25 Creative Easter Dessert Recipes

If you want your holiday sweets to be as cute as your decorations, these Easter dessert recipes are packed with bunnies, nests, and pastel swirls.

They’re perfect for brunch, egg hunts, church potlucks, or any spring gathering where you want desserts that make people say “aww” before they take a bite.

1. Speckled Robin’s Egg Mini Cheesecakes

These creamy mini cheesecakes are tinted pale blue and splattered with chocolate “speckles” to look like robin’s eggs.

Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ⅓ cup heavy cream
• Blue gel food coloring
• ¼ cup dark chocolate chips
• 12-cup muffin pan + paper liners

Directions

1. Line a muffin pan with 12 paper liners and preheat the oven to 325°F.
2. Stir the graham cracker crumbs with the melted butter, then press about 1 tablespoon into the bottom of each liner.
3. Beat the cream cheese and sugar until smooth, then add the eggs one at a time, the vanilla, and the heavy cream.
4. Tint the batter with a few drops of blue food coloring until you get a soft robin’s egg shade, then divide evenly over the crusts and bake 18–20 minutes, until just set.
5. Melt the chocolate chips, dip a clean pastry brush in the chocolate, and flick tiny speckles over the cooled cheesecakes before chilling for at least 2 hours.

2. Bunny Tail Coconut Truffle Pops

Soft coconut truffles are dipped in white chocolate and rolled in coconut to look like fluffy bunny tails on sticks.

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 3 cups sweetened shredded coconut, divided
• 1 teaspoon vanilla extract
• 2 cups white chocolate melting wafers
• 24 lollipop sticks
• Parchment paper

Directions

1. In a bowl, stir the condensed milk with 2 cups of shredded coconut and the vanilla until thick.
2. Chill the mixture for 30 minutes, then roll into 1-inch balls and place on a parchment-lined sheet.
3. Insert a lollipop stick into each ball and freeze for 15–20 minutes to firm up.
4. Melt the white chocolate wafers in a microwave-safe bowl, stirring every 30 seconds until smooth.
5. Dip each truffle in the melted chocolate, let excess drip off, then roll in the remaining coconut and stand to set in a foam block or cake dummy.

3. Carrot Patch Brownie Cups

Rich brownie bites are topped with chocolate cookie “dirt” and dipped strawberries that look like carrots.

Ingredients

• 1 box brownie mix (family size)
• 24-cup mini muffin pan + liners
• 1 cup crushed chocolate sandwich cookies
• 24 medium strawberries
• 1 ½ cups orange candy melts
• Piping bag or zip bag

Directions

1. Prepare the brownie mix according to package directions and divide into a lined mini muffin pan.
2. Bake at 350°F for 12–15 minutes until set, then cool completely and gently press a thumbprint dent into each top.
3. Dip the strawberries in melted orange candy melts, let excess drip off, and set on parchment to harden.
4. Fill each brownie dent with a spoonful of cookie crumbs to resemble dirt.
5. Press one “carrot” strawberry into each brownie cup and drizzle extra orange coating from a piping bag for texture.

4. Easter Basket Sugar Cookie Cups

Soft sugar cookie cups are filled with pastel frosting and candy eggs to look like tiny Easter baskets.

Ingredients

• 1 (16.5-ounce) roll refrigerated sugar cookie dough
• 24-cup mini muffin pan
• 2 cups buttercream frosting
• Green food coloring
• 1 ½ cups mini chocolate eggs
• Piping bag with grass tip

Directions

1. Lightly grease a mini muffin pan and preheat the oven to 350°F.
2. Cut the cookie dough into 24 equal pieces, roll into balls, and press each into a muffin cup, creating a shallow well.
3. Bake 10–12 minutes, then use a small spoon to press the centers down while warm to keep the cup shape; cool completely in the pan.
4. Tint the frosting green with food coloring and pipe “grass” into each cookie cup.
5. Top each basket with 2–3 mini eggs and gently lift cups out of the pan to serve.

5. Pastel Swirl Fudge Squares

This no-bake fudge gets marbled with pastel pink, yellow, and blue swirls for a dreamy Easter look.

Ingredients

• 3 cups white chocolate chips
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• Pink, yellow, and blue gel food coloring
• 8x8 baking pan
• Parchment paper

Directions

1. Line an 8x8 pan with parchment, leaving an overhang.
2. In a saucepan, gently melt the white chocolate chips with the condensed milk, stirring until smooth; remove from heat and stir in the vanilla.
3. Divide the mixture into four bowls, leaving one white and tinting the others pink, yellow, and blue with gel food coloring.
4. Dollop spoonfuls of each color into the pan and swirl gently with a butter knife to marble.
5. Chill at least 3 hours before lifting out with the parchment and cutting into small squares.

