New-stalgia Desserts

What’s old is sweet again. From layered banana puddings and Baked Alaska to candy bar inspirations and infused shakes, retro desserts are captivating today’s consumers—especially younger ones. Lately referred to as “new-stalgia,” this trend reimagines childhood favorites in bold, playful and even over-the-top formats that drive sales and social shares alike.

The craze continues to catch on. According to Datassential’s Desserts Keynote, 80% of consumers are interested in nostalgic desserts. Operators are paying attention: 43% currently offer them, while 32% are planning to add them soon. Even quick-service restaurants are jumping in—dessert menu items at QSRs grew 13% in the past year, more than double any other menu category.

New-stalgia desserts offer comfort, familiarity and fun—plus the flexibility to customize. Flavors like birthday cake, peanut butter and jelly, and red velvet remain top performers, along with reimagined formats like dessert pizzas, whoopie pies and sticky toffee pudding. “Crème brûlée has gained new momentum,” Datassential notes, driven by this trend.

Festival-style desserts are also growing fast—Datassential projects +104% growth in funnel cake fries (see: Del Taco) and +34% for churros. At Tacos del Cartel in New Orleans, churros arrive in a mini fair cart with scoops of ice cream and sweet sauces for shareable fun.

Mini Desserts and Shareables

Mini desserts are especially appealing to Gen Z, who are embracing the “little treat culture” trend. According to Datassential, 89% of consumers indulge at least once a week—and smaller portions make them more likely to say yes.

At McDonald’s, the 4-ounce Mini McFlurry® was such a hit in 2024 that it became permanent. KFC followed with bite-sized apple pie poppers, and CRUMBL continues to offer mini cookie flights, including a 12-pack of M&M’S® MINIS.

All Day (and Night) Shareables

Restaurants and bars are getting creative with happy hour and late-night desserts in retro, shareable form to boost sales, especially with younger crowds. Think: candy bar-stuffed churro bites, mini cookie skillets, ice cream sandwiches rolled in M&M’S® or crushed TWIX®, dessert nachos with cinnamon pita chips and flights of cupcakes, cookies or brownies.

Portland-based Brix Tavern’s happy hour emphasizes both savory and sweet shareables, including cinnamon-sugar doughnuts and crème brûlée alongside pintxos and bar bites.

Eatertainment leader Top Golf also offers shareable doughnuts, but in injectable form—guests can fill doughnut holes with chocolate, raspberry or Bavarian cream sauces using syringes for a playful experience available all day and night. And, the happy hour menu at King Street Oyster Bar (with locations in Maryland, Washington, D.C. and Virginia) features larger-format, shareable desserts like white chocolate bread pudding, Mile High Pie and key lime pie.

Some spots even switch to dessert-only menus after 9 p.m. Queen Park Social in Charlotte, NC, serves apple pie taquitos and a deconstructed sundae until midnight on weekdays and 2 a.m. on weekends.

Frozen Retro Treats

Frozen desserts remain top performers, with Datassential naming “frozen treat” the category leader in new menu item growth for 2024. Retro options like flaming Baked Alaska check both the nostalgia and “wow factor” boxes.

Other cold indulgences are getting candy treatment. Baskin-Robbins’ TWIX® Caramel Crunch became a permanent menu item after record sales. The Brownstone Pancake Factory serves a Chocolate Fudge Cake Shake topped with M&M’S® and a whole slice of cake. Babylon Burger Bar’s Sweet & Salty Milkshake layers M&M’S® MINIS, mini SNICKERS® bars and chocolate-dipped pretzels on the rim. And at Georgie, in Dallas, the “Candy Bar” dessert mimics a SNICKERS® with caramel, peanuts and yogurt ice cream.

Non-Chocolate Creations

While chocolate still reigns (87% of consumers love or like it), fruity desserts are gaining ground. At BJ’s, the Strawberry Shortcake Pizookie® features a sugar cookie base, fresh strawberries and strawberry purée.

Culver’s recently teamed up with SKITTLES® to launch frozen custard mixers with crunchy SKITTLES® POP’d candies. And at The Common Table in Frisco, Texas, a novelty dessert called “Bag O Skittles” appears on the full dessert menu—an easy, low-labor, non-chocolate option.

It’s no surprise desserts are seeing a resurgence—they offer a low-risk way for full-service operators to boost check averages and give guests a reason to linger. Still, there’s no need for fuss. In today’s labor-challenged kitchens, pre-made brownie, cake and cookie bases offer the perfect canvas for creativity. Top with whipped cream, house-made sauces and branded garnishes like chopped SNICKERS®, crushed M&M’S® or caramel-drizzled TWIX® for low-lift, high-impact results.

See what’s next at the Mars Foodservices booth G335 at the Food Fanatics® 2025 event in Las Vegas this August. For more inspiration and products, visit marsfoodservices.com/trends.