25+ Decadent Easter Dessert Recipes for a Crowd That Will Steal the Show

Easter is a time for family gatherings, festive meals, and celebrating the season of renewal.

Whether you’re hosting a large family dinner or an Easter brunch, the dessert table is often the highlight of the meal. If you’re looking to impress your guests with sweet treats that can easily serve a crowd, you’ve come to the right place.

We’ve rounded up over 25 mouthwatering Easter dessert recipes perfect for large gatherings.

From creamy lemon bars to decadent carrot cake, these desserts are not only delicious but also easy to make in big batches.

Whether you prefer traditional favorites or something with a fresh twist, our list has something for everyone.

Get ready to create the ultimate dessert spread this Easter!

25+ Decadent Easter Dessert Recipes for a Crowd That Will Steal the Show

Easter is a time to indulge in sweet treats that bring joy to your celebrations, and these 25+ Easter dessert recipes for a crowd are just what you need to end your meal on a high note.

From rich cakes and pies to colorful cookies and bars, these recipes will satisfy even the biggest sweet tooth.

Best of all, they’re all designed to be made in large quantities, so you won’t have to worry about running out of dessert.

Whether you’re hosting a family gathering, a church event, or a neighborhood get-together, these Easter desserts will ensure your guests leave with full bellies and happy hearts.

Try out these recipes, and you’re sure to make your Easter celebration even more memorable!

Carrot Cake Cheesecake Bars

These Carrot Cake Cheesecake Bars combine two classic Easter desserts into one irresistible treat. The base layer is a spiced carrot cake, topped with a creamy, tangy cheesecake filling. The layers are swirled together for a beautiful, marbled effect. These bars are perfect for serving a crowd as they are easy to cut into individual portions and offer a festive, springtime flavor combination.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• 1 ½ cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup sour cream

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, beat the eggs and sugar until smooth. Add the oil and vanilla extract, then mix in the grated carrots.
4. Gradually fold in the dry ingredients, mixing until just combined. Pour this mixture into the prepared baking dish and smooth the top.
5. In a separate bowl, beat the cream cheese, powdered sugar, vanilla extract, and egg until smooth and creamy. Spread this cheesecake mixture over the carrot cake base.
6. Use a knife to gently swirl the cheesecake batter into the carrot cake mixture, creating a marbled effect.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely, then refrigerate for at least 2 hours before cutting into bars.
8. Before serving, top with sour cream for an extra creamy touch.

Carrot Cake Cheesecake Bars are a decadent dessert that brings the best of both worlds: the richness of cheesecake and the moist, spiced goodness of carrot cake. They’re perfect for any Easter gathering, offering a unique twist on traditional Easter desserts. The marble effect and tangy cream cheese filling make these bars a delightful treat that will impress your guests while feeding a large crowd with ease.

Lemon Meringue Pie Cupcakes

These Lemon Meringue Pie Cupcakes are a fun, portable twist on the classic lemon meringue pie. The bright and zesty lemon curd is baked inside a light, fluffy cupcake, and each one is topped with a perfectly toasted meringue. They are as visually appealing as they are delicious, making them a hit at any Easter celebration or spring gathering.

Ingredients:
For the lemon curd:

• 1 cup granulated sugar
• 4 large egg yolks
• ½ cup fresh lemon juice
• ½ teaspoon lemon zest
• ¼ cup unsalted butter, cubed
• 1 tablespoon cornstarch

For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ¼ cup fresh lemon juice

For the meringue:

• 4 large egg whites
• ½ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. To make the lemon curd, whisk together the sugar, egg yolks, lemon juice, and lemon zest in a saucepan. Heat over medium heat, stirring constantly, until it begins to thicken (about 5-7 minutes). Add the butter and whisk until smooth. Stir in the cornstarch and cook for an additional 1-2 minutes. Remove from heat and let it cool.
3. For the cupcakes, whisk together the flour, baking powder, and salt in a bowl. In another bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients, alternating with the milk and lemon juice. Mix until smooth.
4. Divide the cupcake batter evenly into the muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
5. Once the cupcakes are cool, use a small knife or melon baller to hollow out the center of each cupcake. Spoon or pipe in the lemon curd, filling the holes generously.
6. For the meringue, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and cream of tartar, continuing to beat until stiff peaks form. Stir in the vanilla extract.
7. Pipe or spoon the meringue on top of each cupcake, then use a kitchen torch to lightly toast the meringue until golden brown, or bake them in the oven for 3-4 minutes at 350°F (175°C) until toasted.
8. Serve immediately or store in the fridge until ready to serve.

