17 Adorable Mini Dessert Recipes for Valentine’s Day You’ll Adore

You’re making Cute Conversation Heart Cakes for Valentine’s Day. You’ll discover more adorable mini desserts, like Decadent Chocolate Truffles and Mini Valentine’s Day Cheesecakes. What other sweet treats will you find?

1. Cute Conversation Heart Cakes

Adorable Conversation Heart Cakes are perfect for Valentine’s Day.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 teaspoons vanilla extract
• Food coloring
• Conversation heart candies

Instructions

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add the egg and vanilla extract, and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Divide the dough into 6-8 equal pieces and roll each into a ball.
7. Flatten each ball into a heart shape using a cookie cutter or a knife.
8. Place the hearts on the prepared baking sheet and bake for 12-15 minutes.
9. Allow the cakes to cool completely before decorating with food coloring and conversation heart candies.
10. Serve and enjoy!

2. Decadent Chocolate Truffles

Rich, bite-sized chocolate truffles perfect for Valentine’s Day.

Ingredients

• 1 cup dark chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1 cup confectioners’ sugar
• 1/2 cup cocoa powder
• Pinch of salt

Instructions

1. In a double boiler, melt the chocolate chips over low heat.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Remove the melted chocolate from the heat and stir in the butter and vanilla extract.
4. Fold the whipped cream into the chocolate mixture until well combined.
5. Cover the mixture and refrigerate for at least 2 hours.
6. Use a melon baller or spoon to scoop out small balls of the chocolate mixture.
7. Roll each ball between your hands to shape into truffles.
8. Roll the truffles in confectioners’ sugar, cocoa powder, or chopped nuts to coat.
9. Place the truffles on a baking sheet lined with parchment paper and refrigerate for an additional 30 minutes.
10. Serve the truffles chilled, garnished with fresh fruit or edible flowers if desired.

3. Mini Valentine’s Day Cheesecakes

Indulge in adorable mini cheesecakes perfect for Valentine’s Day.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 12 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Fresh fruit, for garnish

Instructions

1. Preheat oven to 325°F and line a mini muffin tin with paper liners.
2. In a bowl, mix graham cracker crumbs and sugar, then stir in melted butter until combined.
3. Press about 1 tablespoon of crumb mixture into each muffin cup.
4. In a separate bowl, beat cream cheese until smooth, then add granulated sugar and beat until combined.
5. Beat in eggs one at a time, followed by vanilla extract.
6. Divide cheesecake batter among muffin cups, filling about 3/4 full.
7. Bake for 15-18 minutes or until edges are set and centers are slightly jiggly.
8. Allow cheesecakes to cool completely in pan before refrigerating for at least 4 hours.
9. Garnish with fresh fruit before serving.

4. Raspberry Rose Petal Macarons

Delicate French macarons filled with raspberry and rose petal buttercream.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups powdered sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup raspberry jam
• 1/4 cup rose petal jam
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• Fresh raspberries and rose petals for garnish

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a medium bowl, sift together the almond flour and powdered sugar.
3. In a large bowl, whip the egg whites until stiff peaks form.
4. Add the granulated sugar to the egg whites and whip until combined.
5. Add the sifted almond flour mixture to the egg mixture and fold until well combined.
6. Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheet.
7. Tap the baking sheet gently to remove any air bubbles and let the macarons sit at room temperature for 30 minutes.
8. Bake the macarons for 15-20 minutes, or until firm to the touch.
9. Allow the macarons to cool completely on the baking sheet.
10. Pair up the macarons by size and shape.
11. Spread a small amount of raspberry and rose petal jam on one half of the macaron and top with the other half.
12. Serve the macarons immediately, garnished with fresh raspberries and rose petals.

5. Chocolate Dipped Strawberry Bites

Indulge in bite-sized chocolate dipped strawberry treats perfect for Valentine’s Day.

Ingredients

• 1 pint fresh strawberries
• 1 cup semisweet chocolate chips
• 1 tablespoon shortening
• 1 tablespoon chopped fresh mint leaves
• Sprinkles or edible decorations

Instructions

1. Wash and dry the strawberries, then cut them into bite-sized pieces.
2. Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval.
3. Stir in the shortening to help the chocolate set smoothly.
4. Dip each strawberry piece into the melted chocolate, coating about 3/4 of the strawberry.
5. Place the dipped strawberries on a parchment-lined baking sheet.
6. Sprinkle with chopped mint leaves or edible decorations before the chocolate hardens.
7. Refrigerate for at least 30 minutes to allow the chocolate to set.
8. Serve chilled and enjoy.

6. Mini Red Velvet Cupcakes

Indulge in these adorable mini red velvet cupcakes perfect for Valentine’s Day.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Instructions

1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition, then beat in egg yolks.
5. Beat in red food coloring and vanilla extract.
6. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with buttermilk, beginning and ending with the flour mixture.
7. Beat just until combined.
8. Divide the batter evenly among the cupcake liners.
9. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cupcakes to cool completely before frosting.

