50 Easy & Quick Easter Dessert Recipes to Satisfy Your Sweet Tooth

If you’re looking to sweeten up your Easter celebrations, these 50 dessert recipes have got you covered. From classic favorites like carrot cake to fun treats like bunny-shaped cookies, there’s something here for everyone to enjoy. Grab your apron and let’s dive into some delightful sweets that will make your holiday even more special!

Easter Bunny Cupcakes

Playful and festive, these adorable bunny-shaped treats bring holiday charm to your Easter celebration. Simple to create yet impressive to serve, they’ll delight guests of all ages.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Yield: 12 cupcakes

Ingredients

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 cup vanilla frosting
  • Pink and black candy (for bunny face)
  • White chocolate or fondant (for bunny ears)

Instructions

  1. Preheat oven to 350°F and line cupcake pan with paper liners.
  2. Cream butter and sugar until light and fluffy.
  3. Mix in eggs, milk, and vanilla extract.
  4. Whisk flour and baking powder in separate bowl.
  5. Gradually combine dry ingredients with wet mixture.
  6. Fill liners 2/3 full with batter.
  7. Bake 18-20 minutes until toothpick comes out clean.
  8. Cool completely before decorating.
  9. Frost cupcakes with generous swirl of vanilla frosting.
  10. Create bunny face using pink candy for nose and black candy for eyes.
  11. Shape white chocolate or fondant into ears and place on top.

Peanut Butter Chocolate Chip Blondies

Rich and indulgent, these chewy treats combine creamy peanut butter with sweet chocolate chips for an irresistible dessert. Perfect for Easter gatherings or anytime you crave something sweet!

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Yield: 16 squares

Ingredients

  • 1 cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350°F and grease 8×8-inch baking dish.
  2. Combine peanut butter, both sugars, egg, and vanilla in mixing bowl until smooth.
  3. Gradually add flour, baking powder, and salt, stirring until just combined.
  4. Fold in chocolate chips.
  5. Spread batter evenly in prepared dish and smooth top.
  6. Bake 20-25 minutes until edges are golden and center is set.
  7. Cool completely before cutting into squares.
  8. Store in airtight container up to 5 days.

Vanilla Bean Cheesecake with Berry Topping

Luxuriously smooth and elegantly simple, this classic cheesecake showcases fragrant vanilla bean complemented by vibrant fresh berries. Perfect for Easter celebrations or any special occasion.

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Chill Time: 4 hours
  • Yield: 12 servings

Ingredients

For the Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla bean paste
  • 1 cup sour cream
  • 1 tablespoon all-purpose flour

For the Topping:

  • 2 cups mixed berries
  • ¼ cup berry sauce

Instructions

  1. Preheat oven to 325°F.
  2. Combine graham cracker crumbs, melted butter, and sugar.
  3. Press mixture firmly into bottom of 9-inch springform pan.
  4. Beat cream cheese until smooth, then gradually add sugar.
  5. Add eggs one at a time, mixing well after each addition.
  6. Stir in vanilla bean paste, sour cream, and flour until smooth.
  7. Pour filling over crust and smooth top.
  8. Bake 55-60 minutes until edges are set but center jiggles slightly.
  9. Turn off oven, crack door, and cool cheesecake for 1 hour.
  10. Remove from oven and cool to room temperature.
  11. Refrigerate at least 4 hours or overnight.
  12. Top with mixed berries and drizzle with berry sauce before serving.

Pistachio Pudding Cake

Cool and creamy with a delicate nutty flavor, this no-bake pistachio dessert features a buttery graham cracker crust topped with a luscious pistachio pudding layer. The vibrant green color makes it perfect for spring celebrations.

  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Yield: 8 servings

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • ¼ cup granulated sugar

For the Filling:

  • 1 cup pistachio pudding mix
  • 2 cups milk
  • 1 cup whipped topping
  • ½ cup crushed pistachios

Instructions

  1. Preheat oven to 350°F.
  2. Mix graham cracker crumbs, melted butter, and sugar until combined.
  3. Press mixture firmly into bottom of greased 9-inch cake pan.
  4. In a separate bowl, whisk pistachio pudding mix with milk until thickened.
  5. Fold in whipped topping and crushed pistachios.
  6. Spread pistachio mixture evenly over crust.
  7. Refrigerate at least 4 hours until set.
  8. Slice and serve chilled.
  9. Garnish with additional crushed pistachios if desired.

Lemon Coconut Layer Cake

Bright and refreshing, this springtime showstopper combines zesty lemon with sweet coconut for a light, fluffy dessert. Perfect for Easter celebrations with its festive appearance and fresh flavors.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Yield: 12 servings

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup shredded coconut

For the Frosting:

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • Additional shredded coconut for garnish

Instructions

  1. Preheat oven to 350°F and prepare three 8-inch round cake pans.
  2. Combine flour, sugar, baking powder, and salt in mixing bowl.
  3. Add butter, milk, eggs, lemon juice, and lemon zest. Mix until smooth.
  4. Fold in shredded coconut gently.
  5. Divide batter evenly among prepared pans.
  6. Bake 25-30 minutes until toothpick comes out clean.
  7. Cool in pans 10 minutes, then transfer to wire racks.
  8. Whip heavy cream with powdered sugar until stiff peaks form.
  9. Spread whipped cream between cake layers and cover top and sides.
  10. Garnish with additional coconut before serving.

Carrot Cake with Cream Cheese Frosting

Moist and spiced to perfection, this classic carrot cake features freshly grated carrots and sweet pineapple topped with velvety cream cheese frosting. An Easter tradition that brings comfort and joy to any celebration.

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Yield: 12 servings

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • ½ cup chopped walnuts (optional)

For the Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and prepare two 9-inch round cake pans.
  2. Whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. Mix oil, eggs, carrots, and pineapple in separate bowl.
  4. Combine wet and dry ingredients until just mixed.
  5. Fold in walnuts if using.
  6. Divide batter between pans and bake 25-30 minutes.
  7. Cool in pans 10 minutes, then transfer to wire racks.
  8. Beat cream cheese and butter until smooth.
  9. Add powdered sugar and vanilla gradually until creamy.
  10. Frost between layers and cover top and sides when cake is cool.
  11. Decorate with carrot designs if desired.

Chocolate Egg Nest Cookies

Rich chocolate cookies topped with swirls of frosting and colorful candy eggs create edible nests that bring Easter joy to your dessert table. These festive treats are as fun to make as they are to eat!

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Yield: 24 cookies

Ingredients

For the Cookies:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

For Decoration:

  • 2 cups chocolate frosting
  • 1 cup candy eggs (varied colors and sizes)

Instructions

  1. Preheat oven to 350°F and line baking sheet with parchment paper.
  2. Cream butter and both sugars until light and fluffy.
  3. Beat in eggs and vanilla extract until well combined.
  4. Whisk flour, cocoa powder, baking soda, and salt in separate bowl.
  5. Gradually add dry ingredients to wet ingredients until dough forms.
  6. Scoop tablespoon-sized portions and roll into balls.
  7. Place on baking sheet 2 inches apart and create slight indentation in center.
  8. Bake 10-12 minutes until slightly firm.
  9. Cool on baking sheet 5 minutes before transferring to wire rack.
  10. Pipe chocolate frosting in swirls on cooled cookies to create nest shape.
  11. Place 3-4 candy eggs on top of each frosting nest.