6. Chocolate Birds Nest Haystacks

Crunchy chow mein noodles are coated in chocolate and formed into nests filled with tiny candy eggs.

Ingredients

• 2 cups semisweet chocolate chips
• 1 cup butterscotch chips
• 4 cups crunchy chow mein noodles
• 2 cups mini candy eggs
• Baking sheet lined with parchment

Directions

1. Melt the chocolate chips and butterscotch chips together in a microwave-safe bowl, stirring until smooth.
2. Gently fold in the chow mein noodles until well coated.
3. Drop spoonfuls onto a parchment-lined sheet pan and use your fingers to create small wells in the center.
4. Press 3–4 candy eggs into each nest while the chocolate is still soft.
5. Let set at room temperature or chill briefly until firm enough to move to a platter.

7. Lamb Face Vanilla Sugar Cookies

Soft vanilla sugar cookies are topped with fluffy white frosting and marshmallows to look like lamb faces.

Ingredients

• 1 pouch sugar cookie mix
• 3-inch round cookie cutter
• 2 cups vanilla frosting
• 2 cups mini marshmallows
• Black decorating gel
• Pink heart candies (for noses)

Directions

1. Prepare the sugar cookie mix according to package directions and roll out on a floured surface.
2. Cut circles with the round cutter, place on a cookie sheet, and bake until lightly golden.
3. Once cool, spread each cookie with a layer of vanilla frosting.
4. Stick mini marshmallows around the outer edge for wool, leaving space in the center for the face.
5. Use black gel to draw eyes and a mouth, and add a pink heart candy as the nose.

8. Creme Egg Cheesecake Dip

This no-bake cheesecake dip tastes like those iconic creme eggs and is served with fruit and cookies.

Ingredients

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• ¼ cup butterscotch sauce
• Yellow gel food coloring
• Assorted cookies and sliced fruit for dipping

Directions

1. Beat the cream cheese until fluffy, then mix in the powdered sugar, vanilla, and cream until smooth.
2. Spread most of the mixture into a shallow serving bowl, reserving about ⅓ cup.
3. Stir the butterscotch sauce and a drop or two of yellow coloring into the reserved portion.
4. Spoon the yellow mixture into the center of the white dip to mimic a creme egg yolk.
5. Serve with a board of cookies and fruit alongside.

9. Lemon Chick Cupcakes

Bright lemon cupcakes are frosted in yellow and decorated with candy eyes and beaks to look like sweet baby chicks.

Ingredients

• 1 box lemon cake mix
• 24 cupcake liners
• 3 cups buttercream frosting
• Yellow gel food coloring
• 48 candy eyes
• Small orange sprinkles or mini candies (for beaks)

Directions

1. Prepare the lemon cake mix according to package directions and divide into lined cups in a cupcake pan.
2. Bake at 350°F until a toothpick comes out clean, then cool completely on a cooling rack.
3. Tint the frosting a bright chick yellow with food coloring.
4. Spread or pipe a mound of frosting on each cupcake and attach two candy eyes.
5. Press one tiny orange sprinkle under the eyes as a beak.

10. Peeps S’mores Skillet Dip

Colorful marshmallow chicks sit on top of melted chocolate and get toasted into the cutest s’mores dip.

Ingredients

• 2 cups semisweet chocolate chips
• ½ cup heavy cream
• 24 marshmallow chicks
• 10-inch oven-safe skillet
• Graham crackers for dipping

Directions

1. Add the chocolate chips and cream to the skillet.
2. Warm over low heat, stirring until melted and smooth, then remove from the stove.
3. Arrange the marshmallow chicks in circles on top of the chocolate.
4. Bake at 375°F for 8–10 minutes until the marshmallows are puffed and lightly toasted.
5. Serve immediately with broken graham crackers for dipping.

11. Strawberry Carrot Patch Shortcake Cups

Individual shortcake cups are filled with strawberries and topped with a “carrot” dipped berry.

Ingredients

• 1 pound cake loaf
• 2 pounds fresh strawberries
• ¼ cup granulated sugar
• 3 cups whipped topping
• 1 cup orange candy melts
• 12 clear dessert cups

Directions

1. Cube the pound cake into ½-inch pieces and divide among the bottom of 12 dessert cups.
2. Slice most of the strawberries and toss with the sugar; let sit 10 minutes.
3. Layer sugared berries and whipped topping over the cake cubes in each cup.
4. Dip 12 whole strawberries in melted orange candy melts and let set.
5. Top each shortcake cup with one “carrot” strawberry right before serving.

