Favorite Spring Dessert Recipes You'll Love

Spring is the perfect season to indulge in vibrant and refreshing desserts that celebrate the blooming abundance around us.

Whether you’re a seasoned baker or just love experimenting with sweet treats, these spring dessert recipes are guaranteed to wow your family and friends. From fruit-forward confections to classic favorites with a seasonal twist, discover your new favorite dessert to whip up this spring.

Lemon Blueberry Cheesecake Bars

There’s something undeniably magical about the combination of tangy lemons and sweet blueberries. These creamy cheesecake bars are nestled on a buttery graham cracker crust, then swirled with fresh blueberry sauce for a dessert that’s as stunning as it is delicious. Perfect for garden brunches or cozy picnics!

Ingredients:

• For the crust:
• • 1 ½ cups graham cracker crumbs
  • 5 tbsp unsalted butter (melted)
  • 2 tbsp granulated sugar
• For the cheesecake filling:
• • 2 (8 oz) packages cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Juice and zest of 1 lemon
• For the blueberry swirl:
• • 1 cup fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

Directions:

1. Preheat your oven to 325°F (165°C). Line an 8x8-inch pan with parchment paper.
2. Mix graham cracker crumbs, melted butter, and sugar to form the crust. Press firmly into the pan and bake for 10 minutes.
3. Beat cream cheese and sugar until smooth. Add eggs, vanilla, lemon juice, and zest, then mix until combined.
4. For the blueberry swirl, cook blueberries, sugar, and lemon juice over medium heat until softened. Blend or mash until smooth.
5. Pour the cheesecake filling over the crust, then swirl in the blueberry sauce with a toothpick.
6. Bake for 30–35 minutes. Chill for at least 3 hours before cutting into squares.

Strawberry Shortcake Trifles

Classic strawberry shortcake gets a modern makeover here with individual trifles. Layered with ripe strawberries, fluffy whipped cream, and buttery shortcake, these trifles scream springtime.

Ingredients:

• 1 lb fresh strawberries, sliced
• 3 tbsp granulated sugar
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 store-bought pound cake or homemade shortcake

Directions:

1. Toss sliced strawberries with granulated sugar and set aside for 15 minutes, allowing the juices to release.
2. Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
3. Cut the cake into cubes. Layer cake, strawberries, and whipped cream in glasses or jars, repeating until full. Serve immediately for best results.

Carrot Cake Cupcakes with Cream Cheese Frosting

No spring dessert roundup is complete without carrot cake! These single-serve carrot cake cupcakes with luscious cream cheese frosting are perfect for sharing.

Ingredients:

• For the cupcakes:
• • 1 ⅔ cups all-purpose flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • ⅔ cup vegetable oil
  • 2 large eggs
  • 1 ½ cups shredded carrots
  • ½ cup chopped walnuts or pecans (optional)
• For the cream cheese frosting:
• • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Directions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Combine sugar, brown sugar, and oil in a separate bowl. Add eggs one at a time, then stir in carrots and nuts.
4. Gradually fold the dry ingredients into the wet mixture. Divide batter evenly into the liners.
5. Bake for 18–20 minutes. Cool completely before frosting.
6. For frosting, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Pipe or spread over cooled cupcakes.

Raspberry Lemon Tart

Bright raspberries and zesty lemon pair beautifully in this elegant tart. It’s a showstopper for spring gatherings and a sweet celebration of the season’s best produce.

Ingredients:

• For the crust:
• • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter, cold and diced
  • 2 tbsp sugar
  • ¼ tsp salt
  • 2–3 tbsp ice water
• For the lemon filling:
• • 3 large eggs
  • 1 cup granulated sugar
  • ⅓ cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • ½ cup heavy cream
• For the topping:
• • 1 ½ cups fresh raspberries
  • Powdered sugar for dusting

Directions:

1. Preheat oven to 375°F (190°C). Blend flour, sugar, salt, and butter in a food processor until crumbly. Add ice water 1 tbsp at a time until dough forms.
2. Roll out dough and press into a tart pan. Refrigerate for 30 minutes.
3. Blind bake for 15 minutes. Remove weights and bake for another 10 minutes until golden.
4. For filling, whisk the eggs, sugar, lemon juice, zest, and cream. Pour into the cooled crust.
5. Bake for 25 minutes or until set. Cool and top with raspberries. Dust with powdered sugar before serving.

A Sweet Spring Awaits

Spring is a time of renewal and fresh beginnings, and what better way to celebrate than with these delicious desserts? From tangy lemon and blueberry to sweet strawberries and cream, each of these recipes brings the colors and flavors of the season to your table.

Try your hand at one of these recipes, and tag us in your photos using #SpringDesserts. We can’t wait to see what you bake!