Easy Easter Desserts Collection (Printable)
A festive collection of simple desserts featuring bright flavors, playful decorations, and straightforward steps perfect for spring gatherings.
# What You Need:
→ Baking Essentials
01 - Large eggs
02 - All-purpose flour
03 - Granulated sugar
04 - Unsalted butter
05 - Baking powder
06 - Vanilla extract
→ Dairy & Cream
07 - Whole milk
08 - Cream cheese
09 - Whipped cream
→ Chocolate & Confections
10 - White chocolate
11 - Dark chocolate
12 - Powdered sugar
13 - Mini marshmallows
14 - Jelly beans or candy eggs
15 - Sprinkles
→ Fresh Fruits
16 - Fresh strawberries
17 - Fresh blueberries
18 - Bananas
19 - Lemon juice
→ Crusts & Bases
20 - Graham crackers or digestive biscuits
21 - Shredded coconut
22 - Chow mein noodles
23 - Pretzel rods
24 - Gelatin
→ Decorating Supplies
25 - Food coloring (pastel shades)
26 - Assorted nuts (optional)
# How-To:
01 - Select your desired recipes from the collection. Assemble all required ingredients, including baking essentials, dairy products, chocolates, fresh fruits, and decorating supplies. Prepare necessary kitchen tools including mixing bowls, electric mixer, muffin tins, cookie cutters, saucepan, piping bags, and measuring cups.
02 - Prepare carrot cake batter by mixing flour, baking powder, spices, and sugar. Fold in grated carrots and eggs. Pour batter into cupcake liners and bake at 350°F for 18-22 minutes until golden. Cool completely before piping generous swirls of cream cheese frosting. Decorate with fondant carrot toppers or orange sprinkles.
03 - Cream butter and sugar until fluffy, add egg and vanilla. Gradually incorporate flour and salt. Chill dough for 30 minutes. Roll to 1/4 inch thickness on floured surface. Cut bunny shapes using cookie cutters. Bake at 375°F for 8-10 minutes until edges are lightly golden. Cool completely, then decorate with pastel royal icing.
04 - Press coconut shortbread crust mixture into a 9x13 inch pan. Bake at 350°F for 20 minutes until lightly browned. Whisk lemon juice, sugar, eggs, and flour for filling. Pour over hot crust. Return to oven and bake 20-25 minutes until set. Cool completely, then dust generously with powdered sugar. Cut into squares.
05 - Melt chocolate in microwave in 30-second intervals. Stir in chow mein noodles until evenly coated. Drop spoonfuls onto wax paper-lined baking sheet. Shape into nests using the back of a spoon. Create a well in center. Chill until firm, about 20 minutes. Fill nests with jelly beans or candy eggs.
06 - Place vanilla wafer cookies in muffin tin cups. Beat cream cheese, sugar, egg, and vanilla until smooth. Spoon into cups. Bake at 350°F for 15-18 minutes until centers are set. Cool completely, then chill for 2 hours. Top with fresh berries or candy eggs before serving.
07 - Crumble cooled cake into fine crumbs. Mix with frosting until dough forms. Shape into egg shapes. Chill for 30 minutes. Melt candy coating. Dip lollipop sticks into chocolate, insert into cake pops. Dip entire pop into coating, tap off excess. Decorate with sprinkles while wet. Stand in styrofoam to set.
08 - Cut vanilla cake into 1-inch cubes. Slice fresh strawberries. Whip heavy cream with sugar until stiff peaks form. Layer in clear glasses: cake cubes, strawberries, whipped cream. Repeat layers. Top with additional berries and a dollop of cream. Chill for 1 hour before serving.
09 - Melt butter in large pot. Add marshmallows, stir until melted. Remove from heat, add Rice Krispies, stir until coated. Press into greased 9x13 pan. Cool completely. Cut into bunny and chick shapes using cookie cutters. Dip shapes in pastel melted chocolate. Decorate with sprinkles. Set on parchment paper.
10 - Press graham cracker crust into springform pan. Beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Pour over crust. Refrigerate for at least 4 hours until firm. Release from pan, top with chocolate mini eggs. Slice and serve chilled.
11 - Press sugar cookie dough into pizza pan or round baking sheet. Bake at 350°F for 12-15 minutes until golden. Cool completely. Beat cream cheese with powdered sugar and vanilla. Spread over cooled crust. Arrange fresh strawberries, blueberries, and other seasonal fruits in decorative pattern. Brush with apricot preserves for shine.
12 - Melt butter, mix with brown sugar. Add eggs and vanilla. Stir in flour, baking powder, and salt. Fold in colorful sprinkles. Spread in greased 9x13 pan. Bake at 350°F for 20-25 minutes until edges are set but center is slightly soft. Cool completely before cutting into squares.
13 - Melt candy coating in microwave-safe bowl. Dip pretzel rods halfway into chocolate, allow excess to drip off. Immediately coat with sprinkles or colored sugar. Stand upright in glass or lay on parchment paper. Chill for 15 minutes until chocolate is firm. Package in clear bags for gifting.
14 - Melt white chocolate, spread on parchment-lined baking sheet. Melt milk chocolate, drizzle over white chocolate. Use knife to swirl patterns. Immediately sprinkle with candy eggs, sprinkles, and crushed candies. Press gently to adhere. Chill until completely set, about 30 minutes. Break into irregular pieces.
15 - Prepare vanilla pudding according to package directions. Slice bananas. Layer in clear glasses: vanilla wafers, pudding, sliced bananas, whipped cream. Repeat layers. Top with crushed wafers. Refrigerate for at least 2 hours to allow flavors to meld. Serve chilled.
16 - Prepare marshmallow mixture. Fill piping bag fitted with round tip. Pipe chick shapes onto parchment paper: round body, smaller head. Allow to set for 1 hour. Dust with colored sugar or dip in colored chocolate. Add tiny candy eyes and orange beaks. Let dry completely.
17 - Cut apple into 1/2-inch slices. Insert popsicle stick into bottom edge. Melt white chocolate. Dip apple slices into chocolate, let excess drip off. Add candy ears, eyes, and nose while chocolate is wet. Stand in styrofoam block to set. Serve immediately or refrigerate briefly.
18 - Pre-bake mini tart shells according to package directions. Cool completely. Fill shells with prepared lemon curd. Pipe or dollop meringue on top, sealing edges. Use kitchen torch to brown meringue until golden peaks form. Alternatively, broil for 1-2 minutes watching carefully. Serve at room temperature.
# Expert Tips:
01 -
- Most of these desserts come together faster than you can hide the candy from your kids
- There is something here for every skill level from no-bake beginners to confident bakers
02 -
- Candy eyes and decorations can melt in warm rooms so apply them as close to serving as possible
- Cream cheese frosting will slide right off warm cupcakes so let them cool completely
03 -
- A small offset spatula makes frosting cupcakes look professionally smooth
- Melt chocolate in 30 second bursts stirring between each to prevent seizing