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Really Yummy Dessert Recipes for a Memorable Easter

Marian K Apr 10, 2019
In many countries around the world, the Easter weekend is a long one. It is an opportune time for families to meet and feast together. If you are the hosts of an Easter meal, these delectable dessert recipes will leave your guests licking their lips.
Easter marks the resurrection of Jesus Christ following his death by crucifixion on Good Friday.
An Easter feast is not complete without a delicious Easter dessert. Here are a few choicest desserts, starting from the easiest to a slightly time-consuming one. Pick whichever suits you the best.

Easter Egg Nest (great for kids)

Serves 24
  • Mini chocolate eggs, 72
  • Tart shells: 24
  • Good-quality dark chocolate, 6 oz.
  • Rice krispies, 4 oz.
  • Roughly chop up all the dark chocolate.
  • Heat water in a pot, bring it to a boil, and then turn off the heat.
  • Place the chocolate in a heatproof bowl and melt it over the hot water.
  • Add the rice krispies and stir. Ensure that all the rice krispies get generously coated with chocolate.
  • Fill the tart shells with the mixture.
  • Make a little dip in the center and place 3 mini chocolate eggs in each tart. Allow it to set and then serve.

Layered Lemon Custard and Berries Dessert

Serves 7 to 8
  • Large egg yolks, 6
  • Lemons (zested and juiced), 3
  • Regular pound cake (sliced), 1
  • Fresh strawberries (stemmed and halved lengthwise), 1 pint
  • Fresh blueberries, 1 pint
  • Fresh blackberries, 1 pint
  • Sweetened whipped cream, 2 cups
  • Sugar, 1 cup
  • Unsalted butter (cut in chunks), ½ cup (1 stick)
  • Limoncello or Grand Marnier liqueur (optional), ¼ cup
  • Fresh mint leaves, for garnish
There are two steps involved in this recipe. One is to make the lemon yogurt and the next is to form the layers. If you don't have the time to make lemon yogurt, then you can buy it from a store.
Lemon Yogurt :
  • Whisk the egg yolks, sugar, lemon juice, and zest in a heat-resistant bowl until it is smooth.
  • Bring the water to a boil in a pot, then reduce the heat to low, and allow it to simmer.
  • Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk.
  • It may take you anything between 10 to 30 minutes, but once the yogurt increases to twice the original amount and turns yellow and thick, you may stop.
  • Ensure you don't allow it to boil during the process.
  • Once it is ready, place it away from the heat and stir in the butter.
  • Keep mixing till the butter melts and blends into the yogurt.
  • Refrigerate until the custard is cold and firm.
Layering :
  • Add whipped cream to the cold custard and keep mixing thoroughly till it acquires the consistency of a mousse.
  • Mix the berries together. Your serving dish should be a glass bowl.
  • Now, your lowest layer is a layer of pound cake brushed with Limoncello.
  • Over it goes a layer of lemon yogurt and over that the berries.
  • You may repeat the layers as many times as you want to or until all the ingredients get over.
  • For the sake of presentation, garnish the topmost layer with the berries.
  • Cool it before serving and garnish with mint leaves.

Easter Margarita Cheesecake

Serves 20
  • Vanilla wafer cookies, 8 oz. or 65 wafers
  • Limes, 5
  • Cream cheese (softened, 8 oz. each), 4 packages
  • Large eggs, 4
  • Orange, 1
  • Sour cream (8 ounces), 1 container
  • Granulated sugar, 1¼ cups
  • Orange-flavor liqueur or orange juice, ¼ cup
  • Butter, 7 tbsp.
  • Salt, ¼ tsp.
  • Orange and lime slices, for garnish
  • Heat the oven to 350°F.
  • Use a 10" by 2½" springform pan. Wrap the outer portion with a foil to prevent any leakage.
  • Now, generously coat the inside of the pan with butter.
  • Use the limes to squeeze out ½ cup of juice.
  • Grate its peel till you get 1½ tablespoons of it. Grate ½ teaspoon of orange peel as well.
  • Put the vanilla wafers and ½ tablespoon of lime peel in the food processor, and run it till the mixture turns into fine crumbs.
  • You need about 2½ cups of crumbs. Next, melt the butter in the springfoam pan in the oven.
  • Now, mix the crumbs with the butter. Spread it evenly over the bottom and along the side of the pan, about 2 inches high.
  • Press it down and bake for 15 minutes. This will form the crust of the cheesecake.
  • Allow it to cool completely in the pan.
  • In a large bowl, whip up the cream cheese with a mixer until it is smooth.
  • At regular intervals, scrape the bowl with a rubber spatula to ensure that the cream cheese gets evenly whipped.
  • Gradually add the sugar and salt and continue to blend.
  • Set the mixer speed to low and add the eggs, one at a time.
  • Between the addition of each egg, add sour cream, liqueur, orange peel, lime juice, and the remaining 1 tablespoon of lime peel.
  • Continue to blend until smooth.
  • Pour the cream-cheese mixture into the crust.
  • Bake the cheesecake for 45 minutes.
  • When it begins to jiggle in the center, consider it done.
  • Turn off the oven and leave it there for an hour to cool and set.
  • After an hour, put it in the refrigerator for another 6 hours till it cools completely.
  • It can also be left this way for up to 2 days.
  • To serve it, carefully remove the side of the springform pan.
  • Let the cheesecake cool down to room temperature before you serve it.
  • To make the cheesecake look as good as it tastes, arrange orange and lime slices on top of the cake as garnishing.
As you enjoy these heavenly desserts with your family and friends, take a moment to think about the moment you are commemorating. Easter brings with it a clean slate from all our transgressions (provided we are sorry for them) and the promise of a new life, as a member of the God's family.