50+ Delicious Easter Traditional Dessert Recipes You Can’t Miss

Easter is a time of renewal, family gatherings, and of course, delicious food. One of the most anticipated parts of this festive season is the sweet treats that fill our tables.

Whether you’re looking for a traditional dessert that evokes nostalgia or a new recipe to surprise your guests, Easter dessert recipes are as varied and delightful as the holiday itself.

From classic pies and cakes to lighter, fruity desserts, the possibilities are endless.

In this article, we’ve gathered over 50 traditional Easter dessert recipes that will bring joy to your holiday celebrations.

These recipes have stood the test of time, offering a blend of rich flavors and festive charm.

Whether you’re baking for a crowd or preparing a special treat for your family, these desserts will add that perfect touch of sweetness to your Easter feast.

Get ready to bake, enjoy, and create lasting memories with these mouthwatering traditional Easter desserts!

50+ Delicious Easter Traditional Dessert Recipes You Can’t Miss

As Easter approaches, what better way to celebrate than with a table full of irresistible, traditional desserts?

From the beloved Hot Cross Buns to decadent carrot cakes and light, fruity pies, these 50+ Easter dessert recipes will not only satisfy your sweet tooth but also fill your home with warmth and tradition.

Many of these recipes have been passed down through generations, making them perfect for creating new family memories this holiday season.

Whether you’re hosting a grand Easter brunch or enjoying a quiet family dinner, there’s a dessert on this list that will surely delight everyone at your table.

So, roll up your sleeves, preheat your oven, and get ready to indulge in the sweet flavors of Easter with these timeless desserts that will make your holiday even more memorable.

Carrot Cake with Cream Cheese Frosting

This classic Easter dessert brings together moist layers of spiced carrot cake with a rich, tangy cream cheese frosting. It’s a timeless favorite, offering the perfect balance of flavors that feel just right for spring celebrations. The cake’s warmth and texture blend wonderfully with the cream cheese frosting, which adds a smooth and slightly tangy contrast to the sweetness of the cake.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 4 large eggs
• 1 1/4 cups vegetable oil
• 1 1/2 cups sugar
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 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 medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs and oil together until smooth, then mix in the sugar and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated carrots, walnuts, and raisins if using.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool completely before frosting.
7. For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and beat until light and fluffy.
8. Frost the cooled cakes generously with the cream cheese frosting.

The carrot cake is perfect for an Easter gathering because it combines a familiar, comforting flavor with the bright and fresh spring season. The cream cheese frosting adds the right amount of sweetness and creaminess to balance the spices and moistness of the cake. This dessert is also a great choice for guests with dietary restrictions because it avoids any unusual ingredients while still offering a decadent treat.

Hot Cross Buns

Hot cross buns are a traditional Easter treat, typically enjoyed on Good Friday in many parts of the world. These sweet, spiced buns are topped with a simple cross of icing, symbolizing the crucifixion. They’re soft, slightly sweet, and filled with currants or raisins, making them a perfect snack or breakfast bread for the Easter holiday.

Ingredients:

• 1/2 cup warm milk
• 2 tsp active dry yeast
• 1/4 cup sugar
• 1/2 cup unsalted butter, softened
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 egg
• 4 cups all-purpose flour
• 1 cup currants or raisins
• 1 egg (for egg wash)
• 1/2 cup powdered sugar (for icing)

Instructions:

1. In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until the mixture is frothy.
2. In a large mixing bowl, combine the remaining sugar, butter, salt, cinnamon, nutmeg, and egg. Add the yeast mixture and gradually stir in the flour, one cup at a time, until a dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes until it’s smooth and elastic. Mix in the currants or raisins.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Punch the dough down, then divide it into 12 equal pieces and shape them into buns. Place the buns on a greased baking sheet, making sure they’re close together.
6. Preheat the oven to 375°F (190°C). Brush the buns with an egg wash (a beaten egg with 1 tbsp water) and bake for 15-20 minutes or until golden brown.
7. For the icing, mix powdered sugar with a teaspoon of milk until smooth, then drizzle over the buns in the shape of a cross.

