Dessert &#8211; Tessie's Table

Serving Suggestions

Set them out on a tiered dessert stand. The clear cups show off the layers and the sprinkle tops all lined up together look really impressive with zero effort.
Pair with vanilla ice cream. Scoop a little on the side and it turns into a full dessert plate.
Pack them for a bake sale. Each cup is already individually portioned. Wrap in cellophane and tie with ribbon and they’re ready to go.
Do a DIY dipping station. Set out the cups and a bowl of sprinkles and let guests dip their own. It’s a fun addition to any party table.
Make them for after school. Kids go crazy for these. Let them help with assembly and they’ll be asking you to make them every week.
Serve alongside other easy bakes. My Carrot Cake Cookies and No-Bake Biscoff Cheesecake both look great on a dessert table next to these.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Dot Cakes?

Keep them at room temperature, loosely covered, for up to 2 days. The nonpareils stay intact at room temp. If you need more time, refrigerate for up to 4 days, just know the sprinkles may soften a little in the fridge. Let them sit out for about 15 minutes before serving.
Make-ahead tip:

Bake the cake the day before and leave it in the pan covered with plastic wrap. Cut and assemble the next day, and dip in sprinkles right before serving.

Can I freeze Dot Cakes?

You can freeze the baked cake rounds before assembly. Wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge, then assemble the next day. Don’t freeze fully assembled cups because the frosting and sprinkles won’t hold up.

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Tips & Tricks

Let the cake cool fully before cutting. Even slightly warm cake will crumble when you press out the rounds. Give it at least 30 minutes, or pop it in the fridge to speed things up.
Use real nonpareils. The round ball sprinkles are the whole look. Jimmies, stars, and confetti sprinkles won’t coat the same way. Get a fresh container so they’re dry and ready to stick.
Pack the gaps with crumbs. Use leftover cake pieces to fill in any empty spots when you press in the bottom round. It makes each cup look fuller and neater.
Get the frosting flush with the rim. If it domes over the edge, the sprinkles won’t coat evenly. A spoon or small offset spatula is perfect for smoothing it flat.
Dip right away. Once you smooth the top, dip it immediately. If the buttercream starts to crust over, the sprinkles won’t stick as well.
Press down firmly when dipping. Push the cup straight down into the sprinkle bowl and give it a little press so the nonpareils form a thick, even coat.

More summer Ideas

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Browse my Dinner ideas or check out all of my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

What are dot cakes? Dot cakes are single-serving desserts made by layering cake rounds and buttercream inside a clear plastic cup, then coating the frosted top with rainbow nonpareil sprinkles. They went viral in 2026 after a New York City bakery started selling them, and now everyone’s making them at home. The “dots” are the tiny round nonpareil sprinkles on top.
What kind of sprinkles do you use for dot cakes? Rainbow nonpareils. The tiny round ball sprinkles. Not jimmies, not confetti sprinkles. The round shape is what gives dot cakes their signature look and texture. Find them in the baking aisle at most grocery stores.
Do I have to use a box cake mix? Nope. If you have a go-to vanilla cake recipe from scratch, use it. Just bake it in a 9×13 pan so you get a thin, even layer that’s easy to cut into rounds.
What cups do you use for dot cakes? Clear plastic dessert cups. The clear sides let you see the cake and frosting layers, which is half the appeal. Find them at party supply stores, craft stores, or Amazon. The cup size determines your cutter size. Press the open end of the cup directly into the cake for the top-layer rounds, and use a smaller round cutter for the base.
Can I use homemade buttercream instead of store-bought? Yes. A basic American buttercream (butter, powdered sugar, a splash of cream) pipes and spreads just as well. You’ll need about 3 to 4 cups total for 8 to 10 cups.
Why won’t my sprinkles stick? The frosting needs to be fresh and slightly tacky when you dip. If it’s started to crust over, lightly rough up the surface with a small spatula before dipping. Also make sure your nonpareils are dry. Sprinkles that have been sitting out can clump and won’t coat evenly.
How many dot cakes does this recipe make? 8 to 10, depending on the size of your cups and how thick you cut the rounds. A standard 9×13 pan with one box of cake mix gives you plenty to work with.
Can I make dot cakes with kids? Yes, and it’s genuinely fun. The baking part is hands-off, and the assembly is easy enough for kids to help with. Give them the sprinkle dipping job. They love it and they’re actually good at it.

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Dot Cakes

Soft vanilla cake layered with buttercream in individual cups and topped with a thick coat of rainbow nonpareils. Easy to make and totally addictive.

Course Dessert

Cuisine American

Keyword Easy, Kid Friendly, Party Food

Prep Time 20

Cook Time 25

Chill Time 30

Total Time 1 15

Servings

Calories 345kcal

Equipment

9×13 inch baking pan
Parchment paper
large mixing bowl
Hand or stand mixer
Round cookie cutter (to fit the bottom of your cups)
Clear plastic dessert cups
Piping bag
Shallow bowl or plate (for the sprinkles)
Spoon or small offset spatula

Ingredients

For the cake:

1 box Betty Crocker Super Moist Vanilla cake mix
1 cup water
⅓ cup vegetable oil
3 large eggs

For assembly:

2 tubs 16 oz each Dolly Parton Creamy Buttercream frosting
½ cup rainbow nonpareils sprinkles

Instructions

Preheat the oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
Combine the cake mix, water, oil, and eggs in a large bowl. Beat with a hand mixer on medium speed for 2 minutes until smooth.
Pour the batter into the prepared pan and spread evenly.
Bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan — at least 30 minutes.
Spoon the store-bought buttercream into a piping bag and set aside.
Cut the cooled cake into rounds. Use your dessert cup as a cutter for the top layer rounds (press the open end of the cup firmly into the cake). Use a smaller round cutter for the bottom layer rounds to fit the narrower base of the cup. Use any leftover crumbs to fill gaps.
Place a bottom-sized round into each cup, pressing it flat. Add any extra crumbs around the edges and press down with a spoon to fill the cup evenly.
Pipe a layer of buttercream over the first cake round.
Place a top-sized round over the buttercream, pressing down gently.
Pipe buttercream over the top layer and smooth it flush with the rim of the cup using a spoon or small spatula.
Pour the nonpareils into a shallow bowl. Dip the top of each cup straight down into the sprinkles and press lightly so they stick. Serve immediately or store at room temperature.

Video

Notes

Let the cake cool fully before cutting. Even slightly warm cake will crumble when you press out the rounds. Give it at least 30 minutes, or pop it in the fridge to speed things up.
Use real nonpareils. The round ball sprinkles are the whole look. Jimmies, stars, and confetti sprinkles won’t coat the same way. Get a fresh container so they’re dry and ready to stick.
Pack the gaps with crumbs. Use leftover cake pieces to fill in any empty spots when you press in the bottom round. It makes each cup look fuller and neater.
Get the frosting flush with the rim. If it domes over the edge, the sprinkles won’t coat evenly. A spoon or small offset spatula is perfect for smoothing it flat.
Dip right away. Once you smooth the top, dip it immediately. If the buttercream starts to crust over, the sprinkles won’t stick as well.
Press down firmly when dipping. Push the cup straight down into the sprinkle bowl and give it a little press so the nonpareils form a thick, even coat.

Nutrition

The post Dot Cakes appeared first on Tessie's Table.

Red White and Blue Layered Fudge

Therese Buchanan — Sat, 09 May 2026 13:28:38 +0000

If you need an easy no bake dessert for summer parties, this Red White and Blue Layered Fudge is a fun one to make. It’s firm, creamy, easy to slice, and the bright layers make it perfect for Memorial Day, 4th of July parties, cookouts, and summer dessert trays.

Photo Credit: Tessie’s Table

This fudge is made with white chocolate and sweetened condensed milk, so the texture turns out smooth and rich without needing a candy thermometer. I like pairing this with other patriotic desserts like my Red White and Blue Jello Cups or Red White and Blue Pretzel Bites when we’re hosting people during the summer.

Why you’ll love this Red White and Blue Layered Fudge

No baking required:
This is the kind of dessert you can make without turning on the oven, which is always a bonus during hot Georgia summers. The microwave does most of the work here.
Perfect for summer holidays:
The layered colors and star sprinkles make this ideal for Memorial Day, 4th of July, Labor Day, and summer cookouts. It instantly looks festive once sliced.
Easy to make ahead:
Since the fudge needs time to chill anyway, it’s a great dessert to prep the night before a party. It stays firm in the fridge and slices neatly when cold.

Easy Patriotic Dessert That Travels Well

One thing I really like about this layered fudge is how easy it is to make ahead. Once it’s chilled and sliced, you can stack the squares into containers and bring them to BBQs, pool parties, fireworks nights, or family gatherings without worrying about them falling apart.

