Ready to level up your summer sweet tooth? These 23 irresistible summer dessert recipes are so good, you’ll want to skip the main course. We’re talking frozen treats, fruity goodness, and desserts that scream sunshine and pool parties.
Growing up, my family always had this unofficial rule: no summer was complete without a fridge full of homemade desserts. My mom made the best no-bake cheesecakes, and my siblings and I would race to the kitchen the moment we heard the blender go off. It’s those little moments sticky fingers, laughing over melting popsicles that truly make summer magical.
Whether you’re hosting backyard BBQs or just trying to beat the heat, these summer desserts will be your new go-to. Think strawberry shortcake, mango sorbet, lemon bars, and a whole lot of frozen fun. Get ready to scroll and save your faves you’ll want to make these on repeat.
1. Pastel Confetti Easter Cake – light, fluffy, and bursting with spring charm!
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
¼ cup sour cream
⅓ cup pastel confetti sprinkles
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2–3 tablespoons heavy cream or milk
Pinch of salt
For the Filling:
1 ½ cups buttercream frosting (not whipped cream, to match the photo structure)
1 tablespoon pastel sprinkles (optional for extra color)
Instructions:
Preheat oven to 350°F (175°C). Grease and line four 8-inch round cake pans.
In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla.
Mix in sour cream, then alternate adding the dry ingredients and buttermilk, starting and ending with the dry.
Fold in pastel confetti sprinkles.
Divide the batter evenly among the four pans. Bake for 22–25 minutes or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool fully.
For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, cream, and salt until fluffy.
Layer each cake with frosting and a sprinkle of pastel confetti between layers.
Frost the outside with buttercream, smoothing the sides and top.
Decoration Tips:
Pipe buttercream swirls on top of the cake.
Top each swirl with pastel candy-coated eggs to mimic the photo.
Add rainbow or pastel nonpareils across the top and edges.
Chill slightly before serving for clean slices and firm layers.
Serve on a soft-toned platter for a beautiful springtime presentation.
2. Malty Bunny No-Bake Cheesecake – creamy, crunchy, and perfect for Easter delight!
Ingredients:
For the Crust:
2 cups digestive or graham cracker crumbs
½ cup melted butter
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream
½ cup malted milk powder
Topping:
Whipped cream
Mini chocolate bunny candies
Milk chocolate chunks
Malted milk balls
Instructions:
Line the bottom of a springform pan with parchment paper.
Mix the crumbs and melted butter, then press firmly into the bottom of the pan. Chill while preparing the filling.
In a bowl, beat cream cheese until smooth. Add powdered sugar, malted milk powder, and vanilla. Beat until fully combined.
In another bowl, whip the heavy cream to stiff peaks. Fold into the cream cheese mixture gently.
Spread the filling over the crust and smooth the top. Chill for 6 hours or overnight until set.
Decoration Tips:
Pipe whipped cream swirls around the edge of the cheesecake.
Top each swirl with a chocolate bunny and a couple of malted milk balls.
Add scattered chunks of milk chocolate for texture and richness.
Display on a muted-toned plate to make the toppings pop.
Happy Baking
3. Confetti Bunny Ears Brownies – fudgy, festive, and fun for Easter treats!
Ingredients:
½ cup unsalted butter
8 oz semi-sweet chocolate, chopped
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
½ cup mini chocolate chips (optional)
For Decoration:
Pastel frosting (or whipped cream)
Bunny ear toppers (candy or fondant)
Colorful confetti sprinkles
Instructions:
Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
Melt butter and chopped chocolate in a saucepan over low heat, stirring until smooth. Remove from heat.
Whisk in sugars, then eggs and vanilla.
Sift in flour, cocoa powder, and salt. Stir until just combined. Fold in mini chocolate chips if using.
Pour into prepared pan and spread evenly. Bake for 25–30 minutes or until the center is set. Cool completely.
Cut into squares before decorating.
Decoration Tips:
Pipe a small dollop of pastel frosting on each brownie.
Insert a pair of candy bunny ears into the frosting.
