50+ Delightful Easter Jamie Oliver Dessert Recipes for Your Feast

Easter is one of the most exciting times of the year, filled with family gatherings, vibrant spring colors, and—of course—delicious food!

And when it comes to desserts, no one does it better than Jamie Oliver.

Whether you’re looking for indulgent treats, light and refreshing desserts, or creative twists on traditional classics, Jamie Oliver has a recipe to satisfy every craving.

From rich chocolate cakes and creamy cheesecakes to fruity trifles and unique twists on iconic holiday desserts, his Easter recipes are designed to bring joy and excitement to your celebration.

In this post, we’ve rounded up over 50+ Easter dessert recipes from Jamie Oliver himself, offering a wide variety of sweet delights that will surely impress your guests.

Whether you’re baking for a crowd or simply indulging with your loved ones, these desserts bring the perfect balance of flavor, creativity, and simplicity.

Let’s dive into the world of Jamie Oliver’s Easter-inspired treats that are sure to make your holiday unforgettable.

50+ Delightful Easter Jamie Oliver Dessert Recipes for Your Feast

With over 50 Jamie Oliver Easter dessert recipes to choose from, there’s no shortage of inspiration to help you create a memorable and sweet Easter celebration.

Whether you’re a seasoned baker or just starting out, these desserts are perfect for all skill levels and are guaranteed to delight everyone at the table.

From classic favorites like carrot cake and Easter cupcakes to more innovative options like chocolate tarts and lemon cheesecakes, these recipes offer something for everyone.

So, grab your apron and get ready to bake your way through a selection of mouth-watering Easter desserts that will leave your guests begging for seconds.

Enjoy the holiday, the company of loved ones, and, of course, the sweet treats that make Easter extra special!

Lemon and Ricotta Cheesecake

This no-bake cheesecake is the epitome of springtime flavors with a smooth ricotta base and a zesty lemon topping. It’s quick to prepare and beautifully refreshing, making it the perfect dessert to serve after an Easter meal. The combination of tangy lemon and creamy ricotta provides a delicate balance that’s sure to please everyone.

Ingredients:

• 250g digestive biscuits
• 100g unsalted butter, melted
• 500g ricotta cheese
• 250ml double cream
• 100g icing sugar
• Zest and juice of 2 lemons
• 1 tsp vanilla extract
• A handful of fresh mint leaves, chopped (for garnish)

Method:

1. Begin by crushing the digestive biscuits into fine crumbs. You can do this by either placing them in a zip-lock bag and smashing them with a rolling pin or using a food processor.
2. Mix the crushed biscuits with the melted butter until combined. Press this mixture firmly into the base of a 23cm springform pan. Refrigerate while you make the filling.
3. In a large bowl, whisk together the ricotta, double cream, icing sugar, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
4. Pour the ricotta mixture onto the biscuit base and spread it out evenly with a spatula.
5. Refrigerate the cheesecake for at least 3 hours or overnight to allow it to set.
6. Before serving, top with chopped mint leaves for a fresh, aromatic finish.

The Lemon and Ricotta Cheesecake is a vibrant and light dessert perfect for Easter. Its simple preparation makes it an easy choice for a spring gathering. The balance of rich creaminess and tart lemon creates a delightful contrast that’s both indulgent and refreshing. You can garnish with additional lemon zest for extra color and a burst of citrus aroma.

Carrot Cake with Cream Cheese Frosting

Carrot cake is a classic Easter dessert, and Jamie’s version is an absolute treat. It’s moist, spiced, and topped with a velvety cream cheese frosting that complements the natural sweetness of the carrots. This cake is great for sharing, making it a go-to for Easter celebrations.