Hot cross buns are a symbol of Easter and have an inviting aroma that fills your kitchen as they bake. These spiced buns not only taste wonderful but are also a fun and meaningful tradition. The simple cross decoration makes them especially fitting for Easter, and they pair perfectly with a warm beverage.

Easter Egg Nest Cupcakes

These delightful cupcakes are a creative and fun dessert for Easter, bringing together the sweetness of chocolate and the whimsy of Easter egg decorating. The cupcakes are topped with a nest of shredded coconut and mini chocolate eggs, creating an adorable and festive dessert that is sure to be a hit with kids and adults alike.

Ingredients:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/4 cup cocoa powder

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 2-3 tbsp milk

For the nest topping:

• 1 cup shredded coconut
• 1/2 cup mini chocolate eggs (or any small Easter egg candies)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients, alternating with the milk, until just combined.
4. Divide the batter evenly between the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
5. For the frosting, beat the butter, powdered sugar, cocoa powder, vanilla extract, and milk together until smooth and creamy.
6. Frost the cooled cupcakes with a generous amount of chocolate frosting.
7. For the nest topping, toast the shredded coconut in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until golden brown.
8. Once the cupcakes are frosted, sprinkle the toasted coconut on top to create a “nest,” and then place a few mini chocolate eggs in the center.

Easter egg nest cupcakes are a festive and fun way to celebrate the season. The combination of rich chocolate cupcakes, creamy frosting, and toasted coconut gives these treats a delightful crunch and sweetness. The mini chocolate eggs add a playful touch, making these cupcakes a perfect dessert for an Easter gathering or as a treat for kids to help decorate.

Lemon Meringue Pie

Lemon Meringue Pie is a quintessential Easter dessert with its tangy lemon filling, buttery crust, and fluffy meringue topping. Its vibrant citrus flavor makes it a refreshing and light choice to balance out the rich dishes often served during Easter celebrations. The contrast between the smooth, tart lemon custard and the airy, sweet meringue creates a delightful balance in every bite.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup unsalted butter, chilled and cubed
• 2-3 tbsp ice water

For the filling:

• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp unsalted butter

For the meringue:

• 4 large egg whites
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. To make the crust, combine the flour and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together.
3. Roll out the dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Blind bake the crust for 15-20 minutes until golden, then set aside.
4. For the filling, whisk together the sugar, cornstarch, and salt in a saucepan. Gradually stir in water and cook over medium heat until thickened. In a separate bowl, lightly beat the egg yolks, then temper them by slowly adding a small amount of the hot mixture. Once tempered, return the egg yolk mixture to the saucepan and cook until thick and bubbly. Remove from heat and stir in lemon juice, lemon zest, and butter.
5. Pour the lemon filling into the prepared crust and set aside to cool slightly.
6. For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
7. Spoon the meringue over the lemon filling, spreading it to the edges of the crust. Bake for 10-12 minutes until the meringue is golden brown.

Lemon Meringue Pie is an ideal Easter dessert, offering a bright and fresh contrast to heavier holiday foods. The tart lemon filling is perfectly balanced by the sweetness of the meringue, creating a harmonious blend of flavors. The delicate meringue topping provides an elegant finish, making this pie both a visual and culinary highlight for any Easter celebration.

Easter Sugar Cookies

These buttery, melt-in-your-mouth sugar cookies are a favorite for Easter and can be decorated in fun, colorful ways. They are easy to make and versatile, perfect for both kids and adults to enjoy. You can customize the shapes and decorations to match the Easter theme, making them a fun addition to any Easter dessert table.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1-2 tbsp milk (if needed)
• Sprinkles, colored sugar, or icing for decoration

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract (and almond extract if using) and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. If the dough is too dry, add a tablespoon of milk at a time until it reaches the right consistency.
5. Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use Easter-themed cookie cutters (such as bunnies, eggs, or flowers) to cut out shapes and transfer them to the prepared baking sheet.
6. Bake for 8-10 minutes, or until the edges are slightly golden. Let the cookies cool completely on a wire rack.
7. Decorate the cooled cookies with sprinkles, colored sugar, or icing as desired.

