18 Delicious Single Serve Dessert Recipes Easy to Make

Craving something sweet but don’t want a whole batch of leftovers? We’ve got you covered! These 18 delicious single-serve dessert recipes are perfect for satisfying your sweet tooth without the fuss—quick, easy, and just the right size. From gooey mug cakes to creamy no-bake treats, there’s a little indulgence here for every craving. Ready to dig in? Let’s get baking (or not baking)!

Mini Chocolate Lava Cake

These decadent little cakes are like a hug in dessert form—warm, gooey, and impossible to resist. Perfect for impressing guests (or treating yourself) in under 30 minutes!

Ingredients

• 4 oz semi-sweet chocolate, chopped
• ½ cup (1 stick) unsalted butter
• 1 cup powdered sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• ¼ cup all-purpose flour
• Pinch of salt
• Butter and cocoa powder (for ramekins)

Instructions

1. Preheat oven to 425°F. Generously butter four 6-oz ramekins and dust with cocoa powder, tapping out excess.
2. Melt chocolate and butter in a microwave-safe bowl in 30-second bursts, stirring until smooth. Whisk in powdered sugar.
3. Add eggs, egg yolks, and vanilla extract to the chocolate mixture, whisking vigorously until glossy. Gently fold in flour and salt until just combined.
4. Divide batter evenly among ramekins. Bake for 12–14 minutes until edges are set but centers still jiggle slightly.
5. Let cool 1 minute, then run a knife around edges and invert onto plates. Serve immediately with a dusting of powdered sugar or berries.

The magic? That molten center stays velvety thanks to the extra egg yolks—no fussy timing required. Tip: For extra flair, tuck a square of chocolate into the center of each ramekin before baking.

Single Serve Cheesecake in a Mug

Craving cheesecake but don’t want to make a whole batch? This microwave mug version delivers creamy, dreamy indulgence in minutes—no oven required!

Ingredients:

• 4 oz (½ block) cream cheese, softened
• 2 tbsp granulated sugar
• ¼ tsp vanilla extract
• 1 tbsp sour cream
• 1 egg yolk
• 1 graham cracker sheet, crushed (about 2 tbsp crumbs)
• ½ tbsp melted butter
• 1 tsp lemon juice (optional)

Instructions:

1. In a microwave-safe mug, mix the graham cracker crumbs and melted butter until combined. Press firmly into the bottom to form a crust.
2. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the sour cream, egg yolk, and lemon juice (if using), whisking until fully blended.
3. Pour the filling over the crust in the mug. Microwave on high for 1 minute 30 seconds to 2 minutes (depending on your microwave), until the center is just set but still slightly jiggly.
4. Let cool for 5 minutes, then chill in the fridge for at least 30 minutes to firm up. Top with berries or whipped cream if desired.

The magic here? The egg yolk creates a luxuriously rich texture—just like a classic baked cheesecake, minus the fuss.

Tip: For extra flavor, swirl in a spoonful of caramel or fruit jam before microwaving!

Quick Microwave Brownie

Craving chocolatey goodness in minutes? This single-serving microwave brownie is your new best friend—no oven required!

Ingredients:

• 2 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1 tbsp packed brown sugar
• 1/4 tsp vanilla extract
• Pinch of salt
• 3 tbsp all-purpose flour
• 1 tbsp unsweetened cocoa powder
• 1 tbsp chocolate chips (plus extra for topping)

Instructions:

1. In a microwave-safe mug, melt the butter in 10-second bursts until liquid. Stir in 2 tbsp granulated sugar, 1 tbsp brown sugar, 1/4 tsp vanilla, and a pinch of salt until smooth.
2. Add 3 tbsp flour and 1 tbsp cocoa powder, mixing until just combined. Fold in 1 tbsp chocolate chips.
3. Microwave on high for 45–60 seconds (start checking at 45—the center should look set but slightly fudgy). Sprinkle extra chocolate chips on top while warm.

