Easter is the perfect excuse to bring together indulgence and nostalgia on one table. From rich, caramelised Biscoff desserts to timeless classics like carrot cake, hot cross buns, and chocolate nests,
this season’s menu is all about variety and comfort. Whether you’re hosting a brunch, planning a festive bake-off, or simply craving something sweet, these easy Easter recipes strike the perfect balance between crowd-pleasing favourites and modern twists, making your celebration both effortless and memorable.
Biscoff Ice Cream (Single Serve Treat)
Ingredients:
140 g vanilla ice cream
15 g Biscoff cookie crumbs
1 tbsp Biscoff topping
1 Biscoff cookie
Whipped cream
Method:
Layer scoops of vanilla ice cream in a serving glass. Drizzle generously with Biscoff topping. Add whipped cream, then finish with cookie crumbs and a whole Biscoff biscuit.
Easter tip: Serve in mini jars with pastel spoons for a festive touch.
Recently, Mondelez India hosted a unique, creator-led celebration Every Way to Biscoff, bringing together bakers and food lovers to reimagine the iconic flavour in inventive ways.
Biscoff Milkshake (For Sharing)
Ingredients:
750 ml vanilla ice cream
300 ml milk
125 g Biscoff cookie crumbs
4 tbsp Biscoff spread
For topping:
Whipped cream, Biscoff crumbs, cookies, extra spread
Method:
Blend ice cream, milk, Biscoff crumbs, and spread until smooth. Rim your glasses with Biscoff spread and crumbs for extra indulgence. Pour, then top with whipped cream, cookie crumbs, and a biscuit.
Easter tip: Add chocolate eggs on top for a playful finish.
Carrot Cake (Easter Essential)
Ingredients:
2 cups grated carrots
1½ cups flour
1 cup sugar
½ cup oil
2 eggs
1 tsp cinnamon
1 tsp baking soda
Pinch of salt
Method
Mix eggs, sugar, and oil until smooth. Fold in dry ingredients, then add grated carrots. Bake at 180°C for 30–35 minutes.
Quick frosting: Cream cheese + powdered sugar + vanilla.
Easter tip: Decorate with mini fondant carrots or chopped nuts.
Chocolate Easter Nest (No-Bake)
Ingredients:
200 g melted chocolate
2 cups cornflakes or vermicelli
Mini chocolate eggs
Method:
Mix melted chocolate with cornflakes. Spoon into cupcake liners, shaping into nests. Add mini eggs in the centre and refrigerate until set.
Perfect for: Kids, last-minute desserts, and gifting.
Devilled Eggs (Savoury Classic)
Ingredients:
6 boiled eggs
3 tbsp mayonnaise
1 tsp mustard
Salt, pepper
Method:
Halve eggs, remove yolks and mix with mayo and mustard. Spoon or pipe back into whites.
Easter tip: Sprinkle paprika or herbs for colour.
Hot Cross Buns (Traditional Bake)
Ingredients:
3 cups flour
2 tbsp sugar
1 tsp yeast
1 cup milk
2 tbsp butter
Raisins
Mixed spices
Method:
Prepare dough, let it rise, shape into buns, pipe crosses on top, and bake at 180°C for 20–25 minutes.
Easter tip: Brush with honey glaze for shine.
Simple Vanilla Cupcakes
Ingredients:
1½ cups flour
1 cup sugar
½ cup butter
2 eggs
1 tsp vanilla
1 tsp baking powder
Method:
Mix butter and sugar, add eggs and vanilla, then fold in dry ingredients. Bake at 180°C for 18–20 minutes.
Easter tip: Frost with pastel buttercream and top with sprinkles or mini eggs.
Baked Biscoff Cheesecake (Showstopper Dessert)
Ingredients:
Crust:
325 g Biscoff crumbs
140 g melted butter
Filling:
900 g cream cheese
150 g sugar
15 g corn starch
240 g Biscoff spread
80 g sour cream
3 eggs + 3 yolks
Decoration:
Biscoff spread + crushed cookies
Method:
Prepare and bake the crust at 175°C for 10 minutes. Mix the filling ingredients until smooth, then pour over the crust. Bake in a water bath for 1 hour. Let it rest in the oven, then chill for at least 8 hours. Top with melted Biscoff spread and crushed cookies.
Easter tip: Decorate with chocolate eggs or edible flowers for a festive centrepiece.
Whether you’re hosting an Easter brunch or curating a dessert spread, Biscoff adds a rich, caramelised twist to classic treats. These recipes strike the perfect balance between indulgence and ease making them ideal for both seasoned bakers and last-minute hosts.
Because if there’s ever a time to go all out on dessert, it’s Easter.
