50+ Delightful Easter Ina Garten Dessert Recipes for Holiday Table

Easter is a time for family, celebration, and, of course, indulgent desserts.

If you’re looking to elevate your holiday menu with some sophisticated yet approachable sweets, look no further than Ina Garten’s timeless collection of Easter desserts.

Known for her simple yet elegant approach to cooking, Ina Garten has mastered the art of creating desserts that are as delicious as they are beautiful.

From classic cakes to fruity tarts, rich mousses, and decadent cookies, these 50+ Easter dessert recipes from Ina Garten will make your celebration feel truly special.

Whether you’re hosting a large gathering or preparing a small family dinner, these recipes are perfect for every occasion.

They offer a perfect balance of flavor, texture, and visual appeal, ensuring your Easter table is not only delicious but also a feast for the eyes.

Ready to get baking? Let’s dive into some of the best Ina Garten-inspired Easter desserts that will make your holiday unforgettable.

50+ Delightful Easter Ina Garten Dessert Recipes for Holiday Table

Ina Garten’s Easter dessert recipes are all about bringing joy to the table with minimal effort and maximum flavor.

These 50+ mouthwatering treats are sure to please every guest, from the youngest to the oldest, and will create lasting memories of a sweet and joyous holiday.

Whether you choose to make a show-stopping cake, a refreshing fruit tart, or bite-sized cookies, you’ll find the perfect recipe to complement your Easter feast.

So, roll up your sleeves, preheat your oven, and let Ina Garten’s irresistible desserts shine at your next celebration!

Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake is a creamy and luscious dessert, perfect for Easter celebrations. With a balance of tangy lemon and the rich smoothness of ricotta, this cheesecake feels light and refreshing, making it an ideal way to end a festive meal.

Ingredients
For the crust:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

For the filling:

• 2 cups ricotta cheese
• 8 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 2 tbsp all-purpose flour
• Zest of 2 lemons
• ¼ cup freshly squeezed lemon juice
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Mix the graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of the pan and bake for 10 minutes. Let cool.
3. In a large bowl, beat the ricotta cheese and cream cheese until smooth. Add the sugar and mix well.
4. Beat in the eggs one at a time, then stir in the flour, lemon zest, lemon juice, and vanilla extract until fully combined.
5. Pour the filling over the crust and bake for 55–60 minutes or until the center is slightly set.
6. Let cool to room temperature before refrigerating for at least 4 hours or overnight.
7. Garnish with fresh berries or a dusting of powdered sugar before serving.

This Lemon Ricotta Cheesecake is a showstopper, combining a buttery crust with a silky, citrusy filling. It’s light enough to complement the bright flavors of spring, ensuring everyone has room to indulge.

Carrot Cake with Cream Cheese Frosting

This classic carrot cake is moist, flavorful, and packed with spices, making it a crowd-pleaser for Easter gatherings. Topped with tangy cream cheese frosting, it’s a dessert that feels both nostalgic and festive.

Ingredients
For the cake:

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

For the frosting:

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

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the oil, sugar, and eggs until light. Gradually add the dry ingredients, mixing until just combined.
4. Fold in the grated carrots, pineapple, and walnuts. Divide the batter evenly between the pans.
5. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy.
7. Frost the cakes and layer them. Decorate with additional walnuts or a light dusting of cinnamon.

This Carrot Cake with Cream Cheese Frosting is irresistibly rich yet balanced by the freshness of the carrots and pineapple. Its nostalgic warmth makes it the perfect centerpiece for Easter desserts.

Chocolate Easter Egg Nest Cake

This whimsical cake combines the decadence of chocolate with the charm of Easter, topped with a chocolate ganache and adorable candy eggs nestled on top. It’s a dessert that’s as fun as it is delicious.

Ingredients
For the cake:

• 1 ¾ cups all-purpose flour
• ¾ cup cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup hot coffee

For the ganache:

• 8 oz semi-sweet chocolate, chopped
• ½ cup heavy cream

For decoration:

• Chocolate shavings
• Mini candy eggs

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat the sugars, eggs, buttermilk, oil, and vanilla until smooth. Gradually add the dry ingredients, then stir in the hot coffee until the batter is smooth.
4. Divide the batter evenly between the pans and bake for 30–35 minutes. Cool completely.
5. To make the ganache, heat the heavy cream until just simmering and pour over the chopped chocolate. Let sit for 5 minutes, then stir until smooth.
6. Frost the cake with ganache and sprinkle the top with chocolate shavings. Arrange the mini candy eggs in the center to resemble a nest.