Strawberry Shortcake Trifle

Layers of tender pound cake, sweet strawberries, and fluffy whipped cream create a show-stopping dessert that’s perfect for spring celebrations. This no-bake trifle combines classic flavors in an elegant presentation.

  • Prep Time: 25 minutes
  • Chill Time: 1 hour
  • Yield: 8 servings

Ingredients

  • 4 cups fresh strawberries, sliced
  • 1 pound cake or pound cake mix, baked and cooled
  • 2 cups whipped cream or whipped topping
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Toss sliced strawberries with sugar in bowl and let sit 15 minutes.
  2. Cut pound cake into 1-inch cubes.
  3. Begin layering in clear trifle dish: cake cubes on bottom.
  4. Add layer of whipped cream over cake.
  5. Spoon strawberries with juice over cream.
  6. Repeat layers until ingredients are used up.
  7. Finish with whipped cream on top.
  8. Refrigerate at least 1 hour before serving.
  9. Garnish with whole strawberries if desired.

Marble Pound Cake with Glaze

Classic vanilla and chocolate swirls create a beautiful marbled effect in this rich, buttery pound cake. Finished with a simple sweet glaze, it’s an elegant dessert that’s perfect for Easter gatherings.

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Yield: 12 servings

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • ½ cup unsweetened cocoa powder

For the Glaze:

  • ¼ cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 350°F and prepare bundt pan.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each.
  4. Stir in vanilla extract.
  5. Whisk flour, baking powder, and salt in separate bowl.
  6. Gradually add dry ingredients to butter mixture, alternating with milk.
  7. Divide batter in half and mix cocoa powder into one portion.
  8. Spoon alternating dollops of vanilla and chocolate batters into pan.
  9. Swirl with knife to create marble effect.
  10. Bake 50-60 minutes until toothpick comes out clean.
  11. Cool in pan 15 minutes before transferring to wire rack.
  12. Whisk glaze ingredients and drizzle over cooled cake.

Raspberry Cream Cheese Bars

Creamy and fruity, these delightful bars feature a buttery graham cracker crust topped with velvety cream cheese and fresh raspberries. The perfect balance of sweet and tangy makes them an elegant addition to Easter gatherings.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Yield: 16 bars

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs
  • ½ cup unsalted butter, melted

For the Filling:

  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries

For the Topping:

  • 1 cup powdered sugar
  • ¼ cup milk

Instructions

  1. Preheat oven to 350°F.
  2. Mix graham cracker crumbs with melted butter.
  3. Press mixture into bottom of greased 9×9 inch baking dish.
  4. Bake crust 10 minutes until lightly golden.
  5. Beat cream cheese and sugar until smooth.
  6. Add vanilla extract and mix well.
  7. Fold in half of raspberries gently.
  8. Spread mixture over cooled crust.
  9. Top with remaining raspberries.
  10. Whisk powdered sugar and milk until smooth.
  11. Drizzle over filling.
  12. Bake 25-30 minutes until filling is set.
  13. Cool completely before cutting into squares.

Mint Chocolate Chip Ice Cream Cake

If you’re looking for a delightful dessert that combines layers of rich flavor and creamy texture, this Mint Chocolate Chip Ice Cream Cake is an excellent choice. With its refreshing mint flavor and chocolatey goodness, it’s perfect for any Easter celebration or family gathering. Not only does it taste delicious, but it’s also simple to make!

  • Prep Time: 30 minutes
  • Freeze Time: 3 hours
  • Yield: 12 servings

Ingredients

For the Crust:

  • 1 package (9 ounces) chocolate wafer cookies
  • ¼ cup unsalted butter, melted

For the Filling:

  • 1 quart mint chocolate chip ice cream, softened
  • 1 quart vanilla ice cream, softened
  • 2 cups whipped topping

For Garnish:

  • ½ cup mini chocolate chips
  • Fresh mint leaves

Instructions

  1. Crush chocolate wafer cookies in food processor until fine.
  2. Mix cookie crumbs with melted butter.
  3. Press mixture into bottom of 9-inch springform pan.
  4. Spread mint chocolate chip ice cream over crust.
  5. Freeze 30 minutes until firm.
  6. Add layer of vanilla ice cream.
  7. Freeze another 30 minutes.
  8. Top with whipped topping.
  9. Sprinkle with mini chocolate chips.
  10. Cover and freeze at least 2 hours until set.
  11. Let stand 5 minutes before slicing.
  12. Garnish with fresh mint leaves.

Coconut Macaroons Dipped in Chocolate

Coconut macaroons dipped in chocolate are a delightful treat that perfectly balances chewy coconut sweetness with rich, smooth chocolate. These little bites are not only easy to prepare but also make for a fun and festive addition to your Easter dessert table. With just a handful of ingredients, you can whip up a batch that your family and friends will love.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: 24 macaroons

Ingredients

  • 4 cups shredded coconut
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • ¼ teaspoon salt
  • 8 ounces semi-sweet chocolate chips
  • 1 tablespoon coconut oil (optional)

Instructions

  1. Preheat oven to 325°F and line baking sheet with parchment paper.
  2. Combine coconut, condensed milk, and vanilla in large bowl.
  3. In separate bowl, beat egg whites and salt until firm peaks form.
  4. Fold egg whites into coconut mixture.
  5. Drop rounded tablespoons onto prepared baking sheet, spacing 1 inch apart.
  6. Bake 25-30 minutes until lightly golden.
  7. Cool completely on wire rack.
  8. Melt chocolate chips with coconut oil in microwave in 30-second intervals.
  9. Dip bottom half of each macaroon in melted chocolate.
  10. Place on parchment paper to set.
  11. Sprinkle with additional coconut flakes if desired.

Lemon Meringue Pie

Lemon meringue pie is a popular dessert that combines a tangy lemon filling with a light, fluffy meringue topping. The bright citrus flavor is refreshing and pairs perfectly with the sweet and airy meringue, making it a fantastic choice for Easter gatherings or any springtime event. Plus, this dessert is pretty simple to whip up, even for those who might not consider themselves expert bakers!

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Chill Time: 2 hours
  • Yield: 8 servings

Ingredients

For the Crust:

  • 1 pie crust (store-bought or homemade)

For the Filling:

  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1½ cups water
  • 3 large egg yolks, beaten
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter

For the Meringue:

  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup powdered sugar

Instructions

  1. Preheat oven to 350°F.
  2. Bake pie crust until golden brown and let cool.
  3. Whisk sugar, cornstarch, and water in saucepan over medium heat.
  4. Cook until mixture thickens and bubbles.
  5. Temper egg yolks with hot mixture, then return to saucepan.
  6. Cook 2 minutes more, stirring constantly.
  7. Remove from heat and stir in lemon juice, zest, and butter.
  8. Pour filling into cooled crust.
  9. Beat egg whites and cream of tartar until soft peaks form.
  10. Gradually add powdered sugar until stiff peaks form.
  11. Spread meringue over filling, sealing to edges.
  12. Create decorative peaks with back of spoon.
  13. Bake 10-12 minutes until meringue is golden.
  14. Cool at room temperature, then refrigerate 2 hours before serving.

