Sometimes all you need is a couple bites of a delicious dessert to satisfy your sweet tooth, and that’s exactly why we’ve compiled this list of healthy 2-bite dessert recipes. From cookies to bars to mini pies and cheesecakes, these sweet morsels are so good you’ll want them all day long, not just after dinner. Dive into fall flavors with our Mini Pecan Pies or try our rich and classic Chocolate-Peanut Butter Mini Cupcakes. Either way, try one (or all!) and don’t forget to save your favorites.
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Pumpkin–Chocolate Chip Oatmeal Cookies
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.
These pumpkin–chocolate chip oatmeal cookies are a soft, chewy dessert that blends fall flavors with just the right amount of sweetness. Pumpkin puree adds moisture and a lovely orange hue, while warm pumpkin spice enhances the seasonal vibes. Studded with dark chocolate chips, each bite is the perfect balance of sweet and spice.
Chocolate-Cherry Cheesecake Bars
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle.
These chocolate-cherry cheesecake bars layer juicy cherries with rich chocolate-infused cream cheese. You can use either fresh or frozen cherries, making these easy to enjoy year-round. The graham cracker crust provides a crunchy contrast to the smooth, tangy filling. These bars are ideal for gatherings, or anytime you need a crowd-pleasing dessert.
Mini Pecan Pies
The key to these decadent treats is the portion size–baking them in mini-muffin tins keeps the carbs and saturated fat in check. And maple syrup allows you to make this pecan pie recipe without corn syrup.
Carrot Cake Bars
Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Julian Hensarling
Classic carrot cake flavors abound in these easy bars. They’re rich like brownies, but their cake-like texture helps keep them light. A yogurt and cream cheese–based frosting topped with nutty walnuts completes this crowd-pleasing dessert.
2-Bite Mini Pumpkin Cheesecake Tarts
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
These mini pumpkin cheesecakes are a festive dessert for any gathering, especially Thanksgiving. Feel free to sprinkle a little extra cinnamon on top to amp up the warm, cozy flavors. If you don’t have pumpkin pie spice, you can make your own with a mix of cinnamon, ginger, cloves and nutmeg. Use leftover pumpkin puree in muffins, soup and more.
Mini No-Bake Pumpkin Cheesecakes
Sara Haas
Make these healthy no-bake pumpkin cheesecakes for your next party or gathering. These mini cheesecakes can be made ahead of time and are already portioned out, so they’re easy to serve. Look for graham cracker crumbs in the baking aisle of major supermarkets, or make your own by pulsing graham crackers in a food processor until fine.
Chocolate-Peanut Butter Mini Cupcakes
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Natural peanut butter lends texture and bold peanut flavor to these mini cupcakes with peanut butter frosting. Add chocolate shavings and chopped peanuts to give these tasty two-bite cupcakes extra flavor and texture.
Air-Fryer Mini Cheesecakes
Photographer: Brie Passano Food Stylist: Greg Luna Art Director: Stephanie Hunter
These mini cheesecakes are healthy and easy to make in the air fryer—no water bath necessary! Serve with your favorite toppings, like fresh fruit or cookie crumbles, or keep them plain for a simple sweet treat. If you prefer, you can substitute the graham cracker crumb crust with finely crushed shortbread cookies, gingersnaps or chocolate sandwich cookies.
Dark Chocolate Almond Clusters
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek
These bite-size dark chocolate almond clusters combine dark chocolate with nutty almonds for an easy snack or dessert. Stick to the three ingredients we list here, or add your own twist by including dried cherries or toasted coconut for a little variety.
Zucchini Cookies
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle.
These zucchini cookies are a creative way to add vegetables into dessert! They’re soft, moist and flavored lightly with nutmeg. The shredded zucchini adds texture and helps keep the cookies tender, while chocolate chips add extra flavor. These cookies are perfect for using up your garden zucchini in an unexpected way.
No-Sugar-Added Mini Apple Pies
These delectable single-serving tarts are gluten-free and sweetened with dates instead of refined added sugars. Top with a little unsweetened whipped cream to take this special–yet healthy–dessert to the next level.
Vegan Meringue Cookies
Magical aquafaba—the liquid from canned chickpeas that often gets poured down the drain—mimics egg whites in these airy vegan meringue cookies. The other magical thing? These cookies require just three ingredients! Save the chickpeas themselves for hummus, stew or any one of our other recipes that call for canned chickpeas.
Raspberry-Pistachio Greek Yogurt Bark
Mix Greek yogurt with sweet jam and crunchy pistachios and freeze so you can break into chunks just like chocolate bark (but healthier!). This colorful snack or healthy dessert is perfect for kids and adults alike. Use full-fat yogurt to ensure the creamiest bark possible.
Mini Berry Cream Pies
Try this Mini Berry Cream Pies recipe the next time you want to whip up a quick healthy dessert. For this red-white-and-blue dessert, frozen mini phyllo cups work the best. Keep them nestled in their tray for easy transport to a picnic or potluck.
