17 Desserts to Help You Celebrate Spring

posted on April 11, 2014 at 1:32 am

Spring is in the air and with that means more time for entertaining and family fun. What better way to celebrate the season then with an amazing dessert at your next event. Not to mention the kids can help you in the kitchen. Now that’s a family affair.


1. Cheesecake Pops

Cheesecake Pops by FoodNetwork.com
Cheesecake Pops by FoodNetwork.com


    • 1 Frozen Cheesecake
    • 6 Ounces of Bittersweet Chocolate
    • Lollipop Sticks
    • Optional Toppings: Sprinkles, Nuts, Coconut (whatever you like)

Take the 6 ounces of bittersweet chocolate and chop it into small pieces for ease of melting. Place the chocolate in a microwavable bowl on 75% power until it is fully melted. Monitor closely to prevent burning. It should take between 1 and 3 minutes to melt the chocolate depending on the power of your microwave. Cut the frozen cheesecake into 1 inch cubes. Insert a lollipop stick halfway into each cube. Dip in the melted chocolate and roll in the edible decoration of your choice (sprinkles, nuts, etc.). These are eye catching and tasty. If the kids don’t eat them all while making them then they are sure t be a hit with your guests.


2. Beehive Cupcakes

Beehive Cupcakes by BettyCrocker.com
Beehive Cupcakes by BettyCrocker.com


    • 1 box Betty Crocker® FUN da-Middles™ chocolate cupcake mix with creamy vanilla filling
    • Water, vegetable oil and eggs called for on cupcake mix box
    • 1/2teaspoon yellow gel food color
    • 2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
    • Candy honeybee decorations, if desired
    • 1 tablespoon honey

Heat your oven to 350°F (325°F for dark or nonstick pans).Grab a regular size muffin pan and line each with a paper baking cup. Mix the cupcakes as directed on the box. Fill each muffin cup 1/3 full of batter. Using the vanilla mix in the FUN da-Middles™ and divide the mixture evenly between the 12 muffin cups. Then top with remaining cupcake batter. Make sure they are fully covered. Bake about 24 minutes or until each cupcake appears done. Cool for 20 minutes in the pan and then place each muffin on a cooling rack and cool an additional 10 to 15 minutes. Make sure they are completely cool before frosting. In a bowl mix food coloring into the frosting until it teaches a bright yellow color. Spoon the frosting into a decorating bag with a #6 round tip. Starting at the outer edge pipe working your way in about 6 to 7 rotations. You want to end with a tall peak so that the frosting looks like a beehive. Decorate with honeybees and a drizzle of honey.


3. Key Lime Cheesecake Bars

Key Lime Cheesecake Bars by Better Homes and Garden
Key Lime Cheesecake Bars by Better Homes and Garden


    • 6 squares low-fat honey graham crackers, finely crushed (1/2 cup)
    • 2 tablespoons margarine, melted
    • 1 teaspoon sugar
    • (1) 4 ounce package sugar-free low-calorie lime-flavored gelatin
    • 3/4 cup boiling water
    • (1) 16 ounce container fat-free cottage cheese (1-3/4 cups)
    • (1) 8 ounce container fat-free cream cheese, softened
    • (1) 8 ounce container frozen fat-free whipped dessert topping, thawed
    • Key Limes or limes, cut in wedges (optional)

In a bowl combine the graham crackers, margarine and the sugar and mix well to form a crumb mixture. Press the crumb mixture into the bottom of a 2-quart square baking dish and refrigerate. In a large bowl combine the water and gelatin together until the gelatin dissolves. Set to the side. Use a blender or a food processor and combine the cottage cheese and the cream cheese and blend until smooth. Be sure to scrape the sides to get the excess off and mixed into the bowl. Mix ½ of a cup of the cheese mixture into the gelatin. Keep doing this until the cheese mixture is fully incorporated into the gelatin mixture. Fold in the whipped topping. Spoon the mixture over the crumb topping and cover and refrigerate for 8 to 24 hours or until the mixture is nice and form. Once set, cut into squares and serve topped with a lime wedge. Makes 9 servings.


