Mini Coconut-Key Lime Pies Stacy K. Allen; Props: Josh Hoggle; Food Stylist: Melissa Gray Present these tropical pies on an elegant party platter at any fun warm-weather event. The crisp yet chewy coconut crust is filled with an equally delicious light and tangy key lime filling making each bite perfect. Get The Recipe 07 of 68 Rum Balls Caitlin Bensel; Food Stylist: Torie Cox Originally from our December 1993 issue, this boozy confection was created by a reader and has been a holiday favorite ever since. Get The Recipe 08 of 68 Mom's Butterscotch Oaties Greg DuPree, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely Your kitchen is going to smell like heaven after baking these. This recipe from the 70s is a classic sweet treat that all will enjoy. Get The Recipe 09 of 68 Pumpkin Bars Caitlin Bensel; Food Stylist: Torie Cox Topped with candied pumpkin seeds, these sweet, spiced pumpkin bars are the indulgent handheld treat that's irresistibly easy to eat. Get The Recipe 10 of 68 Persimmon Cookies Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle Don't let persimmon season go to waste — these cookies are a fluffy and delicate sweet to eat during fall. Get The Recipe 11 of 68 Monster Cookies Caitlin Bensel; Food Stylist: Torie Cox Monster cookies are loaded with everything we love about sweet baked goods—oats, candy, chocolate chips, and little bits of crispy toffee. Get The Recipe 12 of 68 Puppy Chow Snack Mix Robby Lozano; Food Stylist: Caleb Clarke To make things clear, this is a delicious sweet for people, not for dogs. This easy-to-make snack is like chocolate and peanut butter Chex mix. Get The Recipe 13 of 68 Mini Triple-Chocolate Buttermilk Pound Cakes Alison Miksch Personal pound cake? Sounds like a dream come true. Personal pound cake loaded with three kinds of chocolate? Say no more. These mini cakes just became your new favorite dessert that'll please any crowd. Get The Recipe 14 of 68 Mini Confetti Cakes Photo: Antonis Achilleos; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke These mini layer cakes couldn't be easier to execute; your guests will never guess the individual rounds are cut out of a simple sheet cake. But wait, it gets even easier by using your favorite vanilla cake mix. Get The Recipe 15 of 68 Honeybee Cupcakes Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall From the batter to the buttercream, tupelo honey (though you can substitute any local honey) is the star ingredient of these golden cupcakes. The honey butter-like frosting has the just right balance of salty and sweet. Make these treats extra special with a drizzle of honey and edible flower garnish. Get The Recipe 16 of 68 Strawberry Cheesecake Bites Photographer: Greg DuPree, Food Stylist: Ruth Blackburn These minimal effort, minimal ingredient cream cheese-filled berries are the perfect bite sized sweet treat. If you prefer dark chocolate, you can easily swap out the white chocolate morsels. Get The Recipe 17 of 68 Blueberry Chiffon Mini Pies Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis Use store-bought pie crust to make these mini tarts filled with a lightweight mascarpone cheese-and-whipped cream filling. While these airy, blueberry treats are fit for the nicest of ladies luncheons, they're a cinch to pull together with only 20 minutes of active time. Get The Recipe 18 of 68 Carrot-Pineapple Mini Bundt Cakes with Buttermilk-Vanilla Glaze Cedric Angeles; Prop Styling: Claire Spollen; Food Styling: Torie Cox Can't decide between carrot or hummingbird cake? Try these mini Bundts that bring together the best of both desserts. And instead of laboriously icing each one, simply drizzle the buttermilk-vanilla glaze on top. Get The Recipe 19 of 68 Easy Individual Peach Pies Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman Skip the hassle of messy slices of a juicy peach pie and break out your muffin pan. Store-bought pie crust and lots of fresh peaches, plus a few pantry staples are all you need for this easy seasonal dessert. Get The Recipe 20 of 68 Mini Grapefruit Upside-Down Cakes Antonis Achilleos; Prop Stylist: Audrey Davis; Food Stylist: Torie Cox If you're a fan of pineapple upside-down cake, you'll want to make this pink-hued citrus version. Bright and slightly bitter fresh grapefruit slices balance out the buttery and sweet cake. Get The Recipe 21 of 68 Camellia Cupcakes Emily Mingledorff Ring in spring with these cute cupcakes on the dessert table that are sure to grab everyones attention. While the floral design might look difficult, with a piping bag and the right pipping tip, you'll be a pro in no time. Get The Recipe 22 of 68 Cherry-Lime Hand Pies Antonis Achilleos; Prop Stylist: Matthew Gleason; Food Stylist: Emily Nabors Hall From summer