Easter Desserts

The "triple" in this recipe comes from citrus in the batter, citrus syrup brushed over the warm cake, and a finishing touch of citrus glaze just for fun!

Leeks, brioche, and two cheeses are layered and topped with a cream mixture; the dish is then baked until velvety inside and golden brown on the outside.

This smooth, chocolately dessert is made with silken tofu, which is usually sold in vacuum-packed, shelf-stable containers in the Asian-food section of grocery stores.

This cheesecake boasts a velvety texture with less fat than the original, thanks to lighter versions of cream cheese and sour cream, plus plenty of cottage cheese.

Inspired by the Danish pastry of Northern Europe, the tender loaf is full of cinnamon and melted bittersweet chocolate.

Use this recipe when making our Spring Cupcakes with Sugared Flowers.

This delicious recipe for babka comes from "Entertaining," by Martha Stewart. This dough can be used to make cakes of various sizes. Note that baking time will vary depending on the cake size.

Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and get creative when cutting: Small and large planks, slices on the bias, and even triangles are fair game when it comes to a sheet cake.

Our Neapolitan cake is soft as a down pillow, creamy like custard, and lightly flavored with vanilla and cinnamon. Serve wedges at room temperature with an easy sauce of fresh strawberries.

In a nod to the cheese Danish, this coiled loaf contains swirls of cream cheese and cherries.

This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead.

These fruit gels are as wobbly as store-bought gelatins but loads healthier.

To make these brownies lower in fat and calories (but still moist and fudgy), we replaced some of the eggs and butter with prune puree.

Rich cheesecake topped with marzipan carrots takes warm spices and cream cheese icing (carrot cake's best features) and reinvents them.

Classic carrot cake takes cues from lemon-poppy seed loaf in this elegant hybrid. It has all the warming spices of a traditional recipe, but the tiny, satisfyingly crunchy seeds replace nuts and raisins in the batter. And instead of a thick cream-cheese frosting, it's topped with delicate Meyer-lemon glaze. 

Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.

This is the very richest, smoothest cheesecake ever made. The dessert's finely ground almonds that dust the pan are a pleasing contrast to the silkiness of the cake. Use a straight-sided pan 8 inches wide and 3 inches deep. This recipe is adapted from "Entertaining" by Martha Stewart.

These dainty confections, iced pale purple, are fit for a modern-day queen.

These floral meringues are perfect for spring. With bursts of lemon, they taste as sunny as they look. Don't worry if the petals look messy -- the candied peel at the center of each flower covers flaws.

The true art of making this kind of meringue is knowing the right moment to take it out of the oven -- when it's crisp on the outside and chewy on the inside.

Much like its namesake flower, the daffodil cake is a cheerful sign that warmer days are ahead. Here's how it works: half of the batter is ethereal angel food; the other half is enriched with egg yolks and the zest and juice of an orange and a lemon. After layering both in a tube pan and baking, you pour the tart, citrusy glaze on top to create a dessert that will rouse your taste buds—and brighten any gathering.

Creamy and extremely chocolaty, this custard relies on soy milk and tofu, rather than cream and eggs, for a smooth, silken texture with minimal saturated fat.

Not only is this picture-perfect parfait delicious, it's also a refreshingly light way to start the morning. Try our recipe for Homemade Granola.