4. No Bake Strawberry Cheesecake

NoBake Strawberry Cheesecake by cookingchanneltv.com
NoBake Strawberry Cheesecake by cookingchanneltv.com



    • 7 whole graham crackers
    • 4 tablespoons unsalted butter, melted
    • 2 tablespoons Nutella
    • 2 tablespoons brown sugar
    • pinch salt
    • 2 tablespoons cocoa powder

Strawberry Topping:

    • 1 pound fresh or frozen strawberries, washed and stemmed
    • 1/4 cup sugar
    • 1/2 vanilla bean
    • 1 envelope unflavored gelatin


In a food processor grind the graham crackers until they are broken into a fine powder. Add the butter, Nutella, brown sugar, salt and cocoa powder and process until it is all well incorporated. You may have to scrape down the sides of the bowl a few times. Press the crust evenly into the bottom of an 8 or 9-inch spring form pan. It should come up the sides slightly. In a saucepan add the strawberries, sugar, and 2 tablespoons of water. Cook over medium heat until the strawberries are quite soft. Use an immersion blender to puree the fruit. (You can also do this by pouring the strawberries into a regular blender, then return to the pot to finish cooking.) Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Allow it to sit for about 1 to 2 minutes. Transfer the gelatin to the strawberries and gently cook over low heat. Whisking just until the gelatin is completely dissolved. Remove from heat. Reserve 3/4 cup of the strawberry mixture for the top layer of the cake. In a stand mixer beat the cream cheese and sugar on medium-low speed, using the paddle attachment, until smooth. Add the vanilla extract. Add the strawberry topping, except the 3/4 cup you have reserved for the top layer. In a separate bowl whip the heavy cream until medium peaks. Fold the whipped cream into the strawberry cheesecake batter. Gently folding just until it is all combined. Pour the cheesecake into the prepared pan. Tap the pan gently on the counter to bring any air bubbles to the surface. Let it sit, uncovered, in the refrigerator for about 2 hours or until it is set to the touch. Once the cheesecake is set, pour the remaining 3/4 cup strawberry topping over it. If the topping has set up in the pot, gently heat it for a minute, just until it is pourable. Place the cheesecake back into the refrigerator and allow to set, uncovered, for another 30 minutes, or until the topping is set. At this point it is ready to serve or you can cover the cheesecake with plastic and it can sit in the refrigerator for 24 hours. Before unlocking the spring form pan, run a knife around the edge of the cheesecake to loosen it. Top with the fresh strawberries.


5. Malted Mousse Cake

Malted Mousse Cake by Better Homes and Gardens
Malted Mousse Cake by Better Homes and Gardens


    • 6 ounces amaretti (about 3 cups) or shortbread cookies
    • 1/2 cup hazelnuts
    • 5 tablespoons butter, melted
    • 2 ounces white chocolate
    • 1 1/4 cups whipping cream
    • 1 envelope unflavored gelatin
    • 1/3 cup milk
    • 2 8 ounces cream cheese, softened
    • 1/3 cup sugar
    • 3 tablespoons plain malted milk powder
    • 1/4 teaspoon salt
    • 6 pastel malted-milk candy eggs or malted-milk balls