This Chocolate Easter Egg Nest Cake brings joy to the table with its rich flavors and festive decoration. It’s the perfect blend of indulgence and holiday spirit, delighting kids and adults alike.

Strawberry Shortcake Trifle

This Strawberry Shortcake Trifle is a delightful and vibrant Easter dessert featuring layers of fluffy cake, sweetened cream, and fresh strawberries. It’s a simple yet stunning centerpiece for your spring celebration.

Ingredients

• 1 pound cake or angel food cake, cut into cubes
• 4 cups fresh strawberries, sliced
• ¼ cup granulated sugar
• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. In a bowl, toss the sliced strawberries with granulated sugar and let sit for 10 minutes to macerate.
2. In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
3. In a large trifle dish, layer the cake cubes, macerated strawberries, and whipped cream. Repeat the layers until all ingredients are used, finishing with whipped cream on top.
4. Garnish with a few whole strawberries or a sprig of mint. Chill for at least an hour before serving.

This Strawberry Shortcake Trifle is light, fruity, and creamy—a dessert that feels indulgent but not heavy. Its layered presentation adds an elegant touch to your Easter table.

Coconut Cream Pie

Coconut Cream Pie is a tropical-inspired dessert that brings creamy, dreamy flavors to your Easter menu. With its buttery crust, silky coconut filling, and fluffy whipped topping, it’s a guaranteed crowd-pleaser.

Ingredients
For the crust:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted

For the filling:

• 1 ½ cups whole milk
• 1 ½ cups coconut milk
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 4 egg yolks
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut

For the topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• Toasted coconut for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs and melted butter, then press into a 9-inch pie pan. Bake for 10 minutes and let cool.
2. In a saucepan, heat the milk, coconut milk, and sugar until warm. In a bowl, whisk the cornstarch and egg yolks, then slowly add the warm milk mixture while whisking.
3. Return the mixture to the saucepan and cook over medium heat until thickened, about 5 minutes. Remove from heat and stir in vanilla and shredded coconut.
4. Pour the filling into the prepared crust and chill for at least 4 hours.
5. Whip the heavy cream and powdered sugar until peaks form, then spread over the chilled pie. Garnish with toasted coconut.

This Coconut Cream Pie is silky, tropical, and indulgent, making it a refreshing addition to your Easter dessert spread. The creamy filling and crunchy crust balance perfectly, creating a dessert everyone will adore.

Peach and Raspberry Galette

This Peach and Raspberry Galette is a rustic yet elegant Easter dessert that showcases fresh fruit in a flaky, buttery crust. It’s simple to make and bursting with seasonal flavors.

Ingredients

• 1 premade pie crust or homemade pie dough
• 3 ripe peaches, sliced
• 1 cup fresh raspberries
• 3 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 2 tbsp coarse sugar for sprinkling

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the pie crust into a 12-inch circle.
3. In a bowl, toss the peach slices and raspberries with granulated sugar, cornstarch, and vanilla extract.
4. Arrange the fruit mixture in the center of the crust, leaving a 2-inch border. Fold the edges of the crust over the fruit, pleating as needed.
5. Brush the crust with the beaten egg and sprinkle with coarse sugar.
6. Bake for 35–40 minutes or until the crust is golden and the fruit is bubbling. Let cool slightly before serving.

The Peach and Raspberry Galette is a dessert that brings out the natural sweetness of the fruit with a crisp, flaky crust. It’s easy to make yet impressive, embodying the fresh, bright flavors of Easter.

Blueberry Lemon Bundt Cake

This Blueberry Lemon Bundt Cake is a vibrant and zesty dessert perfect for Easter. The combination of fresh blueberries and lemon creates a moist, tangy-sweet cake that’s as beautiful as it is delicious.

Ingredients

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• 1 cup sour cream
• 1 ½ cups fresh blueberries
• 2 tbsp flour (for coating blueberries)

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a bowl, mix flour, baking powder, baking soda, and salt. Set aside.
3. Beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
4. Gradually add the dry ingredients, alternating with sour cream, mixing until just combined.
5. Toss the blueberries in 2 tbsp of flour and gently fold them into the batter.
6. Pour the batter into the Bundt pan and bake for 50–60 minutes. Cool completely.
7. Mix the glaze ingredients and drizzle over the cooled cake.

