Easter is a special time of year that brings families and friends together to celebrate renewal, togetherness and delicious food. Among the highlights of Easter gatherings are the delightful desserts that add sweetness to the occasion. From classic hot cross buns, symbolising the end of Lent, to indulgent chocolate nest cupcakes, perfect for the little ones, Easter desserts play a significant role in the festivities.
Whether you’re hosting a large Easter lunch, planning an egg hunt for the kids, or simply looking to enjoy seasonal treats, there are plenty of traditional and modern dessert recipes to try. Many Easter desserts have deep-rooted cultural and religious significance, such as Simnel cake, which has been associated with Easter since medieval times, or carrot cake, linked to spring and new beginnings. Meanwhile, newer creations like Mini Egg cheesecakes and white chocolate blondies put a contemporary spin on Easter indulgence, bringing fun and creativity into the kitchen.
This collection of best Easter dessert recipes includes something for everyone – from easy-to-make no-bake cheesecakes for busy families, to rich and decadent chocolatey delights for those with a serious sweet tooth. Each recipe is carefully selected to be festive, delicious, and family-friendly, making your Easter celebrations extra special.
Whether you prefer fruity, spiced, creamy or chocolatey desserts, you’ll find a recipe that suits your taste. Read on to discover the best Easter dessert recipes that will impress your guests and bring smiles to everyone at the table!
Hot cross buns with cheesecake spread
Ingredients
For the cheesecake spread:
- 240 g cream cheese
- ½ cup cream
- 1 lemon, juiced
- 2 T icing sugar
For the hot cross buns:
- 125 g orange marmalade
- 4 T water
- 6 Woolworths traditional hot cross buns, halved
Method
- Whisk all the cheesecake spread ingredients together in a bowl, and refrigerate until ready to use.
- Place the marmalade and water in a saucepan and slowly heat, stirring continually, until thick and syrupy. Remove from the heat.
- To serve, toast the hot cross buns in a dry pan. Smear the cheesecake spread onto the buns and drizzle with the marmalade syrup. Serve immediately.
Source: TASTE
Simnel cake Recipe
Traditionally served at Easter, this cake is a rich mix of fruit, almonds and spice, flavoured with a little brandy.
Recipe Ingredients
- 360 g SPAR Icing Sugar
- 100 g ground SPAR almonds
- 30 ml (2tbsp) brandy
- 2 SPAR Egg yolks
- 15 ml (1tbsp) SPAR Lemon Juice
- 160 g SPAR Butter, at room temperature
- 160g SPAR Brown Sugar
- 15 ml (1tbsp) golden syrup
- 3 SPAR Eggs
- 300 g SPAR Self Raising Flour
- 5 ml(tsp) mixed spice
- 450g SPAR Dried Mixed Fruit, chopped
- 30ml (2tbsp) SPAR Peach Jam
Recipe Method
- Preheat oven to 180°C. Grease a 17cm cake tin and line the base and side with 2 layers of baking paper.
- Place the icing sugar, ground almonds, brandy, 1 egg yolk and lemon juice in a bowl, and stir until mixture just comes together.
- Turn out onto a clean work surface and knead until smooth. Wrap in plastic wrap and set aside.
- Use an electric mixer to beat butter, brown sugar and golden syrup in a bowl until pale and creamy. Add the eggs and remaining egg yolk, and beat until just combined. Add the flour and mixed spice, and stir to combine. Stir in the mixed fruit.
- Spoon the mixture into the prepared tin and bake in preheated oven for 30 minutes. Reduce oven temperature to 150°C and until a skewer inserted into the centre comes out clean, about 40 minutes. Set aside in tin to cool completely.
- Turn the cake out onto to a clean surface. Heat the jam in a pot, over medium heat until melted. Brush the top of cake with warm jam.
- Divide the almond mixture into 2 equal portions. Use a rolling pin to roll 1 portion into a 17cm disc. Place on top of cake and use the palm of your hand to smooth. Roll the remaining almond mixture into 9 balls and arrange these on top of cake.
- Preheat grill on high and place the cake under grill until caramelised, 1-2 minutes.
SOURCE: SPAR.CO.ZA
Cadbury Hidden Centre Eggs
INGREDIENTS
- 1 packet (200g) coconut biscuits, finely crushed
- ½ tub (115g) cream cheese, softened
- 1 slab (150g) Cadbury Dairy Milk Hot Cross Bun
- 2 packets (80g each) Cadbury Mini Eggs
- 1 slab (150g) Cadbury Dairy Milk Milk Chocolate
- 1 cup vermicelli rainbow sprinkles
Extras: Wooden skewers
METHOD
- Chop the Cadbury Dairy Milk Hot Cross Bun slab into small pieces. Add the chocolate to a large microwavable bowl and heat for 30-45 seconds until just melted.
- Add the crushed coconut biscuits and cream cheese to the bowl with melted chocolate and mix until combined.
- Using your hands, mould 2 tablespoons of the mixture to form a flat circle. Add 3 Cadbury Mini Eggs to the centre and carefully enclose the eggs within the mixture. *Chef’s Tip: Lightly grease your hands with cooking spray for easy moulding!
