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.
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
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.