17 Easy Easter Desserts (Printer-friendly)
A festive collection of simple spring sweets featuring bright flavors and playful decorations perfect for holiday gatherings.
# What You'll Need:
→ Pantry Staples
01 - 12 large eggs
02 - 4 cups all-purpose flour
03 - 2 cups granulated sugar
04 - 1 cup unsalted butter, softened
05 - 1 cup whole milk
06 - 2 teaspoons baking powder
07 - 2 teaspoons vanilla extract
08 - 1 cup powdered sugar
→ Dairy & Cream
09 - 8 ounces cream cheese, softened
10 - 2 cups whipped cream
→ Chocolate & Candy
11 - 12 ounces white chocolate, chopped
12 - 8 ounces dark chocolate, chopped
13 - 2 cups mini marshmallows
14 - 1 cup jelly beans or candy eggs
15 - 1/2 cup assorted sprinkles
→ Fruits & Flavorings
16 - 2 cups fresh strawberries, hulled and sliced
17 - 1 cup fresh blueberries
18 - 2 ripe bananas, sliced
19 - 1/2 cup fresh lemon juice
20 - 1 cup shredded coconut, sweetened
21 - 1 tablespoon food coloring (pastel shades)
22 - 1 packet unflavored gelatin
→ Crusts & Bases
23 - 2 cups graham cracker crumbs
24 - 6 digestive biscuits, crushed
→ Optional Add-ins
25 - 1 cup assorted nuts, chopped (for nut-free versions, omit)
# Directions:
01 - Preheat oven to 350°F. Line muffin tin with paper liners. Cream butter and sugar until fluffy, add eggs one at a time. Sift together flour, baking powder, and salt. Mix dry ingredients into wet alternately with milk. Fold in shredded carrots and spices. Fill liners 2/3 full. Bake 18-22 minutes until toothpick comes out clean. Cool completely. Whip cream cheese with butter and vanilla until smooth, adding powdered sugar gradually. Pipe frosting onto cooled cupcakes. Decorate with fondant carrots or orange sprinkles.
02 - Cream softened butter with sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixed with salt until dough forms. Divide dough, wrap in plastic, and chill 30 minutes. Roll dough to 1/4 inch thickness on floured surface. Cut with bunny-shaped cookie cutters. Place on parchment-lined baking sheets. Bake at 375°F for 8-10 minutes until edges are lightly golden. Cool completely. Prepare royal icing with pastel food coloring. Outline and flood cookies with icing. Add details with contrasting colors. Let dry 4-6 hours.
03 - Preheat oven to 350°F. Mix flour, coconut, butter, and powdered sugar until crumbly. Press into 9x13 inch baking pan. Bake 20 minutes until lightly golden. Meanwhile, whisk eggs, granulated sugar, lemon juice, and baking powder until smooth. Pour over hot crust. Return to oven and bake 25 minutes until set. Cool completely in pan. Refrigerate 2 hours before cutting. Dust generously with powdered sugar. Cut into 2-inch squares.
04 - Melt chocolate chips in microwave in 30-second intervals, stirring between each. Stir in chow mein noodles until completely coated. Line baking sheet with parchment paper. Drop mixture by tablespoonfuls onto prepared sheet. Shape into nest forms with back of spoon, creating well in center. Refrigerate 30 minutes until firm. Fill centers with jelly beans or candy eggs. Store in cool, dry place.
05 - Preheat oven to 350°F. Place cupcake liners in muffin tin. Mix graham cracker crumbs with melted butter. Press 1 tablespoon into bottom of each liner. Beat cream cheese until smooth. Add sugar, egg, and vanilla. Beat until well combined. Divide filling among crusts. Bake 15-18 minutes until centers are set. Cool in pan 30 minutes. Refrigerate 2 hours. Top with fresh berries or candy eggs before serving.
06 - Bake cake according to package directions. Cool completely. Crumble cake into large bowl. Mix with frosting until mixture holds together when pressed. Roll into egg shapes, about 2 tablespoons each. Place on baking sheet. Freeze 30 minutes. Melt white candy coating. Dip tip of lollipop stick into coating, insert into cake pop. Repeat with all pops. Refrigerate 15 minutes. Dip each pop into melted coating, tapping off excess. Decorate with sprinkles while wet. Stand upright in foam block to set.
07 - Bake yellow cake according to directions. Cool and cut into 1-inch cubes. Hull and slice strawberries. Toss with 2 tablespoons sugar. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. In clear glasses or jars, layer cake cubes, strawberries, and whipped cream. Repeat layers. Top with additional whipped cream and strawberry slices. Refrigerate 1 hour before serving.