The magic here? That crispy edge and gooey center you’d expect from a full-batch brownie—achieved in under 2 minutes.

Tip: Let it cool for 30 seconds before digging in to avoid lava-hot chocolate!

Individual Berry Crumble

These single-serving berry crumbles are the perfect way to enjoy summer’s juiciest fruits with a buttery, golden topping—no sharing required!

Ingredients:

• 1 cup mixed fresh berries (blueberries, raspberries, blackberries)
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1/2 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup packed brown sugar
• 1/4 tsp ground cinnamon
• 1/4 cup cold unsalted butter, cubed
• Pinch of salt

Instructions:

1. Prep berries: Toss the mixed berries with 2 tbsp granulated sugar and 1 tsp lemon juice. Divide evenly between two 6-oz ramekins.
2. Make topping: In a bowl, combine 1/2 cup flour, 1/4 cup oats, 1/4 cup brown sugar, 1/4 tsp cinnamon, and a pinch of salt. Cut in 1/4 cup cold butter with a fork or fingers until crumbly.
3. Assemble & bake: Sprinkle topping over berries. Bake at 375°F for 20–25 minutes until bubbly and golden. Cool 5 minutes before serving.

The magic here? The topping stays crisp while the berries beneath turn jammy—ideal with a scoop of vanilla ice cream melting into the warm fruit.

Tip: Swap in frozen berries if fresh aren’t handy—just thaw and drain them first to avoid excess liquid.

One-Person Banana Bread

Craving banana bread but don’t want a whole loaf? This single-serving version bakes up moist, fragrant, and just for you—no leftovers required!

Ingredients:

• 1 small ripe banana, mashed (about 1/3 cup)
• 3 tbsp all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp melted butter
• 1/4 tsp baking powder
• 1/8 tsp vanilla extract
• Pinch of salt
• 1 tbsp chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F. Lightly grease a 10-oz ramekin or small oven-safe dish.
2. In a bowl, mash the banana until smooth. Stir in 1 tbsp melted butter and 1/8 tsp vanilla extract.
3. Add 3 tbsp flour, 1 tbsp sugar, 1/4 tsp baking powder, and a pinch of salt. Mix until just combined (small lumps are okay). Fold in walnuts or chocolate chips if using.
4. Pour batter into the ramekin and bake for 20–25 minutes, until the top springs back when lightly pressed.
5. Let cool for 5 minutes, then dig in while warm!

The magic here? A crispy edges and gooey center—just like a full-sized loaf, but scaled for one. No sharing necessary!

Tip: For extra indulgence, drizzle with peanut butter or a sprinkle of cinnamon sugar right after baking.

Small Batch Chocolate Chip Cookies

Craving warm, gooey cookies but don’t want a mountain of leftovers? This small-batch recipe bakes up just six perfect cookies—ideal for satisfying that sweet tooth without overdoing it.

Ingredients:

• 3 tbsp unsalted butter, softened
• 3 tbsp packed light brown sugar
• 2 tbsp granulated sugar
• 1 large egg yolk
• ½ tsp vanilla extract
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup all-purpose flour
• ¼ cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, cream together the 3 tbsp butter, 3 tbsp brown sugar, and 2 tbsp granulated sugar until fluffy. Mix in the egg yolk and ½ tsp vanilla extract.
3. Sprinkle in the ¼ tsp baking soda and ¼ tsp salt, then gently stir in the flour until just combined. Fold in the chocolate chips.
4. Scoop 2-tbsp portions of dough onto the sheet, spacing them 2 inches apart. Bake for 10–12 minutes until edges are golden but centers are still soft.
5. Let cool on the sheet for 5 minutes before transferring to a rack.

The magic here? That single egg yolk creates an extra-rich, chewy texture—no cakey cookies here! Plus, the small yield means you can whip them up on a whim.

Tip: For ultra-thick cookies, chill the dough for 30 minutes before baking.

