These Are The Most Delicious Dessert Recipes For A Memorable, 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.

Ingredients:

Graham Cracker Crust

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

Cheesecake

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

Directions:

• Preheat oven to 350°F (177°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.

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.

Here’s a simple recipe for chocolate cupcakes:

Ingredients:

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

Directions:

• Preheat the oven to 350°F (177°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.