picnics to laid-back dinner parties, a fruit-filled hand pie will always be a crowd pleaser. Inside the buttery pastry, in-season cherries and fresh lime juice and zest create the perfect sweet and tangy treat. Get The Recipe 23 of 68 Grand Marnier Cakes Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Ana Kelly Grand Mariner isn't just for margaritas. These miniature pound cakes are glazed with citrus flavors thanks to orange liqueur and fresh juice to pack a punch. Top each one with segments of citrus. Get The Recipe 24 of 68 Mini Strawberry Chiffon Pies Cedric Angeles; Prop Styling: Claire Spollen; Food Styling: Torie Cox Fresh strawberries and strawberry-flavored gelatin (such as Jell-O) give these miniature pies their pretty pink color and bright flavor. Chill the desserts for at least four hours before serving. Get The Recipe 25 of 68 Buttermilk-Lime Mini Cakes with Vanilla-Mascarpone Buttercream Greg DuPree These elegant miniature cakes cut from a sheet cake will stun at any bridal shower or ladies' luncheon. Before topping them with fluffy buttermilk icing, each layer is lightly brushed with a limeade syrup which keeps it moist and adds a hint of citrus. Get The Recipe 26 of 68 Mini Pecan Monkey Bread Loaves Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall We love pull-apart loaves of monkey bread, but there's no denying that they're messy. These miniature versions are the perfect mess-free solution for your next brunch menu. Get The Recipe 27 of 68 Cheesecake Cookies Caitlin Bensel We absolutely adore the flavors of a homemade cheesecake, but the baking process can be time-intensive. These cheesecake inspired confections only take 15 minutes of hands on time to make and deliver the same delicious flavors. Get The Recipe 28 of 68 Molten Red Velvet Cakes HECTOR MANUEL SANCHEZ While molten lava cakes might not be the first thing that comes to mind if you're planning a dessert buffet, they're the perfect individual portion for a sit down dinner party. Get The Recipe 29 of 68 Blueberry-Lavender Hand Pies Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis While we love using in-season ingredients, like freshly picked blueberries in the summertime, you can make these grab-and-go pies any time of year. The simple vanilla glaze gives the berry-filled pastry a beautiful finish. Get The Recipe 30 of 68 Fresh Strawberry Cupcakes Micah Leal No artificial flavor or color here! Pieces of fresh farmers' market strawberries are folded into the cupcake batter, while the cream cheese icing gets its smooth and colorful hue from freeze-dried strawberries. Get The Recipe 31 of 68 Mini Chocolate Chess Tarts Photo: Alison Miksch Calling all chocolate lovers. No matter the time of year or occasion, these bite-sized tarts balance a creamy chocolate filling with a melt-in-your-mouth buttery crust to make a winning dessert. Get The Recipe 32 of 68 Mini Red Velvet Cakes Southern Living Sheet cake just got an easy and elegant upgrade with these mini red velvet cakes that only take minutes to make and assemble—26 to be exact. Pipe a generous amount of cream cheese-mascarpone icing between two cake layers, then top it off with an extra dollop and fresh berry garnish. Get The Recipe 33 of 68 Pecan Tassies Micah A. Leal Use a miniature muffin tin to bake these Southern treats. They're a cross between caramelized pecan pie and crumbly shortbread cookies. Ground pecans give the simple butter and cream cheese crust an extra touch to complement the sweet filling. Get The Recipe 34 of 68 Peach Hand Pies Antonis Achilleos; Prop Stylist: Matthew Gleason; Food Stylist: Emily Nabors Hall These old-fashioned pies make good use of the favored summertime stone fruit. The soft dough exterior gets a powdered sugar finish while freshly grated ginger balances the gooey, sweet filling. Get The Recipe 35 of 68 Mini Cranberry-Cheesecake Pies David Malosh; Prop Styling: Robyn Glaser; Food Styling: Maggie Ruggiero A slice of cheesecake always leaves you wishing for just one more bite of crust, but this mini version is equally focused on the crust and filling. Finely ground ginger snap cookies make for a crust that stands up to the cranberry-cheesecake filling. Get The Recipe 36 of 68 Mini Apple Pies Micah A. Leal We distilled all of our favorite festive spices down into these miniature pies. Top them with the crust design of your choosing—crimped edges, lattice work, or fully covered. And for a true fall platter, serve them with a variety of other mini pie flavors such as pumpkin and pecan. Get The Recipe 37 of 68 Mini Bananas Foster Sticky Buns Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos These sticky buns double as breakfast and dessert. Serve them to finish off your dinner party, then munch on the