Have a look at these 10 delicious Easter dessert recipes. We compiled a list of popular Easter holiday desserts that you can create at home. Have a fun time making these yummy treats and enjoy them with your family and friends.
* If you would like to visit the original recipe page, click on the link below each recipe photo. Enjoy!
10 Delicious Easter Dessert Recipes
1. Easter Chocolate Chip Cookies
Truly the BEST Bakery Style Chocolate Chip Cookies EVER all dressed up for Easter! Soft and chewy, extra thick and just loaded with sweet chocolate! Come and get ’em!
- 3/4 cup unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg room temperature
- 1 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 12 oz semi-sweet chocolate chips
- 1 cup M&Ms plus more to top the cookie if desired
- Cream butter and sugars together in a large mixing bowl. Beat in the egg and vanilla until thoroughly combined.
- Whisk together flour, cornstarch, baking soda, and salt in a small bowl.
- Gradually add flour mixture to wet ingredients, mixing just until combined.
- Fold in chocolate chips and M&Ms.
- Scoop out about 2 tablespoons of cookie dough and roll into balls. Using a cookie scoop helps to keep the cookies a uniform size.
- Place cookie dough balls on the prepared baking sheet and repeat until all dough has been used.
- Cover the cookie dough balls with plastic wrap and freeze for at least an hour and up to overnight. If you freeze overnight, let cookie dough balls sit at room temperature for 10 minute before baking. (You can also transfer to a ziploc bag and bake as needed.)
- Preheat oven to 350F.
- Place cookie dough balls on a parchment lined baking sheet and bake for 10 to 12 minutes. Cookies will appear slightly under-baked. Gently press additional candies and chocolate chips into the top of the cookies if desired.
- Let cookies cool for several minutes on baking sheet before transferring to a cooling rack.
- Store in an airtight container for up to a week.
2. Easter Chocolate Covered Strawberries & Pudding Cups
These Chocolate Covered Strawberries Are Dipped And Drizzled In Orange Candy Melts To Look Like Adorable Little Carrots For Easter! Pair Them With Crushed Oreos And Chocolate Pudding For A Cute Dirt Cup Easter Dessert.
- Strawberries rinsed and dried
- bag Orange Candy Melts (available at Michael’s, Hobby Lobby, Jo-Anns)
- Parchment paper
- Plastic Baggie and Scissors
Carrot Pudding Cups
- Clear Cups
- Crushed Oreos
- 1 box Chocolate Pudding large box
- 3 cups milk
- Carrot Chocolate Covered Strawberries
- Begin by rinsing your strawberries. Place them on a paper towel to dry.
- Line a baking sheet or pan with parchment paper. Place Strawberries right next to your pan. Also, place a hot pad next to the pan for when the chocolate is melted.
- *NOTE: Sometimes the parchment paper doesn’t stay very well and starts to roll back up. To stop this I will spray a little cooking spray on the pan and then put on the parchment paper or use magnets to hold it down.
- Melt your Candy Melts (all of the bag except about 15-20 melts) by pouring them into a pan on LOW heat, stirring CONSTANTLY with a rubber spatula. Yes, it may take at least 5 minutes and your hand gets tired, but your candy will melt perfectly. When candy coating is completely smooth, remove from heat.
- Hold your pot of chocolate at an angle. Grab strawberries by the stem and dip both sides in the chocolate and place on your parchment paper. Continue doing this for all strawberries.
- Let Strawberries set on your counter until hard.
- Take a sandwich bag and cut the tip of it for the chocolate drizzle part. Set aside.
- Melt reserve candy melts in a pan on LOW stirring CONSTANTLY with a rubber spatula. When done pour the chocolate into the un-cut side of the baggie. Using a dish towel, squeeze the chocolate to the other side (it will be hot if you just use your hands) and gently drizzle the chocolate from side to side over the strawberries on the parchment paper. Let set.
- Prepare pudding cups by adding 2 TB crushed oreos to the bottom of each cup.
- Make pudding as directed on box.
- Pour pudding into cup over crushed oreos.
- Top with more crushed oreos
- Place strawberry in center.
- Refrigerate until ready to serve.
3. Easter Egg Cookie Dough Truffles
These Easter Egg Cookie Dough Truffles are beautiful on the outside and irresistibly yummy on the inside!