Chocolate Lavender Cupcakes

Sophisticated and unique, these decadent chocolate cupcakes are infused with subtle floral notes of lavender for an unexpected twist. Topped with lavender-scented frosting, they bring elegance to your Easter dessert table.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Yield: 18 cupcakes

Ingredients

For the Cupcakes:

  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1½ cups granulated sugar
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 tablespoons dried culinary lavender

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2-3 tablespoons heavy cream
  • 1 teaspoon lavender extract

Instructions

  1. Preheat oven to 350°F and line muffin tin with cupcake liners.
  2. Combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to dry ingredients.
  4. Beat on medium speed for 2 minutes.
  5. Gradually stir in boiling water (batter will be thin).
  6. Fold in dried lavender.
  7. Fill cupcake liners ⅔ full with batter.
  8. Bake 18-20 minutes until toothpick comes out clean.
  9. Cool completely on wire rack.
  10. Beat butter until creamy for frosting.
  11. Gradually add powdered sugar, then cream and lavender extract.
  12. Pipe frosting onto cooled cupcakes.
  13. Garnish with fresh lavender or edible flowers if desired.

Almond Joy Macarons

Elegant French cookies meet classic candy bar flavors in these sophisticated treats. Chocolate macaron shells sandwich a rich coconut and chocolate ganache filling for a dessert that’s as impressive as it is delicious.

  • Prep Time: 45 minutes
  • Cook Time: 18 minutes
  • Rest Time: 3 hours
  • Yield: 24 macarons

Ingredients

For the Macaron Shells:

  • 1 cup almond flour
  • 2 cups powdered sugar
  • 4 large egg whites, room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ cup unsweetened cocoa powder

For the Filling:

  • 1 cup dark chocolate, chopped
  • ½ cup heavy cream
  • ½ cup shredded coconut, toasted

Instructions

  1. Sift together almond flour, powdered sugar, and cocoa powder.
  2. Beat egg whites until frothy, then gradually add granulated sugar.
  3. Continue beating until stiff peaks form.
  4. Fold dry ingredients and extracts into egg whites until combined.
  5. Transfer batter to piping bag and pipe 1.5-inch circles onto parchment-lined baking sheets.
  6. Let sit 30 minutes until tops form a skin.
  7. Preheat oven to 300°F.
  8. Bake 15-18 minutes until risen and firm.
  9. Cool completely on baking sheets.
  10. Heat heavy cream until just boiling, then pour over chopped chocolate.
  11. Let sit 1 minute, then stir until smooth.
  12. Fold in toasted coconut.
  13. Pipe ganache onto flat sides of half the shells.
  14. Sandwich with remaining shells.
  15. Refrigerate 2-3 hours before serving.

Easter Egg Sugar Cookies

Buttery, soft sugar cookies cut into festive egg shapes make the perfect canvas for colorful Easter decorations. These classic treats are fun to make with the whole family and bring joy to any spring celebration.

  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Cook Time: 10 minutes
  • Yield: 24 cookies

Ingredients

For the Cookies:

  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

For the Frosting:

  • 2 cups powdered sugar
  • 2-4 tablespoons milk
  • Food coloring (pastel colors)
  • Sprinkles for decoration

Instructions

  1. Whisk flour, baking soda, and salt in a bowl.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in egg, vanilla, and almond extracts.
  4. Gradually mix in dry ingredients until combined.
  5. Cover dough and refrigerate at least 1 hour.
  6. Preheat oven to 350°F.
  7. Roll dough to ¼-inch thickness on floured surface.
  8. Cut with egg-shaped cookie cutter.
  9. Place on lined baking sheets.
  10. Bake 8-10 minutes until edges are lightly golden.
  11. Cool on wire racks completely.
  12. Mix powdered sugar with milk for frosting.
  13. Divide and add food coloring as desired.
  14. Frost cooled cookies and decorate with sprinkles.

Caramel Pecan Cheesecake

Rich and indulgent, this showstopping dessert features a velvety cheesecake studded with crunchy pecans and crowned with buttery caramel sauce. The perfect balance of creamy, crunchy, and sweet makes it an elegant finale for Easter dinner.

  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Chill Time: 4 hours
  • Yield: 12 servings

Ingredients

For the Crust:

  • 1½ cups graham cracker crumbs
  • ⅓ cup unsalted butter, melted

For the Filling:

  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup pecans, chopped

For the Topping:

  • 1 cup caramel sauce
  • Extra pecans for garnish

Instructions

  1. Preheat oven to 325°F.
  2. Mix graham cracker crumbs with melted butter.
  3. Press mixture firmly into bottom of 9-inch springform pan.
  4. Beat cream cheese and sugar until smooth.
  5. Add eggs one at a time, mixing well after each.
  6. Stir in vanilla extract and sour cream until blended.
  7. Fold in chopped pecans.
  8. Pour filling over crust.
  9. Bake 50-60 minutes until center is set but slightly jiggly.
  10. Turn off oven and leave cheesecake inside for 1 hour.
  11. Cool completely, then refrigerate at least 4 hours.
  12. Drizzle with caramel sauce and garnish with extra pecans before serving.

Chocolate Tart with Raspberries

Silky smooth dark chocolate ganache fills a buttery chocolate crust, crowned with vibrant fresh raspberries for a dessert that’s both sophisticated and simple. The perfect balance of rich and tart flavors makes this an elegant finale to your Easter meal.

  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Yield: 8 servings

Ingredients

For the Tart:

  • 1 pre-made chocolate tart shell
  • 1 cup heavy cream
  • 8 ounces dark chocolate, chopped
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

For Topping:

  • 1 cup fresh raspberries
  • Powdered sugar for dusting
  • Fresh mint leaves (optional garnish)

Instructions

  1. Heat heavy cream in saucepan until just boiling.
  2. Remove from heat and add chopped chocolate, sugar, and vanilla.
  3. Stir until smooth and completely combined.
  4. Pour chocolate filling into tart shell.
  5. Smooth surface with spatula.
  6. Cool to room temperature.
  7. Refrigerate at least 2 hours until set.
  8. Arrange fresh raspberries on top.
  9. Dust with powdered sugar before serving.
  10. Garnish with mint leaves if desired.
  11. Slice and serve chilled or at room temperature.

Banana Pudding Parfaits

Classic Southern comfort in an elegant presentation, these individual parfaits layer creamy vanilla pudding, fresh bananas, and crisp vanilla wafers. Served in clear glasses to showcase the beautiful layers, they’re a charming addition to your Easter dessert table.

  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Yield: 6 parfaits

Ingredients

  • 3 ripe bananas, sliced
  • 2 cups instant vanilla pudding mix
  • 4 cups milk
  • 1 cup whipped cream (or whipped topping)
  • 1 package vanilla wafers
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk pudding mix and milk in large bowl until smooth.
  2. Let sit 5 minutes to thicken.
  3. Gently fold in sliced bananas and vanilla extract.
  4. In serving glasses, create first layer with vanilla wafers.
  5. Add layer of banana pudding mixture.
  6. Top with layer of whipped cream.
  7. Repeat layers until glasses are filled.
  8. Finish with dollop of whipped cream.
  9. Garnish with extra wafers on top.
  10. Refrigerate at least 30 minutes before serving.

Bunny Paw Brownies

Fudgy chocolate brownies transform into adorable Easter treats with the addition of simple candy decorations shaped like bunny paws. These whimsical desserts bring smiles to faces of all ages and add a playful touch to your holiday celebration.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: 16 brownies

Ingredients

For the Brownies:

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder

For Decoration:

  • White candy melts
  • Pink candy melts (optional)
  • Chocolate candies for paw pads

Instructions

  1. Preheat oven to 350°F and grease 9×13-inch baking pan.
  2. Melt butter in saucepan over medium heat.
  3. Remove from heat and stir in sugar until combined.
  4. Add eggs one at a time, mixing well after each.
  5. Stir in vanilla extract.
  6. Whisk flour, cocoa powder, salt, and baking powder in separate bowl.
  7. Gradually add dry ingredients to wet mixture until just combined.
  8. Pour batter into prepared pan and spread evenly.
  9. Bake 25-30 minutes until toothpick has few moist crumbs.
  10. Cool completely before cutting into squares.
  11. Melt candy melts according to package directions.
  12. Pipe three small circles at top of each brownie for toe pads.
  13. Add larger circle below for main paw pad.
  14. Place chocolate candies in center of each circle.