Single Serve Tiramisu

Craving tiramisu but don’t want a whole tray? This single-serving version delivers all the creamy, coffee-kissed goodness in just minutes—no fancy equipment required.

Ingredients:

• 1/2 cup mascarpone cheese, softened
• 2 tbsp granulated sugar, divided
• 1/4 tsp vanilla extract
• 1/4 cup heavy cream
• 2 ladyfinger cookies (savoiardi)
• 1/4 cup strong brewed coffee or espresso, cooled
• 1 tsp unsweetened cocoa powder

Instructions:

1. In a small bowl, whisk together mascarpone, 1 tbsp sugar, and vanilla extract until smooth.
2. In another bowl, whip heavy cream and remaining 1 tbsp sugar to stiff peaks. Fold into the mascarpone mixture.
3. Dip ladyfingers briefly into coffee (just until moistened, not soggy), then layer them in the bottom of a 6-oz ramekin or glass.
4. Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
5. Dust the top with cocoa powder. Cover and refrigerate for at least 1 hour (or up to overnight) to set.

The magic here? The ladyfingers soften just enough to melt into the cream, creating that iconic tiramisu texture without turning mushy.

Tip: For a boozy twist, add 1/2 tsp rum or Kahlúa to the coffee before dipping.

Personal Lemon Meringue Pie

This mini lemon meringue pie is the perfect balance of tangy and sweet, with a cloud-like toasted meringue topping—ideal for when you crave a classic dessert without leftovers.

Ingredients:

• 1 pre-made mini graham cracker pie crust (4-inch)
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1/8 tsp salt
• 1/2 cup water
• 1 large egg yolk
• 2 tbsp unsalted butter
• 1/4 cup fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1 large egg white
• 2 tbsp granulated sugar (for meringue)

Instructions:

1. Make the filling: In a small saucepan, whisk together 1/3 cup granulated sugar, 2 tbsp cornstarch, and 1/8 tsp salt. Gradually stir in 1/2 cup water until smooth. Cook over medium heat, stirring constantly, until thickened (about 3–4 minutes).
2. Remove from heat. Beat in the egg yolk, then stir in 2 tbsp butter, 1/4 cup lemon juice, and 1 tsp lemon zest until smooth. Pour into the pie crust and chill for 30 minutes.
3. Whip the meringue: Beat the egg white with an electric mixer until foamy. Gradually add 2 tbsp sugar and whip until stiff peaks form (about 2 minutes).
4. Spread the meringue over the chilled filling, sealing to the edges. Toast with a kitchen torch or broil for 1–2 minutes until golden.

The magic here? That crisp meringue layer gives way to a velvety lemon filling—no fancy tools needed beyond a whisk and a little patience.

Tip: For extra stability, add a pinch of cream of tartar to the egg white before whipping.

Microwave Peanut Butter Cookie

Craving a warm, gooey cookie in minutes? This single-serving peanut butter cookie cooks right in your microwave—no oven required!

Ingredients:

• 2 tbsp creamy peanut butter
• 1 tbsp granulated sugar
• 1 tbsp light brown sugar, packed
• 1/4 tsp vanilla extract
• 1 large egg yolk
• Pinch of salt

Instructions:

1. In a small bowl, mix 2 tbsp peanut butter, 1 tbsp granulated sugar, 1 tbsp brown sugar, 1/4 tsp vanilla, and a pinch of salt until smooth.
2. Add the egg yolk and stir vigorously until the batter thickens slightly (about 30 seconds).
3. Scoop the dough onto a microwave-safe plate and flatten into a 1/2-inch thick round. Microwave on high for 45–55 seconds—the edges should look set, but the center will stay soft.
4. Let cool for 1 minute before digging in (it firms up as it sits!).

The magic here? The cookie stays chewy around the edges with a molten, fudgy middle—just like a freshly baked treat.