The Blueberry Lemon Bundt Cake is bursting with citrusy freshness and juicy berries, making it a delightful springtime treat. Its eye-catching shape and bright flavors are sure to impress at your Easter gathering.

Raspberry Almond Tart

This Raspberry Almond Tart is a stunning Easter dessert featuring a buttery crust, almond frangipane filling, and fresh raspberries. Its elegant presentation and rich flavors make it a festive showstopper.

Ingredients
For the crust:

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 2 tbsp granulated sugar
• 2–3 tbsp cold water

For the filling:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 cup almond flour
• 1 tsp vanilla extract
• 1 ½ cups fresh raspberries

Instructions

1. Preheat the oven to 350°F (175°C). In a food processor, combine flour, butter, and sugar until crumbly. Add water until the dough forms. Chill for 30 minutes.
2. Roll out the dough and press into a tart pan. Prick the base with a fork and bake for 10 minutes. Let cool.
3. For the filling, beat the butter and sugar until creamy. Mix in eggs, almond flour, and vanilla extract. Spread the filling over the crust.
4. Arrange raspberries on top, pressing slightly into the filling. Bake for 30–35 minutes or until golden. Cool before serving.

The Raspberry Almond Tart pairs the nuttiness of almonds with the tart sweetness of raspberries for a dessert that’s both decadent and refreshing. It’s an ideal way to add sophistication to your Easter menu.

Pineapple Upside-Down Mini Cakes

These Pineapple Upside-Down Mini Cakes are a playful take on the classic dessert. Perfectly portioned, these cakes feature caramelized pineapple slices and a moist, buttery cake, making them an Easter favorite.

Ingredients

• 6 pineapple rings
• 6 maraschino cherries
• ½ cup unsalted butter, melted
• ½ cup brown sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 6-cup jumbo muffin tin.
2. Mix melted butter and brown sugar, and spoon the mixture into the bottom of each muffin cup. Place a pineapple ring and a cherry in each.
3. In a bowl, mix flour, baking powder, and salt. In another bowl, beat sugar, eggs, and vanilla until creamy. Add dry ingredients, alternating with milk, and mix until smooth.
4. Divide the batter evenly over the pineapple rings. Bake for 25–30 minutes or until golden. Cool for 10 minutes, then invert onto a plate.
5. Serve warm or at room temperature.

Pineapple Upside-Down Mini Cakes are irresistibly moist and caramelized, bringing a nostalgic and tropical flavor to Easter festivities. Their individual serving size makes them convenient and charming.

Vanilla Bean Panna Cotta with Berry Compote

This Vanilla Bean Panna Cotta with Berry Compote is a light and elegant dessert that’s perfect for Easter. The creamy panna cotta pairs beautifully with the sweet-tart berry compote, making it a refreshing yet indulgent treat.

Ingredients
For the panna cotta:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• 1 vanilla bean, split and scraped (or 1 tbsp vanilla extract)
• 2 ½ tsp unflavored gelatin
• 3 tbsp cold water

For the berry compote:

• 2 cups mixed berries (strawberries, raspberries, blueberries)
• ¼ cup granulated sugar
• 1 tbsp lemon juice

Instructions

1. In a saucepan, combine the cream, milk, sugar, and vanilla bean (or extract). Heat over medium until warm, stirring occasionally.
2. In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
3. Stir the gelatin into the warm cream mixture until dissolved. Pour into ramekins and refrigerate for at least 4 hours or until set.
4. For the compote, combine berries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes, mashing the berries slightly, until the mixture thickens.
5. Let the compote cool before spooning over the chilled panna cotta.

This Vanilla Bean Panna Cotta with Berry Compote is smooth, delicate, and bursting with flavor. The freshness of the berry compote perfectly complements the creamy panna cotta, making it a standout Easter dessert.

Raspberry Chocolate Mousse Cups

These Raspberry Chocolate Mousse Cups are an indulgent, yet light, dessert with the perfect balance of rich chocolate and tart raspberries. Their individual portion size makes them ideal for sharing during your Easter celebration.

Ingredients

• 6 oz semisweet chocolate, chopped
• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract
• ½ cup fresh raspberries
• Whipped cream for topping (optional)

Instructions

1. Melt the chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Let cool to room temperature.
2. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
3. Fold the whipped cream into the cooled chocolate gently, until fully combined.
4. Spoon the mousse into individual cups or glasses.
5. Top with fresh raspberries and whipped cream, if desired.
6. Chill in the fridge for at least 2 hours before serving.