Easter Sugar Cookies are a wonderful, simple dessert that can be enjoyed by everyone. Their versatility makes them a fun project to do with kids, and the soft, sweet cookies are a perfect complement to the other traditional Easter dishes. Whether you choose to keep the decorations minimal or go all out with colorful icing, these cookies add a joyful touch to any Easter gathering.

Coconut Cream Pie

Coconut Cream Pie is a rich and indulgent dessert that’s perfect for Easter, combining a smooth coconut custard filling with a flaky pie crust and topped with whipped cream. This pie offers a deliciously creamy texture with a tropical flair, making it a refreshing treat to enjoy after a hearty Easter meal.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup unsalted butter, chilled and cubed
• 3-4 tbsp ice water

For the filling:

• 2 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 3 large egg yolks, beaten
• 1/4 cup cornstarch
• 1/2 cup shredded sweetened coconut
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/4 cup toasted shredded coconut

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine the flour and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Add ice water gradually, stirring until the dough just comes together.
3. Roll the dough out on a floured surface and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Blind bake the crust for 15-20 minutes, or until golden. Set aside to cool.
4. For the filling, whisk together the milk, sugar, and salt in a saucepan. In a separate bowl, whisk together the egg yolks and cornstarch. Gradually add a small amount of the hot milk mixture to the egg yolks, then return the egg mixture to the saucepan. Cook over medium heat until the filling thickens.
5. Remove from heat and stir in the shredded coconut, vanilla, and butter. Pour the coconut custard into the cooled pie crust.
6. Refrigerate the pie for at least 4 hours, or until fully set.
7. For the topping, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the chilled pie and sprinkle with toasted coconut.

Coconut Cream Pie is a decadent, creamy treat with a delightful tropical twist. The combination of the custard-like filling and whipped cream makes for a rich, yet refreshing dessert, especially for Easter. Its smooth texture and coconut flavor bring a festive, springtime vibe to any occasion, making it a wonderful way to finish off your holiday meal.

Raspberry Almond Cake

Raspberry Almond Cake is a delightful dessert that combines the bright, tart flavor of fresh raspberries with the rich, nutty flavor of almonds. The tender almond cake is complemented by a simple raspberry filling and finished with a dusting of powdered sugar. This cake makes for a beautiful, light, and elegant treat, perfect for any Easter celebration.

Ingredients:

For the cake:

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

For the raspberry filling:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

For the topping:

• Powdered sugar, for dusting
• Fresh raspberries (optional, for garnish)
• Sliced almonds (optional, for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
6. For the raspberry filling, combine the raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens. If needed, add the cornstarch mixture to thicken the filling further.
7. Once the cake has cooled, spread the raspberry filling on top and garnish with fresh raspberries and sliced almonds.
8. Dust with powdered sugar before serving.

Raspberry Almond Cake is a beautifully balanced dessert, offering a perfect mix of sweet and tart flavors, with a nutty, delicate texture. The addition of fresh raspberries provides a lovely, fruity contrast to the rich almond cake. It’s a stunning, yet simple dessert that will impress your guests, adding a touch of elegance to any Easter gathering.

Easter Basket Cupcakes

Easter Basket Cupcakes are fun, festive, and easy to make, making them perfect for celebrating with family and friends. These cupcakes are decorated to resemble little Easter baskets, with a mound of green coconut “grass” and colorful candy eggs nestled inside. This is a wonderful project to get kids involved in, and it’s sure to be a hit with both the young and the young-at-heart.

Ingredients:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk
• Green food coloring (optional)

For the decorations:

• 1/2 cup shredded coconut
• 1/4 cup mini chocolate eggs (or candy of your choice)
• 1-2 small licorice strings or pipe cleaners (for handles)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Spoon the batter into the cupcake liners, filling each about two-thirds full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
6. For the frosting, beat the butter and powdered sugar together until smooth and creamy. Add the vanilla extract and 1 tablespoon of milk at a time until you reach your desired consistency. Add green food coloring to achieve the color of grass.
7. To decorate, tint the shredded coconut with green food coloring by mixing it in a bowl until evenly colored.
8. Frost the cooled cupcakes with the green frosting and sprinkle the coconut on top to resemble grass. Nestle a few mini chocolate eggs into the coconut “grass” to complete the basket look.
9. Use licorice strings or pipe cleaners to create handles for the baskets, attaching them to the cupcakes.