Lemon Meringue Pie Cupcakes are a charming and flavorful twist on the beloved lemon meringue pie. They’re a fantastic way to offer a single-serving dessert that still delivers all the bright, tangy flavor of the original. The combination of the light, airy cupcake, sweet lemon curd, and toasted meringue makes for a perfect Easter dessert that will please a crowd and leave everyone with a fresh, citrusy taste.

Strawberry Shortcake Trifle

This Strawberry Shortcake Trifle is a show-stopping dessert perfect for a crowd. Layers of fresh, juicy strawberries, fluffy cake, and whipped cream are arranged in a large trifle bowl, creating a beautiful, layered presentation. This easy, no-bake dessert can be made ahead of time, making it a stress-free addition to your Easter menu.

Ingredients:

• 1 pound fresh strawberries, hulled and sliced
• ¼ cup granulated sugar (for macerating strawberries)
• 1 pound angel food cake, cut into cubes
• 2 cups heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 package of strawberry gelatin (optional, for added flavor)

Instructions:

1. Start by preparing the strawberries. In a large bowl, mix the sliced strawberries with granulated sugar. Let them sit for about 30 minutes to release their juices and become syrupy. If you prefer a more intense strawberry flavor, you can mix in the strawberry gelatin for an added burst of color and taste.
2. Whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form, creating a fluffy whipped cream. Be careful not to overwhip.
3. In a large trifle dish or glass bowl, layer the angel food cake cubes at the bottom. Spoon a layer of macerated strawberries with their juices over the cake, followed by a generous layer of whipped cream.
4. Repeat the layers, finishing with a top layer of whipped cream. Garnish with extra fresh strawberries for a decorative touch.
5. Refrigerate the trifle for at least 2-3 hours before serving to allow the flavors to meld together.

The Strawberry Shortcake Trifle is the ultimate crowd-pleasing dessert. With its vibrant layers of fresh strawberries, airy cake, and rich whipped cream, it’s a delightful way to end any Easter meal. The beauty of this trifle is not just in its flavor but also its easy preparation and stunning presentation. It’s a perfect dessert for large gatherings, offering a refreshing and light way to celebrate the season.

Bunny Tail Rice Krispies Treats

These Bunny Tail Rice Krispies Treats are a fun and festive twist on a classic treat, perfect for Easter celebrations. Shaped like cute bunny tails and covered with white chocolate and coconut flakes, these treats are both adorable and delicious. They’re easy to make and great for serving a crowd, especially as a kid-friendly dessert that adds an extra touch of whimsy to your Easter table.

Ingredients:

• 6 cups Rice Krispies cereal
• 3 tablespoons unsalted butter
• 1 package (10 oz) mini marshmallows
• ½ teaspoon vanilla extract
• 1 cup white chocolate chips
• 1 cup sweetened shredded coconut
• Powdered sugar (for dusting)

Instructions:

1. In a large saucepan, melt the butter over medium heat. Once melted, add the mini marshmallows and stir until fully melted and smooth.
2. Remove the saucepan from the heat and stir in the vanilla extract.
3. Add the Rice Krispies cereal to the marshmallow mixture and mix well, making sure all the cereal is coated evenly.
4. Press the mixture into a greased 9×13-inch baking dish and let it cool for about 15 minutes.
5. Once cooled, cut the Rice Krispies mixture into rounds, about 2 inches in diameter, to form the “bunny tails.”
6. In a small bowl, melt the white chocolate chips in the microwave in 30-second intervals, stirring between each, until fully melted and smooth.
7. Dip the top of each Rice Krispies round into the melted white chocolate, then roll it in the shredded coconut to coat. This will give it the look of a fluffy bunny tail.
8. Dust with powdered sugar for a final touch of sweetness.
9. Let the treats set for about 30 minutes before serving.

Bunny Tail Rice Krispies Treats are a whimsical and playful way to celebrate Easter with friends and family. The combination of chewy Rice Krispies, sweet white chocolate, and coconut creates a fun texture and delightful flavor. These treats are easy to make, requiring minimal ingredients and effort, yet they are sure to impress a crowd. They are perfect for an Easter egg hunt or as a charming dessert for any spring gathering.

Chocolate Covered Strawberry Poke Cake

Chocolate Covered Strawberry Poke Cake brings together the classic flavors of chocolate cake and fresh strawberries in a moist and decadent dessert. The cake is “pokéd” with holes, allowing strawberry gelatin to soak in, creating a burst of fruity flavor with each bite. Topped with whipped cream and chocolate ganache, this is a dessert that looks as good as it tastes, making it an excellent choice for a crowd at Easter gatherings.

Ingredients:
For the cake:

• 1 box chocolate cake mix (plus ingredients listed on the box)
• 1 package (3 oz) strawberry gelatin
• 1 cup boiling water
• 1 cup cold water

For the topping:

• 2 cups heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 4 oz semi-sweet chocolate chips
• 2 tablespoons unsalted butter
• ½ cup fresh strawberries, sliced

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing or lining it with parchment paper.
2. Bake the chocolate cake according to the package directions, then let it cool for about 10 minutes.
3. While the cake is cooling, dissolve the strawberry gelatin in 1 cup of boiling water, then add the cold water. Stir until fully dissolved.
4. Once the cake has cooled slightly, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
5. Slowly pour the strawberry gelatin mixture over the cake, ensuring the gelatin seeps into the holes. Let the cake cool to room temperature, then refrigerate for at least 2 hours.
6. For the whipped topping, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread it over the chilled cake.
7. For the ganache, melt the chocolate chips and butter together in a microwave-safe bowl, stirring every 30 seconds until smooth. Pour the ganache over the whipped cream layer, letting it drip down the sides of the cake.
8. Garnish with fresh strawberry slices for added flavor and a decorative touch.
9. Refrigerate until ready to serve.

Chocolate Covered Strawberry Poke Cake is a showstopper that brings together two beloved flavors in a rich, moist dessert. The gelatin-soaked cake combined with the fluffy whipped topping and glossy chocolate ganache creates an unforgettable combination. This dessert is perfect for feeding a large crowd, offering a refreshing fruit flavor balanced with the indulgence of chocolate. It’s a guaranteed hit at any Easter celebration, leaving everyone asking for seconds.

Peeps S’mores Dip

Peeps S’mores Dip is a creative and easy dessert that turns the classic s’mores into a fun, shareable dip. This gooey, marshmallow-filled dip uses the colorful Peeps marshmallows as a fun twist on traditional s’mores, making it a festive and irresistible choice for Easter. Paired with graham crackers and chocolate bars, it’s an interactive and delicious dessert that’s sure to bring joy to a crowd.

Ingredients:

• 1 bag of Peeps marshmallows (colorful or traditional)
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• Graham crackers and chocolate bars, for dipping

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a small oven-safe dish, such as a pie plate or small baking pan.
2. In a saucepan over medium heat, melt the heavy cream and butter together. Once melted, add the chocolate chips and stir until smooth and glossy.
3. Pour the melted chocolate mixture into the prepared dish and spread it into an even layer.
4. Top the chocolate with Peeps marshmallows, arranging them in a single layer. Feel free to use a mix of colors to make it more festive.
5. Bake the dip for 10-12 minutes, or until the Peeps marshmallows are golden brown and the chocolate is bubbling around the edges.
6. Remove from the oven and let cool for a few minutes before serving.
7. Serve with graham crackers and chocolate bars for dipping.

Peeps S’mores Dip is a fun, creative twist on a classic campfire treat that’s perfect for an Easter celebration. The gooey, melty chocolate and marshmallow combination is always a crowd favorite, and the Peeps add a playful, colorful touch to this dip. It’s an interactive dessert, making it perfect for both kids and adults to enjoy together. Quick to prepare and delightful to eat, it’s a great way to bring some springtime fun to your Easter table.

Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars are a light, refreshing dessert that combines the creamy richness of cheesecake with the vibrant flavors of lemon and fresh blueberries. Perfect for a crowd, these bars offer a balanced blend of tangy lemon, sweet berries, and a buttery graham cracker crust. They are not only visually stunning but also incredibly easy to serve and enjoy. These cheesecake bars are a fantastic option for your Easter celebration, providing a zesty and satisfying dessert that everyone will love.

Ingredients:
For the crust:

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

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour
• Zest and juice of 1 lemon
• 1 cup fresh blueberries

For the topping:

• ½ cup blueberry jam or preserves

Instructions:

1. Preheat the oven to 325°F (160°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened. Press the mixture firmly into the bottom of the prepared baking dish to form the crust.
3. Bake the crust for 8-10 minutes or until golden brown. Remove from the oven and set aside to cool.
4. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, flour, lemon zest, and lemon juice until fully combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
7. Bake for 40-45 minutes or until the center is set and the edges are slightly golden. Let the bars cool completely to room temperature, then refrigerate for at least 2 hours before serving.
8. Before serving, warm the blueberry jam in the microwave for 20-30 seconds until it is pourable, and spread it over the top of the cheesecake bars.

Lemon Blueberry Cheesecake Bars offer a refreshing and tangy twist on a classic dessert. The creamy cheesecake filling, paired with the burst of fresh blueberries and the zesty lemon flavor, makes each bite a delightful experience. These bars are perfect for spring gatherings like Easter, as they bring the best of seasonal fruits and bright flavors together in a convenient, crowd-pleasing form. With a buttery graham cracker crust and a sweet blueberry topping, they are sure to be a hit with everyone!

Carrot Cake Cookie Sandwiches with Cream Cheese Frosting

Carrot Cake Cookie Sandwiches with Cream Cheese Frosting are a playful, bite-sized twist on traditional carrot cake. These soft, spiced carrot cake cookies are sandwiched together with a rich and creamy cream cheese frosting. They’re perfect for Easter parties, offering a portable dessert option that combines the warm flavors of cinnamon and nutmeg with the tangy sweetness of cream cheese frosting. These little treats are sure to delight guests of all ages and add a festive touch to your celebration.

Ingredients:
For the cookies:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups finely grated carrots
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the grated carrots, nuts, and raisins, if using.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 12-14 minutes or until the cookies are lightly golden around the edges. Let them cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
7. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, and beat until fluffy.
8. Once the cookies have cooled, spread a generous amount of cream cheese frosting on the bottom of one cookie and top it with another to form a sandwich. Repeat with the remaining cookies.
9. Serve immediately or refrigerate until ready to serve.

Carrot Cake Cookie Sandwiches with Cream Cheese Frosting are the perfect balance of flavors and textures—moist, spiced carrot cake cookies paired with creamy, tangy frosting. These bite-sized treats are ideal for Easter, offering the flavors of traditional carrot cake in a more fun and portable form. The creamy frosting adds an indulgent touch, making these sandwiches a must-have dessert for your celebration. Whether enjoyed as an after-dinner treat or as part of an Easter spread, they’re sure to be a crowd favorite.

Coconut Cream Pie Bars

Coconut Cream Pie Bars are a decadent, tropical dessert that brings the beloved flavors of coconut cream pie into a bar form. With a buttery, flaky crust, a rich coconut custard filling, and a light whipped cream topping, these bars are the perfect way to satisfy your coconut cravings this Easter. They are easy to make, serve, and enjoy, making them a wonderful choice for large gatherings and celebrations.

Ingredients:
For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cut into cubes
• ¼ cup granulated sugar
• 2 tablespoons cold water

For the coconut cream filling:

• 1 can (14 oz) full-fat coconut milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• ½ teaspoon vanilla extract
• 1 ½ cups shredded sweetened coconut

For the topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• ½ cup toasted coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking dish with parchment paper.
2. For the crust, combine the flour, butter, and sugar in a food processor, and pulse until the mixture resembles coarse crumbs. Gradually add the cold water and pulse until the dough comes together. Press the dough evenly into the bottom of the prepared dish and bake for 12-15 minutes or until golden brown. Remove from the oven and set aside to cool.
3. For the coconut cream filling, whisk together the coconut milk, heavy cream, and sugar in a saucepan over medium heat. In a separate bowl, whisk the egg yolks and cornstarch together until smooth. Gradually pour the warm cream mixture into the egg yolks while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 5-7 minutes). Remove from heat and stir in the vanilla extract and shredded coconut.
4. Pour the coconut cream filling over the cooled crust and spread it evenly. Refrigerate for at least 4 hours, or until set.
5. For the topping, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream over the chilled bars and garnish with toasted coconut.
6. Slice into bars and serve chilled.

Coconut Cream Pie Bars are a dreamy dessert with a perfect combination of rich coconut cream filling, a buttery crust, and a fluffy whipped cream topping. The toasted coconut garnish adds a delightful crunch and flavor contrast, making each bite a tropical delight. These bars are the perfect treat to bring to an Easter gathering, offering the flavors of classic coconut cream pie in an easy-to-serve format. They’re sure to be a hit with coconut lovers and anyone looking for a creamy, indulgent dessert!

Strawberry Shortcake Trifle

Strawberry Shortcake Trifle is a show-stopping dessert that combines layers of fluffy sponge cake, fresh strawberries, and luscious whipped cream. This festive dessert is a perfect choice for Easter celebrations, offering a beautiful presentation and a deliciously light, fruity flavor. Each spoonful provides the perfect balance of sweetness and creaminess, making it a hit at any gathering. The trifle is easy to assemble and serves a large crowd, ensuring everyone gets a generous helping of this delightful spring treat.

Ingredients:
For the cake:

• 1 (15 oz) box of angel food cake mix
• 1 cup water

For the filling:

• 4 cups fresh strawberries, sliced
• 2 tablespoons granulated sugar
• 3 cups heavy whipping cream
• 1 teaspoon vanilla extract
• ¼ cup powdered sugar

Instructions:

1. Prepare the angel food cake mix according to the package instructions, using 1 cup of water. Once baked, let it cool completely before slicing it into 1-inch cubes.
2. In a bowl, combine the sliced strawberries and granulated sugar. Stir gently and let them sit for about 15 minutes, allowing the berries to release their juices.
3. In a large mixing bowl, whip the heavy cream with the vanilla extract and powdered sugar until stiff peaks form.
4. To assemble the trifle, layer the ingredients in a large trifle dish or a large glass bowl. Start with a layer of angel food cake cubes, followed by a layer of sweetened strawberries, and then a layer of whipped cream. Repeat the layers until all ingredients are used, finishing with a layer of whipped cream on top.
5. Garnish with additional fresh strawberries and a sprinkle of mint leaves, if desired. Chill for at least 2 hours before serving to allow the flavors to meld.

Strawberry Shortcake Trifle is a delightful and elegant dessert that brings together all the best flavors of spring. The light sponge cake, fresh strawberries, and fluffy whipped cream make this dessert irresistibly delicious. Perfect for Easter or any gathering, it is not only easy to prepare but also a crowd-pleaser, ensuring your guests will be asking for seconds. Its vibrant colors and layers also make for a stunning presentation, so you can be proud to serve this beautiful trifle at your next celebration.

Easter Bunny Cupcakes

Easter Bunny Cupcakes are an adorable and fun dessert idea that will bring a smile to everyone’s face. These cute cupcakes are decorated to look like little bunnies, making them perfect for Easter celebrations. The soft, moist cupcakes are topped with fluffy buttercream, and the bunny decorations are easy to create with a few simple ingredients. Not only are they delicious, but they also add a playful touch to your holiday table. These cupcakes are a great choice if you’re looking to impress your guests with both flavor and creativity.

Ingredients:
For the cupcakes:

• 1 box of vanilla cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 cup water

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons heavy cream
• Pink food coloring (optional)

For decoration:

• 12 large marshmallows (for the bunny heads)
• 24 mini marshmallows (for the bunny ears)
• 12 pink candy-coated chocolate candies (for the bunny noses)
• 24 candy eyes (or small black edible beads)
• Shredded coconut (optional, for fur)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Prepare the vanilla cake mix according to the package instructions, using the eggs, oil, and water. Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
3. Bake the cupcakes according to the package instructions, usually 18-20 minutes. Allow the cupcakes to cool completely on a wire rack.
4. While the cupcakes cool, prepare the buttercream frosting. Beat the softened butter until creamy, then gradually add the powdered sugar, vanilla extract, and heavy cream. Mix until smooth and fluffy. Add a few drops of pink food coloring if you want the frosting to have a soft pink hue.
5. Frost each cupcake generously with the buttercream frosting.
6. For the bunny decorations, cut the large marshmallows in half diagonally to form bunny ears. Place two mini marshmallows on top of each cupcake for the bunny ears, and place the cut marshmallow halves for the bunny heads.
7. Add a pink candy-coated chocolate candy for the bunny’s nose and two candy eyes for the face. Optionally, sprinkle shredded coconut around the cupcake to mimic bunny fur.
8. Repeat for all cupcakes, and serve!

Easter Bunny Cupcakes are a whimsical and delightful way to celebrate the holiday with your guests. These cupcakes not only taste amazing but also bring a sense of fun to the table with their adorable bunny designs. They’re simple enough to make with the kids and will certainly become a favorite in your Easter tradition. Whether you’re hosting a large family gathering or a small get-together, these cupcakes will add a cheerful touch to the celebration and ensure that everyone has a sweet and memorable treat.

Chocolate Mousse Easter Eggs

Chocolate Mousse Easter Eggs are a rich and indulgent dessert perfect for Easter. These mousse-filled chocolate eggs combine the smooth, creamy texture of mousse with the satisfying crunch of chocolate, making for an irresistible treat. They are a sophisticated and fun option for an Easter dessert that’s sure to impress. The chocolate mousse is light yet decadent, and the hollow chocolate eggs add a festive touch to your celebration. These mousse-filled eggs are easy to make and can be prepared ahead of time for a stress-free holiday dessert.

Ingredients:
For the chocolate eggs:

• 1 bag of chocolate candy melts (about 12 oz)

For the mousse filling:

• 8 oz semisweet chocolate, chopped
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar

For decoration:

• Sprinkles or edible gold dust (optional)

Instructions:

1. Melt the chocolate candy melts according to the package instructions. Using a spoon or brush, coat the inside of a silicone or plastic Easter egg mold with the melted chocolate, ensuring an even coating. Let the chocolate set in the fridge for 15-20 minutes, then add a second layer of chocolate to reinforce the eggs. Refrigerate again for 10-15 minutes until fully set.
2. While the chocolate eggs are setting, prepare the mousse filling. In a heatproof bowl, melt the semisweet chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Let it cool slightly.
3. In a separate mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Gently fold the melted chocolate into the whipped cream until fully combined.
4. Once the chocolate eggs are fully set and firm, carefully remove them from the molds.
5. Fill each chocolate egg with the chocolate mousse, using a piping bag or spoon. Optionally, sprinkle the tops with edible gold dust or festive sprinkles.
6. Chill the mousse-filled eggs for at least 2 hours before serving.

Chocolate Mousse Easter Eggs are a luxurious and delightful dessert that adds a touch of elegance to your Easter spread. The combination of creamy chocolate mousse and crunchy chocolate shell creates a perfect balance of textures and flavors. These eggs are a great way to impress your guests with a festive, yet sophisticated treat. They can be made ahead of time, giving you more time to enjoy the celebration, and are sure to be a favorite among both adults and kids. Perfect for an Easter dessert that feels special but is easy to prepare!

Carrot Cake Cheesecake Bars

Carrot Cake Cheesecake Bars combine the best of both worlds—moist carrot cake and creamy cheesecake—into one irresistible dessert. These bars are a delightful twist on traditional Easter desserts, offering the perfect balance of spice from the carrot cake and the rich, velvety smoothness of cheesecake. They’re easy to make, serve, and eat, making them an ideal choice for a crowd. Whether you’re hosting a formal Easter dinner or a casual family gathering, these cheesecake bars are sure to impress everyone with their flavors and texture.

