If you’re looking for Easter dessert recipes to serve as the finale at an Easter meal, I have you covered. Light and fresh springtime flavors abound, like lush lemon, fluffy coconut, and juicy berries. And you may be surprised at how easy it is to make homemade Easter chocolates, like these peanut butter Easter eggs and chocolate buttercream Easter egg candies.
And if carrot cake is on the menu (a certain somebunny’s favorite!), I have several variations.
Easter Dessert Ideas
As a published baking cookbook author, I’ve made my fair share of seasonal and holiday treats. I particularly love Easter desserts because they’re filled with fresh flavors, florals, lots of lemon and coconut, plus plenty of pretty pastel colors.
Whether you’re planning an Easter brunch or dinner, my team and I know first-hand that hosting, cooking, and/or baking adds a lot to your plate (literally). Plus, it can feel overwhelming to select a dessert for a holiday! We want to make it easier for you to find dependable recipes that turn out right and always taste delicious.
*On the first try.*
The following list includes some of my highest-rated Easter dessert recipes—from show-stopping cakes to easy kid-approved goodies—each reviewed and loved by bakers around the world. I have a lot of Easter dessert ideas, so hop to it!
My favorite? Easter cookies are always a specialty, and a fun way to spend the afternoon, especially if you have young bakers looking for an activity. Break out those cookie decorating supplies!
Are you thinking about brunch? My Easter brunch recipes page has all my favorites for the holiday.
20+ Favorite Easter Dessert Recipes
Easter Sugar Cookies
These festive Easter Cookies are soft and buttery with hints of vanilla and almond. Pretty in pastel shades, they’re decorated like PEEPS-inspired bunnies, Easter eggs, and carrots. I have a couple icing recipes you can choose from depending how detailed you want to get with decorating.
My Favorite Carrot Cake Recipe
This popular carrot cake sets the standard for carrot cakes everywhere. It’s deeply moist, filled with toasted pecans, and topped with classic cream cheese frosting. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots.
Homemade Coconut Cream Pie
I tested this recipe until it was perfected with a creamy lush coconut filling, crispy pie crust, mounds of sweet whipped cream, and toasted coconut on top. This is so much more than vanilla pudding with coconut!
Beautiful Blackberry Lavender Cake
Blackberry and lavender flavors come together in this superbly moist and tender blackberry lavender cake. The reverse creaming method guarantees a soft crumb and the lavender milk and soaking syrup promise an aromatic, but not overpowering flavor.
Coconut Cheesecake Brownies
These coconut cheesecake brownies combine an easy homemade brownie batter with a coconut cream cheese swirl. They’re the perfect choice if you need a fun & crowd-pleasing brownie recipe!
Coconut Easter Nest Cake
This beautiful springtime nest cake is easy enough for cake decorating beginners (and if you have any fledglings in your nest, they love to help). Top the subtly sweet coconut Bundt cake with creamy lemon cream cheese frosting, feathery sweetened coconut, and, of course, plenty of candy-coated chocolate eggs!
Jelly Bean Sugar Cookies
You need just 9 easy ingredients to make these soft drop sugar cookies. No rolling pin or cookie cutters required! Press a few jellybeans into the warm cookies after baking for a simple yet festive Easter treat nobunny could resist.
Lemon Blueberry Layer Cake
This super popular lemon cake is moist and soft, somewhere between a vanilla layer cake and pound cake. Silky cream cheese frosting is the perfect finishing touch to this zingy blueberry-speckled beauty—it literally tastes like spreadable cheesecake.
Carrot Cake Cupcakes
These carrot cake cupcakes are everything you love about the cake—outstanding spice flavor, super moist crumb, and velvety cream cheese frosting—in a portioned cupcake wrapper!
Classic Lemon Meringue Pie
My lemon meringue pie recipe has a billowy and toasty meringue topping, a balanced sweet/tart lemon filling, and an extra thick and flaky pie crust. I worked on this recipe for a long time, making at least a dozen meringue pies until it was perfect.
Easter Egg Peanut Butter Candies (GF)
Everyone’s favorite dessert flavor combination comes together in these easy no-bake chocolate peanut butter Easter egg candies! They’re like a homemade version of the popular Reese’s Peanut Butter Eggs, only a bit softer and sweeter, which makes the crisp coarse salt on top a wonderful addition.
Easter Egg Buttercream Candies (GF)
A step away from the peanut butter version! You can flavor the buttercream filling with a variety of extracts, or even add shredded coconut. Give them a dunk in chocolate and let each bite completely melt in your mouth.
Lemon Bars With Shortbread Crust
Learn how to make the BEST lemon bars with a buttery shortbread crust and creamy thick lemon curd filling. Everyone needs this recipe. No need to cook the filling on the stovetop, either.
Fluffy & Moist Coconut Cake
Homemade with love for coconut enthusiasts everywhere, this coconut cake is flavorful, soft, and extra moist. Not a coconut lover? This cake will convert you.
Pineapple Upside Down Cake
With its caramelized brown sugar fruit topping and soft, buttery cake below, this pineapple upside down cake is a fun retro favorite. The fruit juices seep down into the cake, adding even more luscious flavor and texture.
Homemade Banana Cream Pie
Creamy and smooth from-scratch custard joins bananas, whipped cream, and a buttery flaky pie crust to make one epic banana cream pie. This classic dessert is an excellent make-ahead option because the layered beauty needs to set before garnishing and serving.
