Delicious Dessert Recipes for a Fun-Filled Girls' Night In

A girls' night in is the perfect excuse to indulge in delicious desserts and sweet treats. Over animated conversations, movie marathons, or spa nights, having exciting desserts by your side is going to elevate the evening. Here are our picks of the most delicious dessert recipes so you and your girlfriends can have a memorable night.

Cheesecakes

Cheesecake is a classic dessert that can be made in a variety of flavours and will add a festive and celebratory touch to your evening. They are known for their creamy filling anf solid but sweet biscuity crust, and make for one of the most delicious dessert recipes.

Ingredients:

Graham Cracker Crust

• 180 gm graham cracker crumbs
• 50 gm granulated sugar
• 70 gm unsalted butter, melted

Cheesecake

• 900 gm full-fat brick cream cheese, softened to room temperature
• 200 gm granulated sugar
• 240 gm full-fat sour cream, at room temperature
• 1 tsp pure vanilla extract
• 2 tsp fresh lemon juice (optional, but recommended)
• 3 large eggs, at room temperature

Directions:

• Preheat oven to 350°F (180°C).
• If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs.
• Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks.
• Pour into an ungreased pan. Pre-bake for 10 minutes. Allow crust to slightly cool as you prepare the filling.
• Using a handheld or stand mixer, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes.
• Add the sour cream, vanilla extract, and lemon juice, then beat until fully combined.
• On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing.
• Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer.
• Bake cheesecake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan.
• Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim.
• Using a clean, sharp knife, cut into slices for serving.
• Serve cheesecake with desired toppings.
• Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Tips & Tricks:

• Make sure all ingredients – especially cream cheese, sour cream, and eggs—are at room temperature. This ensures a smooth, lump-free filling and even baking.
• Overbeating the batter after adding eggs can incorporate too much air, which leads to cracks. Mix just until incorporated.
• Even though it’s not in the recipe, baking the cheesecake in a water bath can help prevent cracks by regulating the baking temperature and adding moisture to the oven.
• Letting the cheesecake cool in the oven (with the door slightly open) for an hour before removing it helps prevent cracking from sudden temperature changes.
• Offer a mini “topping bar” for your guests – think berry compote, caramel drizzle, chocolate ganache, crushed Oreos, or even edible flowers for an aesthetic touch.
• Dip your knife in hot water and wipe it between each cut for clean, professional-looking slices.

Cupcakes

Cupcakes are another classic, one that’s fun to eat, especially for a fun event like a girls’ night. You can bake a variety of flavors with different colors and frostings, and decorate them creatively, and also fall in the category of delicious dessert recipes.

Here’s a simple recipe for chocolate cupcakes:

Ingredients:

• 90 gm all-purpose flour
• 40 gm unsweetened natural cocoa powder
• 1 tsp espresso powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs, at room temperature
• 100 gm granulated sugar
• 100 gm packed light brown sugar
• 80 ml vegetable or canola oil
• 2 tsp pure vanilla extract
• 120 ml buttermilk, at room temperature
• Chocolate buttercream and sprinkles for decorating

Directions:

• Preheat the oven to 350°F (180°C). Line a muffin pan with cupcake liners. Set aside.
• Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
• In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.
• Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will be thin.
• Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.
• Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.
• Allow to cool completely before frosting.
• Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife or use a piping tip.
• Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

Tips & Tricks:

• The espresso powder enhances the chocolate flavor, so don’t skip it! It won’t make the cupcakes taste like coffee, but make them taste even richer than chocolate.
• Fill cupcake liners only halfway. Too much batter can cause them to overflow or sink in the middle.
• For even cupcake sizes, use a standard ice cream scoop to portion your batter.
• Even slightly warm cupcakes will melt buttercream. Cool them fully before decorating.
• Make your buttercream fluffy by whipping it for a few minutes. Add a pinch of salt to balance the sweetness.
• Use piping bags and tips for swirled frostings, and top with sprinkles, edible glitter, or small chocolate pieces for an Instagram-worthy finish.
• You can split the batter into portions and add different flavored extracts (e.g., peppermint, orange, mango, chocolate) with matching food coloring to make a fun assortment of cupcakes.