Preheat your oven to 350 degrees F. To make the crust, in food processor bowl combine amaretti and nuts; process to fine crumbs. Add butter; process just until combined. Pat in bottom of 9-inch springform pan. Bake for 10 minutes or until golden brown. Completely cool in pan on rack about 45 minutes. In small saucepan melt white chocolate with 1/4 cup of the whipping cream; set aside. In a microwave-safe bowl sprinkle gelatin over milk; let stand until gelatin is softened, about 3 minutes. Cook the gelatin mixture, uncovered, on 50% power 15 seconds, just until gelatin is completely dissolved. Stir gelatin mixture into white chocolate mixture. Refrigerate, stirring often, until chocolate-gelatin mixture is chilled and begins to thicken. In a extra-large mixing bowl beat cream cheese, sugar, malted milk powder, and salt on medium until light and fluffy. Gradually add thickened gelatin mixture; beat just until combined. In medium mixing bowl beat remaining 1 cup whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture until blended. Spoon into cooled crust. Refrigerate until firm, at least 3 hours or up to 8 hours. When ready to serve remove sides of pan; place on serving plate. Top with malted milk eggs; slice cake. Makes 12 to 16 servings.


6. Sweet Cherry Bread with Cherry-Almond Glaze

spring desserts


Cherry Bread

    • one 10-ounce jar maraschino cherries, divided
    • 2 tablespoons all-purpose flour
    • 1 3/4 cup all-purpose flour
    • 1 cup granulated sugar
    • 2 teaspoons baking powder
    • pinch salt, optional and to taste
    • 2 large eggs
    • 1/2 cup canola or vegetable oil
    • cherry juice, reserve 1/4 cup
    • 1 teaspoon almond extract
    • 1 teaspoon vanilla extract

Cherry-Almond Glaze

    • 1/4 cup reserved cherry juice
    • 1 teaspoon almond extract
    • about 1 1/2 cups+ confectioners’ sugar

Chop cherries and sprinkle with 2 tablespoons of flour. Combine 1 3/4 cups flour, sugar, baking powder, and salt in a bowl and whisk. In another bowl, combine eggs, oil, cherry juice, almond extract, and vanilla extract. Pour wet mixture over dry mixture and stir. Fold in the chopped cherries. Pour the batter into two prepared 8″ x 4″ loan pans. Bake for 40 minutes and allow to cool. For the glaze, combine 1/4 cup of cherry juice and 1 cup of confectioners’ sugar. Glaze the bread and serve.


7. Hot Cross Buns

spring desserts



    • 2 cups Whole Milk
    • 1/2 cup Canola Oil
    • 1/2 cup Sugar
    • 1 package (2 1/4 Teaspoons) Active Dry Yeast
    • 4 cups All-purpose Flour
    • 1/2 cup (additional) Flour
    • 1/2 teaspoon (heaping) Baking Powder
    • 1/2 teaspoon (scant) Baking Soda
    • 2 teaspoons Salt
    • 1/4 cup Sugar
    • 1 teaspoon Cinnamon
    • Spices: Cardamom, Nutmeg, Allspice (optional)
    • 1/2 cup Raisins


    • 1 whole Egg White
    • Splash Of Milk


    • 1 whole Egg White
    • Powdered Sugar
    • Splash Of Milk

Combine two cups of milk, canola oil, and 1/2 cup of sugar in saucepan. Stir and cook without boiling and let sit for 30 minutes. Sprinkle yeast on top and add four cups of flour. Set aside for one hour, then add 1/2 cup flour, baking powder, baking soda, and salt. Combine 1/4 cup sugar with cinnamon and spices and sprinkle on dough, along with the raisins. Fold the dough and repeat the process. Create golf ball-size balls and place on a cookie sheet. Let rise in a warm place for 30 minutes. Mix an egg white milk and brush onto each roll, then bake for 20 minutes. Mix another egg with powdered sugar and milk, then spread on top of each cooled roll.


8. Lemon Souffle Pudding

spring desserts


    • 4 tablespoons (1/2 stick) unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1/8 teaspoon kosher salt
    • 1 lemon, zested and juiced
    • 3 large eggs, yolks and whites separated
    • 3 tablespoons unbleached all-purpose flour
    • 1/4 cup milk

Beat the butter, sugar, salt, and lemon zest on medium until fluffy. Beat in 1/4 cup of lemon juice and egg yolk, and then add the flour and milk. Separately, whip the egg whites and fold into the batter. Divide the batter between four oven-safe ceramic cups that are placed in a baking pan. Fill the pan with boiling water and then bake for 20 to 25 minutes. Let cool for 20 minutes and then transfer to the refrigerator before serving.