08 - Melt butter in large pot over low heat. Add marshmallows, stir until completely melted. Remove from heat. Add Rice Krispies, stir until well coated. Press evenly into 9x13 inch pan greased with butter. Cool completely. Cut into bunny and chick shapes using cookie cutters. Melt white chocolate in pastel colors. Dip treats halfway into chocolate. Decorate with sprinkles while chocolate is wet. Place on parchment paper to set.
09 - Mix graham cracker crumbs with melted butter. Press into bottom of 8-inch springform pan. Beat cream cheese until smooth. Add sweetened condensed milk and lemon juice. Beat until thickened, about 3 minutes. Fold in whipped topping. Pour over crust. Refrigerate 4 hours or overnight. Release from pan. Top with chocolate Easter eggs. Cut into wedges to serve.
10 - Preheat oven to 350°F. Press sugar cookie dough into 12-inch round on pizza pan or baking sheet. Bake 12-15 minutes until golden. Cool completely. Beat cream cheese with sugar and vanilla until smooth. Spread over cooled crust. Arrange fresh fruit in decorative pattern on top. Heat apricot preserves in microwave until melted. Brush over fruit for glossy finish. Refrigerate until serving time.
11 - Preheat oven to 350°F. Grease 9x13 inch baking pan. Melt butter and cool slightly. Whisk with brown sugar until smooth. Add eggs and vanilla. Stir in flour, baking powder, and salt until just combined. Fold in sprinkles. Spread evenly in prepared pan. Bake 25-30 minutes until edges are golden but center is slightly soft. Cool completely in pan. Cut into squares.
12 - Line baking sheet with parchment paper. Melt white chocolate in microwave in 30-second intervals. Stir in pastel food coloring. Dip pretzel rods halfway into chocolate, allowing excess to drip off. Roll in sprinkles while chocolate is wet. Place on prepared baking sheet. Repeat with dark chocolate and other colors. Refrigerate 15 minutes to set. Store in airtight container.
13 - Line baking sheet with parchment paper. Melt white chocolate according to package directions. Pour onto prepared sheet, spread to 1/4 inch thickness. Drizzle with melted milk chocolate. Use knife to gently swirl for marbled effect. Immediately sprinkle with candy eggs, sprinkles, and marshmallows. Press gently to adhere. Refrigerate 30 minutes until firm. Break into irregular pieces.
14 - Prepare instant vanilla pudding according to package directions. Let set 5 minutes. Slice bananas into 1/4 inch rounds. Layer in parfait glasses: vanilla wafers, pudding, bananas, whipped cream. Repeat layers. Top with additional whipped cream and wafer crumbs. Refrigerate 2 hours before serving.
15 - Combine gelatin with cold water, let stand 5 minutes. Heat granulated sugar, corn syrup, and water to 240°F. Pour hot syrup over gelatin, beat with electric mixer until white and fluffy, about 10 minutes. Add vanilla and food coloring. Transfer to piping bag fitted with large round tip. Pipe chick shapes onto parchment-lined surface dusted with cornstarch. Dust with colored sugar. Let dry 2 hours.
16 - Core and slice apples into 1/2 inch rounds. Insert popsicle sticks into bottom of each slice. Pat slices dry with paper towels. Melt white chocolate. Dip each apple slice into chocolate, coating completely. Shake off excess. Press candy ears into sides. Use mini chocolate chips for eyes and pink sprinkles for noses. Place on parchment paper. Refrigerate 20 minutes to set.
17 - Preheat oven to 350°F. Press mini tart shells into muffin tins. Prick bottoms with fork. Bake 10-12 minutes until golden. Cool. Fill each shell with lemon curd. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beat to stiff peaks. Pipe meringue onto tarts. Torch with kitchen torch until golden brown. Serve immediately.
# Expert Advice:
01 -
- Most of these come together in under an hour with ingredients you already have in the pantry
- Every single one has been kid tested and approved by the pickiest Easter bunnies I know
02 -
- Room temperature ingredients mix together more smoothly and create better textures in final baked goods
- Chocolate seizes if even a drop of water gets into it while melting, so keep everything completely dry
03 -
- Chill your cookie dough for at least 30 minutes before cutting to prevent spreading and losing those cute bunny ear details
- When dipping anything in chocolate, tap the item gently against the bowl edge to remove excess for a smooth finish