The white chocolate base also gives you a clean backdrop for the colors, so the red, white, and blue layers really stand out once sliced. It looks great on dessert tables without needing a lot of decorating work.

Ingredients Needed For Red White and Blue Layered Fudge

White chocolate chips: These create the base of the fudge and give it that smooth, creamy texture. Use a good quality white chocolate for the best flavor and melting consistency.
Sweetened condensed milk: This helps bind everything together and keeps the fudge soft but firm enough to slice cleanly once chilled.
Unsalted butter: A little butter helps the chocolate melt smoothly and keeps the texture rich.
Red and blue food coloring: Gel food coloring works especially well because the colors stay vibrant without thinning the mixture.
White food coloring: This helps brighten the middle layer so it stands out more between the red and blue sections.
Red white and blue star sprinkles: These add texture and give the top layer a fun patriotic finish.

How to make Red White and Blue Layered Fudge

**For more detailed instructions, please refer to the printable recipe card below.**

Add the white chocolate chips, sweetened condensed milk, and butter to a microwave-safe bowl.

Split the mixture into 3 bowls and mix blue food coloring into one, and red and white into the other two bowls.

Pour the blue fudge mixture into a parchment-lined baking dish and chill until set.

Spread the white fudge layer over the blue layer and chill again.

Spread the red fudge layer over the white layer.

Top with red, white, and blue star sprinkles, then refrigerate until fully set before slicing.

Variations

Patriotic Swirl Fudge: Instead of clean layers, lightly swirl the colors together using a butter knife. This gives the fudge more of a marbled look while still keeping the red, white, and blue theme.
Cookies and Cream Version: Stir crushed Oreo cookies into the white layer for extra texture. Golden Oreos also work really well with the white chocolate flavor.
Sparkler Sprinkle Fudge: Add extra patriotic sprinkles throughout the layers instead of just on top. It gives each bite a little crunch and more color.
Strawberry Vanilla Fudge: Add a tiny bit of strawberry extract to the red layer for extra flavor. It pairs really well with the sweetness of the white chocolate.
Blueberry Cheesecake Style: Mix a spoonful of blueberry jam into the blue layer before chilling. It adds a little fruity flavor without changing the texture too much.

Serving Suggestions

Serve on a summer dessert tray: This fudge looks great next to brownies, cookies, and patriotic treats for BBQs and 4th of July parties. The layered colors really stand out on a dessert table.
Pair with cold coffee or iced tea: Since the fudge is rich and sweet, it goes really well with iced coffee, sweet tea, or cold brew during summer gatherings.
Add to party favor boxes: These squares hold up well once chilled, so you can wrap a few pieces in treat bags or bakery boxes for party favors.
Serve with fresh berries: Strawberries and blueberries make an easy side that matches the colors and balances the sweetness nicely.
Use for holiday dessert boards: Slice the fudge into smaller squares and arrange them with pretzels, candies, fruit, and cookies for a patriotic dessert board.

Photo Credit: Tessie’s Table

Storage and Freezin

How should I store Red White and Blue Layered Fudge?

Store the fudge in an airtight container in the refrigerator for up to 1 week. Keeping it chilled helps the layers stay firm and sliceable. If stacking pieces, place parchment paper between layers so they don’t stick together.

Can I freeze Red White and Blue Layered Fudge?

You can also freeze the fudge for up to 2 months. Wrap the squares tightly and store in a freezer-safe container. Let the fudge thaw in the fridge before serving. For the best texture, let the fudge sit at room temperature for about 5 to 10 minutes before eating.

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Tips & Tricks

Use gel food coloring: Gel coloring gives brighter colors without making the fudge too thin. Liquid food coloring can sometimes affect the texture.
Don’t rush the chilling: Let each layer set properly before adding the next one. This helps keep the layers clean instead of blending together.
Spread gently: Use an offset spatula or the back of a spoon to spread each layer carefully so you don’t disturb the layer underneath.
Wipe the knife between cuts: Cleaning the knife between slices helps keep the colors looking sharp and neat.
Let the melted chocolate cool slightly: If the mixture is too hot when layered, it can melt into the previous layer and blur the colors.

More Fudge Ideas

Looking for more meal inspiration?

Browse my Summer Recipe ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Does this fudge need to stay refrigerated?
Yes. Since it’s made with white chocolate and sweetened condensed milk, it holds its shape best when chilled.
Can I use candy melts instead of white chocolate chips?
You can, but the flavor will be a little different. White chocolate chips usually give a creamier texture and better flavor overall.
Why is my fudge too soft?
Usually this just means it needs more chill time. Different brands of white chocolate can also affect how firm the fudge sets.
Can I make this ahead of time?
Absolutely. This is actually one of the best make-ahead summer desserts because it slices better after chilling overnight.
Can I use natural food coloring?
You can, but the colors may turn out softer and less vibrant than gel coloring.
How do I get clean layers?
The biggest thing is letting each layer chill before adding the next one. Pour and spread gently so the layers stay separate.
Can I double the recipe?
Yes. You can use a 9×13 baking dish if doubling the ingredients.
Does this fudge melt at outdoor parties?
It holds up fairly well for short periods, but it’s still best kept chilled until serving time during hot summer weather.
Can I add flavor extracts?
Yes. Almond, strawberry, vanilla, or coconut extract all work nicely with white chocolate.
What’s the best way to cut fudge cleanly?
Use a sharp knife and wipe it clean between each slice. Chilling the fudge fully before cutting also makes a big difference.

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Red White and Blue Fudge

Red White and Blue Layered Fudge is a firm, sliceable no bake dessert made with white chocolate. Perfect for 4th of July parties.

Course Dessert

Cuisine American

Keyword 4th of July, Memorial Day, Party Food, Summer

Prep Time 20

Chill Time 2

Total Time 2 20

Servings

Calories 280kcal

Equipment

Ingredients

3 cups white chocolate chips divided
1 can sweetened condensed milk 14 oz can
3 tablespoons unsalted butter divided
Red, white, and blue food coloring
Re,d white, and blue star sprinkles

Instructions

Line an 8×8 baking dish with parchment paper, leaving overhang on the sides for easy removal.
In a microwave-safe bowl, combine 1 cup white chocolate chips, 1/3 cup sweetened condensed milk, and 1 tablespoon butter. Microwave in 30-second intervals, stirring until smooth.
Stir in a few drops of blue food coloring until you reach your desired shade.
Pour the blue mixture into the prepared pan and spread into an even layer. Refrigerate for 20–30 minutes, until set but slightly tacky.
In a clean bowl, repeat the melting process with 1 cup white chocolate chips, 1/3 cup sweetened condensed milk, and 1 tablespoon butter. Stir in the vanilla extract.
Stir in a few drops of white food coloring until you reach your desired shade
Gently spread the white layer over the blue layer. Return to the fridge for another 20–30 minutes.
Repeat again with the final 1 cup white chocolate chips, 1/3 cup sweetened condensed milk, and 1 tablespoon butter. Stir in red food coloring.
Spread the red layer evenly over the top.
Sprinkle with red white and blue stars
Refrigerate for 2–3 hours, or until fully set.
Lift the fudge out using the parchment paper and slice into squares.

Notes

Notes
Let each layer cool slightly before spreading so it doesn’t melt the layer underneath.
If your fudge feels too soft, chill it a bit longer before slicing.
For the cleanest cuts, use a sharp knife and wipe between slices.
Store in the fridge, but let sit at room temp for a few minutes before serving for the best texture.

Nutrition

The post Red White and Blue Layered Fudge appeared first on Tessie's Table.

Red White and Blue Pretzel Bites

Therese Buchanan — Fri, 01 May 2026 17:04:13 +0000

These Red, White, and Blue Pretzel Bites are quick, easy, and perfect for Memorial Day or the 4th of July. Sweet, salty, and made with just a handful of ingredients.

Photo Credit: Tessie’s Table.

These are perfect for summer parties and BBQs, especially around Memorial Day or the 4th of July. They hold up well at room temp, travel easily, and you can make a full tray in no time. They go great with my Red, White, and Blue Dessert Cups or my Red, White, and Blue Cakesicles. I like having a mix of chocolate, fruit, and something crunchy so it doesn’t all feel the same.

Why you’ll love these Red White and Blue Pretzel Bites

They’re fast:
You’re not measuring much here and there’s no real prep. A few minutes in the oven, decorate, and you’re done.
That sweet and salty combo:
The pretzel crunch with the white chocolate and candy on top just works. People always grab more than one.
Great for parties:
They’re small, easy to serve, and don’t need plates or forks. Perfect for BBQs and casual get-togethers.