9. Lime Pie Parfaits

spring desserts


    • 2 cups milk of choice (for a richer result, try using canned coconut milk as some or all of your milk)
    • 1/4 cup whole-wheat pastry flour (Anyone want to try a gf flour and tell me how it goes?)
    • 3 tablespoons evaporated cane juice (or regular sugar)
    • 2 nunatural stevia packets (or 2 more tablespoons sugar)
    • 1/4 tsp salt
    • 1/2 cup Mori-Nu silk-firm tofu (If you don’t like tofu, don’t worry… this is such a small amount that I promise you can’t taste it!)
    • 1 1/2 tsp pure vanilla extract
    • 1 1/2 to 2 tsp pure lemon extract
    • 1/3 cup lime juice (key lime or regular lime)
    • spinach

Blend the tofu with one tablespoon of the milk. Combine all the ingredients except the extracts in a small saucepan and boil, bringing down the heat until the desired thickness is reached. Take off heat and add in the extracts, then chill in the fridge. Blend everything in with the spinach to achieve the green color. Serve in a cup with crumbled graham crackers and whipped cream on top.


10. Flowerpot Pie

spring desserts


    • 1 box {4 serving size} JELL-O Chocolate Instant Pudding
    • 1 cup cold milk
    • 1 tub {8 oz} COOL WHIP Whipped Topping, thawed
    • 20 chocolate sandwich cookies, finely crushed
    • 1 1/2 cups rocks – I used 3/4 cup walnut pieces and 3/4 cup chocolate chips {you could also use peanuts or granola}
    • 1 prepared Kraft Nabisco Honey Maid Graham Cracker Crust
    • Gum Drop Flowers

Mix the milk and pudding until smooth. Fold in the Cool Whip topping, and then stir in one cup of cookie crumbs and rocks. Spoon into the crust and sprinkle with the remaining cookie crumbs. Freeze for four hours or until firm. When ready to serve, add gum drop flowers and worms for a nice decorative touch.


11. Rhubarb-Raspberry Mini Crostadas

spring desserts


    • 1 1/2 pounds trimmed rhubarb, cut into 1/4-inch pieces (about 5 1/2 cups)
    • 1/2 pound (about 1 pint) raspberries
    • 1 cup all-purpose flour, plus more for work surface
    • 2 cups sugar, plus more for sprinkling
    • 1 Recipe Pate Brisee

Combine rhubarb, berries, 1/2 cup flour, and sugar in bowl. Divide the dough into eight pieces and roll into a seven inch circle. Chill for 30 minutes. Spoon a tablespoon of flour in the center of each circle, then cover with 1/2 cup of rhubarb mixture. Fold the edge of the shell over the filling, leaving the center open. Press folds together and brush with water so they adhere. Chill for another 30 minutes, then bake for about 30 minutes at 400 degrees. Turn down heat and bake for another 10 to 12 minutes. Let cool before serving.


12. Easter Bubble Buns

spring desserts


    • 1 package active dry yeast
    • 1/4 cup warm water
    • 3 tbsp butter, melted
    • 2/3 cup sour cream
    • 3 tbsp sugar
    • 1 large egg
    • 1 tsp vanilla extract
    • 2 1/2 cups flour, plus more for kneading
    • 1/2 tsp salt
    • 1/4 tsp baking soda


    • 3 tbsp butter, melted
    • 1/3 cup packed brown sugar
    • 1 tsp cinnamon


    • 1 cup icing sugar
    • 2 tbsp milk
    • 1 tsp vanilla
    • sprinkles (optional)

Combine water and yeast and let bubble for five to 10 minutes. Add the butter, sour cream, sugar, egg, and vanilla. Beat in the flour, salt, and baking soda until a dough forms. Knead the dough for three minutes until smooth. Cover with plastic wrap and let rise for one hour. Mix the cinnamon and sugar and melt the butter in a separate dish. Take the dough back out and punch to deflate. Divide into 12 pieces and then divide each piece into six balls. Coat all with melted butter and roll in cinnamon sugar mix. Place five balls in the bottom of each muffin cup, and then push the sixth ball on top. Let rise for 40 minutes, and then bake at 350 degrees for 20 minutes. Drizzle with glaze and sprinkles, then enjoy!


