Easter Desserts 2025: 10 Irresistible Treats to Sweeten Your Holiday

Nothing quite says spring celebrations like a table adorned with Easter desserts.

Whether you’re hosting an elaborate Easter Sunday lunch or simply want to treat yourself to something special, the right sweet treat can transform your holiday from ordinary to extraordinary.

I’ve rounded up 10 of the most delightful Easter dessert recipes that combine traditional flavours with fresh spring twists – from no-bake chocolate treats that children will love to sophisticated cakes that will impress even your pickiest relatives.

Easy Easter Desserts Anyone Can Make

Not everyone has hours to spend in the kitchen, especially during holiday preparations.

These simple yet impressive desserts require minimal effort but deliver maximum impact.

The Easter Bunny Bark is perhaps the easiest treat on this list – requiring just two types of chocolate and your favourite Easter candies.

It’s perfect for making with children, who can help decorate while you handle the chocolate melting.

The layered white and dark chocolate creates a striking visual effect, and you can customise the toppings with anything from mini eggs to jelly beans.

Jelly Bean Sugar Cookies offer another straightforward option that needs just nine ingredients.

Unlike traditional cut-out cookies, these are drop cookies – no rolling pin or cookie cutters required.

Simply press a few jelly beans into the warm cookies after baking for a colourful Easter touch.

1. Easter Bunny Bark

This no-bake chocolate bark is perfect for last-minute treats or for making with children.

Ingredients:

• 8 ounces (226g) semi-sweet chocolate, coarsely chopped
• 8 ounces (226g) white chocolate, coarsely chopped
• 1 cup assorted Easter sweets (pastel M&Ms, crushed robin eggs, sprinkles, etc.)

Instructions:

1. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Melt the semi-sweet chocolate using a double boiler or microwave. If using the microwave, stop and stir every 20 seconds to prevent seizing.
3. Pour the melted chocolate onto the prepared baking sheet and spread into a large rectangle. Refrigerate for 20 minutes until no longer wet-looking.
4. While the dark chocolate layer chills, melt the white chocolate. Let it cool for 5-10 minutes before pouring (this helps the layers adhere better).
5. Pour the white chocolate over the chilled dark chocolate layer and spread evenly.
6. Immediately decorate with Easter sweets before the white chocolate sets.
7. Allow the bark to set at room temperature in a cool, dry place for about 45 minutes, or refrigerate to speed up the process.
8. Once hardened, break into pieces and serve or store in an airtight container.

Storage: Keeps at room temperature for up to 3 weeks or frozen for up to 2 months.

2. Jelly Bean Sugar Cookies

These soft drop cookies feature colourful jelly beans for a festive Easter touch.

Ingredients:

• 2¼ cups (281g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (170g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract (optional)
• ½ cup (100g) jelly beans

Instructions:

1. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
2. In a large bowl, beat butter and sugar together until light and fluffy, about 2 minutes.
3. Add egg, vanilla extract, and almond extract (if using). Beat until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Cover and chill the dough for 30 minutes.
6. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
7. Roll dough into 1½-inch balls and place on baking sheets about 2 inches apart.
8. Bake for 11-12 minutes or until edges are lightly golden.
9. Immediately press 3-4 jelly beans into each warm cookie.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Makes about 24 cookies

Show-Stopping Easter Cakes for Your Table Centrepiece

If you’re looking to wow your guests, these spectacular cakes will serve as both dessert and table decoration.

The Coconut Easter Nest Cake is a visual stunner that’s surprisingly beginner-friendly.

This sweet coconut Bundt cake topped with lemon cream cheese frosting creates the perfect foundation for a nest effect.

The feathery sweetened coconut and candy-coated chocolate eggs transform it into an Instagram-worthy centrepiece.

For something a bit more sophisticated, the Beautiful Blackberry Lavender Cake combines unexpected flavours for a truly memorable dessert.

The reverse creaming method ensures a velvety soft crumb, while the lavender milk and soaking syrup add an aromatic quality that’s perfect for spring celebrations.

3. Coconut Easter Nest Cake

This festive Bundt cake creates a beautiful nest for candy eggs.

