Easy Easter dessert ideas –sweet treats for children and adults
A dessert is a sweet dish served at the end of a meal. Therefore, desserts include a huge variety of sweets. However, to many of us, desserts are not just a sweet dish, they are the delicious final chord of any meal. A festive table is incomplete without desserts. We have selected some easy Easter dessert ideas which you can prepare at home.
Easter dessert ideas – bunny tail truffles
1 8- ounce package (220 g) cream cheese, softened
4-5 cups powdered sugar
1 teaspoon almond extract
2-3 cups sweetened coconut
Beat cream cheese until fluffy.
Add powdered sugar 1 cup at a time until mixture becomes thick and is able to hold a ball shape. If it’s too sticky, then add more powdered sugar.
Roll balls in coconut.
Easter sweet menu ideas – chocolate mousse carrot cups
1 batch chocolate-covered strawberry “carrots”
1 batch chocolate avocado mousse “dirt”
24 Oreos, crumbled
Chocolate avocado mousse:
3 large ripe avocados
6 ounces (170 g) dark chocolate, melted
1/3 cup unsweetened cocoa powder
1/2 cup almond milk
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Chocolate-covered strawberry “carrots”:
6 ounces (170 g) white baking chocolate, melted*
Red and yellow food coloring
6 fresh strawberries
Chocolate avocado mousse
Combine all ingredients in a food processor and process for 1 minute, or until completely smooth. Add 2/3 of the crumbled Oreo mixture until combined, reserving the rest for the “dirt” topping.
Chocolate-covered strawberry “carrots”
Combine melted chocolate and food coloring together in a small bowl.
Stir until your desired color is reached. Dip each strawberry in the chocolate until covered. Place them on a sheet of parchment paper to cool.
Transfer the remaining chocolate to a piping bag to drizzle lines across the strawberries. Let cool until the chocolate is completely hardened.
Divide the mousse into serving cups. Sprinkle the remaining crumbled Oreos evenly on top of each cup. Top with a strawberry “carrot”.
Easter dessert ideas – no-bake mini cheesecakes
6 oz (170 g) shortbread cookies
½ oz (14 g) melted butter
2.5 tsp unflavored gelatin
2 tbsp cold water
1 lb (450 g) full-fat cream cheese at room temperature
½ cup granulated sugar
½ tsp lemon juice
1 tsp vanilla extract
½ cup heavy cream at room temperature
½ cup International Delight Sweet Cream creamer at room temperature
Gel food colors
½ cup whipped cream
Candy eggs and sprinkles to decorate
Place a silicone muffin pan on a baking sheet.
Process the shortbread cookies in a food processor until they’re fine crumbs and mix them in a bowl with the melted butter.
Divide the shortbread crumbs between the 6 cavities in the muffin pan, and press them firmly to form your cheesecake crust.
Place the cold water in a small bowl, and sprinkle the gelatin on top. Let the bowl sit for 5 minutes until gelatin absorbs the water. Microwave it for 10-15 seconds, until fully melted and liquid.
Put the cream cheese in the bowl of a large stand mixer fitted with a paddle attachment, and beat it until it is smooth. Add the sugar, lemon juice, vanilla extract, and salt, and mix well.
Gradually add the cream and mix until everything is smooth and well-combined. Finally, add the liquid gelatin and mix it in.
Divide the cheesecake into 4 portions. Stir a drop of gel food coloring into each one and mix until the color is uniform.
Take your first color and divide it between the 6 cavities. Spread it into a smooth layer with the back of a spoon and add a second color on top of the first.
Continue until you add all 4 colors. Smooth the tops of the cheesecakes and place them in the freezer for at least 2 hours or in the refrigerator for about 4-6 hours. Unmold the cheesecakes and let them sit at room temperature for 30 minutes to defrost before serving.
Top each cheesecake with a swirl of whipped cream, a pinch of sprinkles, and a few candy eggs.
Easy Easter dessert ideas – quick mini cheesecakes
1 cup graham cracker crumbs
2 tablespoons sugar
1 teaspoon cinnamon
3 tablespoons butter, melted
16 ounces (450 g) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup flake coconut, tinted green with food coloring
egg chocolate candies
Preheat oven to 350 degrees F (175 C). Line 18 muffins slots with cupcake liners and set aside.
In a food processor pulse crackers into fine crumbs.
In a bowl, mix crumbs, sugar and cinnamon. Add the melted butter and mix until crumbs resemble fine sand mixture.
Divide the crumbs between the cupcake liners. Press down with the back of the tablespoon. Bake 5 minutes and set aside until ready to use.
Lower your oven temperature to 325 degrees F (160 C).
Beat cream cheese until smooth. With the mixer on slow, add the sugar then the eggs one at a time. Make sure each egg is incorporated. Finally, add the vanilla extract.
Spoon cream cheese mixture onto the graham cracker crust and bake 15-18 minutes, or until set.
Let mini cheesecakes cool completely on a wire rack.
Keep them in the fridge for a minimum of 4 hours or overnight.
Once cooled and set, remove the liners.
Decorate with tinted coconut grass, then a marshmallow peep and egg candies.
Easter cakes and dessert ideas – Layered carrot cake recipe