Strawberry Coconut Macaroons (GF)
Delicious gluten-free strawberry coconut macaroons are moist and chewy on the inside and slightly crisp around the edges. Speckled pink with fresh, sweet strawberries, these cookies are incredibly easy!
Cheesecake Swirl Carrot Bundt Cake
This carrot Bundt cake is rich, tender, and flavorful just like my original carrot cake recipe, and rippled through each slice is a creamy ribbon of cheesecake. No complicated assembling, piping tips, or frosting techniques required!
Perfect No-Bake Cheesecake Recipe
And 1 more! By following this easy no-bake cheesecake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. (Another ideal make-ahead dessert!)
Coconut Chocolate Easter Cupcakes
These ganache-filled Easter cupcakes feature the most moist and deeply chocolate cupcake ever, and a smooth tangy coconut cream cheese frosting. Top with coconut and festive Easter egg candies.
Gluten-Free Easter Dessert Ideas
Just in case you’re looking for gluten free options.
- Pavlova is always a lovely GF choice for Easter.
- This 7-ingredient chocolate coconut almond tart is GF and vegan.
- Tint these French macarons with pretty pastels.
- Coconut macaroons are a popular choice!
- Only 6 ingredients needed for crème brûlée.
- A full roundup with 40 of my favorite gluten free dessert recipes.
And, finally, here is a super simple recipe for Easter Bunny Bark. You’ll need 8 ounces of semi-sweet chocolate (or milk chocolate) and 8 ounces of white chocolate, plus your favorite Easter candies.
Print
Easter Desserts: Bunny Bark
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour, 35 minutes
- Yield: 1 pound
- Category: Candy
- Method: No Bake
- Cuisine: American
Description
You need just a couple ingredients for this super easy Easter dessert recipe. Kids love to help sprinkle on the candies!
Ingredients
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped*
- 8 ounces (226g) white chocolate, coarsely chopped*
- 1 cup assorted Easter candies (crushed robin eggs, pastel M&Ms, pastel sprinkles, etc)
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt the semi-sweet chocolate. Use a double boiler or microwave. If using the microwave, stop and stir the chocolate every 20 seconds to help avoid seizing. Pour onto prepared baking sheet and spread out into a large rectangle. Set in the refrigerator to chill for 20 minutes or until no longer wet-looking.
- During this time, melt the white chocolate and let it sit for 5-10 minutes before pouring on top of the cold bottom layer. (The high heat on the cold bottom layer may prevent the two layers from sticking together.) Spread the white chocolate into an even layer on top, then decorate with candies.
- Allow the bark to set at room temperature in a cool, dry environment—this usually takes around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.
Notes
- Make Ahead & Freezing Instructions: Store bark in an airtight container at room temperature in a cool, dry place or in the refrigerator for up to 3 weeks. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Double Boiler or Glass Mixing Bowl
- Chocolate: Do not use chocolate chips or morsels. Pure chocolate is best for easy melting and best taste. I like Ghirardelli, Baker’s, Lindt, or Trader Joe’s pound plus bars.
And don’t forget about classic hot cross buns, which can be served any time of day!
i made the lemon meringue pie for Easter. I would add more lemon zest to give it a bit more lemon zing and a little less corn starch. The pie was a little stiff. The overall flavor is the best lemon meringue pie recipe ever and the meringue recipe itself, with full directions is perfect. I love the recipes that come from Sally.
Hi! I’ve made this bark before and everyone loved it! I made it today and when I cut it, the white chocolate separated from the semi-sweet chocolate. It’s still delicious and adorable, but I’m wondering why it may have separated. Any thoughts?
Hi Kary, after you melt the white chocolate, be sure to let it sit for 5-10 minutes before pouring on top of the cold bottom layer. (The high heat on the cold bottom layer may prevent the two layers from sticking together.) So glad it was a hit!
I followed the directions, used Ghirardelli chocolate ,decorated it, it looked so pretty and cute. Then it started melting as I was boxing it up for friends. I even put it back in the fridge but soon as i took it out just started melting on my fingers again. What a mess I am so disappointed.
Hi Michele! Candy bark should be stored in a cool, dry place. Is it particularly warm where you are? Chocolate will melt in warm conditions.
I have just found your website and your amazing recipes, last December………..I have tried your Carrot Cake recipe for my husband’s birthday and it’s delicious. It’s moist and not too sweet. Also, it turned out to be my husband’s most favourite carrot cake recipe. Can’t wait to try some more of your recipes. Thanks Sally
Made over Easter! Delicious easy and great way to use up some extra candies. Thanks Sally
Can these be frozen for a few days? Will the jelly beans get weird.
Hi Pat! Are you referring to our jellybean sugar cookies? Baked cookies freeze well for up to 3 months.
Just found your recipes..can’t wait to try them!!
Thank you for the GF labeling and GF Easter dessert suggestions! Having it right there makes the baking world seem more accessible to my little one with celiac. Your recipes have always turned out beautifully for us! Thank you
I’m so glad that is helpful! Here are all of my gluten free recipes if you want to browse more.
I love all your recipes!! I use them all the time and I cannot say which is my favorite. Yours are the first emails I read each day. Thank you!!
Thank you so much, Judy!
Your recipes are wonderful
Thank you so much!
you have some of the most wonderful recipes in the world, thank you for sharing !
Thank you Melisa!