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Easter is all about sweet treats, pastel colors, and indulging in seasonal flavors that make the holiday feel extra special. Whether you’re filling baskets, hosting a festive gathering, or simply treating yourself, these Easter-inspired desserts are sure to delight. From soft and zesty Lemon Crinkle Cookies to creamy Cadbury Mini Egg Ice Cream, there’s something for every sweet tooth. And let’s not forget the adorable Robin Eggs No-Bake Cheesecake, packed with malted milk flavor, or the rich and decadent Homemade Chocolate Peanut Butter Cups—a homemade twist on a classic favorite. Get ready to celebrate Easter with these irresistible treats that are as fun to make as they are to eat!
- Lemon Crinkle Cookies
- Cadbury Mini Egg Ice Cream
- Robin Eggs No-Bake Cheesecake
- Homemade Chocolate Peanut Butter Cups
Bright, citrusy, and perfectly sweet, these Lemon Crinkle Cookies are the ultimate springtime treat! Bursting with fresh lemon juice and zest, these cookies have a soft, chewy texture with a delicate crinkled exterior coated in powdered sugar. The secret to their fun, festive look? A hint of food coloring to create a beautiful pastel swirl, making them a perfect addition to any Easter dessert spread. Whether you’re baking for a holiday gathering or just want to bring a little sunshine to your kitchen, these cookies are sure to brighten your day with every bite! 🍋✨
The recipe can be found here.
Start by adding the butter and sugar to the bowl of a stand mixer and cream together until completely combined. Add the eggs and mix until fluffy.
Add the lemon juice, lemon zest, and baking powder, and mix until fully incorporated. Add the flour, a little at a time, and mix until well incorporated.
Now, you want to remove the dough from the mixing bowl and roll into a ball or oval shape. Divide into 4 evenly sized pieces (or 2 or 3…however many colors you want to make). You can also leave the dough as one unit and just make one color cookie. Add one piece of dough back to the mixing bowl and add a few drops of red food coloring. Mix until the dough has turned pink, adding additional food coloring until your desired color is reached. Remove from the mixing bowl and wrap in plastic wrap. Repeat this step to make yellow, green, and blue colored dough – or any colors of your choosing. Try making purple or teal or perhaps neon colors, depending on the food coloring you own. Place all 4, separately wrapped, doughs into the fridge to chill for at least 2 hours or up to overnight.
Once chilled, preheat the oven to 350 degrees F and line 2-4 baking sheets with parchment paper. You will need one pan per color, so it depends on if you want to reuse the pans after baking the first batch.
Place the powdered sugar in a bowl. Portion the dough into balls, then roll in powdered sugar, and place on the prepared baking sheets. The cookies I made were about 1 ½ Tbsp of dough and it yielded 12-14 cookies per color. Work in batches and keep the dough you are not currently working with in the fridge until ready to use. Do not flatten the cookies before baking – keep as balls.
Bake for 8-10 minutes then remove from the oven and let cook on the baking sheet for a few minutes before transferring to cooling racks to cool completely. Enjoy!
Any leftovers should be cooled completely and stored in an airtight container on the counter or frozen to save for later.
The recipe can be found here.
Nothing says Easter quite like Cadbury Mini Egg Ice Cream! This rich and creamy homemade ice cream starts with a velvety vanilla custard base, made with whole milk, heavy cream, and egg yolks for an ultra-smooth texture. A touch of sweetness and a pinch of salt enhance the flavor, but the real magic comes from the crushed Cadbury Mini Eggs swirled throughout—adding pops of crunchy chocolate in every bite. Whether you’re scooping it into a cone or enjoying it straight from the bowl, this festive ice cream is the perfect way to celebrate the season! 🍦🥚🌸
The recipe can be found here.
The first thing you want to do is make sure your ice cream bowl is in the freezer and completely frozen (if using the KitchenAid Ice Cream Bowl).
Add the milk, heavy cream, salt, vanilla, and about ½ of the sugar to a saucepan. Stir to combine and bring to a boil over medium heat, whisking occasionally.
In a separate heat-safe bowl, add the egg yolks and the other ½ of the sugar. Whisk to combine.
Once the mixture is boiling, temper the eggs by slowly pouring a small amount of the hot liquid into the yolks while whisking. It’s very important to whisk while pouring so the eggs don’t start to cook and scramble once hit with the hot liquid. Continue to whisk while pouring the hot liquid into the yolk mixture (while constantly stirring) until all ingredients are combined.
Pour this mixture back into the saucepan and continue to heat for 1-2 minutes, stirring occasionally. Do not let the mixture boil.
Transfer to a clean bowl and let come to room temperature. Once cooled, cover and refrigerate for at least 2 hours or up to overnight.
Once chilled, pour into an ice cream maker and process according to manufacturer directions.
When almost finished churning, add the crushed Cadbury Mini Eggs and continue to mix until well combined. To crush the Mini Eggs, add to a Ziploc bag and hit with a meat tenderizer or hammer or rolling pin. You don’t want fine crumbs, keep bigger chunks.