13. Lemon Ricotta Cookies with Lemon Glaze

spring desserts


    • 2 1/2 cups all-purpose flour (363g)
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 stick unsalted butter, softened
    • 2 cups sugar
    • 2 eggs
    • 1 (15-ounce) container whole milk ricotta cheese
    • 3 tablespoons lemon juice
    • 1 lemon, zested


    • 1 1/2 cups powdered sugar
    • 3 tablespoons lemon juice
    • 1 lemon, zested

Combine the flour, baking powder, and salt. In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then the ricotta cheese, lemon juice, and lemon zest. Stir in the dry ingredients. Spoon the dough onto parchment paper-lined baking sheets and bake for 15 minutes. Let cool for 20 minutes. Combine the powdered sugar, lemon juice, and lemon zest, and spoon onto each cookie. Let harden for two hours before serving.


14. Raspberry Coconut Popsicles

spring desserts


    • 1 (13.5 fl. ounces) can light coconut milk
    • 4 cups fresh raspberries
    • 1/2 cup honey
    • 1/2 cup Greek yogurt
    • 1/2 cup superfine sugar
    • 2 limes, zested and juiced
    • 1/4 cup shredded coconut
    • 10-12 popsicle sticks

Put all the ingredients except the coconut into a blender and blend until smooth. Stir in the coconut. Pour the mixture into the popsicle molds and freeze for one or two hours. Insert popsicle sticks 3/4 of the way in and freeze for another four hours. Dip the molds in hot water to remove the popsicles, and eat before they melt!


15. Blueberry, Spinach, and Avocado Smoothie

spring desserts


    • 2 cups orange juice or water
    • 2 cups spinach
    • 1 cup blueberries, fresh or frozen
    • 1 banana, fresh or frozen
    • 1 cup ice
    • 1/2 an avocado

This recipe is super easy, healthy, and tasty! Simply combine all the ingredients in a blender and blend until smooth. Add more juice or water if necessary to get the right consistency. Serve immediately.


16. Earth Day Cookies

spring desserts


    • 1 cup sugar
    • 1 cup softened butter
    • 1/2 cup milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 1 egg
    • 3-1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt

Combine the sugar, butter, milk, vanilla, almond extract, and egg. Mix in the flour, baking powder, and salt. Separate the dough into two halves and color one half blue and the other green. Cover and refrigerate for one hour. Take a small bit of green dough and smash it together with the blue dough, flattening into a cookie shape. Bake for eight minutes and serve after allowing to cool.


17. Strawberry Sandwich Cookies

spring desserts


    • 1/2 C. butter, soft
    • 1/2 C. white sugar
    • 1/2 C. Brown Sugar
    • 1 egg
    • 1 t. vanilla extract
    • 1-1/2 C. flour
    • 1/2 t. baking soda
    • 1/4 t. salt
    • 1 C. mini chocolate chips
    • 1 C. heavy whipping cream
    • 1/3 C. powdered sugar
    • 4 T. pureed strawberries

Combine the butter and sugars until light and fluffy, then add the egg and vanilla. Stir in the flour, baking soda, salt, and chocolate chips. Form dough into uniform balls and place on the baking sheet. Bake for 10 minutes and let cool. Pour the heavy cream into the electric mixer bowl, and beat until stiff peeks form. Add the powdered sugar and strawberries. Apply a portion of the cream on the bottom of one cookie, then place another cookie on top.

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