Sprinkle colorful confetti around the base for a playful look.
Arrange on a pastel plate or tiered stand for a bright Easter display.
Happy Baking
4. Bunny Tail Marshmallow Truffles – fluffy, snowy, and sweetly bite-sized for Easter!
Ingredients:
1 package (8 oz) cream cheese, softened
2 cups white chocolate chips, melted
1 teaspoon vanilla extract
2 cups shredded sweetened coconut
Large marshmallows
Mini marshmallows (for ears)
Toothpicks or melted white chocolate (for attaching ears)
Instructions:
In a bowl, beat cream cheese until smooth.
Stir in melted white chocolate and vanilla until creamy. Chill for 20 minutes.
Scoop out a spoonful of the mixture and press it around each large marshmallow to coat fully.
Roll each coated marshmallow in shredded coconut until covered.
Cut mini marshmallows in half diagonally and stick two halves on top of each truffle to form bunny ears (use melted chocolate or toothpicks to help them stay).
Chill truffles for 30 minutes until firm.
Decoration Tips:
Roll each truffle generously in coconut for a fluffy bunny tail effect.
Use mini marshmallow halves placed upright for cute little ears.
Serve on a light ceramic plate dusted with extra shredded coconut.
Store in an airtight container in the fridge until ready to serve.
Happy Baking
5. Carrot Cake Cheesecake Bars – rich, creamy, and layered with spiced carrot bliss!
Ingredients:
For the Carrot Cake Layer:
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 cup grated carrots
½ cup granulated sugar
¼ cup brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
For the Cheesecake Layer:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
Topping:
Whipped cream
Chopped pecans
Carrot curls or shavings
Instructions:
Preheat oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper.
In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine grated carrots, sugars, oil, eggs, and vanilla. Stir in dry ingredients.
Pour half of the carrot cake batter into the pan and spread evenly.
In a separate bowl, beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream.
Pour cheesecake mixture over the carrot cake layer.
Add remaining carrot cake batter on top in spoonfuls and gently swirl.
Bake for 40–45 minutes or until set. Cool completely, then chill for 4 hours before slicing.
Decoration Tips:
Pipe small rosettes of whipped cream on top of each bar.
Sprinkle chopped pecans over each rosette for crunch.
Add a curl of fresh or candied carrot for a colorful finishing touch.
Serve on a rustic plate to highlight the golden-orange layers.
Happy Baking
6. Maple Pumpkin Roll – soft, spiced, and filled with creamy maple swirls!
Ingredients:
For the Cake:
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin puree
1 teaspoon vanilla extract
For the Filling:
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons maple syrup
Topping:
Powdered sugar
Chopped pecans
Instructions:
Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, beat eggs and sugar until thick and pale. Mix in pumpkin and vanilla.
Fold in dry ingredients until combined. Spread batter evenly in the pan.
Bake for 13–15 minutes or until cake springs back when touched.
While warm, roll the cake up in the parchment paper from the short end. Let cool completely.
For the filling, beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, and vanilla. Beat until fluffy.
Unroll cake, spread filling evenly, then re-roll without the parchment. Wrap and chill for at least 1 hour.
Decoration Tips:
Dust the top with powdered sugar for a frosty finish.
Sprinkle chopped pecans for crunch and texture.
Slice with a sharp serrated knife for clean spirals.
Serve on a cream or wooden platter for a rustic autumn look.
Happy Baking
7. Strawberry Swirl Cheesecake – rich, velvety, and crowned with fresh berry beauty!
Ingredients:
For the Crust:
2 cups graham cracker crumbs
½ cup melted butter
2 tablespoons granulated sugar
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ cup heavy cream
For the Strawberry Swirl:
½ cup strawberry puree
2 tablespoons sugar
Topping:
Fresh strawberries, sliced
Whipped cream
Instructions:
Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan. Bake for 10 minutes, then cool.
Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time. Add sour cream and heavy cream until smooth.
Pour filling over the crust.
In a small bowl, mix strawberry puree with sugar. Drop spoonfuls over the cheesecake and swirl with a knife.