12. Tie-Dye Easter Cheesecake Bars

These creamy bars have swirls of pastel colors baked right in for a tie-dye effect.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• ¾ cup granulated sugar
• ½ cup sour cream
• 3 large eggs
• Pastel gel food coloring (pink, yellow, blue, purple)
• 9x13 baking pan

Directions

1. Line a 9x13 pan with parchment and preheat the oven to 325°F.
2. Mix the crumbs and melted butter, then press into an even crust in the pan.
3. Beat the cream cheese and sugar, then add the sour cream and eggs until smooth.
4. Divide the batter into four bowls and tint each with a different pastel color.
5. Spoon random dollops of each color over the crust and swirl gently with a knife; bake 35–40 minutes until set, cool, chill, then slice into bars.

13. Bunny Butt Carrot Poke Cake

This moist carrot cake is poked and filled with pudding, then topped with a bunny butt decoration made of frosting and marshmallows.

Ingredients

• 1 box carrot cake mix
• 9x13 cake pan
• 1 (3.4-ounce) box instant vanilla pudding
• 2 cups cold milk
• 3 cups whipped topping
• 1 cup sweetened shredded coconut
• 1 large marshmallow + 2 mini marshmallows
• Pink sanding sugar (for bunny feet)

Directions

1. Bake the carrot cake in a 9x13 pan according to package directions and cool 15 minutes.
2. Use the handle of a wooden spoon to poke holes all over the warm cake.
3. Whisk the pudding mix with the cold milk, then pour over the cake, letting it sink into the holes; chill until set.
4. Spread the top with whipped topping and sprinkle with coconut as “grass.”
5. Form a bunny butt near one corner using the large marshmallow for the body and minis for feet, then decorate with pink sanding sugar toe pads.

14. Mini Egg Macaron Nests

Almond macarons are filled with chocolate ganache and topped with candy eggs to look like delicate bird nests.

Ingredients

• 1 ½ cups fine almond flour
• 1 ½ cups powdered sugar
• 4 large egg whites (room temperature)
• ⅓ cup granulated sugar
• 2 tablespoons cocoa powder
• 1 cup dark chocolate chips
• ½ cup heavy cream
• 1 cup mini chocolate eggs

Directions

1. Sift together the almond flour, powdered sugar, and cocoa powder.
2. Whip the egg whites, gradually adding the granulated sugar until stiff peaks form.
3. Fold the dry mixture into the meringue, then pipe small rounds onto a macaron mat and bake as directed in your favorite macaron method.
4. Heat the cream, pour over the chocolate chips, and whisk into ganache.
5. Sandwich macarons with ganache, then nestle 2–3 mini eggs on top of each.

15. No-Bake Cheesecake Easter Eggs

Creamy no-bake cheesecake filling is piped into hollow chocolate egg shells and topped with cute decorations.

Ingredients

• 12 hollow chocolate eggs
• 8 ounces cream cheese, softened
• ¾ cup powdered sugar
• 1 cup whipped topping
• 1 teaspoon vanilla extract
• Pastel sprinkles or tiny candy flowers

Directions

1. Carefully slice the tops off the chocolate eggs with a warm knife and set in an egg cup holder or rice-filled tray.
2. Beat the cream cheese with the powdered sugar and vanilla.
3. Fold in the whipped topping until light and fluffy.
4. Pipe the cheesecake mixture into each egg so it mounds slightly over the top.
5. Decorate with pastel sprinkles or mini flowers and chill before serving.

16. Pastel Meringue Kiss Wreath

Light meringue kisses in soft pastels are arranged into a wreath and drizzled with white chocolate.

Ingredients

• 4 egg whites, room temperature
• 1 cup granulated sugar
• ¼ teaspoon cream of tartar
• Pastel gel food coloring
• ½ cup white chocolate chips
• Piping bags with round tips

Directions

1. Beat the egg whites with the cream of tartar until foamy, then gradually add the sugar until glossy stiff peaks form.
2. Divide into bowls and tint each with a different pastel.
3. Pipe small kisses onto a parchment-lined baking sheet and bake at 200°F for 1 ½ hours, then let cool in the oven.
4. Arrange the kisses in a ring on a platter to form a wreath.
5. Drizzle melted white chocolate over the wreath to “glue” the kisses together.