leftovers with coffee in the morning. Get The Recipe 38 of 68 Sunflower Cupcakes Photographer: Alison Miksch Food Stylist: Erin Merhar Prop Stylist: Prissy Lee Brighten up any gathering with these happy bites. Yellow cake mix cupcakes are topped with buttercream bouquets. Start with a cocoa flavored chocolate center then pipe two simple layers of cheerful petals. Get The Recipe 39 of 68 Salted Caramel-Apple Hand Pies Hector Manuel Sanchez; Styling: Katie Jacobs Sweet and salty caramel and apples marry beautifully in these hand pies. While they're irresistible when still warm straight out of the oven, they're easily portable, so you can bring them on your fall picnics with no hassle. Get The Recipe 40 of 68 Hummingbird Cupcakes with Candied Pineapple Wedges Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Skip the cake cutting. We turned our favorite storied layer cake into a portable version. Garnish the cream cheese icing-topped cupcakes with candied pineapple wedges. Get The Recipe 41 of 68 Mini Pumpkin Pies Micah A. Leal Don't worry about portioning out the perfect pie slice—these miniature pumpkin pies are full of fall flavor in each little bite. Serve them with a dollop of whipped cream and freshly grated nutmeg for a wow-worthy presentation. Get The Recipe 42 of 68 Mini Bourbon-and-Cola Bundt Cakes Iain Bagwell Reimagine Dad's favorite classic cocktail with these chocolatey, miniature soda cakes that get an extra sweet finish thanks to the rich bourbon-and-cola glaze. Get The Recipe 43 of 68 Petite Blueberry Cheesecakes Jennifer Davick Why just have a slice when you can have an entire personal cheesecake all to yourself? These petits fours-like bites can be baked ahead of time and frozen for up to a month. Just be sure to thaw before topping with preserves and fresh fruit. Get The Recipe 44 of 68 Margarita Cupcakes Photographer: Jennifer Causey Food Stylist: Melissa Gray Prop Stylist: Heather Chadduck Hillegas Calling all margarita lovers! Why choose between a cocktail and dessert when you can have the two in one? The tequila-spiked frosting might have a few drops of green food coloring to give it a bright hue, but it also has plenty of zesty flavor thanks to freshly grated lime zest and juice. Get The Recipe 45 of 68 Cinnamon Swirl Puff Pastry Muffins Dotdash Meredit Breakfast? Dessert? We won't tell if you're enjoying these delicious cinnamon-sugar pastries before lunchtime. All you need is frozen puff pastry dough and a few pantry staples. Get The Recipe 46 of 68 Key Lime Tassies Iain Bagwell If you're a fan of key lime pie (and who isn't?), this bite-sized version will easily impress. All you need is less than an hour of hands on time and under 10 ingredients, most of which you likely already have in the pantry and refrigerator. Get The Recipe 47 of 68 Fudgy Pecan Bourbon Balls Hector Manuel Sanchez; Prop Styling: Karin Olsen; Food Styling: Kellie Gerber Kelley A bourbon ball is a staple in the Southern dessert rotation, and this version is wonderfully nutty and fudgy. So good that they're a little too easy to pop in your mouth. Get The Recipe 48 of 68 Fried Apple Pies Photographer: Victor Protasio; Food Stylist: Karen Ranking; Prop Stylist: Julia Bayless Why just have apple pie when you can have personal-sized fried ones? If the crisp yet flaky crust and tender apple-filled inside wasn't enough, the sugar and cinnamon coating is the cherry on top. Get The Recipe 49 of 68 Red Velvet Cake Balls Southern Living Boxed red velvet cake mix makes these tiny treats even easier to make. The white chocolate coated exterior gets a dusting of red sanding sugar making the cake balls almost too cute to eat. Be sure to add the sprinkles before the chocolate dries. Get The Recipe 50 of 68 Mini Pecan Pies Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski The Thanksgiving dessert table just got the cutest upgrade with these baby cups of pecan pie that taste like the holiday season distilled into one bite. Get The Recipe 51 of 68 Mini Strawberry Tarts Greg Dupree As delicious as they are pretty, bite-size packaged fruit tarts will impress at any gathering. The homemade crust gets a nutty finish from pistachios while the airy filling and berry topping bring in fresh flavor. Get The Recipe 52 of 68 Snickerdoodle Doughnut Hole Muffins Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox Kids and adults alike will go crazy for these ultimately-snackable miniature treats. While they might be called muffins so you don't feel guilty devouring them for breakfast, they have all the flavor of a snickerdoodle cookie and texture of a doughnut hole. Get The Recipe 53 of 68 Praline Mini Cakes Southern Living No sharing necessary with these indulgent, fall-flavored mini cakes. Drizzle