Bake for 55–65 minutes or until the center is set. Cool, then refrigerate for at least 4 hours or overnight.
Decoration Tips:
Arrange sliced strawberries in a fan pattern around the top.
Pipe whipped cream between slices for elegant spacing.
Use a toothpick to add extra strawberry swirl for a marbled finish.
Serve on a white plate to enhance the vibrant red and cream contrast.
Happy Baking
8. Triple Chocolate Easter Cheesecake – layered, luscious, and bursting with chocolate joy!
Ingredients:
For the Crust:
2 ½ cups crushed chocolate cookies
½ cup melted butter
For the Cheesecake Base:
16 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 tablespoon cornstarch
For the Chocolate Layer:
1 ½ cups dark or semi-sweet chocolate chips
¾ cup heavy cream
Topping:
Chocolate frosting swirls
Candy-coated Easter eggs
Rainbow sprinkles
Instructions:
Line a springform pan with parchment. Mix crushed cookies and melted butter, then press into the bottom of the pan. Chill.
In a large bowl, beat cream cheese until smooth. Add sugar, vanilla, and cornstarch. Beat until combined.
Whip heavy cream in a separate bowl until stiff peaks form. Gently fold into the cheesecake mixture.
Spread evenly over the crust and chill for at least 1 hour.
Heat ¾ cup cream and pour over chocolate chips. Let sit 2 minutes, then stir until smooth. Let cool slightly, then pour over the cheesecake base. Chill 4–6 hours or overnight.
Decoration Tips:
Pipe chocolate frosting swirls evenly around the top edge.
Place colorful candy eggs into each swirl for a festive finish.
Sprinkle rainbow confetti across the surface for extra pop.
Serve on a cool-toned plate to highlight the rich chocolate tones.
Happy Baking
9. Velvet Nest Carrot Cupcakes – spiced, fluffy, and crowned with Easter charm!
Ingredients:
For the Cupcakes:
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
2 large eggs
½ cup vegetable oil
½ cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 ¼ cups finely grated carrots
For the Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
For the Nests:
1 cup shredded sweetened coconut
Candy-coated mini eggs
Instructions:
Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl, beat eggs, oil, sugars, and vanilla until smooth. Stir in carrots.
Add dry ingredients and mix until just combined.
Divide batter among liners and bake for 18–20 minutes. Cool completely.
For frosting, beat cream cheese and butter until creamy. Add powdered sugar and vanilla. Beat until fluffy.
Toast shredded coconut in a skillet until golden, then let cool.
Decoration Tips:
Pipe a swirl of cream cheese frosting on each cupcake.
Form a small nest shape using toasted coconut in the center.
Place 2–3 mini eggs inside each coconut nest.
Serve on a neutral-toned plate for a cozy, spring-ready display.
Happy Baking
10. Mint Meadow Fudge Bars – rich, creamy, and layered with chocolate mint bliss!
Ingredients:
For the Chocolate Layers:
3 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
2 tablespoons butter
For the Mint Layer:
2 cups white chocolate chips
1 tablespoon butter
1 tablespoon heavy cream
1 teaspoon peppermint extract
Green food coloring (optional)
½ cup crushed chocolate cookies or crispy rice cereal
Instructions:
Line an 8×8-inch square pan with parchment paper, leaving overhang on the sides.
In a microwave-safe bowl, melt chocolate chips, sweetened condensed milk, and butter in 30-second intervals until smooth. Stir well.
Pour half of the chocolate mixture into the prepared pan and spread evenly. Chill for 10 minutes.
In another bowl, melt white chocolate chips with butter and cream until smooth. Stir in peppermint extract, a few drops of green food coloring, and cookie crumbs or cereal.
Spread the mint layer over the chilled chocolate base and refrigerate for 15 minutes.
Reheat the remaining chocolate mixture slightly if needed, then spread it over the mint layer.
Chill the entire fudge for at least 2 hours or until firm.
Lift out of the pan and cut into squares.
Decoration Tips:
Top each bar with pink and green candy-coated chips or heart sprinkles for a spring touch.