Easy Red White and Blue Pretzel Bites for 4th of July Parties

These are quick to make, easy to serve, and don’t need to be kept cold. They take about 30 minutes from start to finish, use just a few ingredients, and hold up well at room temperature. They’re a good option for 4th of July parties, BBQs, and outdoor gatherings where people are just grabbing food as they go.

Ingredients Needed for Red White and Blue Pretzel Bites

Square pretzels: These are your base. The square ones work best because they hold the chocolate neatly and give you a flat surface to decorate.
White candy melts: These melt evenly and set firm, which is important here. You want them soft enough to press into, but not fully melted.
Red and blue M&Ms: These add color and a little extra chocolate. Press them in while the candy melts are still soft so they stick properly.
Red and blue nonpareils: These are just for texture and color. Add them right after baking so they stick before the chocolate sets.

How to make Red White and Blue Pretzel Bites

**For more detailed instructions, please refer to the printable recipe card below.**

Lay the pretzels out in a single layer across the tray. Place white candy melt on top of each pretzel. Warm in the oven until the candy melts are softened but still holding their shape.

Take them out and immediately sprinkle the red and blue nonpareils over the tops. Press one M&M into the center of each, alternating red and blue. Let them sit at room temperature until fully set.

Variations

Use milk or dark chocolate: If you’re not into white chocolate, swap it out. The rest of the recipe stays exactly the same, and it still works well with the toppings.
Add peanut butter cups: Instead of M&Ms, press a mini peanut butter cup into the center. It gives a softer bite and adds a bit more richness.
Drizzle extra chocolate: Once they’re set, drizzle a little melted chocolate over the top. It adds a bit more texture and makes them look a little more finished.
Use different sprinkles: You can swap the nonpareils for star sprinkles or a mix if you want a slightly different look.
Change the colors: Same recipe, just switch the colors for other holidays or parties. It’s an easy one to reuse all year.

Serving Suggestions

Add them to a dessert table: Set these out with my Red White and Blue Strawberries, Cakesicles, and Dessert Cups so you’ve got a mix of options. It makes the table feel more complete without a ton of extra work.
Serve them at a BBQ: These are perfect to set out near the food so people can grab one as they walk around. No plates needed.
Pair with no-bake desserts: If you’re already making something like my Coconut Cream Bars or Biscoff Cheesecake Cups, these pair well since they’re a bit lighter and crunchy.
Use them as a filler dessert: If you feel like your spread is missing something small and handheld, this is an easy one to add with little effort.
Put them out in batches: If it’s hot out, don’t put everything out at once. Keep some aside and refill as needed so they stay looking fresh.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Red White and Blue Pretzel Bites?

Store them in an airtight container at room temperature for up to 5 days. Keep them somewhere cool so the chocolate doesn’t soften. If your kitchen is warm, you can store them in the fridge. Just let them sit out for a few minutes before serving so the pretzels aren’t too hard.

Can I freeze Red White and Blue Pretzel Bites?

You can freeze them if needed. Keep them in a sealed container and let them come back to room temperature before serving.

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Tips & Tricks

Don’t overbake them: You only want the candy melts softened. If they fully melt, they’ll spread too much and won’t hold their shape.
Work quickly after they come out of the oven: Add sprinkles and press in the M&Ms right away before the chocolate starts to set.
Do smaller batches if needed: If you’re making a lot, bake a few trays instead of one big batch so everything stays workable.
Use parchment paper: It keeps everything from sticking and makes cleanup easier.
Tap the tray lightly: A quick tap helps the sprinkles settle into the chocolate so they stick better.

More Summer Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make these ahead of time?
Yes, they’re great for that. You can make them the day before and store them in an airtight container.
Can I use regular chocolate instead of candy melts?
You can, but candy melts are easier because they melt and set without needing anything extra.
Why did my chocolate spread too much?
They were likely in the oven too long. You only want them softened, not fully melted.
Do I have to use square pretzels?
They work best, but you can use others. Just know the toppings might not sit as neatly.
How do I keep the sprinkles from falling off?
Add them right after baking while the chocolate is still soft so they stick properly.

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Red White and Blue Pretzel Bites

Red White and Blue Pretzel Bites are an easy no bake treat made with pretzels, white chocolate, M&Ms, and sprinkles. Perfect for 4th of July parties.

Course Dessert

Cuisine American

Keyword 4th of July, Memorial Day, Party Food, Summer

Prep Time 10

Cook Time 4

Servings

Calories 18kcal

Equipment

Ingredients

36 square pretzels
36 white candy melts or white melting wafers
18 red M&Ms
18 blue M&Ms
3 tablespoons red nonpareils
3 tablespoons blue nonpareils

Instructions

Preheat the oven to 250°F and line a baking sheet with parchment paper.
Arrange the pretzels in a single layer on the baking sheet.
Place one white candy melt on top of each pretzel.
Bake for 3–4 minutes, just until the candy melts are softened but still holding their shape.
Remove from the oven and immediately sprinkle the red ans blue nonpareils onto the candy melts.
Working quickly, press one M&M into the center of each candy melt. Alternate red and blue M&Ms.
Let the pretzel bites sit at room temperature for about 20 minutes, or until the chocolate is fully set.
Notes
Do not overbake or the candy melts will lose their shape and spread too much.
Work in batches if needed so the chocolate stays soft while decorating.
Gently tap the tray after adding sprinkles to help them stick.
Store in an airtight container at room temperature.

Video

Notes

Don’t leave them in the oven too long: You only want the melts softened, not fully melted.

Work quickly once they’re out: Add the toppings right away before the chocolate sets.

Do smaller batches: If you’re making a lot, it’s easier to work in batches. Use parchment paper Makes cleanup easier and nothing sticks.

Tap the tray lightly: Helps the sprinkles settle into the chocolate.

Nutrition

The post Red White and Blue Pretzel Bites appeared first on Tessie's Table.

Red White and Blue Dessert Cups

Therese Buchanan — Fri, 24 Apr 2026 17:23:26 +0000

If you need an easy summer dessert that looks good without a lot of effort, these Red White and Blue Dessert Cups are a great one to have on hand. You’ve got a layer of blueberry Jello, a creamy middle, and fresh strawberries on top. It’s simple, fresh, and perfect for warm weather.

Photo Credit: Tessie’s Table.

These are one of those desserts you can prep ahead, which makes them ideal for parties and cookouts. The Jello layer needs time to set, but once that’s done, everything else takes just a few minutes. If you’re putting together a full spread, they pair really well with things like my Slow Cooker BBQ Beef and my Creamy Potato Salad with Bacon for Memorial Day, 4th of July, or Labor Day.

Why you’ll love these Red White and Blue Dessert Cups

Easy no bake dessert:
You don’t need to turn on the oven for this one. Just mix, chill, and layer, which makes it a great option when you’ve already got other dishes going.
Fresh and light:
The blueberries and strawberries keep it from feeling too sweet, and the Cool Whip layer balances everything out.
Great for entertaining:
Individual cups make serving easy, and they hold up well on a dessert table without needing much fuss.

The Best Cookout Dessert For Summer Parties

These dessert cups are perfect for a cookout. You don’t need to turn the oven on, which is a big win when it’s already hot and you’ve got other food going. And you can make them ahead, pop them in the fridge and forget about them until it’s time to serve. That frees you up to focus on some main dishes, like honey garlic chicken wings or a big bowl of creamy macaroni salad.

Ingredients Needed for Red White and Blue Dessert Cups

blue Jello: This gives you that bold blue layer and holds everything together. Berry blue or blue raspberry both work.
boiling water: Needed to fully dissolve the Jello so it sets properly.
cold water: Helps bring the temperature down so it can start thickening.
fresh blueberries: These sit at the bottom and give a fresh bite instead of just having a solid Jello layer.
Cool Whip: This creates the creamy middle layer and balances out the fruit and Jello.
fresh strawberries: Slice them evenly so they sit nicely on top.
strawberry glaze: Adds shine and a little extra sweetness to the strawberries without making them watery.

How to make Red White and Blue Dessert Cups

**For more detailed instructions, please refer to the printable recipe card below.**

Add the Jello powder to a bowl and mix with water.

Add the blueberries to the bottom of your cups and por over the jello mixture.

Stir the Cool Whip until smooth and spoon it ontop.

In a bowl, combine the sliced strawberries with the glaze and toss gently.

Spoon the glazed strawberries over the Cool Whip layer.

Add any optional decorations like a glazed strawberry or cocktail picks and serve.