Tip: For extra decadence, press a few chocolate chips into the dough before microwaving.

Individual Apple Crisp

Nothing beats the cozy aroma of warm apples and cinnamon wafting through your kitchen—especially when it’s portioned into adorable single-serving dishes!

Ingredients

• 2 medium apples, peeled and diced (about 2 cups)
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 cup old-fashioned oats
• 1/4 cup all-purpose flour
• 2 tbsp packed brown sugar
• 2 tbsp cold unsalted butter, cubed
• Pinch of salt

Instructions

1. Prep the apples: Toss the diced apples with 2 tbsp granulated sugar, 1 tsp lemon juice, and 1/2 tsp cinnamon. Divide evenly between two 8-oz ramekins.
2. Make the topping: In a bowl, mix 1/4 cup oats, 1/4 cup flour, 2 tbsp brown sugar, and a pinch of salt. Cut in 2 tbsp cold butter with a fork or your fingers until crumbly.
3. Bake: Sprinkle the topping over the apples. Bake at 375°F for 25–30 minutes until the filling bubbles and the topping is golden.

The magic here? The topping stays extra-crispy thanks to the oats, while the apples soften into a jammy, spiced layer underneath. Serve warm with a scoop of vanilla ice cream for the ultimate mini dessert!

Tip: For a nutty twist, swap 1 tbsp flour with finely chopped pecans in the topping.

Mini Pumpkin Spice Cake

These adorable mini cakes pack all the cozy flavors of pumpkin spice into a perfectly portioned treat—ideal for sharing (or not!).

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 12-cup mini muffin pan or line with paper liners.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp salt.
3. In another bowl, beat ½ cup granulated sugar, ½ cup brown sugar, and ½ cup vegetable oil until smooth. Add eggs one at a time, then mix in pumpkin puree and 1 tsp vanilla.
4. Gradually fold dry ingredients into the wet mixture until just combined (don’t overmix!).
5. Divide batter evenly among muffin cups (about 2 tbsp each). Bake for 18–20 minutes, until a toothpick inserted comes out clean.

The secret? Using both granulated and brown sugar creates a caramel-like depth that balances the warm spices.

Tip: For extra flair, drizzle with cream cheese glaze or dust with powdered sugar while still slightly warm.

Single Serve Red Velvet Mug Cake

Craving a quick dessert fix? This fluffy, cocoa-kissed red velvet mug cake cooks in minutes and tastes like a mini celebration.

Ingredients:

• 1/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp unsweetened cocoa powder
• 1/4 tsp baking powder
• Pinch of salt
• 3 tbsp milk (dairy or plant-based)
• 2 tbsp vegetable oil
• 1/2 tsp vanilla extract
• 1 tsp red food coloring
• 1 tbsp cream cheese frosting (optional)

Instructions:

1. In a 12-oz microwave-safe mug, whisk together 1/4 cup all-purpose flour, 2 tbsp sugar, 1 tbsp cocoa powder, 1/4 tsp baking powder, and a pinch of salt until no lumps remain.
2. Add 3 tbsp milk, 2 tbsp vegetable oil, 1/2 tsp vanilla extract, and 1 tsp red food coloring. Stir until smooth, scraping the mug’s sides.
3. Microwave on high for 60–75 seconds (start checking at 60). The cake should rise and look set but slightly moist on top.
4. Let cool 1 minute, then swirl 1 tbsp cream cheese frosting on top if desired.

The magic? A tender crumb with just the right balance of cocoa tang and vanilla sweetness—no oven required. Tip: For extra flair, sprinkle crushed pecans or chocolate shavings over the frosting.

Personal Key Lime Pie

This mini key lime pie is the perfect balance of tart and sweet, with a buttery graham cracker crust that’ll have you sneaking extra bites.