Ingredients:

• 300g self-raising flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 250g caster sugar
• 4 large eggs
• 250ml sunflower oil
• 300g carrots, finely grated
• 100g chopped walnuts (optional)
• 200g cream cheese
• 50g unsalted butter, softened
• 100g icing sugar
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 180°C (350°F) and grease two 20cm round cake tins.
2. In a large bowl, sift together the flour, baking powder, spices, and salt.
3. In another bowl, whisk together the eggs, sugar, and oil until smooth. Stir in the grated carrots and chopped walnuts (if using).
4. Gradually fold the dry ingredients into the wet ingredients until combined.
5. Divide the mixture evenly between the two cake tins and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
6. Allow the cakes to cool in the tins for 10 minutes, then transfer to wire racks to cool completely.
7. To make the frosting, beat the cream cheese and softened butter until smooth, then gradually add the icing sugar and vanilla extract, beating until fluffy.
8. Spread the frosting on top of one of the cakes, then place the second cake on top. Frost the top and sides with the remaining cream cheese frosting.
9. Decorate with extra walnuts or grated carrot, if desired.

This Carrot Cake with Cream Cheese Frosting is perfect for Easter with its spiced flavor and tender crumb. The cream cheese frosting adds a rich, tangy sweetness that’s irresistible. This cake is a crowd-pleaser and looks as beautiful as it tastes, with the option to decorate it in an array of ways, such as with Easter-themed decorations or edible flowers.

Mini Easter Chocolate Pavlovas

These adorable pavlovas are a fun twist on the traditional Easter dessert. With a crisp meringue shell and a soft, marshmallow-like interior, they’re topped with whipped cream, fresh berries, and mini chocolate eggs. These bite-sized delights are easy to make and perfect for serving guests individually.

Ingredients:

• 4 large egg whites
• 200g caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour
• 200ml double cream
• 1 tsp vanilla extract
• Fresh berries (strawberries, raspberries, blueberries)
• Mini chocolate eggs (for decoration)
• A sprinkle of cocoa powder (optional)

Method:

1. Preheat the oven to 120°C (250°F) and line a baking tray with parchment paper.
2. Whisk the egg whites in a large, clean bowl until stiff peaks form. Gradually add the sugar, a tablespoon at a time, whisking until the meringue is glossy and smooth.
3. Gently fold in the vinegar and cornflour until incorporated.
4. Spoon the meringue mixture into 6-8 small nests on the baking tray, creating a small indentation in the center of each one for the filling. Bake for 1 hour, then turn off the oven and leave the pavlovas inside to cool completely.
5. Once cool, whip the double cream with the vanilla extract until soft peaks form.
6. Fill each meringue nest with whipped cream and top with fresh berries and a few mini chocolate eggs.
7. If desired, sprinkle a little cocoa powder on top for an extra touch of flavor.

Mini Easter Chocolate Pavlovas are a delightful and festive way to celebrate the holiday. The crisp, airy meringue pairs perfectly with the sweet and creamy whipped cream, while the berries and chocolate eggs provide a beautiful and indulgent topping. These individual servings are perfect for an Easter brunch or dessert table, offering both elegance and a fun twist on the classic pavlova.

Each of these Jamie Oliver-inspired desserts brings a unique flavor and style to your Easter celebrations. Whether you opt for the zesty lemon cheesecake, the indulgent carrot cake, or the playful chocolate pavlovas, your guests are sure to be delighted by the combination of simplicity and festive flair.

Hot Cross Bun Bread and Butter Pudding

This twist on the classic bread and butter pudding uses hot cross buns, which are traditionally eaten at Easter. The spiced buns add an aromatic depth to the pudding, while the creamy custard binding holds everything together perfectly. This dish is a great way to repurpose leftover hot cross buns and create a comforting, indulgent dessert for the holiday.

Ingredients:

• 6 hot cross buns, sliced
• 75g unsalted butter, softened
• 100g sultanas or raisins
• 4 large eggs
• 300ml double cream
• 200ml whole milk
• 75g caster sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Zest of 1 orange
• A pinch of ground nutmeg

Method:

1. Preheat the oven to 180°C (350°F) and grease a 20x20cm baking dish.
2. Spread butter generously on each slice of hot cross bun and layer them in the prepared dish, slightly overlapping.
3. Sprinkle sultanas or raisins between the layers of buns.
4. In a separate bowl, whisk together the eggs, double cream, whole milk, sugar, vanilla extract, cinnamon, orange zest, and nutmeg until well combined.
5. Pour the custard mixture evenly over the buns and let it soak for about 10 minutes.
6. Bake the pudding for 35-40 minutes, or until the custard has set and the top is golden brown and crisp.
7. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

The Hot Cross Bun Bread and Butter Pudding is a comforting and rich dessert that takes full advantage of the flavors of Easter. The sweet, spiced custard melds beautifully with the soft, buttery hot cross buns, creating a dessert that is both decadent and nostalgic. This dish is perfect for a cozy Easter gathering, and it can be made in advance for added convenience.