17. Hot Cross Bun Bread Pudding

Leftover hot cross buns get turned into a cozy bread pudding with vanilla glaze.

Ingredients

• 8 hot cross buns, cubed
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 cup powdered sugar
• 2 teaspoons vanilla extract (divided)
• 9x13 baking dish

Directions

1. Grease a 9x13 dish and add the cubed hot cross buns.
2. Whisk the milk, cream, eggs, sugar, cinnamon, and 1 teaspoon vanilla.
3. Pour over the buns and let soak 10–15 minutes while the oven preheats to 350°F.
4. Bake 35–40 minutes until puffed and golden.
5. Stir the powdered sugar with 2–3 tablespoons milk and remaining vanilla to make a glaze, then drizzle over the warm pudding.

18. Carrot Cake Swiss Roll

A thin carrot cake is rolled around tangy cream cheese filling and dusted with powdered sugar.

Ingredients

• 1 box carrot cake mix
• 10x15 jelly roll pan
• ¼ cup powdered sugar (for towel)
• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 ½ cups powdered sugar (for filling)
• 1 teaspoon vanilla extract

Directions

1. Line the jelly roll pan with parchment and prepare the carrot cake mix, spreading the batter evenly in the pan.
2. Bake at 350°F for 12–15 minutes until the cake springs back in the center.
3. Dust a clean kitchen towel with ¼ cup powdered sugar, flip the hot cake onto it, peel off the parchment, and roll up from the short side with the towel inside; cool completely.
4. Beat the cream cheese, butter, 1 ½ cups powdered sugar, and vanilla until fluffy.
5. Unroll the cake, spread with filling, then roll back up (without the towel), chill, and dust with more powdered sugar before slicing.

19. Easter Trifle Jar Parfaits

Layers of cake, pudding, fruit, and whipped cream are assembled in jars and topped with candy eggs.

Ingredients

• 1 box vanilla cake mix, baked in a 9x13 pan
• 2 (3.4-ounce) boxes instant vanilla pudding
• 4 cups cold milk
• 4 cups whipped topping
• 4 cups mixed berries
• 1 ½ cups candy eggs
• 12 small mason jars

Directions

1. Cube the cooled vanilla cake into small pieces.
2. Prepare the pudding with the cold milk and chill until thickened.
3. Layer cake cubes, pudding, berries, and whipped topping in each jar.
4. Repeat layers to nearly the top.
5. Finish with a swirl of whipped topping and 2–3 candy eggs on each.

20. White Chocolate Confetti Easter Bark

Thin white chocolate bark is loaded with colorful candies, pretzels, and sprinkles.

Ingredients

• 2 ½ cups white chocolate melting wafers
• 1 cup mini pretzel twists
• 1 cup candy eggs
• ⅓ cup pastel sprinkles
• Rimmed baking sheet lined with parchment

Directions

1. Melt the white chocolate wafers until smooth.
2. Spread the chocolate in a thin layer on the parchment-lined pan.
3. Press in pretzels and candy eggs while still wet.
4. Sprinkle generously with pastel sprinkles.
5. Let set, then break into pieces and pile onto a platter.

21. Coconut Macaroon Bird Nests

Chewy coconut macaroons are shaped like nests and filled with little jelly beans.

Ingredients

• 4 cups sweetened shredded coconut
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 ½ cups jelly beans
• Nonstick baking sheet

Directions

1. Preheat the oven to 325°F and line a baking sheet with parchment.
2. Stir together the coconut, condensed milk, and vanilla.
3. Scoop heaping tablespoons onto the sheet and use your thumb to create a small well in the center of each mound.
4. Bake 18–20 minutes until golden at the edges, then cool completely.
5. Fill each nest with 2–3 jelly beans just before serving.

22. Rice Krispie Treat Easter Eggs on Sticks

Classic cereal treats are molded into egg shapes, dipped in chocolate, and decorated like colorful Easter eggs.

Ingredients

• 6 cups crispy rice cereal
• 4 cups mini marshmallows
• 4 tablespoons unsalted butter
• 2 cups assorted candy melts
• 24 lollipop sticks
• Pastel sprinkles and drizzle decorations

Directions

1. Melt the butter in a large pot, add the marshmallows, and stir until smooth.
2. Quickly fold in the cereal and press into a greased 9x13 pan.
3. When cool enough to handle, cut into rectangles, then shape each into an egg shape around a lollipop stick.
4. Dip or drizzle with melted candy melts.
5. Decorate with sprinkles and let set on a parchment-lined sheet.