Ingredients:

• 3/4 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 3 tbsp melted unsalted butter
• 1/2 cup sweetened condensed milk
• 1/4 cup key lime juice (fresh or bottled)
• 1 large egg yolk
• 1/4 tsp lime zest
• Whipped cream, for serving (optional)

Instructions:

1. Preheat oven to 350°F. Mix graham cracker crumbs, 2 tbsp sugar, and 3 tbsp melted butter until combined. Press firmly into a 6-inch pie dish or tart pan.
2. Bake crust for 8 minutes until lightly golden. Let cool slightly.
3. Whisk together sweetened condensed milk, key lime juice, egg yolk, and 1/4 tsp lime zest until smooth. Pour into the crust.
4. Bake for 15 minutes until the filling is set but still slightly jiggly. Cool completely, then chill for 2 hours.
5. Top with whipped cream and extra zest if desired. Slice and serve cold.

The magic here? That short 15-minute bake keeps the filling luxuriously creamy without overcooking. No weepy pies here!

Tip: For extra tang, swap 1 tbsp of key lime juice with regular lime juice—just don’t tell the Floridians.

Small Batch Cinnamon Rolls

These cozy, just-for-you cinnamon rolls deliver all the gooey goodness of the classic without leaving you with a mountain of leftovers.

Ingredients

• Dough: 1 cup all-purpose flour, 2 tbsp granulated sugar, 1/2 tsp baking powder, 1/4 tsp salt, 1/4 cup milk, 2 tbsp melted unsalted butter
• Filling: 2 tbsp packed brown sugar, 1 tsp ground cinnamon, 1 tbsp softened unsalted butter
• Glaze: 1/4 cup powdered sugar, 1 tsp milk, 1/4 tsp vanilla extract

Instructions

1. Make the dough: Whisk together 1 cup flour, 2 tbsp granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt. Stir in 1/4 cup milk and 2 tbsp melted butter until a shaggy dough forms. Knead lightly on a floured surface for 1 minute until smooth.
2. Roll & fill: Roll dough into a 6″x8″ rectangle. Spread 1 tbsp softened butter over the surface, then sprinkle evenly with 2 tbsp brown sugar and 1 tsp cinnamon. Tightly roll into a log, pinch the seam, and slice into 4 rolls.
3. Bake: Arrange rolls in a greased small baking dish. Bake at 375°F for 18–20 minutes until puffed and golden at the edges.
4. Glaze: Whisk together 1/4 cup powdered sugar, 1 tsp milk, and 1/4 tsp vanilla until smooth. Drizzle over warm rolls.

The magic here? The baking powder dough skips yeast for a quick, tender texture that’s ready in under 30 minutes—perfect for those sudden cinnamon cravings.

Tip: For extra-gooey centers, microwave the rolls for 10 seconds before serving.

Individual Chocolate Mousse

These Individual Chocolate Mousses are rich, silky, and perfect for impressing guests—or just treating yourself after a long day.

• 4 oz high-quality semisweet chocolate, finely chopped
• 1/2 cup heavy cream, cold
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• Pinch of salt
• Whipped cream and chocolate shavings (optional, for serving)

1. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. Remove from heat and let cool slightly.
2. In a separate bowl, whip the heavy cream, sugar, vanilla extract, and salt until soft peaks form.
3. Gently fold 1/3 of the whipped cream into the melted chocolate to lighten it, then fold in the remaining whipped cream until fully combined.
4. Divide the mousse evenly among 4 small serving glasses or ramekins. Chill for at least 2 hours (or up to overnight) until set.
5. Top with whipped cream and chocolate shavings just before serving, if desired.

The magic here? Folding whipped cream into melted chocolate creates an airy yet decadent texture—no eggs or gelatin needed!

Tip: For extra flavor, swap the vanilla extract for 1/2 tsp of espresso powder or a splash of liqueur like Grand Marnier.

One-Person Pineapple Upside-Down Cake

One-Person Pineapple Upside-Down Cake

Craving a mini tropical treat? This single-serving pineapple upside-down cake delivers all the caramelized goodness without leftovers.