Easter Nest Chocolate Tart

This indulgent chocolate tart is topped with a playful Easter nest made of crispy chocolate, making it a delightful treat for the holiday. The rich, dark chocolate filling is smooth and velvety, while the nest adds a fun, crunchy texture. This dessert is simple to prepare and makes a stunning centerpiece for an Easter table.

Ingredients:

• 200g digestive biscuits, crushed
• 100g unsalted butter, melted
• 200g dark chocolate (70% cocoa), broken into pieces
• 200ml double cream
• 2 tbsp golden syrup
• 1 tsp vanilla extract
• 50g milk chocolate (for the nest)
• Mini chocolate eggs (for decoration)

Method:

1. Preheat the oven to 180°C (350°F) and grease a 23cm tart tin.
2. Mix the crushed digestive biscuits with the melted butter and press this mixture into the base of the tart tin. Bake for 10 minutes, then remove and let it cool.
3. To make the filling, melt the dark chocolate in a heatproof bowl over a pan of simmering water or in the microwave. Once melted, stir in the double cream, golden syrup, and vanilla extract until smooth.
4. Pour the chocolate mixture into the cooled biscuit base and refrigerate for 2-3 hours, or until set.
5. For the nest, melt the milk chocolate and stir in a small handful of crushed digestive biscuits or cornflakes. Shape this mixture into a nest and place it on top of the chilled tart.
6. Decorate the nest with mini chocolate eggs and serve.

The Easter Nest Chocolate Tart is a decadent and fun dessert that combines rich chocolate with a playful twist. The creamy filling contrasts beautifully with the crunchy chocolate nest on top, making each bite an enjoyable experience. It’s a simple yet impressive dessert to share with friends and family during the Easter season, with an added touch of nostalgia from the chocolate eggs.

Raspberry and Almond Easter Cake

This light, fruity cake is a wonderful way to celebrate Easter with its vibrant flavors and airy texture. The almond flour provides a subtle nutty richness that pairs perfectly with the tartness of the raspberries. This cake is easy to make and ideal for a light dessert or an afternoon tea.

Ingredients:

• 200g ground almonds
• 200g caster sugar
• 4 large eggs
• 150g unsalted butter, melted
• 1 tsp baking powder
• 1 tsp vanilla extract
• 100g fresh raspberries (plus extra for decoration)
• Icing sugar (for dusting)

Method:

1. Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
2. In a large bowl, whisk together the ground almonds, sugar, eggs, melted butter, baking powder, and vanilla extract until smooth.
3. Gently fold in the fresh raspberries, being careful not to crush them.
4. Pour the cake batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
5. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
6. Once cooled, dust the top of the cake with icing sugar and decorate with extra fresh raspberries.

The Raspberry and Almond Easter Cake is a light and refreshing dessert that’s perfect for Easter celebrations. The almond flour gives the cake a soft, delicate crumb, while the raspberries add a burst of fruity tartness. This cake is ideal for anyone who prefers a less rich dessert but still wants something special for the occasion. It’s a simple yet elegant option for an Easter treat.

These additional recipes offer a mix of indulgent and lighter options, ensuring that there’s something for everyone to enjoy this Easter. Whether you choose the rich Hot Cross Bun Bread and Butter Pudding, the playful Easter Nest Chocolate Tart, or the light Raspberry and Almond Easter Cake, these desserts will bring both flavor and festivity to your celebration.

Easter Lemon Curd Tart

This zesty lemon curd tart is a perfect balance of sweetness and tartness, with a buttery, crisp pastry base and a smooth, tangy lemon filling. The bright, vibrant flavors make it an ideal dessert for Easter celebrations, offering a refreshing end to any meal. It’s simple to make yet impressive to serve, with its bold color and elegant presentation.

