Jul 14 2026
Restaurants›Knight's Steakhouse›Assortment Of Mini Desserts Recipe

Assortment Of Mini Desserts Recipe

Inspired by Knight's Steakhouse
Time2h
Serves24

Mini cheesecakes, cannolis, mini tarts, cream puff or éclair.

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Ingredients

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Mini Cheesecakes

Cannolis

Mini Tarts

Cream Puffs

Éclairs

Method

Mini Cheesecakes

  1. 1

    Prepare the crust

    In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press into the bottom of mini cheesecake pans.

  2. 2

    Make the filling

    In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla and eggs, mixing until well combined.

  3. 3

    Bake the cheesecakes

    Pour filling over crusts and bake at 325°F (160°C) for 20-25 minutes. Let cool before removing from pans.

Cannolis

  1. 4

    Make the filling

    In a bowl, mix ricotta cheese, powdered sugar, and vanilla until smooth. Fold in chocolate chips.

  2. 5

    Fill the shells

    Using a piping bag, fill cannoli shells with the ricotta mixture.

Mini Tarts

  1. 6

    Make the dough

    Mix flour, butter, and sugar until crumbly. Add egg yolk and mix until dough forms. Chill for 30 minutes.

  2. 7

    Bake the shells

    Roll out dough, cut into circles, and press into tartlet pans. Bake at 350°F (175°C) for 15 minutes.

  3. 8

    Fill with preserves

    Remove from oven, allow to cool, and fill with fruit preserves.

Cream Puffs

  1. 9

    Make the choux pastry

    In a pot, combine water and butter, bringing to a boil. Add flour and stir until a ball forms. Let cool slightly.

  2. 10

    Add the eggs

    Beat in eggs one at a time until smooth. Pipe onto baking sheet and bake at 400°F (200°C) for 20-25 minutes.

  3. 11

    Fill with whipped cream

    Let cool and fill with whipped cream.

Éclairs

  1. 12

    Prepare the choux pastry

    In a saucepan, combine water and butter. Bring to a boil, then add flour and stir until it forms a dough. Remove from heat and let cool slightly.

  2. 13

    Incorporate the eggs

    Beat in eggs, one at a time, until well combined. Pipe onto a baking sheet and bake at 400°F (200°C) for 25-30 minutes.

  3. 14

    Fill and top

    Cool the eclairs, fill with pastry cream, and drizzle with chocolate ganache.

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