Ingredients: For the cake:

• 3 cups (375g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1¾ cups (350g) granulated sugar
• 4 large eggs, at room temperature
• 1 cup (240ml) coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup (80g) shredded sweetened coconut

For the frosting:

• 8 ounces (226g) cream cheese, softened
• ¼ cup (57g) unsalted butter, softened
• 2½ cups (300g) powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For decorating:

• 2 cups (160g) sweetened shredded coconut
• 1-2 drops green food coloring (optional)
• Candy-coated chocolate eggs

Instructions:

1. Preheat oven to 350°F (177°C). Generously grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla and coconut extracts.
6. Alternately add flour mixture and coconut milk to the butter mixture, beginning and ending with flour. Mix just until combined.
7. Fold in shredded coconut.
8. Pour batter into prepared Bundt pan and smooth the top.
9. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
10. Cool in pan for 15 minutes, then invert onto a cooling rack to cool completely.
11. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, and vanilla, beating until creamy.
12. Spread frosting over the top of the cooled cake, allowing it to drip slightly down the sides.
13. For the “nest,” tint coconut with green food colouring if desired. Sprinkle coconut around the top of the cake and add candy eggs.

4. Blackberry Lavender Cake

This elegant cake combines floral lavender with juicy blackberries for a sophisticated Easter dessert.

Ingredients: For the lavender milk:

• 1 cup (240ml) whole milk
• 2 tablespoons dried culinary lavender

For the cake:

• 3 cups (375g) cake flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened but cool
• 2 cups (400g) granulated sugar
• 5 large egg whites, at room temperature
• 1 teaspoon vanilla extract
• ¾ cup lavender milk (from above)
• 2 cups (280g) fresh blackberries, plus more for decorating

For the lavender syrup:

• ? cup (67g) granulated sugar
• ? cup (80ml) water
• 1 tablespoon dried culinary lavender

For the frosting:

• 1½ cups (340g) unsalted butter, softened
• 5 cups (600g) powdered sugar
• ¼ cup (60ml) heavy cream
• 1 teaspoon vanilla extract
• Purple food colouring (optional)

Instructions:

1. Prepare lavender milk: Heat milk until nearly simmering. Add lavender, cover, and steep for 30 minutes. Strain and cool completely.
2. Preheat oven to 350°F (177°C). Grease and flour three 8-inch cake pans.
3. For the cake: Whisk together cake flour, baking powder, and salt.
4. In a stand mixer bowl, add butter, sugar, and dry ingredients. Mix on low until crumbly (reverse creaming method).
5. Combine egg whites, vanilla, and lavender milk. Gradually pour into dry mixture while mixing on medium speed, until smooth and fluffy.
6. Gently fold in blackberries, being careful not to overmix.
7. Divide batter among prepared pans and bake for 24-26 minutes or until a toothpick comes out clean.
8. While the cakes bake, make the lavender syrup: Combine sugar, water, and lavender in a small saucepan. Bring to a boil, then simmer for 5 minutes. Strain and cool.
9. After removing the cakes from the oven, brush the tops with lavender syrup while still warm. Cool in pans for 10 minutes before removing to wire racks.
10. For frosting: Beat butter until creamy. Gradually add powdered sugar, then cream and vanilla. Add food colouring if desired.
11. Assemble the cake by layering cake and frosting, with fresh blackberries between layers if desired. Frost outside and decorate with remaining berries.

Lemon Desserts: The Perfect Easter Flavour

Lemon desserts are synonymous with Easter, bringing bright, zesty flavours that complement the season perfectly.

For a more casual option, Lemon Bars with Shortbread Crust combine buttery crumbliness with a creamy thick lemon curd layer. The best part?

There’s no need to cook the filling separately on the stovetop, making this a more approachable recipe for novice bakers.

5. Lemon Bars with Shortbread Crust

These bright, tangy lemon bars feature a buttery shortbread base and creamy citrus topping.

Ingredients: For the crust:

• 1 cup (226g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 2 cups (250g) all-purpose flour
• ¼ teaspoon salt

For the filling:

• 2 cups (400g) granulated sugar
• 6 tablespoons (47g) all-purpose flour
• 6 large eggs
• 1 cup (240ml) fresh lemon juice (about 4-5 lemons)
• 2 tablespoons lemon zest
• Powdered sugar for dusting

Instructions:

1. Preheat oven to 350°F (177°C). Line a 9×13 inch baking pan with parchment paper.
2. For the crust: Beat butter and sugar until light and fluffy. Add flour and salt, mixing until just combined.
3. Press the mixture evenly into the prepared pan. Bake for 18-20 minutes until edges are lightly golden.
4. While the crust bakes, prepare the filling: Whisk sugar and flour together. Add eggs, lemon juice, and zest, whisking until combined.
5. Pour filling over hot crust and return to oven. Bake for 22-25 minutes until the centre is set and no longer jiggles.
6. Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before cutting.
7. Dust with powdered sugar just before serving. Cut into bars.

Store in refrigerator for up to 5 days.

