Easter is a time for celebrating with family and friends, and what better way to do that than with some delicious Easter desserts? From traditional classics to new and creative treats, there are so many options to choose from. But, with so many recipes out there, it can be hard to know where to start.
That’s why we’ve put together a list of 6 easy Easter desserts that are sure to impress your guests without requiring too much time or effort. These desserts range from classic favorites like strawberry shortcake to creative twists like almond cake with ombré egg and bunny cookies.
With simple ingredients and step-by-step instructions, these recipes are perfect for beginners and experienced bakers alike. Plus, they’re all customizable, so you can put your own spin on them and make them uniquely yours.
Whether you’re looking for a dessert to share with your loved ones or a show-stopping centerpiece for your Easter table, these 6 easy Easter desserts are sure to dazzle and delight. So, gather your ingredients, preheat your oven, and let’s get baking!
1. Eclair Cake
As the warm and joyful Easter Sunday approaches, my taste buds are eagerly anticipating the arrival of one of my favorite treats – the decadent and delicious Eclair Cake. This delightful dessert is the perfect addition to any Easter feast, with its fluffy layers of creamy vanilla pudding nestled between layers of buttery graham crackers.
Each bite of this delectable creation is like a little slice of heaven, with the perfect balance of sweetness and richness. The smooth and velvety texture of the vanilla pudding perfectly complements the crispy texture of the graham crackers, while the chocolate icing on top provides just the right amount of decadence.
The aroma of this divine dessert fills the air, teasing my senses and making my mouth water in anticipation. It’s the perfect way to cap off a day of celebration and reflection, and I can’t wait to indulge in this heavenly treat on Easter Sunday.
- 1 box (16.5 oz) graham crackers
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups milk
- 1 tub (8 oz) Cool Whip, thawed
- 1 can (16 oz) chocolate frosting
- Line a 9×13 inch baking dish with graham crackers, breaking them as needed to fit the bottom of the dish.
- In a large mixing bowl, whisk together the instant pudding mix and milk until smooth and thickened.
- Fold in the Cool Whip until evenly combined.
- Spread half of the pudding mixture over the graham crackers in the baking dish.
- Repeat another layer of graham crackers, followed by the remaining half of the pudding mixture.
- Add a final layer of graham crackers on top.
- Microwave the chocolate frosting in a microwave-safe bowl for about 30 seconds, or until melted and smooth.
- Pour the melted chocolate frosting over the top layer of graham crackers, spreading it evenly with a spatula.
- Cover and refrigerate the cake for at least 4 hours, or until set and firm.
- When ready to serve, slice into pieces and enjoy!
2. Lemon Crinkle Cookies
As the bright and cheerful Easter Sunday draws near, my taste buds are craving the zesty and tangy goodness of Lemon Crinkle Cookies. These delightful treats are the perfect addition to any Easter gathering, with their soft and chewy texture and vibrant lemon flavor.
The powdered sugar coating on the outside provides just the right amount of sweetness, while the lemon zest and juice give a refreshing and invigorating taste. The aroma of these heavenly cookies wafts through the air, filling my senses with joy and anticipation. They are the perfect accompaniment to a warm cup of tea or coffee, and a great way to celebrate the arrival of spring.
Whether I’m sharing them with loved ones or savoring them alone, these Lemon Crinkle Cookies are sure to bring a smile to my face and a burst of sunshine to my day on Easter Sunday.
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the vanilla extract, egg, lemon zest, and lemon juice until well combined.
- In a separate bowl, whisk together the salt, baking powder, baking soda, and flour.
- Gradually stir the dry ingredients into the wet ingredients, mixing until just combined.
- Pour the powdered sugar into a shallow bowl or plate.
- Using a cookie scoop or spoon, form the cookie dough into 1-inch balls.
- Roll each ball in the powdered sugar until completely coated.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy! Store any leftover cookies in an airtight container at room temperature for up to 3 days.
3. Bunny Cake
As the season of Easter arrives, my thoughts turn to one of my favorite treats – a Bunny Cake. This whimsical and adorable dessert is the perfect way to celebrate the joy and beauty of spring, with its fluffy and moist layers of cake and its charming bunny shape.
The frosting on top is creamy and delicious, with just the right amount of sweetness to complement the cake. The cute and playful bunny shape of the cake makes it a hit with both kids and adults, and it’s the perfect centerpiece for any Easter gathering.
The colorful decorations and festive flair of this dessert bring a sense of fun and happiness to the occasion. Whether I’m enjoying a slice with my family or sharing it with friends, this Bunny Cake never fails to put a smile on my face and a spring in my step on Easter Sunday.
- 1 box white cake mix, plus required ingredients
- 2 tubs (16 oz each) white frosting
- 1/4 cup unsweetened cocoa powder
- 1 package (7 oz) shredded coconut
- Pink food coloring
- Mini marshmallows
- 2 round cake pans (6-inch and 8-inch)
- Bunny ear template (can be found online)
- Preheat the oven to 350°F (175°C). Grease and flour both cake pans.
- Prepare the white cake mix according to the package instructions.
- Pour half of the cake batter into the 6-inch cake pan and the other half into the 8-inch cake pan.
- Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans.
- In a large mixing bowl, stir together the white frosting and unsweetened cocoa powder until smooth and evenly combined.
- Use a serrated knife to level the tops of the cakes.
- Place the 8-inch cake on a serving platter or cake stand.
- Frost the top of the cake with the chocolate frosting.
- Place the 6-inch cake on top of the frosting, centering it as best you can.
- Use a spoon to frost the entire cake with the remaining chocolate frosting.
- In a small bowl, mix together the shredded coconut and a few drops of pink food coloring until the coconut is evenly pink.
- Sprinkle the pink coconut onto the bunny’s tail area.
