Top Party Desserts Recipes

Jennifer Davick
Finish your party menu with one of these crowd-pleasing desserts.Entertaining should be about ease and simplicity. Here are our favorite party dessert recipes that let you take the matter in hand—literally. These mini desserts are single-serve portions that make entertaining a breeze. Fill a plate with bite-sized desserts like our Chocolate Truffle Bites, the Buttermilk Glazed Mini Fig Cakes with Vanilla Hard Sauce, or the Profiteroles with Coffee Whipped Cream. There are party dessert recipes for chocolate lovers, and twists on Southern classics like Fried Apple Pies or the deliciously decadent Whiskey Whoopie Pies. So load up on mini desserts and enjoy yourself, because these party dessert recipes will ensure that you are the life of the party, and that the party is sweet.
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Easy Mocha Mousse

Photo: John Kernick

Recipe: Easy Mocha Mousse

Whether it's pies, puddings, or panna cotta, these dreamy desserts will have your guests singing your praises all night. Crisp cookies and fresh berries pair nicely with cool-and-creamy mocha mousse.

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Mini Strawberry Tarts

Photo: Greg Dupree

Recipe: Mini Strawberry Tarts

These sweet treats start with a pistachio crust. A dreamy mixture of cream cheese, lemon juice and zest, and whipped cream are folded together before filling the individual tarts. Toss the fresh strawberries in sugar, just before topping the tarts, to give them just a hint of added sweetness.

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Sweet Tea Tiramisù

Photo: Jennifer Davick

Recipe: Sweet Tea Tiramisù

Tiramisù is delicious no matter what. Throw sweet tea into the mix and you'll have a to-die-for dessert.

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Profiteroles with Coffee Whipped Cream

Photo: Jennifer Davick

Recipe: Profiteroles with Coffee Whipped Cream

These small cream puffs are surprisingly easy to make. They taste delightful with a simple Coffee Whipped Cream filling the crisp shell. Prepare the puffs up to 2 days in advance and store them cooled and unfilled in an airtight container.

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Pecan Cheesecake Pie

Photo: Jennifer Davick

Recipe: Pecan Cheesecake Pie

The nutty topping on this pecan cheesecake pie adds a nice crunch to the characteristic creaminess of this popular dessert.

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Caramelized Pear Cannoli with Praline Sauce

Photo: Jennifer Davick

Recipe: Caramelized Pear Cannoli with Praline Sauce

Change up this dessert by layering pear filling between purchased pizzelles (Italian waffle-style cookies) and then topping with Praline Sauce and toasted pecans. Garnish with Paper-Thin Pears.

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Lemon-Almond Tarts

Jennifer Davick

Recipe: Lemon-Almond Tarts

Vanilla wafers make a simple crumb crust for the lemon-almond custard filling of these refreshing tarts. Sweet, fresh raspberries top the custard and complete the flavor combination.

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Sweet Tea Icebox Tart

Photo: Jennifer Davick

Recipe: Sweet Tea Icebox Tart

A cool citrus-flavored tart with a hint of sweet tea is the perfect dessert. Serve in a Gingersnap Crust, or use your favorite prepared crust for an easy shortcut.

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Buttermilk Panna Cotta With Zinfandel-Poached Figs

Photo: Beth Dreiling Hontzas

Recipe: Buttermilk Panna Cotta With Zinfandel-Poached Figs

Panna cotta, an eggless custard, is generally served unmolded on a serving plate. We serve it in individual glasses for casual flair, plus you can catch every last drop of the spicy syrup.

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    Fudge Pie

    Recipes: Fudge Pie

    This fudge pie is one of the most wickedly delicious chocolate desserts you'll ever eat. Try it with our Bourbon Whipped Cream for an even more delicious result.

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    Sweet Dip With Cookies and Fruit

    Photo: Jennifer Davick

    Recipe: Sweet Dip With Cookies and Fruit

    This velvety, five-ingredient dip is reminiscent of butter cream frosting secretly swiped off cakes. Serve with assorted cookies, fresh berries, and dark chocolate squares.

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    Pavlova With Lemon Cream and Berries

    Photo: Jennifer Davick

    Recipe: Pavlova With Lemon Cream and Berries

    Pavlova was the signature dessert of was former Test Kitchen Professional (and mother of current Test Kitchen Professional Marian Cooper Cairns) Jane Cairns. You don't have to be a professional to make it though. Assemble the elegant berry dessert just before serving; you can make the meringue up to two days ahead and store it in an airtight container.

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    White Chocolate Panna Cotta With Dark Chocolate Sauce

    Photo: Jennifer Davick

    Recipe: White Chocolate Panna Cotta With Dark Chocolate Sauce

    Served in stemmed glasses, these silky smooth Italian custards make an elegant ending to any meal.

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    Raspberry Tiramisù Bites

    Photo: William Dickey

    Recipe: Raspberry Tiramisù Bites

    There are crisp Italian cookies also called ladyfingers, but be sure to use soft ones in this recipe. Look for them in the bakery or produce section of your supermarket.