Ingredients:

• 200g plain flour
• 100g unsalted butter, cold and cut into cubes
• 50g icing sugar
• 1 large egg yolk
• 2 tbsp cold water
• 4 large eggs
• 200g caster sugar
• 150ml freshly squeezed lemon juice
• Zest of 2 lemons
• 100g unsalted butter

Method:

1. For the pastry, place the flour, butter, and icing sugar in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and cold water, and pulse again until the dough comes together. If needed, add a little more water, one teaspoon at a time.
2. Turn the dough out onto a lightly floured surface, form it into a ball, and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
3. Preheat the oven to 180°C (350°F). Roll out the chilled pastry to fit a 23cm tart tin, then trim any excess. Line the pastry with parchment paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 10-15 minutes until golden brown. Allow to cool.
4. For the lemon curd, whisk the eggs, caster sugar, lemon juice, and lemon zest together in a heatproof bowl. Place the bowl over a pot of simmering water and stir constantly until the mixture thickens (about 10 minutes).
5. Remove from heat and whisk in the butter until smooth. Strain the curd through a fine sieve to remove any zest and impurities, then pour the lemon curd into the cooled tart shell.
6. Refrigerate the tart for at least 2 hours to set before serving.

The Easter Lemon Curd Tart is a showstopper dessert that brings the bright, fresh flavors of citrus to the forefront. Its creamy lemon curd filling contrasts beautifully with the crisp, buttery pastry, making each bite irresistible. It’s a perfect treat for those who love tangy, citrus desserts and is sure to add a touch of elegance to any Easter table.

Easter Chocolate and Hazelnut Mousse

This indulgent chocolate mousse is rich, smooth, and velvety, with the added crunch of toasted hazelnuts for texture. The combination of dark chocolate and hazelnuts is both decadent and comforting, making it a wonderful dessert for Easter. This dessert is simple to prepare and can be made in advance, making it perfect for entertaining.

Ingredients:

• 200g dark chocolate (70% cocoa), broken into pieces
• 3 large eggs, separated
• 75g caster sugar
• 200ml double cream
• 50g toasted hazelnuts, chopped (plus extra for decoration)
• 1 tsp vanilla extract

Method:

1. Melt the dark chocolate in a heatproof bowl over a pot of simmering water, then remove from heat and allow to cool slightly.
2. Whisk the egg yolks with the sugar in a separate bowl until pale and creamy.
3. In another bowl, whip the double cream and vanilla extract until soft peaks form.
4. Gently fold the melted chocolate into the egg yolk mixture until smooth, then fold in the whipped cream until fully combined.
5. Beat the egg whites until stiff peaks form and gently fold them into the chocolate mixture to lighten it.
6. Spoon the mousse into individual serving dishes and refrigerate for at least 2 hours to set.
7. Just before serving, sprinkle the mousse with toasted hazelnuts and a few shavings of dark chocolate for added texture and flavor.

The Easter Chocolate and Hazelnut Mousse is a dreamy, indulgent dessert that delivers a rich chocolate experience with a hint of nutty crunch. The light and airy mousse is balanced by the crispy hazelnuts, creating a satisfying contrast of textures. It’s a perfect dessert for chocolate lovers, providing a sweet and luxurious finish to any Easter meal.

Peach and Raspberry Crumble

This simple yet delicious crumble combines the sweetness of ripe peaches with the tartness of fresh raspberries. The crisp topping is made from oats, butter, and brown sugar, creating a satisfying crunch that pairs perfectly with the juicy fruit filling. It’s a comforting and warming dessert, ideal for Easter gatherings or a cozy post-lunch treat.