- 1/2 cup of butter room temperature (see note)
- 3/4 cups packed brown sugar
- 2 cups all purpose flour see note
- 2 tsps vanilla extract
- 14 oz sweetened condensed milk
- 1 cup mini chocolate chips
- pink blue, purple, and white candy melts
- In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
- Slowly add the flour, scraping down the sides as necessary.
- With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides. (DO NOT SCRAPE THE CAN WITH A SPATULA)
- Once it is fully combined, stir in the chocolate chips.
- Form the dough into one inch balls, and then shape into eggs. Place on a wax paper lined pan and cover loosely with plastic wrap. Refrigerate overnight.
- Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.
Notes* The butter should be soft, but not at all melted. You should be able to push your finger into it but not all the way through the stick. To achieve room temperature butter quickly, cut up the butter in one inch pieces and leave out on the counter for a half hour.
Also, to prevent risk of e. coli, spread the flour on a baking sheet and bake at 350 degrees for 5 minutes. Allow to cool and then proceed to use in this recipe.
4. Carrot Cake Loaf
This cake recipe is really everything that you could want in a carrot cake- it is moist, tender, spicy, and has great soft texture (read: not too dense or too fluffy). It is rich, sweet, spice cake dotted with moisture-enhancing carrots and smeared with glorious and tangy cream cheese frosting is an ideal dream-dessert-come-true.
For the Loaves:
- 2 ½ cups all purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ½ teaspoon table salt
- 1 lb whole carrots peeled
- 1 ½ cups granulated sugar
- ½ cup dark brown sugar packed
- 4 large eggs
- 1 ½cups vegetable oil
For the Cream Cheese Frosting:
- 8oz cream cheese softened
- 3tablespoons butter softened
- 3 ½cups powdered sugar
- ½teaspoon pure vanilla extract
- Green and orange food coloring (optional)
For the Loaves
- Grease and flour two 8.5 x 4.5 loaf pans. Preheat the oven to 350 degrees.
- In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk thoroughly to combine.
- In a food processor with grater/shredder attachment, process the carrots until shredded. Pour into medium bowl and set aside. (Recommend grating your own carrots. the pre-grated variety at the store are typically too thick to use in carrot cake and do not soften adequately as the cake bakes).
- Wipe out food processor and fit with standard metal attachment. Add white sugar, brown sugar, and eggs. Process until mixture is thoroughly combined.
- Next, with food processor running, drizzle oil into the sugar/egg mixture until mixture is thick and emulsified. About 30 seconds.
- Pour wet mixture into dry ingredients, using a spatula to scrape as much of the liquid ingredients as you can from the food processor.
- Whisk dry ingredients and wet ingredients together until combined. Mixture will be very thick.
- Fold carrots into the batter using your spatula.
- Distribute batter evenly between 2 loaf pans.
- Bake for about 60 minutes or until toothpick inserted into the center comes out clean or with just a few moist crumbs.
For the cream cheese frosting:
- Using hand mixer, beat cream cheese and butter on medium speed until fluffy.
- Add powdered sugar, a ½ cup at a time, until smooth.
- Mix in vanilla extract until thoroughly combined.
- Pipe or spread onto cooled carrot cake loaves.
- Separate two ¼ cup portions of frosting into separate bowls. Add a few drops of orange and green food coloring into each bowl and mix, adjusting colors to your preference.
- Spoon dyed frosting into small Ziplock bags and cut a tiny opening in the corner of each bag.
- Gently pipe carrot designs all over the top of the cake, as desired. Carrots are made by squeezing a blob of orange frosting then quickly drawing the frosting in a downward motion.
- Add “leaves” by making 1-2 small dots on the top of the orange “carrot.”
5. Bunny Oreo Balls
This no-bake dessert is the perfect way to hop into spring! White melting wafers and mini marshmallows
transform these cookies-and-cream bites into impressive bunnies that are sure to be a hit all season long.
- One 14.3-ounce package chocolate sandwich
cookies, such as Oreo (about 36 cookies)
- 6 ounces cream cheese
- 3/4 cup confectioners’ sugar
- 3/4 teaspoon meringue powder (available in
the baking aisle)
- Pink gel food coloring
- Black gel food coloring
- 2 cups white candy melting wafers (about 13
- 1 teaspoon refined coconut oil
- White sanding sugar, for decorating
- Pink sanding sugar, for decorating
- 45 mini marshmallows
- Line 2 rimmed baking sheets with parchment paper.
- Pulse the cookies in a food processor to fine crumbs. Add the cream cheese and pulse together until the mixture begins to ball up. Transfer to a large bowl and knead together a few times until completely combined.