Peach Crumble Bars

Sweet, juicy peaches nestled between layers of buttery oat crumble create a dessert that’s part cookie, part fruit crisp. These portable treats bring summer flavor to your Easter table with their golden crust and fragrant filling.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Yield: 16 bars

Ingredients

For the Filling:

  • 2 cups fresh peaches, peeled and diced
  • 1 tablespoon lemon juice
  • ½ cup granulated sugar
  • ¼ teaspoon cinnamon

For the Crust/Topping:

  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • ½ cup brown sugar, packed
  • ½ cup unsalted butter, melted
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F and grease 9×9-inch baking dish.
  2. Combine peaches, lemon juice, granulated sugar, and cinnamon in bowl.
  3. In separate bowl, mix flour, oats, brown sugar, melted butter, and salt until crumbly.
  4. Press half of crumble mixture into bottom of prepared dish.
  5. Spread peach mixture evenly over crust.
  6. Sprinkle remaining crumble on top.
  7. Bake 30-35 minutes until topping is golden brown.
  8. Cool completely before cutting into bars.

Tiramisu Easter Egg

A festive twist on the classic Italian dessert, this egg-shaped tiramisu combines coffee-soaked ladyfingers with rich mascarpone cream for an elegant Easter treat. The familiar flavors in a holiday presentation make this a sophisticated finale to your celebration.

  • Prep Time: 30 minutes
  • Chill Time: 4 hours
  • Yield: 8 servings

Ingredients

  • 1 cup strong brewed coffee, cooled
  • 3 tablespoons coffee liqueur (optional)
  • 6 egg yolks
  • ¾ cup granulated sugar
  • 2 cups mascarpone cheese
  • 1½ cups heavy cream
  • 1 teaspoon vanilla extract
  • 24 ladyfinger cookies
  • Cocoa powder, for dusting

Instructions

  1. Whisk egg yolks and sugar until pale and creamy.
  2. Fold in mascarpone cheese until smooth.
  3. In separate bowl, whip heavy cream and vanilla until stiff peaks form.
  4. Gently fold whipped cream into mascarpone mixture.
  5. Combine coffee and liqueur in shallow dish.
  6. Quickly dip each ladyfinger into coffee mixture.
  7. Arrange half the soaked ladyfingers in oval egg shape on serving platter.
  8. Spread half the mascarpone mixture over ladyfingers.
  9. Repeat with remaining ladyfingers and mascarpone mixture.
  10. Shape into egg form with spatula.
  11. Cover and refrigerate at least 4 hours or overnight.
  12. Dust with cocoa powder before serving.

Cherry Almond Coffee Cake

Moist and tender cake studded with juicy cherries and topped with a crunchy almond streusel creates a delightful breakfast treat or afternoon indulgence. The combination of tart fruit and sweet almond flavor makes this coffee cake perfect for Easter brunch.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Yield: 12 servings

Ingredients

For the Cake:

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1½ cups fresh or frozen cherries, pitted

For the Topping:

  • ¼ cup sliced almonds
  • ¼ cup brown sugar
  • ½ cup oats

Instructions

  1. Preheat oven to 350°F and grease 9-inch round cake pan.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs and extracts, mixing until well combined.
  4. Whisk flour, baking powder, and salt in separate bowl.
  5. Gradually add dry ingredients to wet, alternating with milk.
  6. Fold in cherries gently.
  7. Pour batter into prepared pan.
  8. Mix brown sugar, oats, and sliced almonds in small bowl.
  9. Sprinkle topping evenly over batter.
  10. Bake 35-40 minutes until toothpick comes out clean.
  11. Cool in pan 15 minutes before removing.
  12. Serve warm or at room temperature.

Spring Fruit Pizza

Bright and festive, this dessert features a sugar cookie crust topped with sweet cream cheese frosting and an array of colorful fresh fruits. The perfect light finale to Easter dinner, it’s as beautiful to look at as it is delicious to eat.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Chill Time: 30 minutes
  • Yield: 12 servings

Ingredients

For the Crust:

  • 1 package (16 oz) refrigerated sugar cookie dough

For the Frosting:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 cup mixed fresh fruits (strawberries, blueberries, kiwi, peaches)
  • Mint leaves for garnish (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Press sugar cookie dough evenly into 12-inch round pizza pan.
  3. Bake 10-12 minutes until lightly golden.
  4. Cool completely on wire rack.
  5. Beat cream cheese, powdered sugar, and vanilla until smooth.
  6. Spread frosting over cooled cookie crust.
  7. Wash, dry, and slice fruits as needed.
  8. Arrange fruits decoratively on top of frosting.
  9. Refrigerate at least 30 minutes before slicing.
  10. Garnish with mint leaves if desired.

Lemon Blueberry Bars

Bright citrus and sweet berries combine in these refreshing bars featuring a buttery shortbread crust and tangy lemon filling studded with juicy blueberries. Dusted with powdered sugar, they bring spring sunshine to your Easter dessert table.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Yield: 16 bars

Ingredients

For the Crust:

  • 1 cup all-purpose flour
  • ½ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • ½ teaspoon salt

For the Filling:

  • 2 large eggs
  • 1 cup granulated sugar
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 cup blueberries, fresh or frozen
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F and grease 9×9-inch baking pan.
  2. Mix 1 cup flour, butter, ¼ cup sugar, and salt until crumbly.
  3. Press mixture into bottom of prepared pan.
  4. Bake crust for 15 minutes until lightly golden.
  5. Whisk eggs, 1 cup sugar, lemon juice, and zest in bowl.
  6. Add ¼ cup flour and baking powder, mixing until smooth.
  7. Gently fold in blueberries.
  8. Pour filling over baked crust.
  9. Bake 20-25 minutes until filling is set.
  10. Cool completely in pan.
  11. Dust with powdered sugar before cutting into squares.

Chocolate Chip Cookie Dough Dip

Enjoy the irresistible taste of cookie dough without the worry of raw eggs in this creamy, sweet dip studded with chocolate chips. Perfect for casual Easter gatherings, this crowd-pleasing treat pairs with a variety of dippers for a fun, interactive dessert experience.

  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Yield: 8 servings

Ingredients

  • 1 cup all-purpose flour (heat-treated)*
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup cream cheese, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup powdered sugar
  • ½ cup chocolate chips

Instructions

  1. Mix softened cream cheese and butter until smooth and creamy.
  2. Add brown sugar, granulated sugar, and vanilla, mixing well.
  3. Gradually stir in flour and salt until fully incorporated.
  4. Fold in chocolate chips.
  5. Transfer to serving bowl.
  6. Chill in refrigerator for 30 minutes before serving.
  7. Serve with graham crackers, pretzels, apple slices, or strawberries.