- Use the bunny ear template to cut out two bunny ears from a piece of cardstock.
- Place the bunny ears onto the top of the cake, securing them in place with toothpicks.
- Use mini marshmallows to create the bunny’s toes.
- Serve and enjoy your cute and delicious Bunny Butt Cake!
4. No-Bake Peanut Butter Bars
As I prepare for Easter Sunday, my thoughts turn to the perfect dessert to share with my loved ones. And nothing quite fits the bill like a batch of delicious No-Bake Peanut Butter Bars. These bars are the ultimate indulgence, with their rich and creamy peanut butter filling and a luscious chocolate coating on top.
The best part is that they require no baking, which means less time in the kitchen and more time to enjoy the company of my loved ones.The texture of these bars is soft and chewy, with a perfect balance of sweet and salty flavors that make them hard to resist. They’re also incredibly versatile, and can be decorated with colorful sprinkles, chocolate chips or Easter-themed candies to add a festive touch.
I love how easy and quick these bars are to make, and how they’re always a crowd-pleaser at any gathering. On Easter Sunday, they’re the perfect sweet treat to share with my family and friends, and a delicious way to celebrate the joy of the season.
- 1 cup (225g) unsalted butter, melted
- 2 cups (200g) graham cracker crumbs
- 1 3/4 cups (210g) powdered sugar
- 1 cup (240g) creamy peanut butter
- 1 1/2 cups (255g) semisweet chocolate chips
- Line a 9×13 inch baking dish with parchment paper.
- In a mixing bowl, combine the melted butter, graham cracker crumbs, powdered sugar, and peanut butter. Mix well.
- Pour the mixture into the prepared baking dish and use a spatula to spread it out evenly.
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each interval, until fully melted.
- Pour the melted chocolate over the peanut butter mixture and use a spatula to spread it out evenly.
- Refrigerate the bars for at least 1 hour, or until the chocolate is set.
- Remove the bars from the pan using the parchment paper and cut them into squares.
- Serve and enjoy your delicious No-Bake Chocolate Peanut Butter Bars! Store any leftovers in an airtight container in the refrigerator for up to 1 week.
5. Blueberry Bars
I’m pondering the ideal dessert to honor the start of spring as Easter Sunday draws near. And for me, nothing better than a batch of delectable Blueberry Bars really captures the spirit of the season. Fresh blueberries give these bars their sweet, juicy taste, and the crumbly, buttery crust gives them the ideal texture.
The crumb topping provides the perfect amount of sweet to counteract the acidic filling’s acidity. I love how versatile these bars are, and how they can be enjoyed as a decadent dessert or as a sweet and satisfying snack. They’re also incredibly easy to make, which means less time in the kitchen and more time to enjoy the beautiful spring weather.
On Easter Sunday, these Blueberry Bars are the perfect addition to any gathering, adding a burst of color and flavor to the celebration. They’re a great way to enjoy the fruits of the season, and to share the joy and happiness of this special occasion with those I love.
Ingredients for the crust:
- 1/2 cup (1 stick or 113g) unsalted butter, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/4 cups (160g) all-purpose flour
Ingredients for the blueberry filling:
- 1/2 cup (100g) granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2 cups (285g) fresh blueberries
Ingredients for the crumble topping:
- 1/2 cup (1 stick or 113g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/4 cups (160g) all-purpose flour
- Preheat the oven to 375°F (190°C). Grease an 8-inch square baking dish and line it with parchment paper, leaving some overhang on the sides for easy removal.
- To make the crust, in a mixing bowl, beat the butter, granulated sugar, light brown sugar, vanilla extract, and kosher salt until creamy.
- Add the flour and mix until just combined.
- Press the mixture into the bottom of the prepared baking dish.
- Bake the crust for 15-18 minutes, or until lightly golden brown.
- To make the blueberry filling, in a small mixing bowl, whisk together the granulated sugar, cornstarch, and kosher salt.
- In a separate mixing bowl, add the blueberries and sprinkle the sugar mixture over the top. Gently toss to coat the blueberries.
- Spread the blueberry mixture evenly over the crust.
- To make the crumble topping, in a mixing bowl, whisk together the melted butter, granulated sugar, vanilla extract, and kosher salt.
- Add the flour and mix until well combined.
- Sprinkle the crumble topping over the blueberry filling.
- Bake the bars for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
- Allow the bars to cool completely in the pan before removing them using the parchment paper overhang.
- Cut the bars into squares and serve.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
6. Pretzel Turtles
I can’t help but think of Pretzel Turtles, one of my favorite holiday foods, as Easter Sunday draws near. These delectable snacks are the ideal snack for any occasion since they have the ideal balance of sweet and salty flavors.
Starting with a base of crunchy, salty pretzels, these treats are topped with a rich and creamy caramel layer, then topped with a decadent milk chocolate coating. But that’s not all – the finishing touch is a sprinkle of chopped pecans, adding just the right amount of nuttiness and crunch to the mix.
Each bite of these Pretzel Turtles is a delightful explosion of flavors and textures, and they’re so easy to make that they’re the perfect treat to whip up for any Easter gathering or party. I can’t wait to indulge in these scrumptious treats and share them with my loved ones this holiday season.
- 48 small pretzels
- 48 Rolos
- 48 pecan halves
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Arrange the pretzels in a single layer on the parchment paper.
- Unwrap the Rolos and place one on top of each pretzel.
- Bake in the preheated oven for 3-5 minutes, or until the Rolos have softened.
- Remove the baking sheet from the oven and press a pecan half onto each Rolo, pressing down slightly so that the chocolate spreads to the edges of the pretzel.
- Allow the Pretzel Rolo Turtles to cool completely at room temperature or in the refrigerator until firm.
- Serve and enjoy!