Ingredients:

• 4 ripe peaches, peeled and chopped
• 150g fresh raspberries
• 2 tbsp caster sugar
• 1 tsp vanilla extract
• 150g rolled oats
• 100g plain flour
• 75g unsalted butter, cold and cut into cubes
• 75g brown sugar
• A pinch of ground cinnamon

Method:

1. Preheat the oven to 180°C (350°F) and grease a baking dish.
2. In a large bowl, combine the chopped peaches, raspberries, caster sugar, and vanilla extract. Pour the fruit mixture into the prepared dish.
3. In a separate bowl, mix the oats, flour, brown sugar, and ground cinnamon. Rub the cold butter into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.
4. Sprinkle the crumble topping evenly over the fruit, ensuring it’s well covered.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
6. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

The Peach and Raspberry Crumble is a perfect dessert for those who love a warm, fruity treat with a comforting crunch. The combination of sweet peaches and tart raspberries is a classic flavor pairing that works beautifully in a crumble. This dessert is not only easy to prepare but also brings a nostalgic, homey feeling to any Easter gathering.

These three desserts offer a delightful variety of flavors and textures, from the refreshing Lemon Curd Tart to the indulgent Chocolate and Hazelnut Mousse and the comforting Peach and Raspberry Crumble. Each dessert is perfect for celebrating Easter, offering both indulgence and lightness to suit different tastes and preferences.

Easter Coconut and Chocolate Easter Eggs

These homemade coconut and chocolate Easter eggs are a fun and indulgent treat that combines the creamy, sweet flavor of coconut with rich dark chocolate. Shaped into Easter egg forms, they make for a perfect DIY dessert or gift for Easter baskets. Plus, you can get creative by adding different fillings or flavorings to suit your tastes.

Ingredients:

• 200g desiccated coconut
• 150g condensed milk
• 100g icing sugar
• 100g dark chocolate (70% cocoa), chopped
• 50g milk chocolate (for drizzling, optional)
• 1 tsp vanilla extract
• A pinch of sea salt (optional)

Method:

1. In a large bowl, combine the desiccated coconut, condensed milk, icing sugar, and vanilla extract. Stir until fully mixed and the mixture is sticky and holds together.
2. Shape the coconut mixture into small egg shapes or use an Easter egg mold to form the eggs.
3. Place the shaped eggs on a tray lined with parchment paper and refrigerate for at least 30 minutes to firm up.
4. While the eggs are chilling, melt the dark chocolate in a heatproof bowl over a pan of simmering water or in the microwave. Once melted, dip each coconut egg into the dark chocolate, ensuring it’s fully coated. Place the eggs back on the parchment paper to set.
5. If desired, melt the milk chocolate and drizzle it over the dark chocolate-coated eggs for a decorative touch. Sprinkle a pinch of sea salt on top for added contrast and flavor.
6. Allow the eggs to set at room temperature or in the fridge before serving.

The Easter Coconut and Chocolate Easter Eggs are a delicious homemade treat that’s as fun to make as it is to eat. The chewy coconut filling is complemented by the rich dark chocolate coating, and the addition of milk chocolate drizzle makes these eggs extra special. These Easter eggs are perfect for sharing or gifting, providing a sweet, personalized twist on a holiday classic.

Easter Simnel Cake

Simnel cake is a traditional Easter cake in the UK, rich with dried fruits and spices, and topped with 11 marzipan balls to represent the apostles (excluding Judas). This cake is not only a beautiful centerpiece for your Easter table but also a delicious, festive treat that blends the warmth of spices with the sweetness of marzipan.

Ingredients:

• 250g unsalted butter, softened
• 250g caster sugar
• 4 large eggs
• 250g self-raising flour
• 1 tsp ground cinnamon
• 1 tsp ground mixed spice
• 200g mixed dried fruit (raisins, sultanas, currants)
• 100g glacé cherries, chopped
• 100g ground almonds
• 75g marzipan, rolled out (for topping and shaping)
• Zest of 1 lemon
• A pinch of salt
• 2 tbsp milk

Method:

1. Preheat the oven to 150°C (300°F) and grease and line a 20cm round cake tin.
2. Cream together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, sift together the flour, ground spices, and salt. Gradually fold this into the butter mixture, followed by the ground almonds, lemon zest, dried fruit, and glacé cherries.
4. Add the milk to loosen the mixture if needed, and stir until just combined.
5. Pour half of the batter into the prepared cake tin. Roll out a layer of marzipan and place it on top of the batter. Add the remaining batter over the marzipan layer.
6. Bake for 1.5 hours, or until a skewer inserted into the center comes out clean.
7. Allow the cake to cool completely. Once cooled, roll out the remaining marzipan and cut into small balls (11 total) to decorate the top.
8. Place the marzipan balls on top of the cake and lightly grill or use a blowtorch to brown them until golden.