Pro Tips

  • *Heat treat flour by microwaving for 1 minute or baking at 350°F for 5 minutes to kill bacteria
  • Use mini chocolate chips for better distribution
  • Try adding ¼ cup toffee bits for extra flavor
  • Sprinkle additional chocolate chips on top for presentation
  • Can be made 1 day ahead and stored in refrigerator

Easter Egg Cheesecake

Creamy, rich cheesecake transforms into a festive holiday centerpiece with colorful Easter-themed decorations. This eye-catching dessert combines classic cheesecake flavor with playful spring elements for a showstopping finale to your celebration.

  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Chill Time: 4 hours
  • Yield: 12 servings

Ingredients

For the Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Filling:

  • 24 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • Food coloring (optional)

For Decoration:

  • Assorted candies (pastel M&Ms, jelly beans)
  • Chocolate eggs
  • Sprinkles
  • Edible flowers

Instructions

  1. Preheat oven to 325°F.
  2. Mix graham cracker crumbs, sugar, and melted butter.
  3. Press mixture into bottom of 9-inch springform pan.
  4. Bake crust 10 minutes, then cool.
  5. Beat cream cheese until smooth.
  6. Add powdered sugar and vanilla, mixing well.
  7. Add eggs one at a time, mixing just until incorporated.
  8. Stir in sour cream until smooth.
  9. Optional: Divide batter and add food coloring.
  10. Pour batter over cooled crust.
  11. Bake 50-60 minutes until center is slightly jiggly.
  12. Turn off oven and let cool inside for 1 hour.
  13. Cool completely at room temperature.
  14. Refrigerate at least 4 hours or overnight.
  15. Remove from springform pan and decorate with Easter candies.

Pineapple Upside Down Cake

Classic and nostalgic, this golden cake features caramelized pineapple rings and bright cherries that create a beautiful pattern when the cake is inverted. The sweet fruit topping and moist, tender crumb make it a perfect springtime dessert for your Easter celebration.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Yield: 8 servings

Ingredients

For the Topping:

  • ¼ cup unsalted butter
  • ½ cup brown sugar, packed
  • 1 can (20 oz) pineapple slices, drained
  • Maraschino cherries (optional)

For the Cake:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F.
  2. Melt butter in 9-inch round cake pan in oven.
  3. Sprinkle brown sugar evenly over melted butter.
  4. Arrange pineapple slices on top of brown sugar mixture.
  5. Place maraschino cherries in center of each pineapple ring if desired.
  6. Combine flour, sugar, milk, eggs, vanilla, baking powder, and salt in bowl.
  7. Mix until smooth.
  8. Pour batter over pineapple arrangement.
  9. Bake 30-35 minutes until toothpick comes out clean.

Chocolate Peanut Butter Eggs

Creamy peanut butter filling wrapped in smooth chocolate creates these homemade treats that rival store-bought candy eggs. Easy to make and customize, these sweet confections bring together two beloved flavors in a festive Easter shape.

  • Prep Time: 20 minutes
  • Chill Time: 30 minutes
  • Yield: 12 eggs

Ingredients

For the Filling:

  • 1 cup creamy peanut butter
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract

For the Coating:

  • 2 cups chocolate chips (milk or dark)
  • 1 tablespoon coconut oil (optional)

Instructions

  1. Combine peanut butter and softened butter in mixing bowl until smooth.
  2. Gradually add powdered sugar and vanilla extract, mixing until well combined.
  3. Form mixture into egg shapes, about 1-2 inches long.
  4. Place shaped eggs on parchment-lined baking sheet.
  5. Refrigerate 30 minutes until firm.
  6. Combine chocolate chips and coconut oil in microwave-safe bowl.
  7. Heat in 30-second intervals, stirring between, until melted and smooth.
  8. Dip each peanut butter egg into melted chocolate using fork.
  9. Tap fork against bowl to remove excess chocolate.
  10. Return coated eggs to parchment paper.
  11. Allow to set completely at room temperature or refrigerate to speed process.

Cinnamon Roll Casserole

Transform ordinary cinnamon rolls into an extraordinary breakfast treat with this easy-to-prepare casserole. Pieces of cinnamon roll bake in a sweet custard for a warm, gooey texture that’s perfect for Easter morning gatherings when you want something special without all the work.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Yield: 12 servings

Ingredients

  • 2 cans refrigerated cinnamon rolls
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ¼ cup granulated sugar
  • ¼ cup maple syrup
  • ½ cup chopped pecans (optional)
  • 1 cup cream cheese frosting (from cinnamon roll packages)

Instructions

  1. Preheat oven to 350°F and grease 9×13 inch baking dish.
  2. Cut each cinnamon roll into quarters.
  3. Arrange pieces evenly in prepared baking dish.
  4. Whisk eggs, milk, vanilla, cinnamon, sugar, and maple syrup in bowl.
  5. Pour mixture over cinnamon roll pieces.
  6. Sprinkle with chopped pecans if using.
  7. Bake 25-30 minutes until golden brown and custard is set.
  8. Cool slightly.
  9. Drizzle with cream cheese frosting before serving.

Coconut Cream Pie

Tropical and creamy, this classic pie features a silky coconut custard filling nestled in a graham cracker crust and topped with clouds of whipped cream. The perfect balance of sweet coconut flavor and light texture makes it a refreshing finale to your Easter meal.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Chill Time: 2 hours
  • Yield: 8 servings

Ingredients

For the Filling:

  • 1 cup unsweetened shredded coconut
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 cups coconut milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Crust and Topping:

  • 1 pre-made graham cracker crust
  • 1 cup heavy cream (for whipping)
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Additional toasted coconut for garnish

Instructions

  1. In medium saucepan, mix sugar, cornstarch, and salt.
  2. Slowly whisk in coconut milk.
  3. Heat over medium, stirring constantly until mixture begins to thicken.
  4. Beat egg yolks in separate bowl.
  5. Temper eggs by slowly adding some hot mixture, whisking continuously.
  6. Return tempered eggs to saucepan.
  7. Cook 2-3 minutes more until thick and creamy.
  8. Remove from heat and stir in butter, vanilla, and shredded coconut.
  9. Pour into graham cracker crust.
  10. Cool to room temperature.
  11. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  12. Spread whipped cream over cooled filling.
  13. Sprinkle with toasted coconut.
  14. Refrigerate at least 2 hours before serving.

Blackberry Lemonade Sorbet

This vibrant purple sorbet combines sweet blackberries with tangy lemon for a refreshing, palate-cleansing dessert. Dairy-free and light, it offers the perfect cool finish to your Easter meal when rich desserts feel too heavy.

  • Prep Time: 15 minutes
  • Freeze Time: 4 hours
  • Yield: 6 servings

Ingredients

  • 2 cups fresh blackberries
  • 1 cup granulated sugar
  • 1 cup water
  • ½ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • Pinch of salt
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Blend blackberries in blender or food processor until smooth.
  2. Strain through fine-mesh sieve to remove seeds.
  3. Combine sugar and water in saucepan over medium heat.
  4. Stir until sugar completely dissolves to create simple syrup.
  5. Remove from heat and cool completely.
  6. Mix blackberry puree, cooled syrup, lemon juice, lemon zest, and salt in large bowl.
  7. Pour mixture into shallow freezer-safe dish.
  8. Place in freezer.
  9. Stir every 30 minutes with fork to break up ice crystals.
  10. Continue process for 3-4 hours until firm but scoopable.
  11. Serve in chilled bowls garnished with mint leaves.

Confetti Cake with Buttercream Frosting

Bursting with colorful sprinkles throughout fluffy vanilla layers, this festive cake brings playful joy to your Easter celebration. Wrapped in silky buttercream frosting and topped with more sprinkles, it creates a cheerful centerpiece that delights guests of all ages.