Chocolatey Easter Treats to Satisfy Your Sweet Tooth

Easter and chocolate go hand in hand, and these recipes elevate the humble chocolate treat to new heights.

The Easter Egg Peanut Butter Candies are essentially homemade versions of the popular Reese’s Peanut Butter Eggs, but with a softer, sweeter profile.

The addition of coarse salt on top creates a wonderful contrast that balances the sweetness perfectly.

They’re gluten-free too, making them suitable for guests with dietary restrictions.

For a more decadent option, the Coconut Cheesecake Brownies combine homemade brownie batter with a coconut cream cheese swirl.

They’re perfect for those who appreciate the pairing of chocolate and coconut – a match made in Easter dessert heaven.

6. Easter Egg Peanut Butter Candies

These no-bake chocolate peanut butter eggs are similar to Reese’s but homemade with love.

Ingredients:

• 1 cup (250g) creamy peanut butter
• ¼ cup (57g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 2 tablespoons brown sugar
• ½ teaspoon vanilla extract
• ? teaspoon salt
• 8 ounces (226g) semi-sweet chocolate, chopped
• 1 tablespoon vegetable shortening or coconut oil
• Coarse sea salt for sprinkling (optional)

Instructions:

1. Line a baking sheet with parchment paper.
2. In a medium bowl, mix peanut butter, butter, powdered sugar, brown sugar, vanilla, and salt until combined.
3. If the mixture is too sticky, add more powdered sugar until it’s moldable but still soft.
4. Scoop 1-2 tablespoons of mixture and shape into eggs. Place on prepared baking sheet.
5. Freeze eggs for 20-30 minutes until firm.
6. Melt chocolate and shortening in a microwave-safe bowl at 50% power, stirring every 30 seconds until smooth.
7. Dip chilled eggs into melted chocolate using a fork. Tap off excess and return to the baking sheet.
8. Sprinkle with sea salt if desired.
9. Refrigerate until chocolate is set, about 30 minutes.

Store in refrigerator for up to 3 weeks.

7. Coconut Cheesecake Brownies

These rich brownies feature a coconut cream cheese swirl for a tropical twist.

Ingredients: For the brownie batter:

• ½ cup (113g) unsalted butter
• 8 ounces (226g) semi-sweet chocolate, chopped
• 1¼ cups (250g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¾ cup (94g) all-purpose flour
• ¼ teaspoon salt

For the coconut cheesecake swirl:

• 8 ounces (226g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• ½ cup (40g) sweetened shredded coconut

Instructions:

1. Preheat oven to 350°F (177°C). Line a 9×9 inch baking pan with parchment paper.
2. For the brownie batter: Melt butter and chocolate together in the microwave or double boiler, stirring until smooth. Let cool slightly.
3. Whisk sugar into the chocolate mixture. Add eggs one at a time, then vanilla.
4. Fold in flour and salt until just combined. Reserve ½ cup of batter and spread remainder in prepared pan.
5. For the cheesecake swirl: Beat cream cheese and sugar until smooth. Add egg, vanilla, and coconut extract, mixing until combined. Fold in shredded coconut.
6. Spread cheesecake mixture over brownie batter. Dollop reserved brownie batter on top and swirl with a knife.
7. Bake for 35-40 minutes until the centre is set and a toothpick comes out with a few moist crumbs.
8. Cool completely in the pan before cutting into squares.

Store in refrigerator for up to 5 days.

Carrot Cake: The Easter Classic Reimagined

No Easter dessert roundup would be complete without carrot cake – the holiday’s signature sweet.

The classic Carrot Cake recipe sets the standard with its deep moisture, toasted pecans, and classic cream cheese frosting.

Most of its complex flavour profile comes from brown sugar, cinnamon, ginger, nutmeg, and fresh carrots.

For a more convenient option, Carrot Cake Cupcakes offer all the same flavours in portable form.

These individually portioned treats deliver the same outstanding spice flavour and moist crumb as the full cake, topped with the same velvety cream cheese frosting.

8. Carrot Cake Cupcakes

These moist, spiced cupcakes feature the classic flavours of carrot cake in a portable form.

Ingredients: For the cupcakes:

• 1¼ cups (156g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ cup (120ml) vegetable oil
• ½ cup (100g) granulated sugar
• ½ cup (100g) packed brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1½ cups (150g) grated carrots (about 2-3 medium carrots)
• ½ cup (50g) chopped walnuts or pecans (optional)
• ¼ cup (40g) raisins (optional)

For the cream cheese frosting:

• 8 ounces (226g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, whisk together oil, granulated sugar, and brown sugar until combined.
4. Add eggs one at a time, then vanilla, whisking well after each addition.
5. Stir in dry ingredients until just combined.
6. Fold in grated carrots, nuts, and raisins if using.
7. Divide batter among cupcake liners, filling about ¾ full.
8. Bake for 20-22 minutes until a toothpick inserted comes out clean.
9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
10. For frosting: Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, beating until fluffy.
11. Pipe or spread frosting onto cooled cupcakes.