Easter Basket Cupcakes are a charming and playful dessert that children will especially love. The green coconut grass adds a whimsical touch to the cupcakes, while the candy eggs and licorice handles create a delightful Easter basket effect. These cupcakes not only look adorable but also taste fantastic, with soft, sweet cake and creamy frosting. They’re a fun way to celebrate the season and a sweet addition to your Easter dessert table.

Chocolate-Covered Strawberry Tart

Chocolate-Covered Strawberry Tart is a decadent, indulgent dessert that combines the rich taste of chocolate with the freshness of ripe strawberries. With a buttery, crisp tart crust and a velvety chocolate ganache filling, this dessert is perfect for Easter gatherings, providing a sophisticated balance of flavors and textures that will leave a lasting impression.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg yolk
• 2-3 tbsp ice water

For the ganache filling:

• 8 oz dark chocolate, chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter

For the topping:

• 1 lb fresh strawberries, hulled and halved
• 2 tbsp strawberry jam (for glaze, optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
2. For the crust, combine the flour, cocoa powder, and sugar in a food processor. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough comes together. Gradually add the ice water, one tablespoon at a time, until the dough forms a ball.
3. Press the dough into the prepared tart pan and bake for 15-20 minutes, or until firm and set. Let the crust cool completely.
4. For the ganache filling, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the cream over the chopped chocolate and let it sit for 1-2 minutes. Stir until smooth, then add the butter and stir until the ganache is glossy and smooth.
5. Pour the ganache into the cooled tart shell and spread it evenly. Refrigerate for at least 2 hours or until set.
6. Arrange the halved strawberries on top of the chocolate ganache in a circular pattern, overlapping slightly.
7. If desired, heat the strawberry jam in a small saucepan until it becomes liquid. Brush it over the strawberries to give them a glossy finish.

Chocolate-Covered Strawberry Tart is a showstopper dessert, perfect for those who love the combination of chocolate and fruit. The crisp, cocoa-flavored tart crust pairs wonderfully with the smooth, silky ganache and the juicy, fresh strawberries. It’s a rich and luxurious dessert that will be the star of any Easter table, offering a perfect balance of sweetness, bitterness, and freshness.

Carrot Cake with Cream Cheese Frosting

Carrot Cake is a beloved Easter classic, offering the perfect combination of moist, spiced cake and creamy, tangy frosting. The addition of finely grated carrots adds a natural sweetness and a hint of earthiness to the cake, while the rich cream cheese frosting provides a smooth, tangy contrast. This cake is both comforting and festive, making it a perfect dessert to celebrate the season.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups finely grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the eggs and sugar together until light and fluffy. Add the oil and vanilla extract and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the grated carrots and nuts (if using).
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. For the cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and salt, and beat until the frosting is light and fluffy.
7. Once the cakes are completely cool, spread a layer of frosting on the top of one cake. Place the second cake on top and frost the top and sides of the entire cake. Garnish with additional chopped nuts or shredded coconut if desired.

Carrot Cake with Cream Cheese Frosting is a crowd-pleasing dessert that perfectly balances spices and sweetness. The tender, spiced cake paired with the creamy frosting is simply irresistible. It’s a perfect addition to your Easter dessert spread, offering a comforting yet celebratory treat that is sure to delight all guests.

Mini Cheesecakes with Berry Compote

Mini cheesecakes are a great way to serve individual portions while still delivering the rich, creamy texture of a traditional cheesecake. These bite-sized delights are topped with a fresh and tangy berry compote, making them a refreshing and vibrant choice for Easter. Their individual size makes them perfect for parties or family gatherings, and their balance of sweetness and tartness is simply divine.