23. Chocolate Bunny Milkshake Shooters

Mini chocolate milkshakes are served in shot glasses with bunny ear toppers.

Ingredients

• 3 cups chocolate ice cream
• 1 ½ cups milk
• ¼ cup chocolate syrup
• Whipped cream
• Bunny ear cupcake toppers or paper ears
• 16 mini shot glasses

Directions

1. Blend the ice cream, milk, and chocolate syrup in a blender until smooth.
2. Pour into mini shot glasses.
3. Top each with a swirl of whipped cream.
4. Insert bunny ears into the whipped cream on each shooter.
5. Serve immediately with mini paper straws if desired.

24. Angel Food Berry Egg Wreath

Light angel food cake cubes are arranged in a ring with berries and candy eggs sprinkled on top.

Ingredients

• 1 angel food cake (from mix or bakery)
• 3 cups mixed berries
• 3 cups whipped topping
• 1 cup candy eggs
• Large round serving platter

Directions

1. Cut the angel food cake into bite-size cubes.
2. Arrange the cubes in a ring around a round platter to form a wreath.
3. Spoon or pipe dollops of whipped topping over the cake.
4. Tuck berries and candy eggs between the cubes.
5. Chill briefly before serving slices scooped from the wreath.

25. Chocolate Nest Pavlova Cake

A crisp meringue base is filled with whipped cream, berries, and a chocolate nest on top.

Ingredients

• 6 egg whites, room temperature
• 1 ½ cups superfine sugar
• 2 teaspoons cornstarch
• 1 teaspoon white vinegar
• 2 cups heavy cream
• 2 cups fresh berries
• 1 cup dark chocolate chips
• 1 cup shredded wheat cereal (crushed)
• ½ cup candy eggs

Directions

1. Beat the egg whites until foamy, then gradually add the sugar until stiff, glossy peaks form; fold in the cornstarch and vinegar.
2. Spread into a circle with a slight center dip on a parchment-lined baking sheet and bake at 250°F for 1 ¼ hours; cool in the oven.
3. Whip the cream to soft peaks and spoon into the meringue center; top with berries.
4. Melt the dark chocolate and toss with the crushed shredded wheat to form a nest on top.
5. Fill the chocolate nest with candy eggs just before serving.

FAQ

Can I make these Easter dessert recipes ahead of time?

Yes, many of these dessert recipes are very make-ahead friendly, which is ideal when you’re juggling brunch and egg hunts.

Cheesecakes, trifles, fudge, and cookie cups all store well in the fridge on covered glass containers or cake carriers so you can prep them a day in advance.

What are some kid-friendly Easter dessert recipes from this list?

If you’ll have little helpers in the kitchen, choose hands-on recipes like rice krispie eggs, birds nest haystacks, basket cookie cups, and bunny tail truffles.

Kids can help stir ingredients in a big mixing bowl set, press dough into a mini muffin pan, and decorate everything with pastel sprinkles.

How can I make some of these Easter dessert recipes a little lighter?

To lighten up your dessert recipes, you can swap in angel food cake, use light whipped topping, and lean on fresh berries for sweetness.

Serving smaller portions in mini dessert cups or jars, and offering fruit-heavy options like trifles and the angel food wreath, lets guests pick what feels right for them.

What tools do I need to decorate these creative Easter desserts?

A few simple tools make it much easier to pull off these cute dessert recipes: a set of piping bags, a couple of decorating tips, and some pastel gel food colors go a long way.

You’ll also love having sturdy sheet pans lined with parchment for bark, nests, and cookies.

Can I adapt these Easter dessert recipes for gluten-free guests?

Definitely—you can swap regular cake mixes and cookies for gluten-free cake mixes and graham crackers in many of these recipes.

Focus on naturally gluten-free options like pavlova, coconut macaroons, and cheesecakes with gluten-free crusts baked in a springform pan.

How should I display all these Easter dessert recipes on my table?

To make your recipes really stand out, layer heights and textures: use a tall cake stand for a showstopper, then surround it with smaller treats on rectangular platters and tiered dessert stands.

Add a few pastel napkins and a bowl of extra candy eggs to tie everything together.

Easter Desserts

With these 25 creative Easter dessert recipes, your spring celebration can be as whimsical and colorful as an Easter basket.

Once you stock up on essentials like cream cheese, white chocolate, and a few bags of candy eggs, you can mix and match recipes to build a dessert table that feels curated and fun.

However you celebrate, these Easter dessert recipes give you plenty of ways to bring bunnies, chicks, and spring colors into your sweets in an easy, approachable way.

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