Looking for a simple dessert for Easter? Well, the three easy Easter dessert recipes on this page will most definitely fit the bill. Because yes, they're simple, and yes, they're easy... but no, they don't taste like it! These three recipes for easy Easter desserts are probably my favorite quick desserts. But I've also got lots of other simple-to-make desserts on other pages on my website. Check out:

• Simple Fresh Fruit Tart
• Easy Easter Treats for Kids
• Simple Chocolate Easter Eggs
• Easy Homemade Easter Candy

Think you like strawberry shortcake? Well, this simple dessert for Easter takes those flavors, combines them with a no-bake cheesecake filling, and blows old-fashioned strawberry shortcake right out of the water. You won't believe how rich and cream this easy Easter dessert recipes becomes... and all without a lot of work on your end.

Simply buy a pre-prepared angel food cake and toss this trifle together the morning before your gathering. You can also make the filling ahead of time if you want to keep things truly easy.

Recipe serves about 15.

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Ingredients:
2 quarts fresh strawberries
1/4 C. granulated sugar
16 oz. cream cheese, at room temperature
2 C. confectioners' sugar
8 oz. sour cream or Greek yogurt
3/4 tsp. vanilla extract
8 oz. Cool Whip, thawed
1 prepared angel food cake, torn or cut into small pieces

Instructions: 1. Slice your strawberries and toss them with the granulated sugar. Set aside.

2. To prepare the cheesecake filling, combine the cream cheese and confectioners' sugar in a large mixing bowl. Beat with an electric mixer on medium speed until fluffy. Beat in sour cream and vanilla.

3. With a rubber spatula, fold the Cool Whip into the cheese mixture. Gently fold in your chopped angel food cake.

4. Starting with your cream/cake mixture, layer 1/3 of your cake, followed by 1/3 of your strawberries, another 1/3 of your cake mixture, another 1/3 of your strawberries, then the last of your cake and the last of your strawberries.

5. Cover and refrigerate at least three hours before serving.

This simple dessert for Easter tastes anything but. If you use pre-made pie crusts, it comes together in about 15-20 minutes (not counting cook time), but tastes like you picked the berries yourself and slaved all day in the kitchen. As far as berry pies go, this is divine!

I generally make this a simple double-crust pie, but you can also do a lattice if you like (though that can be a bit of work and makes this a less simple dessert for Easter). If you really want to make this easy dessert look festive for Easter, you can use Easter-shaped cookie cutters to cut out pie-crust shapes and attach them to the top of your pie. Easy, cute, and quick.

One pie serves about 8. Or 6 bigger eaters. Be sure to let it cool completely before eating, or it'll slice up a bit runny.

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Ingredients:
2 pre-made pie crusts
1 C. granulated sugar
pinch salt
5 tbsp. cornstarch
1/2 tsp. cinnamon
4 C. mixed berries (blueberries, strawberries, raspberries, blackberries)
1/2 C. Chambord or other raspberry liqueur (or sub water, if desired)
2 tbsp. fresh lemon juice
2 tbsp. butter, cold, chopped
1-2 tbsp. milk
2 tbsp. sugar mixed with 1/2 tsp. cinnamon, for topping (optional)

Instructions: 1. If your berries are frozen, let them thaw. Preheat the oven to 350 degrees F.

2. In a large saucepan, stir together the sugar, cornstarch, cinnamon, and a pinch of salt. Stir in your berries, liqueur, and lemon. Bring just to a boil, simmer until thickened (this should be pretty quick).

3. Pour into your prepared pie shell. Sprinkle butter over. Top with second crust. Cut slits in your crust to let steam escape.

4. Brush crust with milk and sprinkle with cinnamon/sugar mixture if desired.

5. Bake about 45 minutes, until crust is browned.

Without the optional (and very easy) cinnamon-sugar topping, this simple dessert for Easter has only 7 easy ingredients! It comes together in about 16 seconds (okay, more like 10 minutes) and tastes like it took much, much longer.

This is the perfect simple dessert for Easter, because it tastes fresh and springy, is eaten warm with ice cream, and is festive, cheerful, and homey. Just like the holiday itself!

One cobbler serves about 8. Be sure to have plenty of cold vanilla ice cream to serve with it!

Tip: To make this easy Easter dessert even easier, bake it ahead of time until it is set up, but not browned. Then finish browning it off right before serving, so it tastes fresh-made.

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Ingredients:
1/3 cup butter, melted
1 C. white sugar
1 C. flour
1 tsp. baking powder
1/2 tsp. cinnamon
1 C. milk
29 oz. sliced peaches (in light syrup), undrained

Optional Topping:
1 tbsp. brown sugar
1 tbsp. white sugar
1/2 tsp. cinnamon

Instructions: 1. Preheat the oven to 350 degrees F.

2. In a medium mixing bowl, combine the sugar, flour, cinnamon, and baking powder. Stir in the milk until combined. Don't overmix.

3. Pour the butter into the bottom of a deep baking dish. Pour batter over.

4. Gently spoon your peaches in syrup over the batter mixture. Be sure to include enough syrup to make a sauce.

5. Bake about 35 minutes, until almost cooked through.

6. Combine sugar, brown sugar, and cinnamon in a small bowl. Sprinkle over crust. Return to the oven and bake until golden brown, about 5-10 minutes longer.

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