Variations

Use different fruit: Swap strawberries for raspberries or a mix of berries if that’s what you have. It still keeps the red, white, and blue look.
Add a cake layer: A few cubes of pound cake between the Jello and Cool Whip can turn this into more of a trifle-style dessert.
Make it lighter: Use light Cool Whip if you want to cut back a bit without changing the texture too much.
Use homemade whipped cream: If you prefer, you can swap the Cool Whip for freshly whipped cream. Just make sure it’s whipped to stiff peaks so it holds the layer.
Mini cups for parties: Use smaller cups for a grab-and-go version that works really well for larger gatherings.

Serving Suggestions

Set them out on a dessert table: These look great alongside other patriotic treats like my Red White and Blue Cakesicles or your Red White and Blue Strawberries.
Serve after a BBQ meal: They’re a nice follow-up to something heavier like slow cooker BBQ beef or Pulled Pork Sandwiches because they’re lighter and fresh.
Add to a dessert spread: Pair them with other no bake desserts like my No Bake Biscoff Cheesecake Cups or Orange Creamsicle Cheesecake so guests have a few options.
Use clear cups or jars: This really shows off the layers and makes the whole dessert feel more put together. Depending on the size of the cups you may get more or less servings.
Chill until serving: Keep them in the fridge until right before serving so the layers stay firm and clean..

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Red, White, and Blue Dessert Cups?

Store the cups in the fridge, covered, for up to 2 days. The Jello layer holds well, but the strawberries are best when fresh. If you’re making them ahead, wait to add the strawberry topping until closer to serving so they don’t release too much juice.

Can I freeze Chocolate Baileys Truffles?

Freezing isn’t recommended for this one. The texture of the Jello and whipped topping changes once thawed.

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Tips & Tricks

Let the Jello thicken before pouring: This helps keep the blueberries from floating and gives you a cleaner layer.
Don’t overdo the glaze: A light coating is all you need. Too much will make the strawberries slide around.
Use a spoon for layering: It helps you control the layers and keeps them from mixing together.
Chill between layers if needed: If your kitchen is warm, a quick chill after the Cool Whip layer helps keep everything neat.
Keep the layers even: Try to distribute everything evenly across the cups so they all look consistent when serving.

More No Bake Ideas

Looking for more meal inspiration?

Browse my Summer Recipes or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make these ahead of time?
Yes, you can make the Jello layer a few hours ahead or even the night before. Just wait to add the strawberries until closer to serving.
Why are my blueberries floating?
The Jello was probably too thin when you poured it. Let it sit a bit longer until it thickens slightly before adding.
Can I use frozen fruit?
Fresh is best here. Frozen fruit tends to release too much liquid and can affect the layers.
Can I use homemade whipped cream instead of Cool Whip?
Yes, just make sure it’s whipped well so it holds its shape.
How long do these last in the fridge?
They’re best within 1–2 days. After that, the fruit starts to soften too much.
Can I use a different flavor of Jello?
You can, but the blue color is what gives you that red, white, and blue look.
What size cups should I use?
Small clear cups or jars 5oz or 8oz work best so you can see the layers and keep portions manageable. You may get more or less portions depending on the size of the cups you use.

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Red White and Blue Dessert Cups

Red White and Blue Dessert Cups are an easy no bake dessert with Jello, fresh blueberries, Cool Whip, and glazed strawberries. Perfect for summer parties.

Course Dessert

Cuisine American

Keyword 4th of July, Kid Friendly, Memorial Day, Party Food

Prep Time 15

Chill Time 2

Total Time 2 15

Servings

Calories 137kcal

Equipment

Ingredients

1 3 oz box blue Jello (berry blue or blue raspberry)
1 cup boiling water
1 cup cold water
1 cup fresh blueberries
16 oz Cool Whip 2 (8 oz) containers, thawed and stirred. See notes below
2 cups fresh strawberries Sliced
1/2 cup Marzetti Glaze for Strawberries

Optional Decoration:

Extra Strawberry dipped in the glaze
Red White Blue Star Cocktail Picks

Instructions

Add the Jello powder to a bowl and pour in the boiling water. Stir until fully dissolved.
Stir in the cold water.
Let the mixture sit at room temperature for about 20–30 minutes, until it thickens slightly.
Add the blueberries to the bottom of the cups.
Pour the jello mixture evenly into your cups, and just covering the blueberries..
Refrigerate for 2–3 hours, or until fully set.
Stir the Cool Whip until smooth.
Spoon about 2–3 tablespoons of Cool Whip over the set Jello layer and spread gently into an even layer.
In a bowl, combine the sliced strawberries with the strawberry glaze and toss gently until coated.
Spoon the glazed strawberries over the Cool Whip layer.

Optional Decorations:

Finish with a strawberry into the strawberry glaze and some red white and blue star cocktail picks

Video

Notes

Cool Whip: You may not need all of the second container, but it helps ensure you have enough for all the cups without running short.

Cup size: Depending on the size of the cups you use you may get more of less portions.

Let the Jello thicken before pouring: This helps keep the blueberries from floating and gives you a cleaner layer.

Don’t overdo the glaze: A light coating is all you need. Too much will make the strawberries slide around.

Use a spoon for layering: It helps you control the layers and keeps them from mixing together.

Chill between layers if needed: If your kitchen is warm, a quick chill after the Cool Whip layer helps keep everything neat.

Keep the layers even: Try to distribute everything evenly across the cups so they all look consistent when serving.

Nutrition

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Oreo Cheesecake

Therese Buchanan — Mon, 06 Apr 2026 23:43:00 +0000

If you love Oreos, this Oreo Cheesecake is one to add straight to your list. It’s rich, chocolatey, and layered with a fudgy brownie base, a thick no-bake Oreo cheesecake filling, and a whipped Oreo topping that makes it feel like a proper dessert centerpiece.

Photo Credit: Tessie’s Table.

If you’ve already tried my Oreo Cheesecake Brownies or Oreo Truffles, this is the next one to make. It has that same cookies-and-cream flavor but in a full cheesecake that’s perfect for slicing and serving. It also sits right alongside No-bake desserts like my Peanut Butter Pie and Coconut Cream Bars when you want something you can make ahead and bring out later.

Why you’ll love this Oreo Cheesecake

The brownie base adds something extra:
Instead of the usual cookie crust, you get a soft, fudgy brownie layer with chunks of Oreos baked right in. It makes each slice feel a bit more substantial and adds that chocolate depth that works so well with the creamy filling.
No-bake cheesecake filling keeps it simple:
Once the brownie layer is done, everything else is just mixing and chilling. No worrying about water baths or cracks, just a smooth, creamy Oreo cheesecake that sets up beautifully in the fridge.
It’s perfect for making ahead:
This is one of those desserts that actually benefits from sitting overnight. The flavors settle, the texture firms up, and it slices cleanly the next day which makes serving so much easier.

What Makes This Oreo Cheesecake Recipe So Good?

This Oreo Cheesecake hits that balance between rich and light in the best way. You’ve got a baked brownie layer on the bottom, then a fluffy no-bake cheesecake filling, and finally that whipped Oreo topping. You can make it the day before and just decorate before serving, which is ideal for holidays, birthdays, or even summer get-togethers.

Ingredients Needed for Oreo Cheesecake

Unsalted butter: Used for the brownie base. Melting it first gives you that smooth, fudgy texture.
Granulated sugar: Adds sweetness to both the brownie and cheesecake layers.
Light brown sugar: Brings a slightly deeper flavor to the brownie base and helps keep it soft.
Eggs: Used in the brownie layer to give structure and that classic texture.
Vanilla extract: Used in both layers to round out the flavor.
Unsweetened cocoa powder: Gives the brownie its rich chocolate base.
All-purpose flour: Just enough to hold the brownie together without making it cakey.
Salt: Balances the sweetness and enhances the chocolate flavor.
Oreo cookies: Used throughout the recipe. Chopped for the brownie, crushed for the filling, and finely crushed for the topping.
Cream cheese: The base of the cheesecake filling. Make sure it’s softened so it mixes smoothly.
Heavy whipping cream: Used in both the filling and topping to create that light, airy texture.
Powdered sugar: Sweetens the whipped cream and helps stabilize it.
Mini Oreos: Used for decorating on top.

How to make Oreo Cheesecake

**For more detailed instructions, please refer to the printable recipe card below.**

Melt the butter in a saucepan, remove from heat, and whisk in both sugars until smooth and glossy.

Whisk in the eggs and vanilla until fully combined.

Stir in cocoa powder, flour, and salt until just incorporated.

Fold in the chopped Oreos, then spread the batter evenly into the pan and bake for 20-25 minutes.

Beat the cream cheese, granulated sugar, and vanillain one bowl. Whip the heavy cream in another bowl, then combine them together.

Stir in the crushed Oreos, then spread the filling over the cooled brownie base. Chill for 6 hours or overnight.