Transfer the ice cream to a freezer storage container, cover, and freeze until firm (at least 4 hours). When ready to serve, top with additional crushed Cadbury Mini Eggs (optional). Enjoy!
The recipe can be found here.
Bring a touch of Easter magic to your dessert table with this Robin Eggs No-Bake Cheesecake! This creamy, dreamy cheesecake is packed with the nostalgic flavor of malted milk candies, thanks to the crushed Whoppers Robin Eggs folded right into the velvety cream cheese filling. A buttery graham cracker crust provides the perfect base, while a dollop of whipped cream and extra candy pieces on top make it as beautiful as it is delicious. Best of all? No baking required! This festive, fuss-free treat is sure to be a hit at any Easter gathering. 🐣💙🍰
The recipe can be found here.
Start by combining the graham cracker crumbs and melted butter in a small bowl. Evenly distribute between 6-8 mini cheesecake molds, depending on the size of your pan and how large you want the cheesecakes. Use your fingers or the end of a wooden spoon to press down evenly.
Here is a link to the mini cheesecake pan I like to use.
Next, add the heavy cream to the bowl of a stand mixer and beat until stiff peaks form. Set aside.
Add the cream cheese, sugar, salt, and vanilla to the bowl of a stand mixer (use a different bowl than the heavy cream or remove the heavy cream first, if you only have one bowl) and beat until smooth. Add the whipped cream you just made and beat until incorporated.
Add the chopped Robin Eggs and mix until well combined. To chop the eggs, add to a Ziploc bag and use a meat tenderizer or hammer or rolling pin. You don’t want fine crumbs, keep bigger chunks. I recommend NOT using a food processor.
Evenly divide the batter between the cheesecake molds using a spoon or piping bag. Refrigerate for at least 6 hours or up to overnight.
When ready to serve, add a dollop of whipped cream and garnish with a whole Whopper Robin Egg. Enjoy!
Any leftovers should be stored in an airtight container in the fridge.
The recipe can be found here.
Skip the store-bought candy this Easter and make your own Homemade Chocolate Peanut Butter Cups! These rich, creamy treats combine smooth peanut butter, a touch of vanilla, and just the right amount of sweetness, all wrapped in a silky chocolate shell. Made with chocolate almond bark for a perfectly snappy coating, these peanut butter cups come together easily in a silicone mold—no fancy equipment required! Whether you’re filling Easter baskets or simply treating yourself, these homemade delights are a must-try for any chocolate and peanut butter lover. 🥜🍫✨
The recipe can be found here.
The first thing you want to do is determine what shape(s) you want to make. It’s Easter so I chose eggs and bunnies, but you could easily recreate this recipe for other holidays if you have the appropriately shaped silicone mold. You can find these molds online or at your local craft supply store.
Add the chocolate and coconut oil to a microwave safe bowl and heat in 30 second increments, stirring in between, until melted and smooth.
Add a dollop of chocolate to each mold and use a food paint brush, your fingers (you can wear plastic gloves if you want), or the back of a spoon to spread the chocolate in an even layer, all the way to the sides and up the sides, making sure to coat the entire mold. If you see any of the mold through the chocolate, add a bit more chocolate to fill the gap. You don’t want to see any silicone through the chocolate, or the layer is too thin.
Place the mold(s) in the fridge to let the chocolate harden and set while you prepare the filing. You want to save the rest of the melted chocolate to use in a later step.
Add the melted butter, peanut butter, vanilla, and salt to the bowl of a stand mixer and beat until well combined.
Add the powdered sugar, a little at a time, and beat until well combined.
Remove the mold(s) from the fridge and add the filling to each cavity. Press the filling into an even layer and make sure it goes all the way to the sides. Add more filling as needed, until each cavity is ALMOST full. You need to save a little room to top with chocolate.
Add a dollop of chocolate on top and smooth it all the way to the sides to fully enclose the filling. Place the mold(s) back in the fridge until the chocolate has hardened and set. ***You might need to reheat the chocolate at this point due to how long it’s been sitting on the counter. You want it to be melted and smooth to complete the top layer.
CAREFULLY remove the peanut butter cups from the mold. If you go too fast, the chocolate will crack. I had this happen. If it happens to you, that’s OK! The flavor is still there, you just have a few broken pieces.
Serve immediately or store in an airtight container in the fridge until ready to serve. Enjoy!
The recipe can be found here.
No Easter celebration is complete without a spread of festive, springtime treats! Whether you’re craving the bright citrusy flavor of Lemon Crinkle Cookies, the nostalgic crunch of Cadbury Mini Egg Ice Cream, the creamy delight of Robin Eggs No-Bake Cheesecake, or the classic combination of Homemade Chocolate Peanut Butter Cups, these desserts are sure to bring joy to your holiday. Whip up a batch to share with family and friends or keep a few for yourself—we won’t judge! Wishing you a sweet and happy Easter filled with love, laughter, and plenty of delicious bites. 🐣🌸🍫
Happy Cooking and Happy Easter!
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