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

For the berry compote:

• 1 cup mixed berries (strawberries, raspberries, blueberries, etc.)
• 2 tbsp honey or sugar (to taste)
• 1 tsp lemon juice

Instructions:

1. Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners.
2. For the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Spoon about 1 tablespoon of the mixture into each muffin cup, then press it down with the back of a spoon to form a crust. Bake for 5 minutes, then set aside to cool.
3. For the filling, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
4. Spoon the cheesecake filling into each muffin cup over the crust, filling them nearly to the top. Bake for 18-20 minutes, or until the centers are set but still slightly jiggly. Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
5. For the berry compote, combine the mixed berries, honey (or sugar), and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let cool.
6. Once the cheesecakes are chilled, top each one with a spoonful of the berry compote before serving.

Mini Cheesecakes with Berry Compote are a refreshing and indulgent Easter treat. The smooth, creamy cheesecake filling is complemented perfectly by the sweet-tart berry compote, offering a delightful contrast of flavors. These mini desserts are perfect for individual servings and bring a touch of elegance and freshness to any Easter celebration.

Pineapple Coconut Cake

Pineapple Coconut Cake is a tropical-inspired dessert that brings the flavors of paradise to your Easter table. The moist pineapple-infused cake is paired with a rich coconut frosting, and the sweet, tangy pineapple adds an irresistible twist. This cake is a light, airy option for those who enjoy fruity and tropical flavors, making it an excellent choice for a spring celebration like Easter.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup crushed pineapple, drained
• 1/2 cup shredded coconut

For the frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 cup shredded coconut (for garnish)
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the crushed pineapple, until the batter is just combined. Fold in the shredded coconut.
5. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract and beat until fluffy.
7. Once the cakes are completely cool, spread a layer of frosting on the top of one cake. Place the second cake on top and frost the top and sides of the entire cake.
8. Garnish with shredded coconut and chopped pecans or walnuts (if using) before serving.

Pineapple Coconut Cake is a tropical, indulgent dessert that captures the flavors of spring and summer. The pineapple keeps the cake moist while adding a sweet, tangy note, while the coconut frosting ties the flavors together with richness and creaminess. This cake is perfect for Easter, offering a refreshing and tropical escape from traditional spring desserts.

Lemon Meringue Pie

Lemon Meringue Pie is a timeless Easter dessert that offers the perfect balance of tart lemon filling and sweet, fluffy meringue. The creamy lemon curd filling sits on a buttery, crisp pie crust, while the airy meringue topping adds a beautiful touch of sweetness. This refreshing and citrusy pie is a crowd favorite, offering a delightful contrast of flavors and textures that is perfect for any spring gathering.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water

For the lemon filling:

• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 4 large egg yolks
• 1/2 cup fresh lemon juice (about 3 lemons)
• 2 tbsp unsalted butter
• 1 tsp lemon zest

For the meringue:

• 4 large egg whites
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine the flour and salt in a bowl. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, stirring until the dough comes together.
3. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. After chilling, roll the dough out on a floured surface and fit it into a 9-inch pie pan. Prick the bottom of the crust with a fork, then bake for 12-15 minutes, or until golden brown. Set aside to cool.
4. For the lemon filling, whisk together the sugar, cornstarch, and salt in a saucepan. Gradually add the water and cook over medium heat, stirring constantly until the mixture thickens and begins to boil. Cook for 1-2 more minutes, then remove from the heat.
5. In a separate bowl, whisk the egg yolks lightly. Slowly pour a small amount of the hot mixture into the egg yolks to temper them. Gradually add the rest of the hot mixture, stirring constantly.
6. Return the egg mixture to the saucepan and cook over medium heat for another 2-3 minutes, stirring constantly. Remove from heat and stir in the lemon juice, butter, and lemon zest.
7. Pour the lemon filling into the cooled pie crust and smooth the top.
8. For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, until stiff peaks form. Stir in the vanilla extract.
9. Spread the meringue over the lemon filling, making sure it touches the edges of the crust to seal it.
10. Bake the pie for 10-12 minutes, or until the meringue is golden brown. Let it cool completely before slicing.