Ingredients:

• 1 tbsp unsalted butter, melted
• 1 tbsp brown sugar
• 1 pineapple ring (canned or fresh)
• 1 maraschino cherry
• 3 tbsp all-purpose flour
• 2 tbsp granulated sugar
• 1/8 tsp baking powder
• Pinch of salt
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Pour 1 tbsp melted butter into a 4-inch ramekin, then sprinkle evenly with 1 tbsp brown sugar.
2. Place the pineapple ring in the center, tucking the cherry into its hole.
3. In a small bowl, whisk together 3 tbsp flour, 2 tbsp granulated sugar, 1/8 tsp baking powder, and a pinch of salt. Stir in 2 tbsp milk and 1/2 tsp vanilla until just combined.
4. Pour batter over the pineapple. Bake for 25 minutes until the top springs back when touched.
5. Cool 5 minutes, then run a knife around the edges and invert onto a plate.

The magic? That crispy caramelized pineapple layer forms while baking—no stovetop flipping required!

Tip: For extra flair, brush the pineapple with a teaspoon of the canned syrup before adding the batter.

Single Serve Carrot Cake

Craving carrot cake but don’t want leftovers? This cozy single-serving version bakes up moist, warmly spiced, and topped with a dreamy cream cheese swirl—just for you.

Ingredients:

• 3 tbsp all-purpose flour
• 2 tbsp granulated sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp baking soda
• Pinch of salt
• 2 tbsp grated carrot (packed)
• 1 tbsp vegetable oil
• 1 tbsp milk
• 1/2 tbsp cream cheese, softened
• 1/2 tsp powdered sugar

Instructions:

1. Preheat oven to 350°F. Lightly grease a 10-oz ramekin.
2. In a small bowl, whisk together 3 tbsp flour, 2 tbsp sugar, 1/4 tsp cinnamon, 1/8 tsp baking soda, and a pinch of salt. Fold in grated carrot, 1 tbsp oil, and 1 tbsp milk until just combined.
3. Pour batter into the ramekin. In another bowl, mix 1/2 tbsp cream cheese and 1/2 tsp powdered sugar; dollop over the batter and swirl gently with a knife.
4. Bake for 22–25 minutes until the edges pull away and a toothpick comes out clean. Cool 5 minutes before digging in.

The cream cheese swirl melts into the spiced cake as it bakes, creating pockets of tangy sweetness in every bite—no frosting required!

Tip: For extra texture, sprinkle a few chopped walnuts on top before baking.

Mini Blueberry Cobbler

These adorable mini cobblers pack all the juicy blueberry goodness and buttery topping of the classic dessert—perfect for individual servings with zero sharing required!

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tsp lemon juice
• 1 tsp cornstarch
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup whole milk

Instructions:

1. Prep the berries: In a bowl, toss blueberries with 1/4 cup sugar, 1 tsp lemon juice, and 1 tsp cornstarch. Divide evenly among four 6-oz ramekins.
2. Make the topping: Whisk together flour, 2 tbsp sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt. Cut in cold butter with a pastry cutter until crumbly. Stir in milk just until a shaggy dough forms.
3. Assemble & bake: Drop spoonfuls of dough over the blueberries (don’t worry about perfect coverage—it’ll spread!). Bake at 375°F for 25–30 minutes until bubbling and golden.

The magic here? The topping bakes up fluffy yet crisp, while the blueberries stay jammy and bright—no soggy bottoms! Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Tip: For extra crunch, sprinkle the dough with coarse sugar before baking.

Conclusion

With 18 easy single-serve desserts, this roundup proves indulgence doesn’t have to be complicated! Whether you’re craving chocolate, fruit, or something cozy, there’s a treat here for every mood. Try a recipe (or three!), then let us know your favorite in the comments. Loved this list? Share it on Pinterest to spread the sweet inspiration!