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Yield: 12 servings

Ingredients

For the Cake:

  • 2¾ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • 1 cup rainbow sprinkles

For the Buttercream:

  • 4 cups powdered sugar
  • ½ cup unsalted butter, softened
  • 2-3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Additional sprinkles for decoration

Instructions

  1. Preheat oven to 350°F and grease three 8-inch round cake pans.
  2. Whisk flour, baking powder, and salt in medium bowl.
  3. Cream butter and sugar until light and fluffy in large bowl.
  4. Add eggs one at a time, mixing well after each.
  5. Stir in vanilla extract.
  6. Gradually add dry ingredients, alternating with milk.
  7. Fold in rainbow sprinkles gently.
  8. Divide batter evenly among prepared pans.
  9. Bake 25-30 minutes until toothpick comes out clean.
  10. Cool in pans 10 minutes before transferring to wire racks.
  11. Beat butter for frosting until creamy.
  12. Add powdered sugar gradually, mixing well.
  13. Mix in cream and vanilla until smooth.
  14. Frost between layers and around entire cake.
  15. Decorate with additional sprinkles.

Chocolate Dipped Strawberries

Juicy strawberries coated in smooth, rich chocolate create an elegant yet simple treat perfect for Easter celebrations. The beautiful contrast between bright red fruit and glossy chocolate makes these berries as visually appealing as they are delicious.

  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Yield: 24 strawberries

Ingredients

  • 1 pound fresh strawberries, washed and dried
  • 8 ounces semi-sweet chocolate, chopped
  • 2 teaspoons coconut oil (optional)
  • Sprinkles or crushed nuts (optional)

Instructions

  1. Line baking sheet with parchment paper.
  2. Pat strawberries completely dry with paper towels.
  3. Combine chopped chocolate and coconut oil in microwave-safe bowl.
  4. Microwave in 30-second intervals, stirring between each, until melted.
  5. Hold strawberry by stem and dip into melted chocolate.
  6. Allow excess chocolate to drip off.
  7. Place dipped strawberry on parchment-lined sheet.
  8. Add decorative toppings immediately if desired.
  9. Repeat with remaining strawberries.
  10. Refrigerate 30 minutes until chocolate sets.

Fruit and Nut Chocolate Bark

Dark chocolate studded with colorful dried fruits and crunchy nuts creates a beautiful mosaic of flavors and textures in this simple yet impressive treat. Perfect for Easter gifting or adding to dessert platters, this bark requires minimal effort while delivering maximum visual impact.

  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Yield: 12 servings

Ingredients

  • 8 ounces dark chocolate, chopped
  • ½ cup mixed nuts (almonds, cashews, walnuts)
  • ½ cup dried fruit (cranberries, apricots, cherries)
  • ¼ cup coconut flakes (optional)
  • ¼ teaspoon sea salt

Instructions

  1. Line baking sheet with parchment paper.
  2. Place chopped chocolate in microwave-safe bowl.
  3. Microwave in 30-second intervals, stirring between each, until smooth.
  4. Pour melted chocolate onto parchment paper.
  5. Spread into even rectangle about ¼-inch thick.
  6. Sprinkle nuts and dried fruit over chocolate.
  7. Add coconut flakes if using.
  8. Press toppings gently into chocolate.
  9. Sprinkle with sea salt.
  10. Refrigerate 30 minutes until completely set.
  11. Break into irregular pieces.

Fruity Pebbles Krispie Treats

Rainbow-colored cereal transforms classic marshmallow treats into vibrant, fruity squares that bring playful energy to your Easter dessert table. These no-bake bars combine chewy marshmallow with crunchy, fruit-flavored cereal for a nostalgic treat that appeals to kids and adults alike.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Chill Time: 30 minutes
  • Yield: 12 squares

Ingredients

  • 4 cups Fruity Pebbles cereal
  • 3 tablespoons unsalted butter
  • 1 package (10 oz) mini marshmallows
  • ½ teaspoon vanilla extract
  • ¼ cup additional Fruity Pebbles for topping (optional)

Instructions

  1. Lightly grease 9×13 inch baking dish.
  2. Melt butter in large saucepan over low heat.
  3. Add marshmallows to melted butter.
  4. Stir continuously until marshmallows completely melt.
  5. Remove from heat.
  6. Stir in vanilla extract.
  7. Add Fruity Pebbles cereal to marshmallow mixture.
  8. Fold gently until cereal is evenly coated.
  9. Transfer mixture to prepared baking dish.
  10. Press down evenly with greased spatula.
  11. Sprinkle additional cereal on top if desired.
  12. Allow to cool completely before cutting into squares.

Carrot Cake Truffles

Spiced carrot cake flavors roll into bite-sized treats coated in sweet coconut flakes for a portable version of the classic dessert. These no-bake truffles capture all the warm cinnamon, nutmeg, and cream cheese goodness of traditional carrot cake in an Easter-perfect finger food.

  • Prep Time: 20 minutes
  • Chill Time: 45 minutes
  • Yield: 24 truffles

Ingredients

  • 1 cup finely grated carrots
  • 1 cup crushed vanilla cookies
  • ½ cup cream cheese, softened
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon maple syrup
  • ½ cup shredded coconut, for coating
  • ¼ cup chopped walnuts (optional)

Instructions

  1. Combine grated carrots, crushed cookies, cream cheese, cinnamon, nutmeg, and maple syrup in mixing bowl.
  2. Mix until ingredients are thoroughly incorporated.
  3. Cover bowl and refrigerate mixture 30 minutes.
  4. Line baking sheet with parchment paper.
  5. Scoop tablespoon-sized portions of chilled mixture.
  6. Roll between palms to form balls.
  7. Place shredded coconut in shallow dish.
  8. Roll each truffle in coconut until fully coated.
  9. Arrange finished truffles on prepared baking sheet.
  10. Refrigerate additional 15 minutes before serving.

Berry Swirl Cheesecake

Creamy vanilla cheesecake marbled with vibrant berry swirls creates a stunning dessert that’s as beautiful as it is delicious. The contrast between smooth, rich filling and tangy fruit ribbons offers perfect balance in this elegant finale to your Easter meal.

  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Chill Time: 4 hours
  • Yield: 12 servings

Ingredients

For the Crust:

  • 1½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar

For the Filling:

  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the Berry Swirl:

  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 2 tablespoons cornstarch

Instructions

  1. Preheat oven to 325°F.
  2. Line 9-inch springform pan with parchment paper.
  3. Mix graham cracker crumbs, melted butter, and sugar.
  4. Press mixture into bottom of pan to form crust.
  5. Beat cream cheese until smooth in large bowl.
  6. Gradually add sugar, mixing until combined.
  7. Add eggs one at a time, mixing well after each.
  8. Stir in vanilla extract.
  9. Blend berries with cornstarch until smooth.
  10. Pour cheesecake batter over crust.
  11. Drop spoonfuls of berry puree onto batter.
  12. Swirl with knife to create marbled pattern.
  13. Bake 50-60 minutes until center is nearly set.
  14. Cool completely at room temperature.
  15. Refrigerate at least 4 hours before serving.