Simnel cake is a traditional Easter treat that brings a sense of history to your holiday. The rich, moist cake, spiced with cinnamon and mixed spice, is studded with dried fruit, while the sweet marzipan topping adds both flavor and a beautiful visual touch. Whether you’re following tradition or simply want a showstopper dessert, Simnel cake will definitely impress your guests.

Easter Strawberry and Cream Trifle

A trifle is a classic British dessert that combines layers of sponge cake, custard, fruit, and whipped cream into a beautifully layered treat. This Easter-inspired strawberry and cream trifle is light, fruity, and indulgent, making it a perfect dessert for Easter lunch or dinner.

Ingredients:

• 1 sponge cake, cut into cubes (or use ladyfingers)
• 500g fresh strawberries, hulled and sliced
• 500ml double cream
• 250ml custard (ready-made or homemade)
• 50g caster sugar (for the cream)
• 2 tbsp sherry or fruit juice (optional)
• A handful of fresh mint leaves (for garnish)
• 50g white chocolate, grated (for decoration)

Method:

1. Begin by layering the sponge cake cubes at the bottom of a large trifle dish. If you prefer, you can drizzle the cake with sherry or fruit juice for added moisture.
2. Scatter the sliced strawberries over the sponge, reserving a few for decoration on top.
3. Pour the custard over the strawberries and sponge layers, smoothing it out to cover completely.
4. Whip the double cream with the sugar until soft peaks form. Spoon the whipped cream over the custard layer, spreading it evenly.
5. Garnish with the remaining strawberries, fresh mint leaves, and grated white chocolate for a beautiful finish.
6. Refrigerate the trifle for at least 2 hours before serving, allowing the flavors to meld together.

The Easter Strawberry and Cream Trifle is a vibrant and festive dessert that’s perfect for spring. The layers of sponge cake, creamy custard, fresh strawberries, and whipped cream combine into a light, indulgent treat. The addition of mint and grated white chocolate adds freshness and a touch of sweetness, making this trifle a delightful way to end your Easter meal.

These three Easter desserts—Coconut and Chocolate Easter Eggs, Simnel Cake, and Strawberry and Cream Trifle—bring together traditional and creative elements to celebrate the season. Whether you’re looking for something fun and personalized, rich and fruity, or light and refreshing, these desserts offer variety and plenty of flavor to make your Easter celebration unforgettable.

Easter Carrot Cake with Cream Cheese Frosting

This carrot cake is a rich and flavorful treat with a moist, spiced cake base that’s loaded with finely grated carrots. Topped with a decadent cream cheese frosting, it’s a classic Easter dessert that combines the earthy sweetness of carrots with the tangy cream cheese for a deliciously balanced flavor.

Ingredients:

• 250g self-raising flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 200g caster sugar
• 2 large eggs
• 200ml sunflower oil
• 2 tsp vanilla extract
• 250g carrots, finely grated
• 100g walnuts, chopped (optional)
• 100g raisins or sultanas (optional)
• 200g cream cheese, softened
• 75g unsalted butter, softened
• 200g icing sugar
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 180°C (350°F) and grease and line a 23cm round cake tin.
2. In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the sugar, eggs, oil, and vanilla extract until combined. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
4. Fold in the grated carrots, walnuts, and raisins, if using.
5. Pour the mixture into the prepared cake tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely.
6. For the frosting, beat together the cream cheese, butter, icing sugar, and vanilla extract until smooth and creamy.
7. Once the cake is fully cooled, spread the cream cheese frosting over the top and sides of the cake. Decorate with additional walnuts or grated carrot, if desired.

The Easter Carrot Cake with Cream Cheese Frosting is a perfect blend of flavors and textures, making it a standout dessert for any Easter gathering. The spiced cake, with its moist crumb and slight crunch from the walnuts, is beautifully complemented by the creamy, tangy frosting. It’s a crowd-pleasing dessert that’s both comforting and indulgent.

