Incredible Mini-Dessert Ideas For Weddings

Lavender-Honey Cheesecake Bites

Recipe:

• Crust: 1 cup graham cracker crumbs, 3 tbsp melted butter, 2 tbsp sugar
• Filling: 16 oz cream cheese, ½ cup honey, 2 tbsp dried lavender, 2 eggs
• Topping: Honey drizzle, edible lavender

1. Mix graham cracker crumbs, butter, and sugar, then press into a mini cupcake tin.
2. Beat cream cheese, honey, lavender, and eggs. Pour into the tin.
3. Bake at 350°F for 15 minutes. Let cool and drizzle with honey and edible lavender.

Imagine bite-sized cheesecakes infused with the delicate flavors of lavender and honey. These tiny treats combine floral notes with creamy richness, creating a unique and memorable dessert option. Perfect for couples looking to add a touch of nature-inspired elegance to their dessert table, these cheesecakes are topped with edible lavender flowers for a rustic yet refined finish.

Champagne-Infused Macarons

Recipe:

• Shells: 1 ¾ cups almond flour, 1 ¼ cups powdered sugar, 3 egg whites, ½ cup sugar, champagne food coloring
• Filling: ½ cup butter, 1 cup powdered sugar, 2 tbsp champagne reduction

1. Sift almond flour and powdered sugar.
2. Beat egg whites and sugar to stiff peaks, then fold into dry ingredients with food coloring.
3. Pipe circles, rest for 30 minutes, and bake at 300°F for 15 minutes.
4. Make filling by whipping butter and powdered sugar, then add champagne reduction. Sandwich macarons.

A wedding isn’t complete without a little bubbly, and these champagne-infused macarons bring that celebratory spirit to your dessert table.

The light and airy texture of these macarons, combined with the subtle notes of champagne in the filling, make them the perfect sophisticated treat.

Lemon Basil Tartlets

Recipe:

• For the crust (no egg recipe):

  • 1 ½ cups all-purpose flour
  • ½ cup cold unsalted butter, cubed
  • 2 tbsp powdered sugar
  • 2-3 tbsp cold water

• For the filling:

  • 1 cup lemon curd (store-bought or homemade)
  • 2 tbsp finely chopped fresh basil
  • ½ cup whipped cream (optional for garnish)

• Make the crust: Combine flour and powdered sugar in a bowl. Cut in cold butter until it resembles coarse crumbs. Add cold water until dough forms, then chill for 30 minutes.
• Bake the shells: Roll out dough and cut into circles, pressing them into a mini muffin tin. Prick bottoms with a fork and bake at 350°F for 10-12 minutes until golden, then cool.
• Prepare the filling: Mix lemon curd with chopped basil. Spoon into cooled tartlet shells and garnish with whipped cream and basil if desired

For a fresh, citrusy dessert with a twist, these mini lemon basil tartlets offer a vibrant flavor combination that’s both refreshing and bold. The tangy lemon curd pairs perfectly with aromatic basil, giving guests an unexpected yet delightful burst of flavor in each bite.

Rosewater Panna Cotta Cups

Recipe:

• 2 cups heavy cream
• ¼ cup sugar
• 1 tsp rosewater
• 1 tsp gelatin
• 2 tbsp water

1. Begin by blooming the gelatin: Sprinkle the gelatin over 2 tablespoons of water and let it sit for 5 minutes to soften.
2. In a saucepan, heat the heavy cream and sugar over medium heat, stirring until the sugar has dissolved completely. Remove from heat and stir in the rosewater.
3. Add the bloomed gelatin to the warm cream mixture, whisking until the gelatin is fully dissolved.
4. Pour the mixture into small dessert cups and refrigerate for at least 4 hours, or until set. Garnish with edible rose petals before serving.

Elegance is the name of the game with these rosewater panna cotta cups. Delicate and creamy, each cup is a floral symphony that melts in your mouth, making it the ideal choice for couples who want to add a touch of romance to their wedding desserts.

Matcha Coconut Bites

Recipe:

• 1 cup shredded coconut
• 2 tbsp matcha powder
• ¼ cup condensed milk

1. In a large bowl, mix the shredded coconut and matcha powder until the matcha is evenly distributed throughout the coconut.
2. Slowly pour in the condensed milk while stirring, ensuring that all the dry ingredients are well-coated and form a sticky mixture.
3. Using your hands, form the mixture into small bite-sized balls, pressing firmly so they hold their shape.
4. Roll each ball in additional shredded coconut for a decorative finish. Place on a tray and chill in the refrigerator for at least 30 minutes before serving.