Whip the topping cream and powdered sugar to stiff peaks, then fold in finely crushed Oreos.

Pipe swirls around the edges and decorate with mini Oreos before serving.

Variations

Extra chocolate Oreo cheesecake: Add a layer of chocolate ganache between the brownie base and cheesecake filling. It sets up nicely and gives you that extra chocolate layer in every slice.
Mint Oreo cheesecake: Swap regular Oreos for mint Oreos and add a tiny drop of peppermint extract to the filling for a fresh twist.
Peanut butter Oreo cheesecake: Swirl a few spoonfuls of peanut butter into the cheesecake layer before chilling. It pairs really well with the brownie base.
Cookies and cream overload: Use double stuffed Oreos and add extra crushed cookies into the filling for more texture throughout.
Mini Oreo cheesecakes: Divide everything into individual springform pans or liners for smaller portions that are great for parties.

Serving Suggestions

Serve chilled straight from the fridge: This cheesecake slices best when it’s fully chilled, so keep it in the fridge until just before serving. It holds its shape nicely and gives you those clean layers when you cut into it.
Add chocolate drizzle: A quick drizzle of melted chocolate or chocolate sauce over each slice works really well with the Oreo flavor. You can also sprinkle over a few extra crushed Oreos if you want to lean into that cookies and cream vibe a bit more.
Pair with coffee or espresso: The richness of the cheesecake balances really well with a strong coffee or espresso. Serve it alongside my Tres Leches Iced Latte, it’s such a good combo.
Serve with extra whipped cream: A little extra on the side never hurts, especially if you’re serving this for guests.
Build a dessert table for parties or holidays: This Oreo Cheesecake fits right in on a dessert table if you’re putting one together for a party or holiday. You could pair it with my Victoria Sponge Cake for something lighter and classic, and my Tres Leches Tiramisu for a creamy coffee-style dessert. It gives you a nice mix of textures and flavors so there’s something for everyone.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Oreo Cheesecake?

Store it covered in the fridge for up to 4 days. A springform pan with plastic wrap over the top works well, or transfer slices to an airtight container.

Can I freeze Oreo Cheesecake?

Yes, this freezes really well. Slice it first, wrap each slice individually, and freeze for up to 2 months. Transfer slices to the fridge and let them thaw overnight. Avoid microwaving so the texture stays smooth.

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Tips & Tricks

Let the brownie base cool completely: If the base is even slightly warm, the cheesecake layer can soften and lose structure. A fully cooled base gives you clean layers and better slices.
Use room temperature cream cheese: Cold cream cheese won’t mix smoothly and can leave lumps in the filling. Let it soften first so everything blends together properly.
Whip the cream to stiff peaks: This is what helps the cheesecake set. If it’s too soft, the filling won’t hold its shape when sliced.
Fold gently when combining: Take your time folding the whipped cream into the filling. This keeps the texture light instead of dense.
Chill overnight if possible: It will set better, slice cleaner, and taste even better the next day. This also makes it easier if you’re prepping for a party.

More Dessert Ideas

Looking for more meal inspiration?

Browse my No- Bake Desserts or check out my Full Dessert Collection for more inspiration.

Photo Credit: Tessie’s Table.

FAQ

Can I make Oreo cheesecake ahead of time?
Yes, and it’s actually better that way. Making it the day before gives it time to fully set and makes slicing much easier.
Can I use a different base instead of brownie?
You can use a classic Oreo crust if you prefer. The brownie base just adds a richer chocolate layer and makes it feel more like a full dessert.
Why isn’t my cheesecake setting?
It’s usually because the whipped cream wasn’t whipped to stiff peaks or it hasn’t chilled long enough. Give it more time in the fridge and it should firm up.
Can I freeze Oreo cheesecake?
Yes, slice it first, wrap each piece, and freeze for up to 2 months. Thaw in the fridge overnight for the best texture.
How do I get clean slices?
Use a sharp knife and wipe it between each cut. Running the knife under hot water first helps get those clean layers.
Can I use Cool Whip instead of whipped cream?
Yes, you can swap it in if you prefer. It will give you a slightly firmer, more stable filling, while fresh whipped cream gives a softer, more creamy texture.
How long does it last in the fridge?
It will keep well for about 4 days when stored covered. After that, the texture can start to soften.

Oreo Cheesecake

This Oreo Cheesecake has a fudgy brownie base, a thick no-bake Oreo cheesecake filling, and whipped Oreo topping with mini Oreos to finish.

Course Dessert

Cuisine American

Keyword No Bake Cheesecake, Party Food, Summer, Sweet Treat

Prep Time 30

Cook Time 25

Chill Time 6

Total Time 6 55

Servings

Calories 769kcal

Equipment

Ingredients

For the Brownie Base:

½ cup 1 stick unsalted butter
¾ cup granulated sugar
½ cup light brown sugar packed
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
12 Oreo cookies roughly chopped

For the Oreo Cheesecake Filling:

16 oz cream cheese softened
½ cup granulated sugar
2 teaspoons vanilla extract
2 cups heavy whipping cream
1 cup powdered sugar
15 Oreo cookies crushed

For the Oreo Whipped Topping:

1 cup heavy whipping cream
½ cup powdered sugar
6 Oreo cookies finely crushed (almost like crumbs)
Mini Oreos for decorating

Instructions

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
Melt the butter in a saucepan, remove from heat, and whisk in both sugars until combined and glossy.
Whisk in the eggs and vanilla until smooth.
Stir in cocoa powder, flour, and salt until fully incorporated.
Fold in chopped Oreos, then spread the brownie batter evenly in the prepared pan.
Bake for 22–25 minutes or until the center is just set. Let cool completely in the pan.
Beat softened cream cheese, granulated sugar, and vanilla extract in a large bowl until smooth and creamy.
In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Stir in the crushed Oreos, then spoon the cheesecake mixture over the cooled brownie layer.
Smooth the top and chill in the fridge for at least 6 hours or overnight until firm.
Whip the heavy cream and powdered sugar for the topping until stiff peaks form, then gently fold in the finely crushed Oreos.
Transfer the Oreo whipped topping to a piping bag fitted with a star tip and pipe swirls around the edges.
Decorate with mini Oreos on top of the piped swirls before serving.

Notes

Let the brownie base cool completely: If the base is even slightly warm, the cheesecake layer can soften and lose structure. A fully cooled base gives you clean layers and better slices.

Use room temperature cream cheese: Cold cream cheese won’t mix smoothly and can leave lumps in the filling. Let it soften first so everything blends together properly.

Whip the cream to stiff peaks: This is what helps the cheesecake set. If it’s too soft, the filling won’t hold its shape when sliced.

Fold gently when combining: Take your time folding the whipped cream into the filling. This keeps the texture light instead of dense.

Chill overnight if possible: It will set better, slice cleaner, and taste even better the next day. This also makes it easier if you’re prepping for a party.

Nutrition

The post Oreo Cheesecake appeared first on Tessie's Table.

Easy Easter Brunch and Dinner Recipes

Therese Buchanan — Mon, 30 Mar 2026 14:55:45 +0000

Easter is one of those holidays where you want the food to feel special, but you don’t want to spend the whole day in the kitchen. This collection of Easy Easter Brunch and Dinner Recipes is all about keeping things simple while still putting together a table that feels like a proper celebration. You’ll find a mix of easy mains, make-ahead sides, and desserts that are perfect for serving a crowd without the stress.

1. Rack Of Lamb

Photo Credit: Tessie’s Table.

Rack of lamb sounds intimidating, but this recipe proves it really isn’t. A quick sear, a simple crust of Dijon, garlic, and fresh herbs, and the oven does the rest without much babysitting. It’s the kind of impressive centerpiece that looks like you put in way more effort than you actually did.

2. Lemon Garlic Chicken Thighs

If you want a main that feels bright and fresh without a lot of effort, these are the ones to make. The lemon and garlic give the chicken a clean, zesty flavor that works really well for a spring dinner. They come out juicy every time, and the crispy skin makes them feel a little more special without any extra work.

3. Air Fryer Sweet Chili Salmon

This one is perfect if you want something lighter on the Easter table that still feels a little elevated. The sweet chili glaze gives it a sticky, glossy finish and a flavor that always surprises people in the best way. It’s ready in under ten minutes, which makes it a great option when you’ve already got a lot going on in the kitchen.

4. Slow Cooker Mississippi Pot Roast

This is the one I make when I want a hearty, crowd-pleasing centerpiece that basically takes care of itself. Five ingredients, one slow cooker, and you end up with the most tender, flavorful beef that pairs perfectly with mashed potatoes. It’s rich, comforting, and makes great leftovers the next day too.

