23 Single-Serve Desserts for Built-In Portion Control

Single-serve desserts are perfect when you want something sweet but don’t want a whole cake sitting around tempting you. These individual portions help control how much you eat while still satisfying dessert cravings. Many of these can be made in the microwave for instant gratification, while others are fancy enough for dinner parties. The best part is you can make just one or several depending on who’s around.

Individual Chocolate Lava Cakes

These have that molten chocolate center that flows out when you cut into them. The trick is underbaking them slightly so the middle stays gooey. Most recipes use ramekins and bake for about 12-14 minutes depending on your oven. Some versions can be made in the microwave for instant gratification but the oven ones taste better. These look super fancy but are actually pretty simple – just melted chocolate, butter, eggs, and a little flour. Perfect for impressing someone on a date or when you need serious chocolate therapy. Get the recipe here.

Single-Serve Cheesecake in a Jar

These are made in mason jars which makes them cute and portion-controlled. The crust goes in the bottom, then the cheesecake filling, and sometimes a fruit topping. No water bath needed like regular cheesecake – they just bake in the oven for about 25 minutes. Some recipes are no-bake versions that just need to chill in the fridge. These are great for parties because everyone gets their own jar to take home. Way easier than making a whole cheesecake but just as delicious. Get the recipe here.

Mug Brownies

These cook in the microwave in about 90 seconds which is dangerous when you’re having chocolate cravings! The texture is more like a warm chocolate cake than a dense brownie but still really good. Some recipes include chocolate chips for extra richness. The key is not overcooking them or they get rubbery. These aren’t as good as real brownies but when you need chocolate RIGHT NOW, they totally do the job. Perfect for late-night dessert emergencies. Get the recipe here.

Individual Apple Crumbles

These are like mini apple pies but way easier since there’s no crust to roll. Just toss diced apples with sugar and spices, top with a butter-flour-oat mixture, and bake in ramekins. The apples get tender and the topping gets crispy. Some recipes add nuts to the crumble topping which is really good. These are perfect in fall when apples are cheap and everywhere. Great served warm with vanilla ice cream but also good at room temperature. Get the recipe here.

Personal Tiramisu Cups

These have all the flavors of regular tiramisu but in individual glasses or cups. Ladyfingers get soaked in coffee, then layered with mascarpone mixture and dusted with cocoa. Some recipes use pound cake instead of ladyfingers which is easier to find. The individual portions make them perfect for dinner parties – no messy cutting and serving. These need to chill for at least 4 hours but taste better if made the day before. Fancy enough for special occasions but not too complicated. Get the recipe here.

Single-Serve Bread Pudding

These are made in ramekins with cubes of day-old bread soaked in custard and baked until set. Some recipes add raisins, chocolate chips, or fruit for extra flavor. The sauce can be caramel, vanilla, or bourbon depending what you like. These are a great way to use up stale bread that would otherwise get thrown away. The individual portions cook faster than a big pan and look fancier when served. Perfect comfort food dessert that feels homey but special. Get the recipe here.

Individual Chocolate Soufflés

These seem scary but are actually not that hard if you follow the recipe carefully. The key is whipping the egg whites properly and folding them in gently. They rise dramatically in the oven but fall quickly once they come out, so timing is important. Some recipes can be made ahead and frozen which makes them great for dinner parties. These are definitely fancy restaurant-level desserts that will impress anyone. Best served immediately with a dusting of powdered sugar. Get the recipe here.

Mug Chocolate Chip Cookies

These cook in the microwave in about a minute and give you a warm, gooey cookie when you’re craving one. The texture is more cake-like than a regular cookie but still really satisfying. Some recipes make enough for two people to share which is nice. The dough can be mixed right in the mug so there’s hardly any cleanup. These are dangerous to know how to make because they’re so quick and easy. Perfect for when you want just one cookie, not a whole batch. Get the recipe here.

Personal Panna Cotta

These Italian custards are actually pretty simple – just cream, sugar, and gelatin that sets in the fridge. They can be flavored with vanilla, berry puree, coffee, or anything you like. The individual molds make them perfect for dinner parties and they can be made a day ahead. Some recipes skip the gelatin and use agar for a vegetarian version. These look super elegant but are surprisingly easy. Great when you want something creamy and cool that’s not too heavy. Get the recipe here.

Individual Key Lime Pies

These have all the tangy-sweet flavor of regular key lime pie but in personal portions. Most recipes use regular limes instead of key limes which are hard to find and expensive. The filling is usually just lime juice, condensed milk, and egg yolks that sets when chilled. Some versions bake briefly while others just chill. The graham cracker crust goes right in the bottom of small tart pans or ramekins. Perfect for summer when you want something refreshing that’s not too heavy. Get the recipe here.

Single-Serve Crème Brûlée

The hard caramel top on these is made by sprinkling sugar on the custard and torching it. If you don’t have a kitchen torch, you can use the broiler but it’s trickier. The custard underneath is rich and creamy with vanilla flavor. These need to chill for several hours after baking but can be made a day ahead. The individual ramekins make them perfect for fancy dinner parties. Definitely restaurant-quality dessert that will impress people but isn’t actually that hard to make. Get the recipe here.