Makes 12 cupcakes

Gluten-Free Easter Desserts Everyone Will Love

Dietary restrictions shouldn’t mean missing out on delicious treats. These gluten-free options are so good that everyone will enjoy them, regardless of their dietary needs.

Strawberry Coconut Macaroons are naturally gluten-free and wonderfully moist and chewy with a crisp exterior.

Speckled pink with fresh strawberries, they make a visually appealing addition to any Easter dessert spread.

Pavlova is another naturally gluten-free dessert that’s perfect for Easter. Topped with fresh berries and whipped cream, this meringue-based dessert is as beautiful as it is delicious.

9. Strawberry Coconut Macaroons

These gluten-free coconut cookies get a spring makeover with fresh strawberries.

Ingredients:

• 4 large egg whites
• ½ cup (100g) granulated sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• 4 cups (320g) sweetened shredded coconut
• 1 cup (150g) finely diced fresh strawberries, patted dry
• 4 ounces (113g) white chocolate, melted (optional, for drizzling)

Instructions:

1. Preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
2. In a large bowl, whisk egg whites, sugar, and salt until frothy but not stiff.
3. Stir in vanilla and almond extract if using.
4. Fold in coconut until completely coated with egg mixture.
5. Very gently fold in diced strawberries, being careful not to crush them.
6. Using a cookie scoop or tablespoon, drop mounds of mixture onto prepared baking sheets, spacing about 2 inches apart.
7. Bake for 25-28 minutes until the edges are golden brown.
8. Cool completely on baking sheets.
9. If desired, drizzle cooled macaroons with melted white chocolate.

Store in refrigerator for up to 3 days.

10. Pavlova

This elegant meringue dessert makes a beautiful Easter centrepiece topped with fresh berries.

Ingredients: For the meringue:

• 6 large egg whites, at room temperature
• 1½ cups (300g) granulated sugar
• 2 teaspoons cornstarch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

For the topping:

• 2 cups (480ml) heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 4 cups assorted fresh berries (strawberries, blueberries, raspberries)
• 2 tablespoons fresh mint leaves (optional)
• 2 tablespoons honey or berry coulis (optional)

Instructions:

1. Preheat oven to 250°F (121°C). Line a baking sheet with parchment paper and trace a 9-inch circle in the centre.
2. In a stand mixer with a whisk attachment, beat egg whites on medium speed until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, while continuing to beat. Increase to high speed and beat until stiff, glossy peaks form and sugar is dissolved (rub a small amount between fingers to test—it shouldn’t feel grainy).
4. Sprinkle cornstarch over meringue, then add vinegar and vanilla. Fold in gently with a rubber spatula.
5. Spoon mixture onto the circle on parchment paper, spreading to fill the circle. Create a slight depression in the centre for the filling.
6. Bake for 1 hour and 15 minutes. Turn off the oven, crack the door open, and let cool completely in the oven (about 1 hour).
7. Just before serving, whip cream with powdered sugar and vanilla until soft peaks form.
8. Top cooled pavlova with whipped cream, fresh berries, mint if using, and a drizzle of honey or coulis if desired.

Best served immediately after assembling, but meringue base can be made a day ahead and stored in an airtight container.

Kid-Friendly Easter Treats for Little Helpers

Getting children involved in holiday preparations creates lasting memories.

These child-friendly recipes are perfect for little helpers.

The previously mentioned Easter Bunny Bark is perhaps the most accessible for young bakers, requiring no actual baking – just melting, spreading, and decorating with colourful candies.

The Jelly Bean Sugar Cookies offer another fun option for children who might not have the patience for intricate decorating. The colourful jellybeans create a festive look with minimal effort.

Easter is the perfect time to showcase your baking skills, whether you’re a novice or an experienced baker.

These recipes range from incredibly simple to impressively complex, ensuring there’s something for everyone regardless of skill level or time constraints.

Remember that the best Easter desserts aren’t just about looking good – they’re about bringing people together around the table to share in the joy of the season.

So whether you opt for a traditional carrot cake, a zesty lemon treat, or a chocolatey indulgence, the most important ingredient is the love you put into making it.

Happy Easter baking!