7. Heart Shaped Sugar Cookies

Sweet heart-shaped sugar cookies perfect for Valentine’s Day.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• Colored sugar or sprinkles for decoration

Instructions

1. Preheat the oven to 375°F (190°C).
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually mix in the dry ingredients until a dough forms.
6. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
7. Use a heart-shaped cookie cutter to cut out the cookies.
8. Place the cookies on a baking sheet lined with parchment paper.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Decorate with colored sugar or sprinkles, if desired.

8. Mini Chocolate Mousse Cups

Rich, creamy chocolate mousse in bite-sized cups.

Ingredients

• 8 ounces high-quality dark chocolate
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 large egg whites
• 1 teaspoon vanilla extract

Instructions

1. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. In another bowl, whisk together the egg whites and sugar until stiff peaks form.
4. Fold the egg mixture into the melted chocolate until well combined.
5. Fold the whipped cream into the chocolate mixture until no white streaks remain.
6. Stir in the vanilla extract.
7. Spoon the mousse into small cups or ramekins.
8. Chill in the refrigerator for at least 2 hours before serving.

9. Vanilla Bean Cake Pops

Indulge in adorable Vanilla Bean Cake Pops, perfect for Valentine’s Day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon vanilla bean paste
• Confectioners’ sugar, for dusting
• Lollipop sticks or cake pop sticks
• Candy melts, for coating

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy, then add the egg and vanilla extract, and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Roll the dough into small balls, about 1 1/2 inches (3.8 cm) in diameter.
6. Bake the cake balls for 12-15 minutes, or until a toothpick inserted comes out clean.
7. Allow the cake balls to cool completely on a wire rack.
8. Melt the candy melts in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
9. Dip the end of a lollipop stick into the melted candy and insert it into each cake ball.
10. Dip the cake ball into the melted candy, using a fork or dipping tool to fully coat.
11. Place the coated cake pop on a piece of parchment paper or a silicone mat.
12. Refrigerate the cake pops for at least 30 minutes to set the candy coating.
13. Dust with confectioners’ sugar and serve.

10. Mini Lemon Lavender Tarts

Mini Lemon Lavender Tarts are a sweet and tangy Valentine’s Day treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners’ sugar
• 1/2 cup unsalted butter, chilled
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup dried lavender buds
• 2 lemons, zested and juiced

Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add cold butter and use a pastry blender to work it into the flour mixture.
4. Press the mixture into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
6. Cut out small squares, about 3 1/2 inches per side.
7. Spoon a small amount of lavender buds onto one half of each square.
8. Fold the other half over the lavender to form a triangle, pressing edges to seal.
9. Brush the tops with egg wash and sprinkle with granulated sugar.
10. Bake for 20-25 minutes, or until golden brown.
11. Allow the tarts to cool completely before filling with lemon curd.
12. To make the lemon curd, whisk together lemon zest, lemon juice, and vanilla extract.
13. Add the eggs and whisk until smooth.
14. Cook over low heat, stirring constantly, until the curd thickens.
15. Fill the cooled tarts with the lemon curd and serve.

11. Chocolate Covered Cherry Cordials

Indulge in rich, chocolatey goodness with these decadent treats.

Ingredients

• 1 cup maraschino cherries
• 1 cup confectioners’ sugar
• 1/2 cup light corn syrup
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon unflavored gelatin
• 1 cup semisweet chocolate chips
• 1 tablespoon shortening

Instructions

1. Drain the maraschino cherries and rinse them with water.
2. In a small bowl, mix together the confectioners’ sugar, corn syrup, and granulated sugar.
3. Add the water to the bowl and stir until the sugar is dissolved.
4. Add the gelatin to the bowl and let it sit for 5 minutes to soften.
5. Place the bowl over a saucepan of simmering water and stir until the gelatin is dissolved.
6. Dip each cherry into the gelatin mixture, coating it completely.
7. Place the coated cherries on a baking sheet lined with parchment paper.
8. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
9. Add the shortening to the melted chocolate and stir until combined.
10. Dip each coated cherry into the melted chocolate, coating it completely.
11. Place the chocolate-covered cherries on a baking sheet lined with parchment paper.
12. Refrigerate the cherries for at least 30 minutes to set the chocolate.

12. Mini Pistachio Kulfi Cups

Mini Pistachio Kulfi Cups are creamy Indian-inspired desserts.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1/4 cup pistachio paste
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pistachios

Instructions

1. Combine heavy cream, whole milk, sugar, pistachio paste, and salt in a medium saucepan.
2. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and stir in the vanilla extract.
4. Let the mixture cool to room temperature.
5. Cover the mixture and refrigerate for at least 2 hours or overnight.
6. Pour the mixture into small cups or ramekins.
7. Freeze the mixture for at least 2 hours or until set.
8. Top each cup with chopped pistachios before serving.

