18 Desserts for Your Easter Meal

Easter is a spring feast that's best celebrated together, and no matter what sides, mains, or deviled eggs you've got on the menu, it's important to end the gathering on a sweet note. Thanks to these 18 recipes, you're covered.

Whether you prefer something classic like carrot cake or lemon bars or want to involve the family in crafting cute little bird's nest cookies, these desserts are festive, fun, and perfect for your celebration. Save your favorites for later, and don't forget to read through the helpful tips and tricks from our editors and contributors as you make your picks!

Carrot Cake

Get Recipe: Carrot Cake

"Not a fan of pineapple and coconut? That's ok! You can leave them out and the cake will turn out just fine." —Elise Bauer, Founder

No-Bake Bird’s Nest Cookies

Get Recipe: The Adorable 5-Ingredient Cookies I Make Every Easter

"This is a festive, no-bake spring treat to make with kids. They’ll love being able to help stir, shape, and add the mini eggs after forming each bird’s nest." —Molly Allen, Recipe Developer

Rhubarb Skillet Cake

Get Recipe: Rhubarb Skillet Cake

"When shopping for rhubarb, look for stalks that are less than two inches in diameter and that are blemish-free and firm. Their color can range from green to pink to deep red. If the stalks have leaves, they should look fresh, not wilted. The leaves of rhubarb are poisonous, so be sure to remove and discard them." —Sally Vargas, Recipe Developer

Easy Lemon Mousse

Get Recipe: My 4-Ingredient Dessert Feels Fancy but Couldn’t Be Easier

"As spring warms us up after a dreary winter and the transition to summer is near, I’m always craving something light, vibrant, and chilled. This easy egg-free mousse delivers with a creamy texture, balanced sweetness, and a pop of tangy lemon flavor." —Molly Allen, Recipe Developer

Ina Garten’s Coconut Macaroons

Get Recipe: The 5-Ingredient Ina Garten Dessert I Make Every Easter

"Whisking two egg whites is the trickiest part of the recipe because you need to whip them to medium-firm peaks. This means that when you pull the whisk out of the egg whites, they should form a peak that quickly curls over. If the egg whites stick straight up, you’ve gone too far." —Molly Allen, Recipe Developer

Million Dollar Pound Cake

Get Recipe: Million Dollar Pound Cake Is the Richest, Butteriest Pound Cake Ever

"Scrape and scrape again! Use a rubber spatula to scrape down the sides of the mixer bowl often to ensure the ingredients are incorporated evenly. If you have a pocket of unincorporated butter, for example, you’ll end up with a greasy wet spot in your cake." —Amanda Holstein, Recipe Developer

Lemon Meringue Pie

Get Recipe: Lemon Meringue Pie

"Eggs are easier to separate when cold. You'll want to use the egg whites when they are closer to room temperature. So separate the eggs first, then let the egg whites sit for a while before making the meringue." —Elise Bauer, Founder

Vegan Cheesecake

Get Recipe: Vegan Cheesecake

"Refrigerate the baked cheesecake overnight for the best possible texture. It firms up nicely and the flavors meld together." —Julie Luxemberg, Recipe Developer

Hummingbird Cake

Get Recipe: Hummingbird Cake

"This recipe also makes for great cupcakes! The cupcakes bake for about the same time as the cake, and you can double check by inserting a toothpick in the center." —Steve-Anna Stephens, Recipe Developer

Millionaire Bars

Get Recipe: These Millionaire Bars Are My All-Time Favorite Dessert

"It's important for this recipe to allow each layer to cool fully before adding the next layer, and allow the bars to cool completely before slicing." —Stephanie A. Ganz, Recipe Developer

Rhubarb Pie

Get Recipe: Rhubarb Pie

"To make sure the starch has had a chance to activate, bake the pie long enough that you can see the filling in the center of the pie bubbling." —Mark Beahm, Recipe Developer

3-Ingredient Italian Walnut Cake

Get Recipe: This 3-Ingredient Cake Is as Good as a Trip to the South of Italy

"Don’t overprocess the nuts when making this cake. They should not start to form a paste but be ground just long enough to produce a coarse texture, like wet sand. Once the sound from the food processor softens as it’s processing the nuts—this only takes about 10 seconds—it's ready." —Devan Grimsrud, Recipe Developer

Coconut Pound Cake

Get Recipe: Coconut Pound Cake

"To get a tender and soft cake, make sure that the ingredients are at room temperature and do not to overmix the batter. Gently stir the wet and dry ingredients and stop mixing as soon as they are just combined." —Wanda Abraham, Visual Editor

Banana Sheet Cake

Get Recipe: Banana Sheet Cake

"Leave the cream cheese and butter for the frosting out while you make the banana cake, that way they will be softened by the time the cake is cooled and ready to frost." —Elise Bauer, Founder

Ambrosia Salad

Get Recipe: Ambrosia Salad

"Ambrosia salad can pretty much be what you want it to be. I like to add toasted coconut, almonds, fresh apples, and maraschino cherries, but you could leave any of these out and still be in great shape!" —Nick Evans, Recipe Developer

Lemon Gooey Butter Cake

Get Recipe: Lemon Gooey Butter Cake

"If you make the cake a day before your party, revive it with a fresh dusting of powdered sugar, since the cake will likely absorb your first coating of sugar while stored. This isn't a necessary step, but will make for a lovely presentation." —Jasmine Smith, Recipe Developer

Pineapple Upside Down Cake

Get Recipe: Pineapple Upside Down Cake

"This recipe calls for a high-sided 10-inch cake pan. You can make this in a 10-inch cast iron skillet, making the topping directly in the skillet. You can also try making this in a springform pan. Line the inside with foil so the caramel doesn't leak, and bake on a rimmed baking sheet just in case it does." —Simply Recipes Editors

Classic Lemon Bars

Get Recipe: Classic Lemon Bars

"For this recipe, the baking dish you choose to use really matters. If you use a glass baking dish, you need to cook the crust for 25 minutes and the curd for 12. If using a metal baking dish, both the crust and the curd will cook more quickly; 20 minutes for the crust, 10 minutes for the curd." —Summer Miller, Editor

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