Marshmallow Peeps S’mores

Colorful Easter Peeps transform classic s’mores into festive spring treats when sandwiched between graham crackers with melting chocolate. This playful twist combines the iconic Easter candy with beloved campfire flavors for a quick, fun dessert that celebrates the season.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Yield: 1 s’more

Ingredients

  • 2 graham crackers
  • 1 chocolate bar (milk or dark)
  • 2-3 Marshmallow Peeps
  • 1 regular marshmallow (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Place one graham cracker on baking sheet.
  3. Layer chocolate pieces on graham cracker.
  4. Arrange Peeps on top of chocolate.
  5. Add regular marshmallow if using.
  6. Bake 5 minutes until Peeps puff up.
  7. Remove from oven.
  8. Top with second graham cracker.
  9. Press gently to squish marshmallows.
  10. Let cool slightly before serving.

Rainbow Layer Cake

Vibrant cake layers in all colors of the rainbow stack together beneath fluffy white frosting for a dessert that brings joy with every slice. This showstopping centerpiece reveals its colorful surprise when cut, making it perfect for Easter celebrations when you want to create a memorable moment.

  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Yield: 12 servings

Ingredients

For the Cake:

  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • Food coloring (red, orange, yellow, green, blue, purple)

For the Frosting:

  • 4 cups whipped frosting
  • Sprinkles for decoration (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Grease six 6-inch round cake pans.
  3. Whisk flour, baking powder, and salt in medium bowl.
  4. Beat butter and sugar until light and fluffy in large bowl.
  5. Add eggs one at a time, mixing well after each.
  6. Stir in vanilla extract.
  7. Gradually add dry ingredients, alternating with milk.
  8. Divide batter evenly into six bowls.
  9. Add different food coloring to each bowl.
  10. Pour colored batters into prepared pans.
  11. Bake 20-25 minutes until toothpick comes out clean.
  12. Cool cakes completely on wire racks.
  13. Stack layers with frosting between each color.
  14. Cover entire cake with remaining frosting.

Fruity Easter Jello Cups

Bright layers of jiggly jello studded with fresh fruit create individual desserts that bring spring colors to your Easter table. These refreshing cups combine sweet flavors with a light texture for the perfect ending to a holiday meal when you want something less heavy than traditional desserts.

  • Prep Time: 15 minutes
  • Chill Time: 4 hours
  • Yield: 8 servings

Ingredients

  • 2 cups boiling water, divided
  • 1 package (3 oz) strawberry jello
  • 1 package (3 oz) orange jello
  • 2 cups cold water, divided
  • 1 cup diced fresh strawberries
  • 1 cup diced fresh peaches or mango
  • 1 cup blueberries
  • Whipped cream for topping

Instructions

  1. Dissolve strawberry jello in 1 cup boiling water.
  2. Stir until completely dissolved.
  3. Add 1 cup cold water and mix well.
  4. Pour into clear cups, filling halfway.
  5. Refrigerate until set, about 2 hours.
  6. Dissolve orange jello in 1 cup boiling water.
  7. Add 1 cup cold water and mix well.
  8. Layer diced fruit on top of set strawberry jello.
  9. Carefully pour orange jello over fruit layer.
  10. Refrigerate until completely firm, about 2 hours.
  11. Top with whipped cream before serving.

Bunny Ears Rice Krispie Treats

Shaped like rabbit ears and decorated with pink and white chocolate, these playful treats transform classic Rice Krispies into Easter-themed delights. Simple to make with no baking required, they offer a creative activity that results in adorable spring treats perfect for holiday celebrations.

  • Prep Time: 15 minutes
  • Chill Time: 10 minutes
  • Yield: 12 bunny ears

Ingredients

  • 3 tablespoons unsalted butter
  • 1 package (10 oz) marshmallows
  • 6 cups Rice Krispies cereal
  • Pink chocolate melts
  • White chocolate melts
  • Colorful candy sprinkles

Instructions

  1. Line baking sheet with parchment paper.
  2. Melt butter in large pot over low heat.
  3. Add marshmallows to melted butter.
  4. Stir continuously until marshmallows completely melt.
  5. Remove from heat.
  6. Add Rice Krispies cereal to marshmallow mixture.
  7. Stir until cereal is evenly coated.
  8. Transfer mixture to prepared baking sheet.
  9. Press into even layer about ½-inch thick.
  10. Let cool 10 minutes.
  11. Cut into bunny ear shapes using knife or cookie cutter.
  12. Melt pink and white chocolate separately.
  13. Dip tops of ears in pink chocolate.
  14. Drizzle white chocolate for contrast.
  15. Add sprinkles while chocolate is still wet.
  16. Allow to set completely before serving.

Baked Easter Egg Donuts

Egg-shaped baked donuts decorated with pastel icings and festive sprinkles bring holiday cheer to your Easter breakfast table. These lighter alternatives to traditional fried donuts offer fluffy texture and sweet flavor in a fun shape that celebrates the season.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Yield: 12 donuts

Ingredients

For the Donuts:

  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted

For Decoration:

  • 2 cups powdered sugar
  • 3-4 tablespoons milk
  • Food coloring (pastel colors)
  • Sprinkles, nonpareils, or decorative sugar

Instructions

  1. Preheat oven to 350°F.
  2. Grease egg-shaped donut pan or regular donut pan.
  3. Whisk flour, sugar, baking powder, baking soda, and salt in large bowl.
  4. Combine buttermilk, egg, melted butter, and vanilla in separate bowl.
  5. Add wet ingredients to dry ingredients.
  6. Mix until just combined, avoiding overmixing.
  7. Spoon batter into prepared pan, filling each cavity halfway.
  8. Bake 10-12 minutes until donuts spring back when touched.
  9. Cool in pan 5 minutes before transferring to wire rack.
  10. Mix powdered sugar with milk to create icing.
  11. Divide icing into separate bowls and add different food coloring.
  12. Dip cooled donuts into colored icing.
  13. Add sprinkles immediately before icing sets.
  14. Allow to dry completely before serving.

Orange Creamsicle Cupcakes

Bright citrus-infused cupcakes topped with fluffy vanilla cream frosting recreate the nostalgic flavor of orange creamsicle popsicles in dessert form. These sunny treats bring refreshing citrus notes to your Easter dessert table with their perfect balance of tangy orange and sweet vanilla.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Yield: 12 cupcakes

Ingredients

For the Cupcakes:

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup buttermilk
  • ½ cup fresh orange juice
  • 1 tablespoon orange zest
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

For the Frosting:

  • 1 cup heavy cream
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Orange slices for garnish (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Line cupcake pan with paper liners.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each.
  5. Mix in orange juice, buttermilk, zest, and vanilla.
  6. Whisk flour, baking powder, and salt in separate bowl.
  7. Gradually add dry ingredients to wet mixture.
  8. Fill cupcake liners ⅔ full with batter.
  9. Bake 18-20 minutes until toothpick comes out clean.
  10. Cool completely on wire rack.
  11. Whip heavy cream until soft peaks form.
  12. Gradually add powdered sugar and vanilla.
  13. Continue whipping until stiff peaks form.
  14. Pipe or spread frosting onto cooled cupcakes.
  15. Garnish with orange slices if desired.

Chocolate Raspberry Mousse

Silky chocolate mousse infused with bright raspberry flavor creates an elegant dessert that’s surprisingly simple to prepare. This light yet decadent treat balances rich chocolate with tangy berries for a sophisticated finale to your Easter meal that won’t leave guests feeling overly full.