with brown sugar icing and sprinkle on extra pecan and toffee bits for a crunch. Get The Recipe 54 of 68 Lane Cupcakes Southern Living The iconic Southern layer cake which made its first appearance in Southern Living in March 1966 gets downsized, but definitely not downgraded, into cute-as-can be cupcakes. The best part is there's no messing around with layers or crumbs in your icing. Get The Recipe 55 of 68 Mini Pear-Cranberry Pies David Malosh; Prop Styling: Robyn Glaser; Food Styling: Maggie Ruggiero Tender, sweet pears and tart cranberries make the perfect pair. Top it off with a brown sugar, cinnamon, and oat crumble before baking and serve with a scoop of vanilla ice cream. Get The Recipe 56 of 68 Mini Pumpkin Cheesecakes Photographer: Alison Miksch; Food Stylist: Erin Merhar; Prop Stylist: Prissy Lee These mini cakes are cross between creamy cheesecake and rich pumpkin pie, but without the fuss of either. Plus, you can make them up to two days in advance. Just wait to add the maple-spiced whipped cream until ready to serve. Get The Recipe 57 of 68 Chocolate-Pecan Tassies Greg DuPree; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis Pecan pie gets a chocolate upgrade. The shortbread cookie crust is infused with rich cocoa and the nutty, gooey filling is finished off with a chocolate drizzle. Get The Recipe 58 of 68 Mini Cherry Pies Joy Howard Deciding what to bring to a summer cookout or Fourth of July celebration? Make these cherry pies with fresh fruit that are cute as can be. Get The Recipe 59 of 68 Birthday Cake In A Jar Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Boxed cake mix never tasted so good. Give it a homemade taste with melted butter instead of oil and milk in lieu of water. Cream cheese icing between the colorful mini cakes makes for a pretty presentation. Get The Recipe 60 of 68 White Christmas Pavlovas Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Kay E. Clarke The best part about these light and airy individual pavlovas is you can top them with an assortment of toppings—melted chocolate, nuts, coconut, or berries. Get The Recipe 61 of 68 Mini King Cake Cupcakes Jennifer Davick; Prop Styling: Lydia Degaris-Pursell; Food Styling: Marian Cooper Cairns You might not find a plastic baby in each of these cupcakes, but they still have the same cinnamon flavored dough and colorful sprinkles. Depending on the occasion, you can easily switch up the colors. Get The Recipe 62 of 68 Mini Chocolate-Pecan Pies David Malosh; Prop Styling: Robyn Glaser; Food Styling: Maggie Ruggiero Twelve mini pecan pies are better than one and this pie just got a little more exciting thanks to semisweet chocolate chips. Save time with store-bought refrigerated pie crusts. Get The Recipe 63 of 68 Triple Chocolate Brownie-Mousse Stacks Recipe Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller This three layer dessert starts with a dark chocolate brownie on the bottom and layers of dark and white chocolate mousse atop. Assemble the stacks up to a day in advance and serve chilled. Garnish with shaved chocolate or fresh berries. Get The Recipe 64 of 68 Mini Meringue Kisses Antonis Achilleos; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis While meringue is often used as a topping for other desserts, these mini kisses are just as delicious and party-perfect on their own. With just five ingredients, our basic meringue recipe can be turned into the color and shape of your choosing. Get The Recipe 65 of 68 Grapefruit-Cream Cheese Hand Pies Antonis Achilleos; Prop Stylist: Audrey Davis; Food Stylist: Torie Cox Grapefruit and cream cheese might be an unsuspecting combination, but the balance of bitter and sweet is just right in these fried pockets. A drizzle of powdered sugar glaze and crunchy turbinado sugar add the just-right finishing touch. Get The Recipe 66 of 68 Mixed Berry Cheesecake Cupcakes Photographer: Alison Miksch Food Stylist: Erin Merhar Prop Stylist: Prissy Lee With just 25 minutes of hands-on time these cheesecake cupcakes make it a little too easy to indulge in. Top the graham cracker crust, cream cheese filling, and whipped cream topping with a handful of fresh berries before serving chilled. Get The Recipe 67 of 68 Spiced Pear Hand Pies Micah A. Leal Instead of typical fall desserts like pumpkin and apple, we filled these pockets with tender pears and an array of spices including cinnamon, cardamom, ginger, and star anise. Get The Recipe 68 of 68 Mini Cinnamon-Apple Pies David Malosh; Prop Styling: Robyn Glaser; Food Styling: Maggie Ruggiero A little bit of spice and everything nice. Granny Smith apples give a firm texture and sweet-tart flavor to these individual spice-laden pies. Get The Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit