27 Delightful Easter Desserts to Sweeten Your Celebration 2025

11. Peach Cobbler

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Peach cobbler is a warm and comforting dessert, perfect for spring gatherings. This classic Southern dish features sweet, juicy peaches baked with a buttery biscuit topping that turns golden and crisp in the oven. The contrast between the soft, syrupy peaches and the slightly crunchy crust makes each bite irresistible. Served warm with a scoop of vanilla ice cream melting over the top, it’s a simple yet delicious way to enjoy fresh or canned peaches. Peach cobbler is a great addition to any Easter dessert table, bringing a rustic, homemade charm that everyone will love.

Ingredients:

• 4 cups sliced peaches (fresh or canned, drained)
• 1/2 cup sugar
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup melted butter

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Toss peaches with sugar, cinnamon, and lemon juice. Spread in dish.
3. In a bowl, mix flour, sugar, baking powder, and salt. Add milk and melted butter.
4. Spoon batter over peaches.
5. Bake for 35-40 minutes until golden brown. Serve warm with ice cream.

12. Easter Bunny Macarons

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Easter bunny macarons are adorable French cookies shaped like little bunnies, making them a festive treat for Easter. These delicate almond meringue cookies have a crisp shell and a soft, chewy interior, filled with a creamy buttercream or ganache. The macarons are decorated with piped icing to create bunny faces and ears, adding a playful touch. With their pastel colors and cute details, these macarons are perfect for Easter parties or as a homemade gift.

Ingredients:

• 1 cup almond flour
• 1 cup powdered sugar
• 2 egg whites
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• Food coloring (pink or white)
• 1/2 cup buttercream or ganache for filling

Instructions:

1. Sift almond flour and powdered sugar together.
2. Whisk egg whites and granulated sugar until stiff peaks form.
3. Fold in dry ingredients and vanilla gently.
4. Pipe small circles onto a lined baking sheet, adding ears on top.
5. Let sit for 30 minutes before baking at 300°F (150°C) for 15 minutes.
6. Fill with buttercream or ganache and decorate with icing for bunny faces.

13. Lavender Honey Cupcakes

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Lavender honey cupcakes bring a delicate floral flavor and natural sweetness, making them an elegant Easter dessert. The soft, buttery cupcakes are infused with dried lavender and honey, creating a light and fragrant treat. Topped with a silky honey buttercream frosting and garnished with fresh lavender or a drizzle of honey, these cupcakes are both visually appealing and delicious. The floral notes of lavender balance the richness of butter and the mild sweetness of honey, offering a sophisticated yet simple dessert. Perfect for an Easter brunch or garden party, these cupcakes pair well with a cup of tea.

Lavender has calming properties, making these cupcakes not only a treat for the taste buds but also for relaxation. They can be made ahead of time and stored for up to three days, ensuring freshness. The pastel colors and delicate flavors align perfectly with the light, airy feel of springtime festivities.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1/4 cup honey
• 2 eggs
• 1/2 cup milk
• 1 tsp dried lavender, ground

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a mixing bowl, cream together butter, sugar, and honey until fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking powder, salt, and dried lavender.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk.
6. Fill cupcake liners about 2/3 full and bake for 18-20 minutes.
7. Let cupcakes cool before frosting with honey buttercream.
8. Garnish with a sprig of lavender or a drizzle of honey.

14. Pistachio Pudding Trifle

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Pistachio pudding trifle is a creamy, nutty, and visually stunning dessert, perfect for Easter celebrations. This layered treat features smooth pistachio pudding, light whipped cream, and crumbled vanilla cookies, creating a beautiful contrast of textures and flavors. The rich pistachio flavor, combined with the sweetness of whipped cream and the crunch of cookie crumbles, makes each bite irresistible. Served in a glass trifle dish or individual cups, this dessert is not only easy to prepare but also a crowd-pleaser at spring gatherings.

To enhance its flavor, chopped pistachios are sprinkled between layers and on top for a delightful crunch. The pastel green color of the pudding naturally complements Easter’s vibrant and fresh aesthetic. Best served chilled, this dessert can be prepared ahead of time, making it a convenient yet elegant choice for any Easter feast.

Ingredients:

• 1 package (3.4 oz) pistachio instant pudding mix
• 2 cups cold milk
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 12 vanilla cookies, crushed
• 1/2 cup chopped pistachios

Instructions:

1. Prepare the pistachio pudding by whisking the mix with cold milk until thickened, then chill for 10 minutes.
2. In a separate bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
3. In a trifle dish or individual serving glasses, start with a layer of crumbled vanilla cookies.
4. Add a layer of pistachio pudding, followed by a layer of whipped cream.
5. Repeat the layers until the dish is filled, ending with whipped cream on top.
6. Sprinkle chopped pistachios over the top for garnish.
7. Refrigerate for at least 2 hours before serving for the flavors to meld.

15. Robin’s Egg Speckled Cake

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Robin’s Egg Speckled Cake is a stunning Easter dessert inspired by the delicate pastel blue of robin’s eggs. This cake features a moist vanilla or chocolate sponge layered with fluffy buttercream, then coated in a beautiful pastel blue frosting. The speckled effect is achieved by flicking a mixture of cocoa powder and vanilla extract onto the cake, mimicking the natural look of robin’s eggs. Topped with speckled candy eggs, this cake is both visually striking and deliciously rich.

The light and airy texture of the cake pairs perfectly with the smooth, creamy frosting. The delicate cocoa speckles add a touch of rustic charm, making it an elegant centerpiece for an Easter dessert table. With its soft colors and festive look, this cake captures the beauty of spring and the joy of Easter celebrations.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 cup unsalted butter, softened
• 4 eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cocoa powder (for speckles)
• 1/2 tsp vanilla extract (for speckles)
• Blue food coloring
• Speckled candy eggs for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
2. Cream butter and sugar until light and fluffy, then add eggs one at a time, mixing well.
3. Combine flour, baking powder, and salt in a separate bowl.
4. Alternate adding the dry ingredients and buttermilk to the batter, mixing until smooth.
5. Stir in vanilla extract and blue food coloring until the desired pastel shade is achieved.
6. Divide batter evenly between cake pans and bake for 25-30 minutes.
7. Let cakes cool completely before frosting with buttercream.
8. Mix cocoa powder and vanilla extract, then use a small paintbrush to flick speckles onto the cake.
9. Garnish with speckled candy eggs before serving.

16. Spring Berry Pavlova

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Spring Berry Pavlova is a light, airy dessert that perfectly captures the freshness of spring. It features a crisp meringue base with a marshmallow-like center, topped with a generous layer of whipped cream and fresh seasonal berries such as strawberries, raspberries, and blueberries. The combination of the crunchy yet soft meringue, creamy topping, and tart-sweet berries makes this dessert a delightful Easter treat.

The pavlova’s delicate texture contrasts beautifully with the juicy burst of berries, while a drizzle of berry sauce or honey enhances its sweetness. This dessert is naturally gluten-free, making it a great option for guests with dietary restrictions. Best served immediately after assembling, pavlova is an elegant and refreshing choice for springtime gatherings.

Ingredients:

• 4 egg whites
• 1 cup sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract (for cream)
• 1 cup mixed fresh berries

Instructions:

1. Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper.
2. Beat egg whites until soft peaks form, then gradually add sugar while beating until stiff peaks form.
3. Fold in vinegar, cornstarch, and vanilla extract.
4. Spoon the meringue onto the baking sheet, shaping it into a round nest with a slight indentation in the center.
5. Bake for 60-75 minutes, then turn off the oven and let the meringue cool inside.
6. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
7. Spread the whipped cream over the cooled meringue and top with fresh berries.
8. Serve immediately for the best texture and flavor.

17. Vanilla Bean Panna Cotta with Berries

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Vanilla Bean Panna Cotta is a smooth, creamy Italian dessert made with sweetened cream, vanilla bean, and gelatin. Served in a glass, it’s topped with fresh berries and a drizzle of berry sauce for a refreshing Easter treat.

The delicate texture and rich vanilla flavor pair perfectly with the tartness of raspberries, blueberries, or strawberries. It’s an elegant make-ahead dessert that’s both simple and impressive.

Ingredients:

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup sugar
• 1 vanilla bean (or 1 tsp vanilla extract)
• 1 1/2 tsp gelatin
• 2 tbsp cold water
• 1/2 cup mixed berries
• 2 tbsp berry sauce

Instructions:

1. Heat cream, milk, sugar, and vanilla bean in a saucepan over medium heat. Stir until sugar dissolves.
2. In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
3. Remove vanilla bean pod, then stir gelatin into the warm cream mixture.
4. Pour into serving glasses and refrigerate for at least 4 hours.
5. Top with fresh berries and drizzle with berry sauce before serving.

18. Mango Coconut Tart

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Mango Coconut Tart is a tropical-inspired dessert featuring a crisp, golden tart crust filled with creamy mango coconut custard. Topped with fresh mango slices arranged in a floral pattern, it’s a bright and refreshing addition to any Easter table.

The combination of sweet mango and rich coconut creates a luscious filling, while the tart shell provides a buttery crunch.

Ingredients:

• 1 pre-baked tart crust
• 1 cup mango puree
• 1/2 cup coconut milk
• 1/4 cup sugar
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract
• Fresh mango slices for topping

Instructions:

1. In a saucepan, whisk mango puree, coconut milk, sugar, and cornstarch over medium heat.
2. Stir continuously until thickened, then remove from heat and add vanilla extract.
3. Pour the mixture into the pre-baked tart shell and smooth the top.
4. Refrigerate for at least 2 hours until set.
5. Arrange fresh mango slices on top in a floral pattern before serving.

19. Easter Peeps S’mores Dip

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Easter Peeps S’mores Dip is a fun and colorful twist on classic s’mores. A layer of melted chocolate is topped with toasted pastel-colored Peeps, creating a gooey dip perfect for dunking graham crackers.

This quick and easy dessert is great for Easter gatherings and requires minimal ingredients.

Ingredients:

• 2 cups chocolate chips
• 1/2 cup heavy cream
• 1 pack pastel Peeps marshmallows
• Graham crackers for dipping

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a skillet, spread chocolate chips and pour heavy cream over them.
3. Place in the oven for 5 minutes until chocolate is melted.
4. Stir to combine, then arrange Peeps on top in a single layer.
5. Bake for another 5 minutes until Peeps are golden and slightly melted.
6. Serve immediately with graham crackers for dipping.

20. Funfetti Cake Roll

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Funfetti Cake Roll is a light and fluffy vanilla sponge cake filled with funfetti sprinkles and whipped cream. Rolled into a spiral and dusted with powdered sugar, it’s a playful and colorful Easter dessert.

The soft texture and creamy filling make it a delightful treat for kids and adults alike.

Ingredients:

• 4 eggs
• 3/4 cup sugar
• 1 tsp vanilla extract
• 3/4 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup funfetti sprinkles
• 1 cup whipped cream
• Powdered sugar for dusting

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Beat eggs and sugar until fluffy, then add vanilla.
3. Sift flour, baking powder, and salt into the mixture and fold gently.
4. Stir in funfetti sprinkles and spread the batter onto the baking sheet.
5. Bake for 10-12 minutes, then roll the warm cake in a clean towel to shape it.
6. Once cooled, unroll and spread whipped cream, then re-roll.
7. Dust with powdered sugar before slicing.

21. Raspberry Almond Thumbprint Cookies

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Raspberry Almond Thumbprint Cookies are delicate, buttery shortbread cookies with a sweet raspberry jam filling and a light drizzle of almond icing. The combination of rich, nutty almond flavor and tart raspberry jam creates a perfect balance of sweetness. These cookies are bite-sized and beautifully shaped, making them an ideal Easter treat for sharing.