Ingredients:
For the carrot cake base:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups shredded carrots
• ½ cup chopped walnuts (optional)

For the cheesecake layer:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
2. For the carrot cake base, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. In another bowl, beat the eggs, sugar, and vegetable oil until smooth. Stir in the vanilla extract and shredded carrots (and walnuts, if using).
3. Gradually fold the dry ingredients into the wet ingredients until just combined. Pour the carrot cake batter into the prepared baking dish and spread it evenly.
4. For the cheesecake layer, beat the cream cheese and sugar together until smooth. Add the eggs, vanilla extract, and sour cream, mixing until fully incorporated.
5. Pour the cheesecake mixture over the carrot cake layer, smoothing it out with a spatula.
6. Bake for 40-45 minutes, or until the center is set and a toothpick inserted into the middle comes out clean. Allow the bars to cool completely, then refrigerate for at least 2 hours before cutting into squares.
7. Garnish with additional chopped walnuts or a dusting of cinnamon before serving, if desired.

Carrot Cake Cheesecake Bars are a delightful and crowd-pleasing dessert that takes two classic Easter treats and combines them into one. The moist carrot cake pairs perfectly with the creamy cheesecake layer, creating a rich and indulgent treat. These bars are not only delicious but also easy to serve, making them perfect for large gatherings. With their beautiful presentation and irresistible flavor, these carrot cake cheesecake bars will quickly become a staple at your Easter celebrations.

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake is a light, zesty dessert that’s perfect for spring and Easter celebrations. The combination of fresh blueberries and tangy lemon makes for a refreshing and flavorful cake. The Bundt shape adds an elegant touch, making it a beautiful centerpiece for any table. With a moist, fluffy texture and a tangy glaze drizzled over the top, this cake is both delicious and visually stunning. Whether you’re hosting a large family gathering or a smaller gathering of friends, this cake is a guaranteed crowd-pleaser.

Ingredients:
For the cake:

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• ½ cup fresh lemon juice
• 1 cup buttermilk
• 1 ½ cups fresh blueberries (or frozen, if fresh is unavailable)

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir until just combined.
5. Gently fold the blueberries into the batter, taking care not to crush them.
6. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. For the glaze, whisk together the powdered sugar, lemon juice, and milk in a small bowl. Drizzle the glaze over the cooled Bundt cake before serving.

Lemon Blueberry Bundt Cake is a fresh and vibrant dessert that captures the essence of spring. The tangy lemon flavor combined with the sweet blueberries creates a perfect balance of flavors, making this cake a delightful treat for Easter. The Bundt shape adds an elegant touch, making it ideal for holiday celebrations. With its moist texture and zesty glaze, this cake will be a standout at any gathering and will leave your guests asking for the recipe.

Coconut Cream Pie Bars

Coconut Cream Pie Bars are a decadent and creamy dessert that captures all the flavors of a traditional coconut cream pie, but in a convenient, easy-to-serve bar form. The buttery, flaky crust is topped with a silky coconut custard filling and finished with a layer of sweetened whipped cream and toasted coconut. These bars are perfect for Easter gatherings, offering the delicious tropical flavors of coconut in every bite. They’re easy to slice and serve, making them ideal for large crowds.

Ingredients:
For the crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsweetened shredded coconut
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the coconut filling:

• 1 can (14 oz) sweetened condensed milk
• 1 cup coconut milk
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 ½ cups unsweetened shredded coconut

For the topping:

• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup toasted coconut flakes

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. For the crust, combine the graham cracker crumbs, shredded coconut, sugar, and melted butter in a bowl. Stir until the mixture is well combined, then press it into the bottom of the prepared baking dish. Bake for 8-10 minutes, until lightly golden. Remove from the oven and let it cool.
3. For the coconut filling, whisk together the sweetened condensed milk, coconut milk, egg yolks, cornstarch, and vanilla extract in a saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and starts to boil, about 5-7 minutes. Remove from heat and stir in the shredded coconut.
4. Pour the coconut filling over the cooled crust, smoothing it out with a spatula. Refrigerate for at least 2 hours to allow the filling to set.
5. For the topping, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream over the coconut filling.
6. Sprinkle with toasted coconut flakes before serving.

Coconut Cream Pie Bars are a creamy, tropical treat that’s perfect for Easter celebrations. The combination of the buttery graham cracker crust, silky coconut custard, and sweet whipped cream creates a dessert that’s both indulgent and refreshing. These bars are easy to make and serve, making them an excellent choice for a crowd. With their creamy texture and coconut flavor, they’ll be a hit with your guests and a beautiful addition to your Easter dessert table.

Note: More recipes are coming soon!