Easter Lemon and Blueberry Cheesecake

This Easter-inspired cheesecake features a buttery biscuit base, a creamy lemon-flavored filling, and a vibrant blueberry topping. The combination of the zesty lemon and sweet blueberries makes for a refreshing, light dessert that’s ideal for spring.

Ingredients:

• 200g digestive biscuits, crushed
• 100g unsalted butter, melted
• 500g cream cheese, softened
• 250ml double cream
• 200g caster sugar
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tsp vanilla extract
• 200g fresh blueberries (for topping)
• 2 tbsp icing sugar (for blueberry topping)

Method:

1. Preheat the oven to 160°C (320°F). Grease and line a 23cm springform pan.
2. Combine the crushed digestive biscuits and melted butter in a bowl and press the mixture into the bottom of the prepared pan to form a firm base. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat together the cream cheese, double cream, sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
4. Pour the cheesecake filling onto the cooled biscuit base and smooth the top with a spatula. Bake for 45-50 minutes or until the edges are set, but the center is still slightly wobbly. Turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
5. For the blueberry topping, place the blueberries in a small saucepan with the icing sugar and cook over medium heat until the berries release their juices and the mixture thickens slightly (about 5-7 minutes). Allow to cool.
6. Once the cheesecake is fully set, spoon the blueberry topping over the cheesecake before serving.

The Easter Lemon and Blueberry Cheesecake is the perfect dessert to welcome the spring season. The tangy lemon filling offers a refreshing contrast to the sweet, syrupy blueberries, while the biscuit base adds a delightful crunch. It’s a creamy, fruity, and elegant dessert that’s sure to impress at any Easter gathering.

Easter Hot Chocolate Soufflés

These individual hot chocolate soufflés are a showstopping dessert with a molten center of rich, gooey chocolate. Served warm, they offer the perfect balance of lightness and indulgence, making them a fantastic Easter treat. The soufflés puff up beautifully in the oven and can be made ahead of time for easy entertaining.

Ingredients:

• 150g dark chocolate (70% cocoa), chopped
• 2 tbsp unsalted butter, plus extra for greasing
• 4 large eggs, separated
• 100g caster sugar
• 1 tsp vanilla extract
• A pinch of salt
• 50g plain flour
• 100ml milk
• Icing sugar (for dusting)

Method:

1. Preheat the oven to 190°C (375°F). Butter four individual ramekins and dust with sugar.
2. In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water or in the microwave. Stir until smooth and combined, then remove from heat and set aside.
3. In a separate bowl, whisk the egg yolks with half the caster sugar until thick and pale. Stir in the vanilla extract.
4. In a small saucepan, heat the milk and flour together over low heat, whisking constantly until the mixture thickens (about 2-3 minutes).
5. Stir the milk and flour mixture into the melted chocolate until smooth. Gradually fold in the egg yolk mixture until fully combined.
6. In a clean bowl, whisk the egg whites with the pinch of salt until soft peaks form. Add the remaining sugar and whisk until stiff peaks form.
7. Gently fold the whipped egg whites into the chocolate mixture until just combined, being careful not to deflate the mixture.
8. Spoon the soufflé mixture into the prepared ramekins, filling them almost to the top. Bake for 12-15 minutes or until the soufflés have risen and the tops are slightly cracked.
9. Dust with icing sugar before serving.

The Easter Hot Chocolate Soufflés are the ultimate indulgent dessert, delivering rich, gooey chocolate in every bite. The soufflé’s light texture contrasts wonderfully with the molten chocolate center, creating an unforgettable treat. Whether you serve them for a special Easter dinner or as a showstopper dessert, they’ll certainly impress your guests with their elegance and decadence.

These three desserts—Carrot Cake with Cream Cheese Frosting, Lemon and Blueberry Cheesecake, and Hot Chocolate Soufflés—offer a variety of flavors and textures, from the warm spiciness of the carrot cake to the tangy freshness of the cheesecake and the rich indulgence of the soufflés. Each one brings something unique to your Easter table, ensuring your dessert spread is as memorable as the holiday itself.

Note: More recipes​ are coming soon!