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A colorful assortment of bite-sized Finger Foods For Party Dessert arranged on a decorative platter.

Easy Party Dessert Finger Foods Trio

This collection features three irresistible, make-ahead dessert finger foods perfect for any party: Chocolate-Dipped Strawberry Pops, No-Bake Cheesecake Bites, and classic Peanut Butter Blossoms. Each treat is designed for easy, no-fuss eating and maximum crowd appeal. Together, they create a stunning and delicious dessert spread that allows you to enjoy the celebration.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chocolate-Dipped Strawberry Pops: 1 pound fresh strawberries, washed and dried
  • 8 ounces semi-sweet or dark chocolate, finely chopped
  • 4 ounces white chocolate, finely chopped optional
  • Assorted toppings: crushed pistachios, sprinkles, shredded coconut, flaky sea salt
  • Lollipop sticks or decorative toothpicks
  • For the No-Bake Cheesecake Bites: 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces full-fat cream cheese, softened
  • 1/3 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/2 cup heavy whipping cream, cold
  • Fresh berries, lemon curd, or fruit preserves for topping
  • For the 3-Ingredient Peanut Butter Blossoms: 1 cup creamy peanut butter not natural style
  • 1 cup granulated sugar, plus extra for rolling
  • 1 large egg

Equipment

  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • Hand mixer or stand mixer
  • Heatproof bowl for double boiler
  • Saucepan
  • Mini paper cupcake liners
  • Measuring cups and spoons
  • Wire cooling rack
  • Spatula
  • Lollipop sticks or decorative toothpicks

Method
 

  1. Make the No-Bake Cheesecake Bites: In a bowl, mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press firmly into mini cupcake liners on a tray.
  2. Beat softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture.
  3. Spoon or pipe filling over crusts. Top with berries, lemon curd, or preserves. Refrigerate for at least 2 hours to set.
  4. Make the Chocolate-Dipped Strawberry Pops: Insert a lollipop stick into each dry strawberry. Line a baking sheet with parchment.
  5. Melt dark chocolate in a heatproof bowl over simmering water (double boiler), stirring until smooth. Melt white chocolate separately if using.
  6. Dip each strawberry 2/3 into chocolate, let excess drip, then roll in toppings. Place on parchment. Drizzle with white chocolate if desired. Let set at room temperature for 30 minutes.
  7. Make the Peanut Butter Blossoms: Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  8. In a bowl, stir together peanut butter, 1 cup sugar, and egg until a soft dough forms.
  9. Roll dough into 1-inch balls. Roll balls in extra granulated sugar. Place on baking sheet 2 inches apart.
  10. Bake for 8-10 minutes. Immediately press a chocolate kiss into the center of each warm cookie. Let cool on sheet for 5 minutes before transferring to a wire rack.

Notes

MAKE-AHEAD: Cheesecake bites must chill for 2+ hours and are best made a day ahead. Strawberry pops can be made up to 6 hours ahead; store in a cool place (refrigerate if humid, but they may sweat). Peanut butter blossom dough balls can be frozen on a tray and baked from frozen, adding 1-2 minutes to bake time. PRESENTATION: Use tiered stands and varied platters for visual interest. Label treats for allergies (e.g., 'Contains Peanuts'). VARIATIONS: Add espresso powder to dark chocolate, lemon zest to cheesecake filling, or roll peanut butter balls in crushed pretzels for crunch.