The cookie dough is made with almond extract for extra depth of flavor, while the thumbprint in the center holds a dollop of raspberry jam that slightly caramelizes during baking. Once cooled, a simple almond glaze is drizzled over the top for an elegant finish. These cookies are easy to make and are perfect for gifting or serving at Easter gatherings.

Ingredients:

• 1 cup butter, softened
• 2/3 cup sugar
• 1 tsp almond extract
• 2 cups all-purpose flour
• 1/2 cup raspberry jam
• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp almond extract (for glaze)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter and sugar together until light and fluffy. Add almond extract.
3. Gradually mix in flour until a soft dough forms.
4. Roll dough into small balls and place on the baking sheet.
5. Press the center of each ball with your thumb to create an indent.
6. Fill each indent with raspberry jam.
7. Bake for 12-14 minutes until lightly golden.
8. Mix powdered sugar, milk, and almond extract to make the glaze.
9. Drizzle glaze over cooled cookies before serving.

22. Lemon Ricotta Cake

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Lemon Ricotta Cake is a rich yet light dessert that blends the tangy brightness of lemon with the creamy texture of ricotta cheese. This Italian-inspired cake is moist, slightly dense, and perfect for Easter brunch or dessert. Unlike traditional sponge cakes, ricotta gives this cake a tender crumb, making each bite smooth and flavorful.

The fresh lemon zest and juice provide a refreshing citrus aroma, while a dusting of powdered sugar adds a touch of sweetness. Best served slightly chilled or at room temperature, this cake pairs beautifully with fresh berries or a dollop of whipped cream. It’s simple to make but tastes elegant and sophisticated.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 1 tsp vanilla extract
• Powdered sugar (for dusting)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a cake pan.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time.
3. Mix in ricotta, lemon zest, lemon juice, and vanilla extract.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Gradually add dry ingredients to the wet mixture until combined.
6. Pour batter into the cake pan and bake for 40-45 minutes.
7. Let cool, then dust with powdered sugar before serving.

23. Chocolate Raspberry Mousse

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Chocolate Raspberry Mousse is an indulgent yet light dessert that combines rich, velvety dark chocolate with a bright raspberry puree. Served in elegant glass cups, this layered treat is smooth, airy, and bursting with flavor. The chocolate mousse is creamy and decadent, while the tart raspberry layer adds a refreshing contrast.

This dessert is ideal for Easter because it’s easy to prepare ahead of time and has a beautiful presentation. A garnish of fresh raspberries and chocolate shavings enhances the look, making it an elegant yet simple treat. It’s perfect for chocolate lovers who want a dessert that isn’t overly heavy.

Ingredients:

• 6 oz dark chocolate, melted
• 2 cups heavy cream
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 cup raspberries
• 2 tbsp powdered sugar
• 1 tbsp lemon juice
• Chocolate shavings (for garnish)

Instructions:

1. Melt dark chocolate and let it cool slightly.
2. Whip 1 1/2 cups of heavy cream with sugar and vanilla until soft peaks form.
3. Fold whipped cream into melted chocolate gently until smooth.
4. Blend raspberries with powdered sugar and lemon juice to make a puree.
5. In serving glasses, layer raspberry puree and chocolate mousse.
6. Chill for at least 2 hours before serving.
7. Garnish with fresh raspberries and chocolate shavings.

24. Matcha White Chocolate Bark

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Matcha White Chocolate Bark is a vibrant and unique Easter treat featuring swirls of creamy white chocolate and earthy green matcha, topped with dried berries and nuts. This no-bake dessert is easy to make and looks beautiful with its marbled effect.

The sweet white chocolate balances the slightly bitter matcha, while the crunchy toppings add texture. Dried strawberries, blueberries, or pistachios make this bark even more colorful and festive. It’s a great make-ahead treat that can be broken into pieces and enjoyed as a light, refreshing snack.