  • Prep Time: 15 minutes
  • Chill Time: 1 hour
  • Yield: 4 servings

Ingredients

  • 1 cup heavy cream
  • 4 ounces dark chocolate, chopped
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • Mint leaves for garnish (optional)

Instructions

  1. Place chopped chocolate in heatproof bowl.
  2. Set bowl over saucepan of simmering water.
  3. Stir chocolate until completely melted and smooth.
  4. Remove from heat and cool slightly.
  5. In separate bowl, whip heavy cream with sugar and vanilla.
  6. Continue whipping until soft peaks form.
  7. Gently fold melted chocolate into whipped cream.
  8. Reserve few raspberries for garnish.
  9. Lightly crush remaining raspberries with fork.
  10. Fold crushed raspberries into mousse mixture.
  11. Spoon into serving glasses or ramekins.
  12. Refrigerate at least 1 hour until set.
  13. Top with reserved raspberries and mint leaves before serving.

Maple Glazed Donuts

Soft, cake-like donuts coated in sweet maple glaze offer comforting warmth and nostalgic flavor in every bite. These baked treats bring the cozy essence of maple syrup to your Easter brunch table without the hassle of deep frying.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Yield: 12 donuts

Ingredients

For the Donuts:

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup maple syrup

For the Glaze:

  • 1 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon milk (if needed for consistency)

Instructions

  1. Preheat oven to 350°F.
  2. Grease donut pan with cooking spray.
  3. Whisk flour, sugar, baking powder, and salt in large bowl.
  4. Combine milk, melted butter, eggs, vanilla, and maple syrup in separate bowl.
  5. Pour wet ingredients into dry ingredients.
  6. Stir until just combined, avoiding overmixing.
  7. Spoon or pipe batter into donut pan, filling each cavity ⅔ full.
  8. Bake 10-12 minutes until light golden brown.
  9. Cool in pan 5 minutes before transferring to wire rack.
  10. Mix powdered sugar with maple syrup until smooth for glaze.
  11. Dip tops of cooled donuts into glaze.
  12. Return to rack to allow glaze to set.

Easter Egg Cheesecake Bars

Creamy vanilla cheesecake sits atop buttery graham cracker crust, decorated with pastel candy eggs for a festive spring dessert. These portable bars offer all the rich flavor of traditional cheesecake in an easy-to-serve format perfect for Easter gatherings.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Chill Time: 4 hours
  • Yield: 16 bars

Ingredients

For the Crust:

  • 1½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted

For the Filling:

  • 2 cups cream cheese, softened (16 oz)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • 1 cup white chocolate chips

For Decoration:

  • Colored candy eggs
  • Pastel sprinkles (optional)

Instructions

  1. Preheat oven to 325°F.
  2. Line 8×8 inch baking pan with parchment paper, leaving overhang.
  3. Mix graham cracker crumbs with melted butter until combined.
  4. Press mixture firmly into bottom of prepared pan.
  5. Beat cream cheese until smooth in large bowl.
  6. Add sugar and vanilla gradually, mixing until incorporated.
  7. Add eggs one at a time, mixing well after each.
  8. Fold in sour cream and white chocolate chips.
  9. Pour filling over crust, smoothing top with spatula.
  10. Bake 35-40 minutes until edges are set but center slightly jiggles.
  11. Cool completely at room temperature.
  12. Refrigerate at least 4 hours or overnight.
  13. Lift from pan using parchment paper.
  14. Cut into squares.
  15. Top with candy eggs before serving.

Lemon Meringue Tart with Fresh Berries

Bright lemon curd fills a buttery tart shell, topped with clouds of toasted meringue and jewel-toned fresh berries for an elegant Easter dessert. This sophisticated treat balances sweet, tangy, and buttery flavors in perfect harmony while showcasing spring’s finest berries.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Chill Time: 1 hour
  • Yield: 8 servings

Ingredients

For the Tart:

  • 1 pre-made tart shell (9-inch)

For the Lemon Curd:

  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1½ cups water
  • 3 large egg yolks
  • ½ cup freshly squeezed lemon juice
  • 2 tablespoons unsalted butter

For the Meringue:

  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • ⅓ cup granulated sugar

For Topping:

  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
  • Mint leaves for garnish (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Combine sugar, cornstarch, and salt in medium saucepan.
  3. Whisk in water until smooth.
  4. Cook over medium heat, stirring constantly until mixture thickens.
  5. Remove from heat.
  6. Beat egg yolks in small bowl.
  7. Gradually whisk ½ cup hot mixture into egg yolks.
  8. Pour egg mixture back into saucepan.
  9. Return to heat, cooking 2 minutes while stirring.
  10. Remove from heat and stir in lemon juice and butter.
  11. Pour into pre-made tart shell.
  12. Beat egg whites with cream of tartar until soft peaks form.
  13. Gradually add sugar, beating until stiff peaks form.
  14. Spread meringue over lemon filling, sealing to edges.
  15. Bake 10-12 minutes until meringue is golden.
  16. Cool completely, then refrigerate 1 hour.
  17. Top with fresh berries before serving.

Carrot Cake Cupcakes with Cream Cheese Frosting

Moist, spiced cupcakes studded with fresh carrots and topped with tangy cream cheese frosting create perfect individual portions of the beloved Easter classic. These handheld treats capture all the warm flavors of traditional carrot cake in a convenient size ideal for spring celebrations.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Yield: 12 cupcakes

Ingredients

For the Cupcakes:

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups grated carrots
  • ½ cup crushed pineapple, drained

For the Frosting:

  • 1 cup cream cheese, softened (8 oz)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Sprinkles or edible flowers for decoration

Instructions

  1. Preheat oven to 350°F.
  2. Line muffin tin with paper liners.
  3. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in medium bowl.
  4. Beat oil and sugar in large bowl until combined.
  5. Add eggs one at a time, mixing well after each.
  6. Stir in vanilla extract.
  7. Gradually add dry ingredients to wet ingredients.
  8. Fold in grated carrots and drained pineapple.
  9. Divide batter among cupcake liners, filling ⅔ full.
  10. Bake 18-20 minutes until toothpick comes out clean.
  11. Cool completely on wire rack.
  12. Beat cream cheese until smooth.
  13. Gradually add powdered sugar and vanilla.
  14. Beat until light and fluffy.
  15. Pipe or spread frosting onto cooled cupcakes.
  16. Decorate with sprinkles or edible flowers.

Chocolate Coconut Egg Nest Treats

Chewy chocolate-coconut clusters shaped into adorable nests cradle colorful candy eggs for a festive Easter treat that’s as fun to make as it is to eat. These no-bake delights combine rich chocolate with tropical coconut for a sweet treat that doubles as edible decoration.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Yield: 12 nests

Ingredients

  • 2 cups shredded coconut
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons unsweetened cocoa powder
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 36 mini chocolate eggs or jellybeans

Instructions

  1. Preheat oven to 350°F.
  2. Line baking sheet with parchment paper.
  3. Place chocolate chips and butter in microwave-safe bowl.
  4. Heat in 30-second intervals, stirring until completely melted.
  5. Combine shredded coconut, cocoa powder, and sugar in large bowl.
  6. Add vanilla extract to melted chocolate mixture.
  7. Pour chocolate mixture over coconut mixture.
  8. Stir until thoroughly combined.
  9. Scoop tablespoon-sized portions onto prepared baking sheet.
  10. Shape each portion into nest with indentation in center.
  11. Bake 10-12 minutes until edges are set.
  12. Cool completely on baking sheet.
  13. Place 2-3 candy eggs in center of each nest.
  14. Allow chocolate to set before serving.

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