For clean edges, dip your knife in hot water and wipe dry between each cut.
Serve chilled on a white or pastel platter to highlight the mint layer.
Store in an airtight container in the fridge for up to 1 week.
Happy Baking
11. Rainbow Swirl Cheesecake Bars – creamy, colorful, and perfect for spring celebrations!
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup heavy whipping cream
Food coloring (pink, blue, yellow – gel preferred)
For the Topping:
Whipped cream for garnish
Rainbow sprinkles
Instructions:
Preheat oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form the crust. Bake for 10 minutes, then let cool.
In a large bowl, beat cream cheese until smooth. Add sugar, vanilla, and lemon juice. Mix until fully combined.
In a separate bowl, whip the heavy cream to stiff peaks, then fold into the cheesecake mixture.
Divide the mixture into three small bowls. Tint each with pink, blue, or yellow food coloring.
Drop spoonfuls of each color over the crust in a random pattern. Use a toothpick or skewer to gently swirl the colors.
Smooth the top and refrigerate for at least 4 hours or overnight until firm.
Slice into bars before decorating.
Decoration Tips:
Top each square with a small swirl of whipped cream.
Add colorful rainbow sprinkles on top for a festive touch.
For clean cuts, use a hot knife and wipe between slices.
Display on a white or pastel plate to enhance the vibrant swirls.
Happy Baking
12. Peach Blossom Easter Cake – soft, floral, and filled with spring sweetness!
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
¼ cup peach puree or peach yogurt
For the Peach Cream Filling:
1 ½ cups heavy whipping cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract
3 tablespoons peach jam or puree
For the Frosting:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
2 tablespoons peach puree
1 teaspoon vanilla extract
2–3 tablespoons milk
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each.
Mix in vanilla, peach puree or yogurt.
Alternately add dry ingredients and buttermilk, starting and ending with the dry.
Divide batter into pans and bake 22–25 minutes or until a toothpick comes out clean.
Cool cakes in pans 10 minutes, then remove and let cool completely.
For the filling, whip cream with powdered sugar and vanilla to stiff peaks. Gently fold in peach jam or puree.
For the frosting, beat butter until creamy, add powdered sugar gradually, then mix in peach puree, vanilla, and milk until smooth.
Decoration Tips:
Pipe peach-hued buttercream swirls along the top edge of the cake.
Top with speckled candy eggs and delicate edible sugar flowers.
Add a light dusting of edible glitter or shimmer for a soft glow.
Display on a pastel cake stand with floral accents for a spring centerpiece.
Happy Baking
13. Aqua Marble Easter Cheesecake Bars – no-bake, crunchy, and topped with creamy swirls!
Ingredients:
For the Base:
2 cups crushed graham crackers or digestive biscuits
¾ cup creamy peanut butter
½ cup honey or maple syrup
½ teaspoon vanilla extract
½ cup mini chocolate chips (optional)
For the Cheesecake Layer:
8 oz cream cheese, softened
1 ½ cups white chocolate chips, melted
½ cup powdered sugar
2 tablespoons milk
Green or teal gel food coloring
2 tablespoons melted dark chocolate for swirling
For Topping:
Speckled candy eggs
Instructions:
Line an 8×8-inch baking pan with parchment paper.
In a bowl, mix crushed graham crackers, peanut butter, honey, and vanilla until well combined. Stir in mini chocolate chips if using.
Press mixture firmly into the bottom of the prepared pan. Chill for 15 minutes.
In another bowl, beat softened cream cheese and powdered sugar until smooth. Add milk and melted white chocolate, beating until fluffy.
Tint the mixture with a few drops of teal or green food coloring. Spread over the chilled crust.
Drizzle melted dark chocolate on top and use a toothpick to create marble swirls.
Chill for 3–4 hours or until firm. Cut into squares.
Decoration Tips:
Top each square with 2–3 pastel candy eggs for an Easter nest look.
Add a light dusting of edible glitter for a shimmering touch.
Use a clean sharp knife dipped in warm water for smooth, clean cuts.