Matcha lovers rejoice! These matcha coconut bites combine the earthy flavor of matcha green tea with the tropical sweetness of coconut. Their unique green hue makes them visually striking, while the blend of flavors offers something refreshing and unexpected.

Whether your wedding theme leans toward a nature-inspired celebration or you simply want to add a pop of color to your dessert table, these little bites are sure to stand out.

The subtle bitterness of the matcha is perfectly balanced by the creamy coconut, making it an adventurous yet crowd-pleasing option for your guests.

Mini Red Velvet Cake Pops

Recipe:

• Cake: 1 box red velvet cake mix, 3 eggs, ½ cup oil, 1 cup water
• Frosting: ¼ cup cream cheese frosting
• Coating: White chocolate, red sprinkles

1. Bake cake, crumble, and mix with frosting. Form balls and chill.
2. Dip in melted white chocolate, then decorate with sprinkles.

For a playful and fun dessert that still packs a punch of flavor, mini red velvet cake pops are a fantastic choice. Each pop is a perfectly sized bite of moist red velvet cake, dipped in creamy white chocolate and topped with festive red sprinkles.

These cake pops are easy to eat and make a striking visual statement when displayed on a tiered stand or as part of a dessert buffet. With their deep red color and smooth white chocolate coating, they’re perfect for adding a touch of whimsy and elegance to any wedding.

Salted Caramel Éclairs

Recipe:

• Choux pastry: ½ cup water, ½ cup milk, ½ cup butter, 1 cup flour, 4 eggs
• Filling: Salted caramel sauce, whipped cream

1. Boil water, milk, and butter. Stir in flour and cook until dough forms. Cool, then beat in eggs.
2. Pipe onto a baking sheet and bake at 425°F for 10 minutes.
3. Fill with salted caramel whipped cream.

Elevate your dessert table with mini salted caramel éclairs, a sophisticated yet indulgent choice for couples who want to treat their guests to something special. These bite-sized éclairs are filled with a rich, salted caramel whipped cream and topped with a glossy caramel glaze.

The sprinkle of sea salt on top adds a delightful contrast, making each bite an irresistible balance of sweet and salty. Perfect for a formal wedding, these éclairs will give your dessert table an air of elegance while satisfying even the most discerning sweet tooth.

Mini S'mores Cups

Recipe:

• Crust: 1 cup graham cracker crumbs, ¼ cup melted butter
• Filling: Marshmallow fluff, 1 cup melted chocolate

1. Preheat the oven to 350°F. Mix the graham cracker crumbs with melted butter until the texture resembles wet sand. Press the mixture into the bottom of a mini muffin tin to form the base.
2. Bake the graham crust for 5-7 minutes until firm. Let it cool before adding the filling.
3. Spoon a layer of melted chocolate into each crust, followed by a dollop of marshmallow fluff.
4. Top each cup with a mini marshmallow and toast under the broiler for 1-2 minutes, or until golden brown. Serve warm or at room temperature.

For a rustic or outdoor wedding, mini s’mores cups bring the charm of a campfire favorite into a stylish bite-sized dessert.

These treats feature all the elements of classic s’mores—graham cracker crust, gooey marshmallow, and melted chocolate—but served in a mini cup for easy consumption.

Topped with a toasted mini marshmallow, these s’mores cups offer a nostalgic yet chic dessert that guests of all ages will love. They’re perfect for a laid-back celebration, adding a fun and interactive element to the dessert experience.

Pistachio and Cardamom Baklava Bites

Recipe:

• 1 cup pistachios, finely chopped
• 1 tsp cardamom powder
• Phyllo dough sheets
• Melted butter
• Honey syrup

1. Preheat the oven to 350°F. In a bowl, mix the chopped pistachios and cardamom powder.
2. Layer 3 sheets of phyllo dough, brushing melted butter between each layer. Spread a thin layer of the pistachio mixture on top.
3. Add 2 more layers of buttered phyllo dough on top of the pistachios. Roll tightly and cut into bite-sized squares or diamonds.
4. Bake for 20-25 minutes, or until golden brown. Drizzle with honey syrup while warm and let cool before serving.