- Roll about 1/3 of the mixture into 18 truffles (about 1 level tablespoon each) and place on one of the prepared baking sheets. Roll the remaining mixture into 18 larger truffles, (about 1 heaping tablespoon each), and place on the second prepared baking sheet. Refrigerate until firm and chilled through, about 1 hour.
- While the truffles chill, prepare the decorations.
- For the royal icing, combine the confectioner’s sugar and meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed just to combine. Add 2 1/2 teaspoons water and increase the speed to medium. Beat the mixture until the icing is stiff enough to hold a peak but soft enough to pipe, about 2 minutes. If the icing gets too stiff, add up to 1/2 teaspoon more water.
- Divide the icing evenly between 2 bowls. Tint one bowl of icing bright pink using the pink food coloring. Tint the remaining bowl of icing with the black food coloring. Transfer the pink and black icings to separate piping bags (with no cut openings) or to resealable plastic bags and set aside.
- For the white coating, combine the candy melting wafers and coconut oil in a medium microwave-safe bowl. Microwave the mixture in 20-second intervals, stirring between each, until the wafers are melted, and the mixture is smooth, about 1 minute 20 seconds. Set aside.
- Put some white sanding sugar and pink sanding sugar in separate bowls.
- For the bunny tails: Cut 9 of the marshmallows crosswise to create 18 halves. Carefully dip one flat side of each marshmallow piece in the white candy coating, let the excess drip off and then dip in the white sanding sugar. Place each marshmallow piece sugar-side up on a plate to set. These will be the bunny tails.
- For the bunny ears: Cut 18 of the marshmallows in half on the diagonal to create 18 pairs of bunny ears. Dip the cut side of each marshmallow piece in the pink sanding sugar. Place sugar-side up on the plate with the tails to set.
- For the bunny feet: Cut the remaining 18 marshmallows in half lengthwise to create 18 pairs of feet. Set aside on the plate with the tails and ears.
6. Egg Hunt Blondies
A cute Easter dessert recipe featuring the best, chewy blondies topped with buttercream icing and M&M candies. Plus, an easy trick to make the frosting look like grass for an Easter egg hunt topping!
What is a blondie? Blondies are very similar to their cousin the brownie in almost every way, except for the fact that they have no cocoa, and the flavor of a blondie itself very much resembles the base of a chocolate chip cookie…only, ya know, without the chocolate chips.
- 1 1/3 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 cup unsalted butter melted
- 1/2 cup + 2 tablespoons granulated sugar
- 1/4 cup brown sugar
- 1 large eggs + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup + 2 tablespoons unsalted butter room temperature
- 2 3/4 cup powdered sugar
- Pinch fine sea salt
- 1 teaspoon pure vanilla extract
- Food coloring if using
- 1/3 cup Pastel M&M’s
Preheat the oven to 350° and have ready a greased, square (8×8”) baking dish. Line the bottom and the sides of the baking dish with a fitted sheet of parchment paper for easy removal.
- In a small mixing bowl, whisk together flour, sea salt, and baking powder. Set aside.
Add melted butter, granulated sugar, brown sugar, egg, yolk, and vanilla to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.
Mix on medium-high speed until combined. Reduce the mixer speed to low, and gradually add in the dry ingredients.
Add the batter to the prepared dish, and smooth over the top. Bake for 25-28 minutes. Remove from the oven, transfer to a wire rack and allow to cool completely about 30 minutes.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and powdered sugar. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.
Begin mixing on low speed, until most of the powdered sugar is mixed in, then increase the speed to medium-high. Mix until well-combined.Add the salt, extract, and food coloring (if using). Mix once more.
Pipe or spread on the icing. Cut the blondies into 16 squares, and place M&M’s (on their side) across the tops of the blondies. Serve and enjoy.
7. Lemon Blueberry Bread
This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! This bread is sure to be a new favorite!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries I used fresh
- 1 tablespoon all-purpose flour
- 2 tablespoons butter melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- Preheat oven to 350*F and line a 9″x 5″ loaf pan with parchment paper (or lightly grease with butter).
- In a medium bowl, whisk the flour, baking powder and salt, and set aside.
- In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
- While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it’s just combined.
- Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
- Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
- Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you’re about to add).
- Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. Allow to set a few minutes, then enjoy!
Notes* If baking the day before serving, wrap cooled loaf in plastic wrap and store at room temperature WITHOUT the glaze. Then, mix up and add the glaze the day of serving.