Lemon Meringue Pie is a light, refreshing dessert with the perfect balance of tangy lemon and sweet, airy meringue. The crunchy crust, smooth filling, and fluffy topping combine to create a delightful treat that’s ideal for Easter. The citrusy flavor is particularly perfect for spring, offering a zesty twist on traditional pie desserts.

Strawberry Shortcake Trifle

Strawberry Shortcake Trifle is a beautiful, layered dessert that combines light, fluffy cake, sweet strawberries, and rich whipped cream. This easy-to-assemble trifle is perfect for Easter gatherings, as it can be prepared in advance and served in a large, elegant glass bowl. The layers of cake and fruit create a stunning presentation that’s as delicious as it is beautiful.

Ingredients:

For the cake:

• 1 box of angel food cake mix (or homemade cake of your choice)

For the whipped cream:

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

For the strawberry filling:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice

For garnish:

• Fresh mint leaves (optional)

Instructions:

1. Prepare the angel food cake according to package instructions (or use your favorite cake recipe). Once baked, let it cool completely, then cut it into small cubes.
2. In a large bowl, combine the sliced strawberries with the sugar and lemon juice. Stir to coat the strawberries and let them sit for 15-20 minutes to release their juices.
3. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overbeat.
4. To assemble the trifle, layer the ingredients in a large glass bowl. Start with a layer of cake cubes at the bottom, followed by a layer of strawberry filling and then a layer of whipped cream. Repeat the layers until you have used all the ingredients, finishing with a layer of whipped cream on top.
5. Garnish with fresh mint leaves and a few additional strawberries for decoration.

Strawberry Shortcake Trifle is a light and visually striking dessert that is perfect for Easter. The combination of sweet strawberries, soft cake, and whipped cream creates a comforting yet elegant treat. This dessert can be made ahead of time, making it a convenient choice for entertaining. Its vibrant colors and rich flavors are sure to be a hit at any Easter celebration.

Hot Cross Buns

Hot Cross Buns are a traditional Easter treat, featuring soft, sweet rolls marked with a simple cross on top. These buns are infused with a delicate mix of spices, dried fruit, and a touch of orange zest, making them both fragrant and flavorful. Hot Cross Buns are perfect for Easter brunch or as an afternoon snack, offering a light, flavorful pastry that’s a lovely addition to your celebration.

Ingredients:

For the dough:

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet active dry yeast (2 1/4 tsp)
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup whole milk
• 1/4 cup unsalted butter
• 2 large eggs
• 1/2 cup currants or raisins
• 1/4 cup candied peel (optional)
• Zest of 1 orange
• 1/2 cup warm water

For the glaze:

• 1/4 cup granulated sugar
• 2 tbsp water

For the cross:

• 1/4 cup powdered sugar
• 1/4 tsp vanilla extract
• 1/2 tsp milk

Instructions:

1. In a large bowl, combine the flour, sugar, yeast, salt, cinnamon, and nutmeg. Set aside.
2. In a small saucepan, heat the milk and butter together until the butter melts. Let it cool slightly, then add the eggs and warm water.
3. Gradually add the wet ingredients to the dry ingredients and mix until the dough comes together. Knead the dough for about 5-7 minutes until smooth and elastic.
4. Add the currants, candied peel, and orange zest, and knead to incorporate. Cover the dough with a clean cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Preheat the oven to 375°F (190°C). Punch down the dough and divide it into 12 equal pieces. Shape each piece into a round bun and place them on a lined baking sheet.
6. To make the cross, mix the powdered sugar, vanilla extract, and milk to form a thick icing. Pipe a cross over each bun.
7. Bake the buns for 20-25 minutes, or until golden brown. While the buns are baking, prepare the glaze by heating the sugar and water in a small saucepan until the sugar dissolves.
8. Once the buns are baked, brush them with the glaze while they’re still warm to give them a shiny finish.

Hot Cross Buns are a classic Easter treat that combines the warmth of spices with the sweetness of dried fruit. The soft, fluffy texture of the buns is complemented by the sweet glaze and iconic cross, making them both delicious and visually appealing. Whether enjoyed at breakfast, brunch, or as a snack, these buns are sure to add a touch of tradition and flavor to your Easter festivities.

Note: More recipes​ are coming soon!