Add a touch of international flair to your dessert table with these mini pistachio and cardamom baklava bites.

The flaky layers of buttery phyllo dough are filled with a rich mixture of spiced pistachios, and each bite is finished with a drizzle of honey syrup. These baklava bites bring a bit of Middle Eastern flavor to your wedding, offering guests a sweet treat that’s both exotic and elegant.

The combination of crunchy pistachios and aromatic cardamom creates a flavorful contrast that will intrigue and delight.

Coconut Lime Truffles

Recipe:

• 1 cup white chocolate
• ¼ cup coconut cream
• Zest of 1 lime

1. In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring in between to avoid burning.
2. Once fully melted, stir in the coconut cream and lime zest, ensuring the mixture is smooth and well-combined.
3. Allow the mixture to cool slightly before shaping it into small balls using your hands or a melon baller.
4. Roll each truffle in shredded coconut to coat, then refrigerate for at least 1 hour to set before serving.

For a tropical twist, coconut lime truffles are a refreshing and light addition to any wedding dessert table.

The creamy white chocolate interior is flavored with zesty lime and coconut cream, creating a delightful burst of flavor in every bite. Rolled in shredded coconut for added texture, these truffles are perfect for summer weddings or beachside celebrations.

Their bright, citrusy flavor and eye-catching presentation will leave guests feeling refreshed and satisfied, making them a great option for warm-weather weddings.

Raspberry White Chocolate Mousse Cups

Recipe:

• Mousse: 1 cup white chocolate, 1 cup cream, ½ cup raspberries

1. Melt white chocolate and fold in whipped cream. Layer mousse and fresh raspberries in small cups.
2. Serve with mini plastic or wooden spoons. Add fresh mint leaves for color and visuals, if desired.

This is an elegant dessert that feels luxurious, raspberry white chocolate mousse cups are a perfect choice.

The smooth and rich white chocolate mousse is layered with fresh, tart raspberries, creating a beautiful contrast of flavors and colors. Served in small dessert cups, these mousse bites offer a light and creamy dessert that’s still decadent enough to feel indulgent.

Topped with a fresh raspberry and a sprig of mint, these mousse cups are a stunning addition to any wedding dessert table and provide a perfect balance of sweet and tangy.

Hazelnut Espresso Brownie Bites

Recipe:

• Brownie: 1 box brownie mix, 1 shot espresso, ½ cup chopped hazelnuts

1. Mix brownie batter with espresso and hazelnuts. Bake in a mini muffin tin.
2. Top with whipped espresso cream.

For coffee lovers, hazelnut espresso brownie bites are a rich and flavorful option that brings together the best of chocolate and coffee.

These bite-sized brownies are infused with a shot of espresso and topped with a creamy espresso-flavored frosting, giving them an intense coffee kick that pairs perfectly with the deep chocolate flavor.

The addition of chopped hazelnuts provides a satisfying crunch, making these brownies a textural delight. Ideal for late-night dessert tables or as a post-dinner treat, these brownie bites will give your guests a sweet and energizing finish to the night.

Mini Churro Cannoli Cups

Recipe:

• For the cups:

  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 tsp cinnamon
  • ½ cup melted butter
  • 2 tbsp sugar (for coating)
  • 1 tsp cinnamon (for coating)

• For the filling:

  • 1 cup ricotta cheese, strained
  • ½ cup mascarpone cheese
  • ½ cup powdered sugar
  • ¼ cup mini chocolate chips

• Make the churro cups: Preheat oven to 350°F. In a bowl, mix flour, ¼ cup sugar, and 1 tsp cinnamon. Stir in melted butter to form a dough. Press small pieces of dough into mini muffin tins, shaping to form little cups. Bake for 10-12 minutes, or until golden. Remove and let cool, then roll in a mixture of 2 tbsp sugar and 1 tsp cinnamon while still warm.

• Prepare the filling: In a medium bowl, whisk ricotta, mascarpone, and powdered sugar until smooth. Fold in mini chocolate chips.

• Assemble and serve: Spoon or pipe the cannoli filling into each churro cup. Serve immediately or chill briefly before serving for a delicious, unique wedding dessert.

In Summary...