- Insert a skewer into the truffle, ensuring the ball is secure and carefully shape the ball into an egg shape. Repeat this step to form about 12 eggs. Place the eggs on a tray lined with baking paper and freeze for 30 minutes until set.
- Chop the Cadbury Dairy Milk Milk Chocolate into small pieces and place it into a short microwavable glass. Heat for 30-45 seconds until just melted.
- Prepare the decorating station by adding the sprinkles to a flat plate. Dip each egg into the melted chocolate and allow the excess to drip off the egg. Roll the egg in sprinkles, ensuring the chocolate is fully coated and carefully place it back onto the baking paper. Repeat this step until all the eggs are coated.
- Refrigerate for 30 minutes until the chocolate has set.
- Insert the skewers into the soil of your garden as the perfect Easter egg hunt treat and ENJOY!
*Chef’s Tip: Alternatively, remove the skewers from the truffles for the perfect homemade gift this Easter!
SOURCE: CADBURY.CO.ZA
TikTok chocolate strawberries
Ingredients
- 1 punnet strawberries
- a handful of Woolworths 70% cocoa dark chocolate drops
- Easter eggs of your choice (we used an array of Woolworths Chuckles products)
- 1 T neutral oil
Method
- Wash the strawberries and trim. Dry with kitchen paper.
- Melt the chocolate drops in the microwave, checking every 15–20 seconds.
- Place the strawberries in a bowl with the Easter eggs.
- Thin out the chocolate with a little oil – this step is optional but will help you to drizzle it with more precision.
SOURCE: WOOLWORTHS TASTE
Nut-free Florentine Bars
Ingredients
- ⅓ cup (80g) baking margarine or butter
- ⅓ cup (67g) sugar
- ⅓ cup (112g) golden syrup
- ⅓ cup (50g) cake flour
- Pinch salt
- 1¼ cups (75g) cornflakes
- ⅓ cup (80g) dried-fruit cake mix
- 2 slabs (100g each) dark chocolate
Method
- Preheat oven to 180°C.
- Line a 34cm x 24cm baking tray with baking paper.
- Heat margarine or butter, sugar and golden syrup over medium heat, stirring until sugar has dissolved and butter is completely melted.
- Increase heat until mixture bubbles, foams and starts to darken, about 10–12 minutes.
- Stir cake flour and salt into mixture.
- Remove from heat and stir in cornflakes and cake mix.
- Pour mixture into baking tray and spread into an even layer using the back of a spoon (fill tray right up to the edges).
- Bake for 15–20 minutes, or until golden and bubbly.
- Cool completely in the tray, then turn tray over and peel off baking paper, keeping the flat side facing up.
- Melt chocolate slabs and spread over base.
- Leave to set at room temperature, then use a sharp knife to cut into 16 bars. Store in an airtight container for up to two weeks.
SOURCE: PICKNPAY Fresh Living
No-Bake Cheesecake 4-ways
Ingredients
Crust:
- 200 g coconut biscuits , finely crushed
- 100 g butter , melted
Filling:
- 375 g LANCEWOOD® Full Fat Plain Cream Cheese , room temperature
- 460 ml condensed milk (1 and a half tins)
- 125 ml freshly squeezed lemon juice
- 5 ml vanilla essence
Toppings:
- 100 g speckled eggs
- 125 g strawberries , hulled and sliced
- 100 g Biscoff spread , melted
- 100 ml granadilla pulp
Method
Line a 20 cm in diameter springform pan with baking paper.
Crust:
Mix the crushed biscuits and the butter together. Press firmly into the bottom of a springform pan. Refrigerate while you make the filling.
Filling:
- Spoon the cream cheese into a bowl and beat until smooth. Add the condensed milk and vanilla and mix well.
- Add the lemon juice and beat well, the mixture should start to thicken.
- Pour the mixture onto the crust.
- Refrigerate for at least 4 hours, but preferably overnight. Remove from pan.
To decorate:
- Slice the cheesecake into 8 equal slices. Decorate 2 slices with speckled eggs, 2 slices with sliced strawberries, 2 with granadilla pulp and 2 with melted Biscoff spread.
- Arrange the slices on a platter and enjoy! Serve immediately or refrigerate for up to 4 days.
HINTS & TIPS:
The speckled eggs will lose their colour if refrigerated, so decorate the cheesecake with them just before serving.
SOURCE: LANCEWOOD
Chocolate fudge
Ingredients
Ingredients100g butter, softened
375g NOMU Decadent Hot Chocolate pieces
400g castor sugar
160ml evaporated milk
12 large marshmallows
100g pecan nuts, roughly chopped
1 tsp NOMU Vanilla Essence
Directions
Line a 20cm loaf tin with baking paper.
Place the butter and the chocolate pieces into a large metal mixing bowl and set aside.
Place the castor sugar, evaporated milk and marshmallows in a large saucepan over medium heat. Stir constantly until the sugar and marshmallows have melted but don’t allow the mixture to change in colour!
Pour the hot mixture over the butter and NOMU Decadent Hot Chocolate pieces and stir well until they have melted together. Add in the pecan nuts and NOMU Vanilla Essence and stir vigorously until well combined.
Pour the mixture into the lined loaf tin and place in the fridge for at least 1 hour until the fudge has set. Once set cut into 1.5cm thick slices before serving.
SOURCE: NOMU.CO.ZA
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