Raspberry Chocolate Mousse Cups offer a decadent combination of smooth chocolate and fresh raspberries, creating a dessert that’s rich, creamy, and bursting with flavor. These cups make a perfect individual treat for your Easter gathering.

Citrus Olive Oil Cake

This Citrus Olive Oil Cake is a moist, fragrant dessert with the perfect balance of citrus zest and the richness of olive oil. It’s simple yet sophisticated, making it a wonderful addition to your Easter dessert spread.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup olive oil
• 1 cup granulated sugar
• 3 large eggs
• Zest of 1 orange and 1 lemon
• ½ cup freshly squeezed orange juice
• ¼ cup freshly squeezed lemon juice
• 1 tsp vanilla extract

For the glaze:

• ½ cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp fresh orange juice

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat the olive oil and sugar until smooth. Add the eggs, one at a time, then stir in the citrus zest, juices, and vanilla extract.
4. Gradually add the dry ingredients, mixing until smooth.
5. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
7. For the glaze, whisk together powdered sugar and lemon and orange juices, then drizzle over the cooled cake.

This Citrus Olive Oil Cake is light, fragrant, and perfectly balanced, offering a refreshing citrus flavor with the richness of olive oil. Its simple yet elegant presentation makes it an ideal dessert for any Easter celebration.

Carrot Cake with Cream Cheese Frosting

This Carrot Cake with Cream Cheese Frosting is a classic Easter dessert that’s rich, moist, and full of warm spices. The velvety cream cheese frosting adds a perfect balance of tanginess and sweetness, making it a crowd-pleaser.

Ingredients
For the cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 4 large eggs
• 1 ½ cups granulated sugar
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups grated carrots (about 3 medium carrots)
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs and sugar until smooth. Add the oil and vanilla extract, mixing well.
4. Gradually fold in the grated carrots, pineapple, and nuts (if using).
5. Pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and heavy cream, beating until fluffy.
7. Frost the cooled cakes, spreading frosting between layers and on top and sides.

This Carrot Cake with Cream Cheese Frosting is the epitome of comfort and celebration. Its moist texture and perfectly balanced frosting make it an Easter favorite, sure to bring smiles to your table.

Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars are a refreshing and indulgent dessert that combines tangy lemon, sweet blueberries, and a rich cheesecake filling. Perfect for Easter, these bars are easy to make and have a beautiful balance of flavors.

Ingredients
For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 2 ½ cups cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest and juice of 1 lemon
• 1 ½ cups fresh blueberries

Instructions

1. Preheat the oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the pan. Bake for 8–10 minutes.
3. In a separate bowl, beat the cream cheese and sugar until smooth. Add eggs, one at a time, mixing well between each. Stir in vanilla, lemon zest, and lemon juice.
4. Pour the cheesecake filling over the cooled crust. Drop spoonfuls of blueberries on top and gently swirl with a knife.
5. Bake for 35–40 minutes, or until the center is set and the edges are slightly golden. Let cool, then refrigerate for at least 2 hours before slicing.

Lemon Blueberry Cheesecake Bars are a delightful spring dessert, combining the tartness of lemon with the sweetness of blueberries and a creamy cheesecake base. These bars are simple, yet sophisticated, making them a perfect Easter treat.

Easter Egg Sugar Cookies

Easter Egg Sugar Cookies are festive, fun, and easy to make. Decorated with colorful icing and sprinkles, these soft and chewy cookies are a perfect treat for Easter celebrations and are sure to be a hit with both kids and adults.

Ingredients
For the cookies:

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 tbsp milk

For the icing:

• 2 cups powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• Gel food coloring (assorted colors)
• Sprinkles (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and baking powder.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract, almond extract, and milk, mixing until smooth.
4. Gradually add the dry ingredients, mixing until combined.
5. Roll the dough into small balls and flatten them slightly with the palm of your hand. Use a cookie cutter to cut out egg shapes and place them on the prepared baking sheet.
6. Bake for 8–10 minutes or until the edges are golden. Let cool on a wire rack.
7. For the icing, whisk together powdered sugar, milk, and vanilla extract until smooth. Divide the icing into separate bowls and add food coloring. Decorate the cooled cookies with the icing and sprinkles.

These Easter Egg Sugar Cookies are a delightful way to celebrate the holiday. With their colorful icing and festive shapes, they bring cheer to any Easter gathering, and their soft texture makes them simply irresistible.

Note: More recipes​ are coming soon!