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.
Table of Contents
- Easter dessert ideas – bunny tail truffles
- Easter sweet menu ideas – chocolate mousse carrot cups
- Easter dessert ideas – no-bake mini cheesecakes
- Easy Easter dessert ideas – quick mini cheesecakes
- Easter cakes and dessert ideas – Layered carrot cake recipe
- Quick and easy Easter dessert ideas – flower tarts with lemon curd
- Easter cakes – Coconut cream Pavlova recipe
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.
- 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
- Pinch salt
- 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
- 2 eggs
- 1/2 cup flake coconut, tinted green with food coloring
- marshmallow peeps
- 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
For the cake:
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 4 large eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3 cups finely grated peeled carrots (about 1 pound/450 g)
For Cream cheese frosting:
- 4 cups powdered sugar
- 16 ounce (450 g) cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 4 teaspoons vanilla extract
- Preheat oven to 325°F (160 C). Lightly grease three 9-inch (22 cm) diameter cake pans. Line bottom of pans with baking paper. Lightly grease the paper.
- Using a large mixer, beat sugar and vegetable oil until combined. Add eggs 1 at a time, beating well after each egg.
- Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture.
- Stir in carrots.
- Divide batter into the prepared pans.
- Bake for about 45 minutes, until toothpick inserted into center comes out clean. Cool in pans for 15 minutes. Turn out cakes onto racks and cool completely.
- Beat all frosting ingredients in medium bowl until smooth and creamy.
- Place 1 cake layer on platter. Spread with 1 cup frosting on top. Top with another cake layer. Spread with 1 cup frosting. Top with remaining cake layer. And more swirls of icing on top.
- Decorate with flowers.
Quick and easy Easter dessert ideas – flower tarts with lemon curd
- 2 box Ready-to-Bake roll-out pie crust, room temperature
- 1 jar lemon curd
- powdered sugar, optional
- Preheat your oven to 450 F (230 C).
- Roll out the dough and cut flower shapes with a flower cookie cutter.
- Tuck each flower into a mini cupcake pan and gently fold the petals back around the top of the cupcake pan.
- Give the bottom and sides a few pokes with a fork.
- Bake for 5-6 minutes.
- Remove the flowers and let cool on a wire rack.
- Spoon the lemon curd into a pipe bag and cut the tip off. Pipe the lemon curd into the centers of the flowers.
- Sprinkle with powdered sugar before serving.
Easter cakes – Coconut cream Pavlova recipe
For the Pavlova cake:
- 4 egg whites at room temperature
- 1 teaspoon cornstarch
- 1 teaspoon white wine vinegar
- ½ cup instant sugar
- ½ cup icing sugar, sifted
- 1 teaspoon vanilla extract
For Coconut cream:
- ¾ cup sugar
- 4 tablespoons of cornstarch
- ¼ teaspoon salt
- 2½ cups full milk, at room temperature
- 3 egg yolks
- 1 tablespoon unsalted Butter
- 1 teaspoon vanilla
- 1 cup unsweetened coconut
- 1 cup whipping cream
- 40-50 mini chocolate eggs
- Preheat your oven to 235˚F (110 C). Line a baking sheet with parchment paper and draw an 8″ (20 cm) circle. Flip the paper over.
- In a large bowl add your egg whites, cornstarch, and vinegar. Using the whisk attachment on your stand mixer beat on medium high speed until frothy and double in size.
- With the mixer still running, slowly add your instant sugar and then beat the egg whites on high speed until stiff peaks.
- Add the icing sugar and beat until stiff and shiny.
- Add the vanilla and combine.
- Transfer the mixture to a piping bag fitted with a star tip.
- Pipe basket-like circles on the circle. Attach the circles to each other, forming one large circle.
- Place in the middle of the oven and bake for 2 hours. Do not open the oven.
- When baked, turn off the oven and leave them in the oven to come to room temperature.
- Meanwhile make your coconut cream.
- In a medium size saucepan mix sugar, cornstarch and salt until combined. Add milk And slowly heat mixture until warm but not boiling.
- In a small bowl whisk the egg yolks. Add ½ cup of your warm milk mixture to the eggs and mix well.
- Transfer the yolk mixture to the saucepan and whisk. Bring to a boil, whisking constantly. When the mixture comes to a boil, lower heat and continue cooking until the pudding like consistency.
- Remove from heat, add butter, vanilla and coconut. Stir to combine.
- Place your coconut cream in a glass bowl. Cover with plastic wrap and let cool completely.
- To assemble the Pavlova, make sure that the coconut cream is at room temperature.
- Whip whipping cream until soft peaks. Add ½ cup of whipping cream to your coconut cream and fold into mixture. Save the rest of the whipping cream for topping your baskets.
- Fill each basket with coconut cream, a dollop of whipping cream and a few chocolate eggs.