Serve on a speckled or rustic plate to match the spring vibe.
Happy Baking
14. Chocolate Easter Egg Nests – crispy, chocolatey, and perfect for spring treats!
Ingredients:
2 cups chow mein noodles
1 ½ cups semi-sweet chocolate chips
½ cup butterscotch chips (optional)
1 tablespoon peanut butter (optional)
1 teaspoon vanilla extract
Pastel candy-coated chocolate eggs
Instructions:
Line a baking sheet with parchment paper.
In a microwave-safe bowl, melt chocolate chips and butterscotch chips in 30-second intervals, stirring until smooth.
Stir in peanut butter and vanilla extract until fully combined.
Add chow mein noodles and gently toss to coat evenly with the chocolate mixture.
Using a spoon or hands, form small nest shapes on the parchment paper.
Press the center slightly to make room for eggs.
Let nests cool and set completely at room temperature or in the fridge for faster results.
Decoration Tips:
Place 2–3 pastel candy eggs in the center of each nest for a realistic bird nest look.
Dust with a touch of powdered sugar for a dewy spring finish.
Serve on a rustic wooden board or speckled plate for a natural presentation.
Wrap each nest in cellophane for gifting or party favors.
Happy Baking
15. Confetti Egg Celebration Cake – fluffy layers, whipped frosting, and festive Easter fun!
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
¼ cup sour cream
¼ cup pastel confetti sprinkles
For the Whipped Frosting:
2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating after each.
Mix in vanilla, sour cream, then alternate adding the dry ingredients and buttermilk.
Fold in the sprinkles gently.
Divide the batter into pans and bake for 22–25 minutes. Let cool completely.
Whip cream with powdered sugar and vanilla until stiff peaks form.
Layer cake with whipped frosting between each layer and all around.
Decoration Tips:
Pipe frosting swirls on top using a star tip.
Place speckled candy eggs in each swirl for a playful Easter theme.
Sprinkle the top and sides with colorful nonpareils or pastel confetti.
Serve on a pale-colored plate to complement the pastel tones.
Happy Baking
16. Robin’s Egg Cheesecake – no-bake, creamy, and dotted with chocolate crunch!
Ingredients:
For the Crust:
2 ½ cups chocolate cookie crumbs
½ cup melted butter
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
Blue gel food coloring
½ cup mini chocolate chips or crushed chocolate cookies
For the Topping:
Whipped cream
Speckled chocolate Easter eggs
Chocolate shavings
Instructions:
Line the bottom of a springform pan with parchment paper.
Mix cookie crumbs and melted butter until combined. Press firmly into the bottom of the pan to form the crust. Chill while making the filling.
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture.
Stir in blue food coloring until desired color is reached. Fold in mini chocolate chips or crushed cookies.
Spread the filling over the chilled crust and smooth the top.
Refrigerate for at least 6 hours or overnight until set.
Decoration Tips:
Pipe swirls of whipped cream around the top edge of the cheesecake.
Top each swirl with a speckled candy egg for a robin’s egg nest look.
Sprinkle chocolate shavings across the center for added texture.
Serve chilled on a neutral-toned cake plate to highlight the vibrant blue.
Happy Baking
17. Strawberry Shortcake Easter Jars – fresh, fluffy, and bursting with fruity layers!
Ingredients:
For the Shortcake:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup granulated sugar
½ cup unsalted butter, melted
½ cup milk
1 teaspoon vanilla extract
For the Whipped Cream:
1 ½ cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
For the Filling:
2 cups fresh strawberries, sliced
1 tablespoon sugar (optional)
Instructions:
Preheat oven to 350°F (175°C). Grease and line a square 8×8-inch baking pan.
In a bowl, mix flour, baking powder, salt, and sugar. Add melted butter, milk, and vanilla. Stir until smooth.
Pour into the pan and bake for 20–22 minutes or until golden. Cool and cut into cubes.
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla to stiff peaks.
In jars, layer cubes of shortcake, whipped cream, and strawberry slices. Repeat layers until jars are full.