Ingredients:

• 12 oz white chocolate, melted
• 1 tsp matcha powder
• 1/4 cup dried strawberries or blueberries
• 1/4 cup chopped pistachios

Instructions:

1. Melt white chocolate and divide it into two bowls.
2. Mix matcha powder into one bowl until fully combined.
3. Spread the white chocolate onto a parchment-lined tray.
4. Drizzle matcha chocolate over it and swirl with a toothpick.
5. Sprinkle dried berries and pistachios on top.
6. Refrigerate until set, then break into pieces.

25. Strawberry Lemonade Bundt Cake

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Strawberry Lemonade Bundt Cake is a moist, citrusy dessert that combines fresh strawberries and zesty lemon in a stunning ring-shaped cake. It’s topped with a pink strawberry glaze and lemon zest for a bright and refreshing Easter treat.

The cake itself is buttery and soft, with bursts of sweet strawberries and a tangy lemon kick. The glaze adds an extra layer of sweetness while giving the cake a beautiful, festive look. This dessert is perfect for serving at Easter brunch or as a centerpiece for the dessert table.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup butter, softened
• 1 3/4 cups sugar
• 4 eggs
• 1/2 cup sour cream
• Zest and juice of 1 lemon
• 1 cup diced strawberries
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp strawberry puree (for glaze)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a bundt pan.
2. Cream butter and sugar, then add eggs one at a time.
3. Mix in sour cream, lemon zest, juice, and vanilla.
4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
5. Gradually combine dry and wet ingredients, folding in strawberries.
6. Pour batter into the bundt pan and bake for 50-55 minutes.
7. Mix powdered sugar with strawberry puree to make the glaze.
8. Once the cake is cooled, drizzle with glaze and sprinkle lemon zest.

26. Easter Bunny Sugar Cookies

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Easter Bunny Sugar Cookies are soft, buttery cookies shaped like bunnies and decorated with pastel icing or sprinkles. These festive cookies are fun to make, especially with kids, and are a delightful addition to any Easter celebration. The dough is easy to work with, and the cookies hold their shape well after baking.

A simple vanilla or almond-flavored icing adds sweetness and color, while sprinkles or mini marshmallows can be used for decoration. These cookies make for a great Easter treat to share with family and friends.

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• Icing and sprinkles for decoration

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter and sugar until fluffy. Add egg and vanilla extract.
3. Whisk flour, baking powder, and salt in a separate bowl.
4. Gradually mix dry ingredients into wet ingredients until dough forms.
5. Roll out dough on a floured surface and cut bunny shapes with a cookie cutter.
6. Place cookies on the baking sheet and bake for 10-12 minutes.
7. Let cookies cool before decorating with icing and sprinkles.

27. Coconut Cream Pie

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Coconut Cream Pie is a rich and creamy dessert featuring a flaky pie crust filled with smooth coconut custard, topped with whipped cream and toasted coconut flakes. This classic pie is perfect for Easter, bringing a light yet indulgent flavor to the table.

The filling is made with coconut milk and shredded coconut, giving it a deep coconut flavor. A homemade or store-bought pie crust works well, and the topping of whipped cream and golden-brown toasted coconut adds an elegant finish.

Ingredients:

• 1 pre-baked pie crust
• 2 cups coconut milk
• 1/2 cup sugar
• 3 egg yolks
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 cup shredded coconut
• 1 tsp vanilla extract
• 1 cup whipped cream
• 1/4 cup toasted coconut flakes

Instructions:

1. In a saucepan, heat coconut milk and sugar over medium heat.
2. In a bowl, whisk egg yolks, cornstarch, and salt.
3. Slowly pour hot coconut milk into the egg mixture, whisking constantly.
4. Return mixture to the pan and cook until thickened.
5. Stir in shredded coconut and vanilla extract.
6. Pour filling into the pre-baked pie crust and refrigerate until set.
7. Top with whipped cream and toasted coconut flakes before serving.