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    Chocolate Fudge Brownies

    Recipe: Chocolate Fudge Brownies

    This basic, but outstanding fudge brownie recipe offers endless dessert options you can add nuts or mix things up by turning them into cheesecake brownies.

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    Easy Blackberry Cobbler

    John O'Hagan

    Recipe: Easy Blackberry Cobbler

    Make the easiest blackberry cobbler ever using fresh berries plus 5 more ingredients. To make it special, top with whipped cream and a mint garnish.

    Step-by-Step Video: Make Easy Blackberry Cobbler

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    Coconut-Almond Cream Cake

    Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

    Recipe: Coconut-Almond Cream Cake

    This decadent cake is deliciously rich as well as moist. For a colorful presentation, garnish with kumquats, currants, and fresh mint sprigs.

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    Granola-Ginger Baked Apples

    Photo: Beth Dreiling Hontzas

    Recipe: Granola-Ginger Baked Apples

    Finely crushed oat-and-honey granola bars, chopped crystallized ginger, and thick Greek yogurt are the secrets to this delectable and good-for-you dessert.

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    Buttermilk-Mexican Chocolate Pound Cake

    Recipe: Buttermilk-Mexican Chocolate Pound Cake

    Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients—semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle.

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    Chocolate Truffle Bites

    Photo: Jennifer Davick

    Recipe: Chocolate Truffle Bites

    Making chocolate shavings for a garnish is easy. Pick up an extra chocolate bar, and use a vegetable peeler to shave bits of chocolate off the side.

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    Warm Blackberry Sauce Over Mango Sorbet

    Photo: Laurey W. Glenn

    Recipe: Warm Blackberry Sauce Over Mango Sorbet

    A light and refreshing dessert is the perfect ending to a delicious, laid back meal. Garnish your sorbet with crushed gingersnaps for added flavor.

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    Pound Cake Cupcakes with Browned Butter Frosting

    Recipe: Pound Cake Cupcakes with Browned Butter Frosting

    This cupcake recipe is a time-saving desset dream. It starts with boxed pound cake mix and calls for only five ingredients, including what you need for the Browned Butter Frosting. It's party ready and ideal for school functions that call for dozens of cupcakes.

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    Rebecca's Black Bottom Icebox Pie

    Photo: Beth Dreiling Hontzas

    Recipe: Rebecca's Black Bottom Icebox Pie

    With a rich, creamy filling and melt-in-your-mouth crust, this is quite possibly the best chocolate pie ever.

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    Tangerine Pudding

    Photo: Hector Sanchez

    Recipe: Tangerine Pudding

    You'll need about six to eight tangerines for the two cups of juice in this recipe. Feel free to substitute any variety of oranges or mandarins if you'd like.

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    Mocha Chocolate Mousse

    Photo: Jennifer Davick

    Recipe: Mocha Chocolate Mousse

    This seriously easy and decadent mousse hides a smart a secret: reduced-sodium soy sauce. Just 1/2 tsp. elevates the deep, rich flavor of the dark chocolate. Add crunch with cookies to contrast the mousse's silky texture. Heating store-bought shortbread in the oven opens up the flavors of the buttery cookies.

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    Lemon Meltaways

    Photo: Hector Sanchez

    Recipe: Lemon Meltaways

    You'll use just a tad less than two sticks of butter to make these delicate little gems.

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    Lemon-Almond Bars

    Photo: Hector Sanchez

    Recipe: Lemon-Almond Bars

    For quick cleanup and easy serving, line the bottom and sides of the pan with foil before adding the dough.

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    Citrus Shortcakes

    Photo: Hector Sanchez

    Recipe: Citrus Shortcakes

    Use any combination of your favorite citrus segments in this fresh shortcake spin. Just be sure to start with a total of 6 cups of fruit.

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    Tropical Rice Pudding

    Photo: Iain Bagwell

    Recipe: Tropical Rice Pudding

    We reimagined a classic recipe from our February 1976 issue into a dreamy tropical delight.

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      Raspberry Panna Cotta

      Photo: Iain Bagwell

      Recipe: Raspberry Panna Cotta

      Cardamom spice gives this silky custard its delicious flavor. Use any berry you wish, adjusting the sugar in the mixture to taste.

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      Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce

      Photo: Hector Sanchez

      Recipe: Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce

      Muffin pans make the perfect baking vessels for these little fig cakes. Gussy them up by spooning a dollop or piping a silver dollar of hard sauce on top, and then garnish them with halved fresh figs, fresh herbs, or even pecan halves.

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      Caramel Apple Fantans

      Photo: Hector Sanchez

      Recipe: Caramel Apple Fantans

      Use any firm cooking apple, such as 'Jonagold' or 'Honeycrisp,' or a combo for extra flavor and texture.

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      Fried Apple Pies

      Photo: Melina Hammer

      Recipe: Fried Apple Pies

      There's enough filling to make a second batch of these delicious pies, or you can freeze it for later. Serve warm or at room temperature.

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