13. Rosewater Panna Cotta Bites

Creamy rosewater panna cotta in bite-sized treats.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup unflavored gelatin
• 2 tbsp rosewater
• Fresh raspberries for garnish

Instructions

1. In a small bowl, sprinkle gelatin over 1/4 cup of cold water and let it soften for 5 minutes.
2. In a medium saucepan, combine cream, milk, sugar, vanilla extract, and salt.
3. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
4. Remove the mixture from heat and add the softened gelatin, stirring until it’s fully dissolved.
5. Stir in the rosewater and let the mixture cool to room temperature.
6. Pour the mixture into small individual serving cups or a large serving dish.
7. Refrigerate for at least 4 hours or until set.
8. Just before serving, garnish with fresh raspberries.

14. Mini S’mores Tartlets

Mini S’mores Tartlets are a twist on the classic campfire treat in bite-sized form.

Ingredients

• 1 package of mini tartlet shells
• 1 cup of chocolate chips
• 1 cup of marshmallows
• 1/4 cup of graham cracker crumbs
• 1 tablespoon of unsalted butter

Instructions

1. Preheat the oven to 350°F.
2. Place the mini tartlet shells on a baking sheet lined with parchment paper.
3. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
4. Spoon a small amount of melted chocolate into each tartlet shell.
5. Top the chocolate with a marshmallow and a sprinkle of graham cracker crumbs.
6. Dot the top of each marshmallow with a small amount of unsalted butter.
7. Bake the tartlets in the preheated oven for 2-3 minutes, or until the marshmallows are lightly toasted.
8. Remove the tartlets from the oven and let them cool for a few minutes before serving.

15. Cute Cake Pop Conversation Hearts

Adorable cake pops shaped like conversation hearts for Valentine’s Day.

Ingredients

• 1 box cake mix
• 1 can frosting
• 1 bag candy melts
• Conversation heart candy molds
• Lollipop sticks
• Sprinkles

Instructions

1. Bake the cake according to the box instructions and let it cool.
2. Crumb the cake into a large bowl and mix in about half of the can of frosting.
3. Use the mixture to fill the conversation heart candy molds.
4. Insert a lollipop stick into each cake pop.
5. Melt the candy melts in a microwave-safe bowl in 30-second increments, stirring between each interval.
6. Dip each cake pop into the melted candy and use sprinkles to decorate.
7. Let the candy harden before serving.

16. Mini Espresso Brownie Bites

Rich, fudgy brownie bites infused with espresso, perfect for Valentine’s Day.

Ingredients

• 1 and 1/2 sticks of unsalted butter
• 2 cups of sugar
• 4 large eggs
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of vanilla extract
• 1 and 1/4 cups of all-purpose flour
• 1 teaspoon of salt
• 1 cup of semi-sweet chocolate chips
• 2 tablespoons of espresso powder

Instructions

1. Preheat the oven to 350°F (180°C) and line a mini muffin tin with paper liners.
2. Melt the butter and sugar in a medium saucepan over low heat, stirring occasionally.
3. Remove the saucepan from the heat and stir in the cocoa powder until well combined.
4. Let the mixture cool slightly, then stir in the eggs one at a time, followed by the vanilla extract.
5. In a separate bowl, whisk together the flour and salt, then add it to the saucepan and stir until just combined.
6. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
7. Stir the melted chocolate and espresso powder into the saucepan mixture until well combined.
8. Divide the batter evenly among the mini muffin tin cups.
9. Bake for 12-15 minutes or until a toothpick inserted into the center of a brownie comes out with a few moist crumbs.
10. Let the brownie bites cool completely in the tin before serving.

17. White Chocolate Raspberry Mini Tarts

Sweet and tangy white chocolate raspberry mini tarts perfect for Valentine’s Day.

Ingredients

• 1 package of frozen puff pastry, thawed
• 1 cup of white chocolate chips
• 1 cup of fresh raspberries
• 1 tablespoon of granulated sugar
• 1 tablespoon of unsalted butter, melted
• 1 egg, beaten
• 1 teaspoon of vanilla extract

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Roll out puff pastry and cut into small squares, about 3 inches per side.
3. Spoon a small amount of white chocolate chips onto one half of each square.
4. Top the white chocolate with a few fresh raspberries.
5. Fold the other half of the pastry square over the filling to form a triangle.
6. Brush the edges with beaten egg and press to seal.
7. Brush the tops with melted butter and sprinkle with granulated sugar.
8. Bake for 20-25 minutes or until golden brown.
9. Allow to cool before serving.

Conclusion

You’re the maestro of love, orchestrating a symphony of sweet treats. With these 17 mini dessert recipes, you’ll conduct a culinary serenade, weaving a tapestry of flavors and romance. Your Valentine’s Day will be a masterpiece, with each bite a brushstroke of affection, painting a picture of love and delight.