Decoration Tips:
Top each jar with a swirl of whipped cream.
Add pastel candy eggs and rainbow sprinkles for a festive Easter look.
Slice strawberries neatly for a clean side view in clear jars.
Serve chilled on a colorful plate to complement the vibrant layers.
Happy Baking
18. Bubblegum Pink Easter Cheesecake Bars – no-bake, smooth, and bursting with spring charm!
Ingredients:
For the Crust:
2 cups crispy rice cereal
½ cup creamy peanut butter
⅓ cup honey or maple syrup
For the Cheesecake Layer:
8 oz cream cheese, softened
1 cup whipped topping or whipped cream
1 cup strawberry or raspberry yogurt
1 tablespoon lemon juice
½ cup powdered sugar
Pink gel food coloring (optional)
For the Topping:
Whipped cream
Mini candy eggs
Chocolate shavings
Instructions:
Line an 8×8-inch pan with parchment paper.
In a bowl, mix cereal, peanut butter, and honey until combined. Press into the bottom of the pan to form the crust. Chill.
In a large bowl, beat cream cheese until smooth. Add yogurt, lemon juice, powdered sugar, and pink food coloring. Mix until creamy.
Gently fold in the whipped topping.
Spread over the crust and smooth the top. Chill for 4–6 hours or overnight until firm.
Slice into bars before decorating.
Decoration Tips:
Pipe a dollop of whipped cream onto each bar.
Top with 2–3 mini Easter eggs for a playful holiday look.
Sprinkle dark chocolate shavings around the cream for contrast.
Serve on a neutral or pastel plate to highlight the bright pink color.
Happy Baking
19. Mini Egg Cheesecake Cookie Bars – soft, rich, and loaded with Easter crunch!
Ingredients:
For the Cookie Crust and Crumble:
2 ½ cups graham cracker crumbs
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted
1 large egg
For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Base Layer:
6 oz milk chocolate, chopped or chips
For the Icing Drizzle (optional):
½ cup powdered sugar
1–2 teaspoons milk
Topping:
Mini candy eggs
Instructions:
Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
In a bowl, combine crumbs, flour, brown sugar, baking powder, and salt. Stir in melted butter and egg until crumbly.
Press half of the mixture into the bottom of the pan and bake for 10 minutes.
Top the crust with chopped chocolate.
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spread over the chocolate layer.
Sprinkle remaining crumble over the cheesecake layer.
Bake for 25–28 minutes or until the top is golden and the center is set. Cool completely.
Mix powdered sugar and milk to create a drizzle, and drizzle over cooled bars.
Decoration Tips:
Place 2–3 pastel mini eggs on top of each bar after drizzling.
Use a clean knife for even cuts and a polished look.
Serve on a pale gray or cream plate to highlight the festive topping.
Refrigerate for 1 hour before serving for best texture.
Happy Baking
20. Coconut Cream Egg Tartlets – buttery, creamy, and topped with Easter joy!
Ingredients:
For the Tartlet Shells:
1 package refrigerated pie crusts (or homemade)
Mini muffin pan
For the Coconut Cream Filling:
1 cup whole milk
½ cup coconut milk
⅓ cup granulated sugar
2 tablespoons cornstarch
2 large egg yolks
1 teaspoon vanilla extract
¾ cup sweetened shredded coconut
2 tablespoons butter
For Assembly:
Whipped cream
Shredded coconut
Mini chocolate eggs
Instructions:
Preheat oven to 375°F (190°C).
Roll out pie crusts and cut into circles slightly larger than mini muffin cups. Press into each cup and prick the bottoms with a fork.
Bake for 10–12 minutes or until golden brown. Let cool completely.
In a saucepan, whisk milk, coconut milk, sugar, and cornstarch over medium heat until it begins to thicken.
Whisk egg yolks in a small bowl. Slowly add a few spoonfuls of hot mixture into yolks to temper, then pour back into saucepan.
Cook and stir until thickened, about 2–3 more minutes. Remove from heat and stir in vanilla, butter, and shredded coconut.
Cool the filling slightly, then spoon into tartlet shells. Chill for at least 1 hour.
