9 Easter Desserts Recipes

Celebrating Easter? Discover 637 festive recipes in The Easter Cookbook — everything from holiday brunch to a showstopping Easter dinner.

I’ve gathered nine bright, spring‑inspired Easter desserts that are easy, bake, decorate, and serve. You’ll find kid‑friendly sugar cookies with pastel icing, quick jelly‑bean cookies, a moist coconut‑nest Bundt cake topped with lemon cream cheese, a lemon‑blueberry layer cake, coconut chocolate cupcakes, a fluffy carrot cake with pecans, tangy lemon bars on shortbread, no‑bake peanut‑butter eggs, and a retro pineapple upside‑down cake. Keep going and you’ll discover all the details.

1. Easter Sugar Cookies – Easy, Kid‑Friendly Decorating Ideas

When spring rolls around, I love whipping up soft, buttery Easter sugar cookies that taste of vanilla and almond, then letting the kids decorate them in pastel pinks, blues, and yellows.

I use two simple icing recipes—one glossy, one matte—to outline bunnies, eggs, and carrots. The process is quick, kid‑friendly, and sparks creativity, turning baking into a joyful family activity.

2. Easter Jelly Bean Sugar Cookies – No‑Roll, No‑Cut, Quick Treats

I love how easy it’s to swap the classic sugar‑cookie base for a no‑roll, no‑cut version that still lets kids get creative, and the Easter Jelly Bean Sugar Cookies fit the bill perfectly.

With nine simple ingredients I mix, shape, and press bright jelly beans into warm dough.

In under thirty minutes the cookies bake, offering a colorful, kid‑friendly treat that brightens any Easter gathering.

3. Easter Coconut Nest Cake – Simple Bundt Cake With Lemon Cream Cheese Frosting

If you’re looking for a bright, kid‑friendly dessert that doubles as a spring centerpiece, the Easter Coconut Nest Cake delivers.

I whisk coconut‑infused batter, bake a moist Bundt, then spread tangy lemon cream cheese frosting.

I sprinkle sweetened coconut flakes and candy‑coated chocolate eggs, creating a festive nest.

It’s simple enough for beginners, fun for kids, and a refreshing, citrus‑coconut highlight on any Easter table.

4. Easter Lemon Blueberry Layer Cake – Fresh Citrus Meets Fruit‑Spotted Layers

A bright, spring‑time centerpiece arrives in the Easter Lemon Blueberry Layer Cake, where tangy lemon zest meets sweet, speckled blueberries in every moist, tender slice.

I love its vanilla‑pound hybrid texture, airy yet dense, and the silky cream‑cheese frosting that drapes each layer.

The zesty‑sweet balance feels like spring itself, making it a crowd‑pleasing Easter dessert that looks as good as it tastes.

5. Easter Coconut Chocolate Cupcakes – Ganache‑Filled, Frosted With Coconut Cream Cheese

Three moist chocolate cupcakes, each hiding a silky ganache center, deliver an instant burst of decadence that pairs perfectly with a light, tangy coconut cream cheese frosting.

I top them with toasted shredded coconut and bright Easter egg candies for festive flair. Made ahead, they stay fresh, so I can focus on gathering guests.

The chocolate‑coconut combo offers rich indulgence while remaining airy and spring‑ready.

6. Easter Moist Carrot Cake With Pecans – Ultimate Spring Celebration Dessert

After the rich cocoa of the coconut‑cream cupcakes, I turn to a spring‑time classic: a moist carrot cake studded with toasted pecans.

I grate carrots, blend brown sugar, cinnamon, nutmeg, and fold in crunchy pecans for texture. A tangy cream‑cheese frosting crowns the cake, balancing sweetness.

The vibrant orange hue and nutty aroma make it a crowd‑pleasing Easter centerpiece.

7. Easter Lemon Bars on Shortbread Crust – Tart, Buttery Brunch Treat

Whisk together butter, flour, and sugar until the shortbread crust forms a buttery, crumbly base, then press it into a pan and bake until golden.

I pour a lemon‑juice‑and‑zest mixture over the hot crust, letting it set without a stove.

Once chilled, I dust powdered sugar, store in the fridge, and serve bright, tangy bars that brighten any Easter brunch.

8. Easter No‑Bake Peanut Butter Eggs (GF) – Sweet, Salty, Quick

I love swapping the buttery, tangy lemon bars for something even quicker, and the no‑bake peanut‑butter eggs fit the bill perfectly.

I blend peanut butter, powdered sugar, and a splash of chocolate, then roll the mixture into egg shapes. A pinch of coarse salt tops each one, creating a sweet‑salty contrast.

They set in minutes, stay fresh a week refrigerated, and kids enjoy shaping them.

9. Easter Pineapple Upside‑Down Cake – Retro Caramelized Fruit Topper

A quick, buttery cake with a caramelized brown‑sugar and pineapple topping makes the Easter Pineapple Upside‑Down Cake a retro‑chic centerpiece for any spring gathering.

I love how the soft base soaks up the fruit juices, staying moist and fragrant. Maraschino cherries add bright color, and the whole thing bakes in under an hour.

Serve warm, topped with vanilla ice cream, for nostalgic delight.