5. Baked Spinach Artichoke Dip

This Baked Spinach Artichoke Dip is the kind of appetizer that disappears before you even sit down, so make a double batch. It comes together easily, bakes up hot and bubbly, and gives guests something warm to snack on while the rest of the meal comes together. It’s one of those crowd-pleasers that fits right into a holiday spread without adding any stress to your day.

6. Cheesy Green Beans

These Cheesy Green Beans are the kind of side dish that quietly steals the show at the holiday table. Tender green beans cooked in one pan with crispy bacon, butter, garlic, and a blend of melty cheeses — it’s rich, savory, and the kind of thing people go back for seconds of without even thinking about it. If you’re looking for something a little more exciting than the usual green bean casserole, this is your answer.

7. Brioche Buns

These Brioche Buns are the kind of thing that makes your whole Easter spread feel a little more homemade and special without actually being that complicated. The recipe skips the traditional step of proofing the yeast separately and just mixes it straight into the dry ingredients, which saves time and makes the whole process a lot more approachable. You end up with soft, buttery, bakery-style buns that are perfect for pulling apart at the table or piling high with whatever you’re serving.

8. Carrot Cake Cookies

These are a really fun addition to an Easter dessert spread if you want something that isn’t all chocolate. You get all the warm spice and carrot flavor of a classic carrot cake in a soft, easy-to-grab cookie with a cream cheese swirl right on top. They balance out the heavier chocolate desserts and always go faster than I expect.

9. Cadbury Egg Brownies

These are a staple on my Easter dessert tray every single year. You get a rich, fudgy brownie base with chunks of Cadbury mini eggs baked right in, and they melt slightly into the batter for the best texture. Simple to make, easy to slice and serve, and they always disappear quickly.

10. Crockpot Easter Candy Clusters

When the oven is already busy, this is the one I reach for. Everything melts together in the slow cooker, you scoop and let them set, and that’s it. They’re colorful, chocolatey, and perfect for setting out on the counter so people can grab one throughout the day.

11. No-Bake Biscoff Cheesecake

This is my go-to make-ahead dessert when I want something that looks impressive without any stress on the day. The cookie butter filling is smooth and rich, the Biscoff crust holds everything together beautifully, and it sets up overnight in the fridge so it’s ready to go when you need it. It always gets attention on the table.

12. Cadbury Egg Brownie Cookies

These sit right in between a brownie and a cookie, which is exactly why they work so well for Easter. You get that crackly top, soft fudgy center, and little pockets of Cadbury mini egg throughout. They’re great to have sitting out alongside the brownies because people can just grab one without needing anything sliced.

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The post Easy Easter Brunch and Dinner Recipes appeared first on Tessie's Table.

Carrot Cake Cookies

Therese Buchanan — Sun, 29 Mar 2026 14:56:51 +0000

If you’re looking for something a little different for Easter, these Carrot Cake Cookies with Cream Cheese Swirl are a really fun option. You get all the flavor of carrot cake in a soft cookie topped with a simple cream cheese swirl.

Photo Credit: Tessie’s Table.

These cookies bake up soft with warm spices and bits of carrot throughout. Instead of sandwiching them together like my Carrot Cake Sandwich Cookies, the cream cheese topping goes right on top, which makes them easier and quicker.

They’re a great addition to chocolate desserts like Cadbury Egg Brownies and Brownie Cookies, helping balance things out.

Why you’ll love these Carrot Cake Cookies

Soft carrot cake texture in cookie form:
These have that soft, slightly dense texture you expect from carrot cake, but in a cookie that’s easy to grab and serve.
Cream cheese frosting without extra steps:
You still get that classic cream cheese flavor, but instead of layering or sandwiching, you just spread it on top once they’re cooled.
A great Easter dessert that’s not all chocolate:
If you’re already making things like Cadbury Egg Brownies, these add a nice balance with something a little lighter but still full of flavor.

Easy Carrot Cake Cookies with Cream Cheese Frosting

This is one I like to make when I want something that isn’t all chocolate but still feels like an Easter dessert. They’ve got the same flavors as a classic carrot cake but are much easier to pull together. I’ll usually make these alongside something like my Crockpot Easter Candy Clusters or my Carrot Bundt Cake so there’s a mix of textures on the table.

They also hold up really well, so you can make them ahead and not worry about them drying out.

Ingredients Needed for Carrot Cake Cookies

Butter and sugars: Creates a soft cookie base with a little richness from the brown sugar.
Egg and vanilla: Helps bind everything together and adds a bit of flavor.
Flour and baking soda: Gives the cookies structure so they hold their shape but stay soft.
Cinnamon and nutmeg: Adds that classic carrot cake flavor without being too heavy.
Shredded carrots: Keeps the cookies moist and gives them that true carrot cake texture.
Pecans (optional): Adds a bit of crunch if you want some contrast.
Cream cheese and butter: The base for a smooth, spreadable frosting.
Powdered sugar: Sweetens and thickens the frosting so it holds nicely on top.

How to make Carrot Cake Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Cream butter, brown sugar, and granulated sugar together until light and smooth.

Add egg and vanilla extract, then mix until fully combined.

Add flour, baking soda, cinnamon, and nutmeg. to the wet mixture and mix until just combined.

Fold in shredded carrots and chopped pecans if using.

Scoop about 2 tablespoons of dough per cookie. Bake for 12-15 minutes, until the edges are set and the centers are still soft.

In a bowl, beat the powdered sugar and butter until smooth. Then add the cream cheese and vanilla extract, mixing until thick and creamy.

Spoon or pipe a swirl of cream cheese frosting onto each cooled cookie.

Sprinkle with chopped pecans ontop

Variations

Add raisins for a classic carrot cake flavor: If you like a more traditional carrot cake, stir in a small handful of raisins. It adds a bit of chew and pairs really well with the cream cheese topping.
Swap pecans for walnuts: Walnuts work just as well here and give a slightly softer crunch. Either option adds texture without changing the overall flavor too much.
Add coconut for extra texture: A little shredded coconut adds another layer of texture and makes the cookies feel a bit more like a bakery-style carrot cake.
Make carrot cake sandwich cookies: Use the same cookies and add the cream cheese frosting in between instead of on top. This turns it into more of a dessert-style cookie.
Skip the frosting for a simpler cookie: If you want something less sweet, you can leave off the cream cheese topping. The cookies still hold their own and work well as a lightly spiced snack.

Serving Suggestions

Add to an Easter dessert tray: These sit really well alongside chocolate desserts like your Rice Krispie Easter Nest and help balance things out with something a little less rich.
Serve with coffee or tea: The warm spices in the cookies pair really well with a hot drink, especially if you’re serving them after dinner.
Include in Easter treat boxes: Pack a few cookies into small boxes or bags along with other homemade treats like Oreo Truffles. They hold up well and are easy to transport.
Serve as part of a mixed dessert spread: Pair them with something like your Crockpot Easter Candy Clusters so you’ve got both baked and no-bake options on the table.
Set out for brunch or gatherings: These work just as well for a casual Easter brunch with Carrot Cake Cinnamon Rolls as they do for dessert later in the day.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Carrot Cake Cookies?

Store them in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese topping, they shouldn’t be left at room temperature for long periods.

Can I freeze Carrot Cake Cookies?

Yes, but freeze them without the frosting. Once thawed, add fresh cream cheese topping for the best texture.

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Tips & Tricks

Use finely shredded carrots: Smaller pieces blend into the dough better and keep the texture soft without making the cookies too wet.
Don’t overmix the dough: Mix just until everything comes together. Overmixing can make the cookies a bit dense instead of soft.
Bake until just set: The centers should still be soft when you take them out. This keeps that soft, carrot cake-like texture.
Cool completely before adding frosting: If the cookies are even slightly warm, the cream cheese topping will melt and lose its shape.
Adjust frosting thickness as needed: If it feels too soft, add a bit more powdered sugar or chill it briefly before spreading.

More Easter Favorites

Looking for more meal inspiration?

Browse my Cookie ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Do I have to refrigerate carrot cake cookies with cream cheese frosting?
Yes, because of the cream cheese topping, they should be stored in the fridge to keep them fresh and safe to eat.
Can I make carrot cake cookies ahead of time for Easter?
Yes, these are great for making ahead. Bake the cookies a day or two in advance and add the frosting before serving.
How many cookies does this recipe make?
This recipe makes about 12 large carrot cake cookies using a 2-tablespoon scoop. You can make smaller cookies if you prefer, just adjust the bake time slightly.
Can I freeze carrot cake cookies?
Yes, freeze the cookies without frosting for up to 2 months. Thaw and add the cream cheese topping when ready to serve.
Can I skip the nuts in carrot cake cookies?
Absolutely. The pecans are optional and the cookies will still turn out soft and flavorful without them.
Why are my carrot cake cookies too soft?
They may need a minute or two longer in the oven, or the carrots may have added extra moisture. Make sure they’re baked until just set.
Can I use pre-shredded carrots?
You can, but freshly shredded carrots work better because they’re softer and blend into the dough more evenly.