8. Rice Krispie Treat Easter Eggs
“I am loving these AWESOME Rice Krispie Treat Easter Eggs, they are SO simple and adorable! The kids will love these and I can’t lie, my husband and I enjoyed them A LOT as well!” – Heather
- 6 Cups of Rice Krispies Cereal
- 1 1-0 oz Bag of Mini Marshmallows
- 6 TBSP Butter
- Plastic Easter Eggs
- Pam non-stick spray
- Melt butter and marshmallows together in a microwave-safe bowl in the microwave, stir occasionally while cooking
- Split this mixture into two different bowls
- Add the food coloring of your choice into this mixture in one of the bowls, then add half of the Rice Krispies to that bowl and mix together
- Repeat this same action with your other food coloring choice, add in the Rice Krispies and mix together
- Use the plastic eggs and spray them with Pam, then begin stuffing your Rice Krispies mixture into the plastic eggs for shaping
- Remove your Rice Krispies from the plastic eggs and there you have it, a yummy Rice Krispie Treat Easter Eggs.
9. Italian Easter Cookies
“These Easter Cookies, are a typical Italian cookie, meaning they are not very sweet, nor are they a soft moist cookie. Some say they are very similar to a Sweet Taralli. The perfect Breakfast cookie, to eat with a cup of coffee or tea. Personally they are one of my favorites. I think the lemon glaze gives them the perfect amount of extra sweetness.” – Rosemary
ITALIAN EASTER COOKIES
- 1 1/2 cups + 2 tablespoons all purpose flour (200 grams)
- 3 1/4 tablespoons granulated sugar (40 grams)
- 1 teaspoon baking powder
- 1 pinch salt
- zest of one lemon
- 1 large egg
- 1/4 cup butter (melted and cooled) (50grams)
- 4 tablespoons milk
- 1 1/2 –2 cups powdered / icing sugar
- 1 tablespoon lemon juice (approximately)
- 1 tablespoon milk (approximately)
- Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
ITALIAN EASTER COOKIE
- In a large bowl whisk together the flour, sugar, baking powder, salt and lemon zest. Make a well in the middle and add the egg, butter and the milk. With a fork combine until mixture is almost combined, move it to a flat surface and gently knead to form a smooth dough.
- Remove pieces of dough to form 5-6 inches (13-16 cm) ropes, make sure the ropes are quite thin then form to make a knot, if making smaller ropes you can join them together to form circles if you prefer. (see photo). Place on prepared cookie sheet and bake for approximately 15-18 minutes or until lightly golden. Let cool then cover with lemon glaze or dust with powdered sugar if desired. Enjoy.
- In a small bowl add the sifted powdered sugar, lemon juice and milk, combine to your desired thickness. (less or more milk as needed).
10. Reese's Peanut Butter Eggs
Reese’s Peanut Butter Eggs are the Easter dessert you need! This is actually a pretty simple recipe with just six ingredients. Yum!
Chocolate and peanut butter together is just the best, isn’t it? Such a classic, delicious combo.
- 1 cup peanut butter creamy
- 1/2 cup unsalted butter melted
- 2 Tablespoons brown sugar
- pinch of salt
- 2 cups powdered sugar
- 12 – 16 ounces milk chocolate chips
- Line an 8 X 8 inch dish with Parchment paper letting the paper hang over the sides of the dish so you can easily lift out later.
- In a medium mixing bowl, stir together the peanut butter, melted butter, brown sugar and pinch of salt, until well combined.
- Add the powdered sugar a little at a time, mixing well between additions.
- Press the peanut butter mixture into the Parchment lined dish and smooth evenly with the back of a spoon.
- Freeze until it’s firm enough to to cut.
- Using an egg shaped cookie cutter, cut out the peanut butter eggs and place them on the Parchment lined cookie sheet. Place the cookie sheet in the freezer for about an hour.
- Melt the chocolate in the microwave.
- When the chocolate is melted, dip the eggs into the chocolate on both sides using a large spoon to gently hold the egg.
- Lay the eggs on a lined cookie sheet and drizzle a little more chocolate from the end of the spoon, making a pretty design on the top of the eggs.
- Place the eggs in the refrigerator until the chocolate is set, about an hour to 2 hours.
- Store the eggs in the refrigerator or freezer until time to serve. Enjoy!
Did you enjoy these recipes? What are your favourite Easter Desserts to make?
We would love to hear from you in the comments below!
Happy Easter! 🐇