Decoration Tips:
Top each tartlet with a swirl of whipped cream and a sprinkle of shredded coconut.
Place one colorful mini egg on top of each for a festive Easter finish.
Use a rustic ceramic plate to enhance the cozy spring look.
Store covered in the refrigerator until ready to serve.
Happy Baking
21. Carrot Spice Robin’s Egg Cake – moist, spiced, and topped with spring nest charm!
Ingredients:
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup vegetable oil
1 cup granulated sugar
½ cup brown sugar
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots
For the Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Green gel food coloring
Topping:
Chocolate shavings
Speckled candy eggs
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
In a separate large bowl, beat oil with sugars. Add eggs and vanilla, mixing well.
Gradually add dry ingredients, then fold in grated carrots.
Divide batter evenly among pans and bake 22–26 minutes or until a toothpick comes out clean.
Cool completely before assembling.
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and green food coloring. Mix until fluffy.
Layer cake with frosting between each layer and on top.
Decoration Tips:
Form a nest in the center of the top layer using chocolate shavings.
Place speckled candy eggs inside the nest for a spring-ready finish.
Leave sides unfrosted for a rustic, naked cake look.
Serve on a stone-textured or neutral-toned plate for an earthy Easter vibe.
Happy Baking
22. Blush Pink Robin’s Egg Cake – soft, pastel, and delicately speckled for spring!
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large egg whites
1 teaspoon vanilla extract
1 cup buttermilk
Pink gel food coloring
For the Buttercream:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
2–3 tablespoons milk or cream
½ teaspoon vanilla extract
Pink gel food coloring
For the Speckles:
1 tablespoon cocoa powder
1 tablespoon vanilla extract
Topping:
Speckled candy eggs
Chocolate shavings
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar until fluffy. Add egg whites one at a time, beating well.
Mix in vanilla and pink coloring.
Alternately add dry ingredients and buttermilk, beginning and ending with dry.
Divide batter evenly into pans. Bake for 22–25 minutes. Cool completely.
For frosting, beat butter until creamy. Add powdered sugar gradually, then milk, vanilla, and more pink coloring.
Frost cake layers and cover the entire cake in buttercream.
For speckling, dip a food-safe brush into cocoa mixture and flick gently onto the cake for a speckled effect.
Decoration Tips:
Top the cake with a small mound of chocolate shavings to form a nest.
Place pastel speckled candy eggs in the center for a bird’s nest design.
Keep the sides smooth for an elegant, modern finish.
Display on a soft pink or marble cake stand for a graceful presentation.
Happy Baking
23. Mint Meadow Fudge Bars – rich, creamy, and perfectly layered with a minty twist!
Ingredients:
For the Bottom Layer:
1 ½ cups semi-sweet chocolate chips
½ cup sweetened condensed milk
1 tablespoon butter
For the Mint Layer:
1 ½ cups white chocolate chips
¼ cup sweetened condensed milk
1 teaspoon peppermint extract
Green gel food coloring
For the Top Layer:
1 ½ cups milk chocolate chips
¼ cup sweetened condensed milk
1 tablespoon butter
Topping:
Pink and green candy-coated sprinkles
Instructions:
Line an 8×8-inch pan with parchment paper.
Melt chocolate chips, condensed milk, and butter for the bottom layer in a bowl. Microwave in 30-second bursts until smooth. Spread into the pan and chill for 15 minutes.
Melt white chocolate chips and condensed milk for the mint layer. Stir in peppermint extract and green food coloring. Spread over the bottom layer and chill another 15 minutes.
Melt milk chocolate chips, condensed milk, and butter for the top layer. Spread over mint layer and smooth the top.
Sprinkle pink and green candy sprinkles on top.
Chill for 2–3 hours or until firm. Slice into squares.
Decoration Tips:
Use pastel sprinkles for a fresh spring finish.
Cut with a hot knife for clean edges.
Serve on a ceramic plate to highlight the mint-green center.
Store in the refrigerator to keep layers firm and neat.
Happy Baking