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Carrot Cake Cookies

Soft carrot cake cookies topped with a sweet cream cheese swirl. An easy Easter dessert packed with warm spices and classic flavor.

Course Dessert

Cuisine American

Keyword Christmas Cookies, Easy Dessert, Homemade, Kid Friendly, Party Food

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 335kcal

Equipment

Ingredients

½ cup unsalted butter softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
¾ cup shredded carrots
½ cup chopped pecans optional

Cream Cheese Swirl:

6 oz cream cheese softened
6 tablespoons unsalted butter softened
1½ cups powdered sugar adjust for thickness
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
Cream butter, brown sugar, and granulated sugar together until light and smooth.
Add egg and vanilla extract, then mix until fully combined.
Add flour, baking soda, cinnamon, and nutmeg. to the wet mixture and mix until just combined.
Fold in shredded carrots and chopped pecans if using.
Scoop about 2 tablespoons of dough per cookie (this makes about 12 large cookies). You can make smaller cookies if you prefer, just reduce the bake time slightly.
Place on the baking sheet and gently flatten slightly.
Bake for 10–12 minutes, until edges are set and centers are still soft.
Remove from oven and allow cookies to cool completely on a wire rack.
In a bowl, beat the powdered sugar and butter until smooth.
Add the cream cheese and vanilla extract, mixing until thick and creamy.
Spoon or pipe a swirl of cream cheese frosting onto each cooled cookie.
Sprinkle with some chopped pecans ontop if you like.

Video

Notes

Use finely shredded carrots: Smaller pieces blend into the dough better and keep the texture soft without making the cookies too wet.

Don’t overmix the dough: Mix just until everything comes together. Overmixing can make the cookies a bit dense instead of soft.

Bake until just set: The centers should still be soft when you take them out. This keeps that soft, carrot cake-like texture.

Cool completely before adding frosting: If the cookies are even slightly warm, the cream cheese topping will melt and lose its shape.

Adjust frosting thickness as needed: If it feels too soft, add a bit more powdered sugar or chill it briefly before spreading.

Nutrition

The post Carrot Cake Cookies appeared first on Tessie's Table.

Cadbury Egg Brownie Cookies

Therese Buchanan — Sun, 29 Mar 2026 14:56:45 +0000

If you love a soft, fudgy cookie with a rich chocolate center, these Cadbury Egg Brownie Cookies are exactly what you want for Easter. They’ve got that crackly top like a brownie, with chunks of Cadbury mini eggs baked right in.

Photo Credit: Tessie’s Table

These cookies sit somewhere between a brownie and a cookie, which is why they work so well for Easter baking. You get that deep chocolate flavor with a soft center and slightly crisp edges.

They’re also a great addition to an Easter dessert spread alongside Cadbury Egg Brownies and something simple like Carrot Cake Cookies for a mix of textures.

Why you’ll love these Cadbury Egg Brownie Cookies

Fudgy brownie texture in cookie form:
These cookies stay soft in the center with that signature shiny, crackly top. They bake up like a brownie but are easy to serve and portion.
Perfect Easter cookie idea:
Cadbury mini eggs add color and texture without extra work. Just chop and fold them in and you’ve got a seasonal cookie ready to go.
Simple and quick to make:
No chilling, no complicated steps. The dough comes together fast and bakes in minutes.

Cadbury Egg Brownie Cookies (Crackly Top Chocolate Cookies)

This is one of those recipes I like to make when I can’t decide between cookies and brownies. You still get that rich chocolate base, but in a smaller, grab-and-go form. They’re great to have sitting out alongside other Easter treats because people can just grab one without needing to slice anything.

Ingredients Needed for Cadbury Egg Brownie Cookies

Butter and chocolate chips: Melted together to create that rich base.
Granulated sugar and brown sugar: Gives sweetness and helps create the crackly top.
Eggs: Adds structure and helps with that glossy finish.
Vanilla extract: Brings out the chocolate flavor.
Flour and cocoa powder: Gives structure while keeping the cookies soft.
Baking powder: Helps them lift slightly.
Salt: Balances everything.
Cadbury mini eggs: Chopped for even distribution throughout the cookies.

How to make Cadbury Egg Brownie Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Melt butter and chocolate chips together until smooth, and let cool slightly.

Whisk sugars, eggs, and vanilla until thick and glossy.

Add flour, cocoa powder, baking powder, and salt, and mix until combined.

Stir in the melted chocolate mixture.

Fold in chopped Cadbury mini eggs and chill for 30 minutes.

Scoop dough onto a baking sheet and add extra mini eggs on top. Bake until tops are crackly and centers are soft.

Variations

Extra chocolate: If you want these a bit richer, add a handful of chocolate chips or chunks to the dough. It gives you more melted chocolate throughout without changing the texture.
Stuffed cookies: Press a whole mini egg into the center of each cookie before baking. It softens in the oven and gives you a really nice gooey middle when you bite into it.
Use different Easter candy: You can swap the Cadbury mini eggs for other Easter chocolates if that’s what you have. Anything chocolate-based works well here.
Make cookie bars instead: If you don’t feel like scooping cookies, press the dough into a lined pan and bake it like bars. It ends up closer to your Cadbury Egg Brownies but with the same flavor.
Add a little sea salt: A light sprinkle after baking helps balance the sweetness and brings out the chocolate flavor without making them taste salty

Serving Suggestions

Serve with Cadbury Egg Brownies: If you’re putting together an Easter dessert spread, these work really well alongside my brownies. You’ve got something sliceable and something easy to grab.
Add to a dessert tray: Pair them with Crockpot Easter Candy Clusters and my Rice krispie Easter Eggs for a fun and simple dessert board. It looks put together without needing a lot of extra effort.
Serve slightly warm: They’re especially good when the centers are still soft. A quick few seconds in the microwave brings them right back to that fresh-baked texture.
Include in Easter treat boxes: These hold their shape well, so they’re easy to pack into boxes or bags with other homemade treats like my Carrot Cake Cookies.
Serve with coffee or milk: Nothing fancy here, but it works. The chocolate flavor pairs really well with both, especially after dinner. Try my Tres Leches Iced Latte!

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Cadbury Egg Brownie Cookies?

Store them in an airtight container at room temperature for up to 4 days. They stay soft if sealed properly, but if you leave them out they’ll dry out quickly.

Can I freeze Cadbury Egg Brownie Cookies?

Yes, they freeze really well. Place them in a sealed container or freezer bag and freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave. You can also freeze the dough. Scoop the dough onto a tray, freeze until solid, then transfer to a bag. Bake straight from frozen and just add a couple of extra minutes to the bake time.

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Tips & Tricks

Whisk the eggs and sugar until glossy: This step is what gives you that crackly brownie top. If you rush it, the cookies will still taste good but won’t have that classic brownie finish.
Don’t overbake the cookies: The centers should look slightly underdone when you take them out. They’ll continue to set as they cool, which keeps that soft brownie texture.
Chop the Cadbury mini eggs into different sizes: Some smaller pieces melt into the dough, while larger chunks give you bites of chocolate throughout. That mix makes a big difference in texture.
Let the melted chocolate cool slightly before mixing: If it’s too hot, it can affect the texture of the dough and make it harder to get that smooth consistency.
Use parchment paper for easy cleanup and better baking: It helps prevent sticking and keeps the bottoms from overbrowning.

More Easter Ideas

Looking for more meal inspiration?

Browse my Easter ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Why did my brownie cookies spread too much?
This usually means the dough was too warm or the butter was too soft. If your dough feels loose, chill it for 20–30 minutes before baking so the cookies hold their shape better.
Why didn’t my cookies spread?
If they stayed thick and didn’t flatten, the dough was likely too cold or had a bit too much flour. Let the dough sit at room temperature for a few minutes before baking.
How do I get that crackly brownie top?
That shiny top comes from properly mixing the sugar and eggs until smooth and slightly glossy. Don’t rush that step, it’s what gives them that classic brownie look.
How do I know when brownie cookies are done?
The edges should look set but the centers will still be soft. They continue to firm up as they cool, so don’t overbake them.
Can I make the dough ahead of time?
Yes, you can make the dough and keep it in the fridge for up to 24 hours. It actually helps deepen the flavor and makes the dough easier to handle.
Can I use a box brownie mix?
You can, but the texture will be a bit different. You’ll need to adjust the liquid so the dough is thick enough to scoop.
What kind of chocolate works best?
A mix of chocolate chips and chopped chocolate works really well. The chips help keep structure while the chopped chocolate melts into the cookies.
Can I add mix-ins like Cadbury Cream Eggs or nuts?
Yes, just fold them in at the end. Try not to overload the dough so the cookies can still spread properly.
Why are my cookies dry instead of fudgy?
They were likely overbaked. Pull them from the oven when the centers still look slightly underdone for that soft, brownie-like texture.
Do I need to chill the dough every time?
Not always, but if your kitchen is warm or the dough feels soft, chilling helps control spreading and gives you thicker cookies.