Personal Fruit Tarts

These use mini tart shells filled with pastry cream and topped with fresh fruit. You can buy the tart shells or make them from scratch. The pastry cream is just milk, eggs, sugar, and cornstarch cooked until thick. Any fruit works – berries, kiwi, mango, whatever looks good. These are pretty to look at and taste fresh and light. Great for spring and summer when fruit is at its best. Perfect for brunches or afternoon tea. Get the recipe here.

Individual Peach Cobblers

These capture all the goodness of summer peaches in individual portions. Fresh peaches are best but frozen work too if you thaw and drain them first. The biscuit topping goes on top of the sweetened fruit and bakes until golden. Some recipes use a cake-like topping instead of biscuits. These are perfect in summer when peaches are ripe and cheap. Great served warm with vanilla ice cream. Way easier than making a whole cobbler for just a few people. Get the recipe here.

Mug Cinnamon Roll Cake

This tastes like a cinnamon roll but cooks in the microwave in about 90 seconds. There’s usually a cinnamon swirl in the middle and a simple glaze on top. The texture is more like coffee cake than actual cinnamon rolls but still really good. Some recipes include actual pieces of cinnamon roll dough. These are perfect for weekend mornings when you want something sweet with your coffee but don’t want to make a whole batch of anything. Get the recipe here.

Single-Serve Chocolate Mousse

These are rich and airy chocolate desserts that look fancy but aren’t too hard to make. The key is melting the chocolate carefully and folding in whipped cream or egg whites gently. Some recipes use gelatin to help them set while others rely on just the chocolate and cream. These can be made in wine glasses or small bowls and chilled until set. Perfect for romantic dinners or when you want something that looks impressive but doesn’t require baking. Get the recipe here.

Personal Banana Foster Ramekins

These have the flavors of the famous New Orleans dessert – bananas cooked in butter, brown sugar, and rum. Some recipes skip the alcohol if you don’t want boozy desserts. The bananas get caramelized and soft while the sauce gets thick and rich. These can be served over cake, ice cream, or just eaten as is. The individual ramekins make them perfect for dinner parties. They need to be served warm so the timing matters, but they’re not complicated to make. Get the recipe here.

Individual Sticky Toffee Puddings

These British desserts are like dense date cakes soaked in toffee sauce. The dates get pureed into the batter which makes them super moist. The toffee sauce is usually butter, brown sugar, and cream cooked until thick. Some recipes pour the sauce over before baking while others add it after. These are incredibly rich and sweet – definitely a special occasion dessert. Perfect with vanilla ice cream to cut the richness. Way better than they sound if you’ve never had them. Get the recipe here.

Single-Serve Lemon Bars

These have the same tangy lemon filling and shortbread crust as regular lemon bars but in individual portions. The crust goes in the bottom of mini tart pans or ramekins, then gets topped with lemon curd filling. Some recipes include a dusting of powdered sugar on top. These are bright and refreshing, perfect for spring and summer. The individual portions make them easy to serve and control how much you eat. Great for picnics or potluck desserts. Get the recipe here.

Personal Berry Parfaits

These are layers of yogurt, berries, and granola or crumble in glasses or jars. They’re not baked – just assembled and chilled. You can use any berries you like or a mixture. Some recipes include a sweetened whipped cream layer too. These look pretty in clear glasses where you can see all the layers. Perfect for breakfast, brunch, or light dessert. They’re healthier than most desserts but still feel special. Great for using up berries that are getting soft. Get the recipe here.

Individual Chocolate Pot de Crème

These French chocolate custards are richer and denser than regular pudding. They’re made with cream, chocolate, and egg yolks and baked in a water bath until just set. The texture should be silky and smooth, not bouncy like Jello. Some recipes include coffee or liqueur for adult versions. These are served chilled and often topped with whipped cream. Definitely fancy restaurant-level dessert that will impress people. They can be made a day ahead which is handy for dinner parties. Get the recipe here.

Single-Serve Carrot Cake in a Mug

This cooks in the microwave and has all the flavors of carrot cake – cinnamon, nutmeg, and grated carrots. Some recipes include a cream cheese frosting that you can make separately or buy. The texture is more like spice cake than traditional carrot cake but still really good. These are perfect when you want carrot cake but don’t want to make a whole cake. Good way to use up a single carrot that’s getting soft in the fridge too. Get the recipe here.

Personal Fudge Brownies in Ramekins

These are denser and more fudge-like than regular brownies. They bake in individual ramekins which controls portions and makes them look fancy. Some recipes include nuts or chocolate chips for extra texture. The key is not overbaking them – they should still be a little gooey in the center. These are perfect with vanilla ice cream and hot fudge sauce. Way more impressive-looking than cutting squares from a pan but not much harder to make. Get the recipe here.

Individual S’mores Dip Cups

These have all the flavors of campfire s’mores but in individual portions. Usually it’s chocolate and marshmallows layered in small ramekins and baked until melty. You dip graham crackers into the warm chocolate and marshmallow mixture. Some recipes add pieces of graham crackers to the bottom for crunch. These are fun for parties, especially with kids. Way easier than trying to make actual s’mores indoors and less messy too. Perfect for satisfying s’mores cravings when you can’t have a campfire. Get the recipe here.