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Cadbury Egg Brownie Cookies

Soft brownie cookies with crackly tops and chunks of Cadbury mini eggs. A rich Easter cookie recipe that’s chewy, chocolatey, and easy to make.

Course Dessert

Cuisine American

Keyword Double Chocolate, Easter, Holiday Cookies, Kid Friendly, Party Food

Prep Time 15

Cook Time 12

Chill time 30

Total Time 57

Servings

Calories 351kcal

Equipment

Ingredients

½ cup unsalted butter
1 cup semi-sweet chocolate chips
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup chopped Cadbury mini eggs plus ½ cup for sprinkling on top

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
Melt butter and chocolate chips together in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
In a bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla until thick and glossy.
Stir in flour, cocoa powder, baking powder, and salt until just combined.
Pour in the melted chocolate mixture and mix until combined.
Fold in chopped Cadbury mini eggs.
Chill for 30 min
Scoop about 2 tablespoons of dough per cookie (this makes about 12 large cookies). You can make smaller cookies if you prefer, just reduce the bake time slightly.
Bake for 10–12 minutes, until tops are crackly and centers are soft.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Video

Notes

Whisk the eggs and sugar until glossy:
This step is what gives you that crackly brownie top. If you rush it, the cookies will still taste good but won’t have that classic brownie finish.

Don’t overbake the cookies:
The centers should look slightly underdone when you take them out. They’ll continue to set as they cool, which keeps that soft brownie texture.

Chop the Cadbury eggs into different sizes:
Some smaller pieces melt into the dough, while larger chunks give you bites of chocolate throughout. That mix makes a big difference in texture.

Let the melted chocolate cool slightly before mixing:
If it’s too hot, it can affect the texture of the dough and make it harder to get that smooth consistency.

Use parchment paper for easy cleanup and better baking:
It helps prevent sticking and keeps the bottoms from overbrowning.

Nutrition

The post Cadbury Egg Brownie Cookies appeared first on Tessie's Table.

Crockpot Easter Candy Clusters

Therese Buchanan — Fri, 27 Mar 2026 18:27:44 +0000

If you need a quick and easy Easter treat, these Crockpot Easter Candy Clusters are one of the easiest recipes you can make. Everything melts right in the slow cooker, then you just scoop and let them set. They’re colorful, chocolatey, and perfect for Easter baskets, dessert trays, or just having something sweet ready to go.

Photo Credit: Tessie’s Table.

This is the kind of recipe that works when you don’t feel like turning on the oven but still want something homemade. It’s also a great one to make alongside other Easter desserts like my Cadbury Egg Brownies or Carrot Cake Cookies with Cream Cheese Swirl if you’re putting together a full dessert spread.

You can switch up the mix-ins depending on what you have, which makes it really flexible. It’s also a good one to make ahead since they store well and hold their shape.

Why you’ll love these Crockpot Easter Candy Clusters

Easy to make:
Everything goes straight into the slow cooker, so there’s very little effort involved. No complicated steps or baking required.
Perfect for Easter:
The pastel M&M’s and sprinkles give these that fun Easter look without any extra work. They’re great for baskets, parties, or dessert boards.
Great for making ahead:
These hold up really well, so you can make them a day or two before you need them and not worry about anything going stale.

Easy Easter Candy Clusters for Baskets, Parties, and Dessert Tables

This Crockpot Easter Candy Clusters recipe is one I always make when I want something quick but still fun to put out. It’s Easter candy you can prep ahead, set on the counter, and everyone just keeps grabbing throughout the day.

I usually make a batch while I’m already working on other Easter desserts like my carrot bundt cake or carrot cake sheet cake, so I have a mix of baked treats and no-bake options ready to go.

Ingredients Needed for Crockpot Easter Candy Clusters

White almond bark: This melts smoothly and sets firmly, which is what holds everything together. You can also use white chocolate chips if needed.
Salted peanuts: Adds a bit of crunch and balances the sweetness. You can swap these if you prefer something else.
Pastel M&M’s: These give the clusters their Easter look and add extra chocolate throughout.
Mini marshmallows (optional): Adds a softer texture inside the clusters.
Easter sprinkles: Sprinkle these on top right after scooping for a festive finish.

How to make Crockpot Easter Candy Clusters

**For more detailed instructions, please refer to the printable recipe card below.**

Chop almond bark into smaller pieces.

Add almond bark to the slow cooker.

Cover and cook on low, stirring every 20–30 minutes until melted and smooth.

Stir in peanuts, M&M’s, and marshmallows if using.

Mix until everything is well coated.

Scoop spoonfuls onto a lined baking sheet to form clusters. Sprinkle with Easter sprinkles immediately. Let it sit until fully set.

Variations

Use milk chocolate instead: Swap the almond bark for milk chocolate for a richer flavor. This gives a completely different feel but still works really well with the mix-ins.
Add pretzels: Mix in broken pretzel pieces for a sweet and salty combo. It also adds a bit more crunch.
Make it nut-free: Skip the peanuts and use more M&M’s, pretzels, or even cereal to bulk them up.
Use different candies: Try mini eggs, crushed cookies, or other seasonal candies depending on what you have.
Drizzle with chocolate: Once set, drizzle with melted chocolate for a layered look and extra flavor.

Serving Suggestions

Add to Easter dessert trays: These sit really well alongside other treats like Cadbury Egg Brownie Cookies and make a nice mix of textures.
Use for Easter baskets: Wrap a few in a bag or container and add them to baskets as a homemade treat.
Serve with brownies: Pair them with Cadbury Egg Brownies for a simple dessert spread with both baked and no-bake options.
Set out for gatherings: These are easy to grab and hold up well at room temperature, so they’re great for parties.
Pack for gifting: Add them to small boxes or bags for an easy homemade gift.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Crockpot Easter Candy Clusters?

Store the clusters in an airtight container at room temperature for up to one week. Keep them in a cool spot so they don’t soften. You can also refrigerate them if your kitchen is warm, which helps them hold their shape.

Can I freeze Crockpot Easter Candy Clusters?

To freeze, place them in a freezer-safe container and freeze for up to 2 months. Let them come to room temperature before serving.

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Tips & Tricks

Stir regularly while melting: This helps prevent the chocolate from overheating or burning, especially around the edges.
Use the warm setting if needed: If your slow cooker runs hot, switch to warm once things start melting to keep it smooth.
Work quickly when scooping: The mixture will start to set as it cools, so it’s best to scoop right away.
Line your trays first: Have everything ready before you start scooping so you can move quickly.
Don’t overcrowd the mix-ins: Make sure everything is coated well so the clusters hold together properly.

More Easter Ideas

Looking for more meal inspiration?

Browse my No-Bake Dessert ideas or check out my Full Desserts list for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use chocolate chips instead of almond bark?
Yes, but almond bark melts more smoothly and sets firmer. If using chocolate chips, add a little oil to help with melting.
Can I make these ahead of time?
Yes, these are great for making a day or two in advance.
Do I need to refrigerate them?
Not necessarily, but if your kitchen is warm, it can help them stay firm.
Can I freeze Easter candy clusters?
Yes, they freeze well. Just let them thaw at room temperature before serving.
Can I make these without a slow cooker?
Yes, you can melt everything in a double boiler or microwave and follow the same steps.

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Crockpot Easter Candy Clusters

Easy Crockpot Easter Candy Clusters made with almond bark, M&M’s, and peanuts. A simple no-bake treat perfect for Easter baskets and parties.

Course Dessert

Cuisine American

Keyword Easter, Easy Dessert, Kid Friendly, Party Food

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 247kcal

Equipment

Ingredients

24 oz white almond bark chopped into pieces
1 cup salted peanuts
1 cup pastel M&M’s
1 cup mini marshmallows optional
Easter sprinkles

Instructions

Add almond bark to the slow cooker.
Cover and cook on low for 1–2 hours, stirring every 20–30 minutes until fully melted and smooth.
Once melted, stir in peanuts, M&M’s, and mini marshmallows if using.
Mix until everything is well coated in the melted chocolate.
Line a baking sheet with parchment paper.
Scoop spoonfuls of the mixture onto the parchment to form clusters.
Immediately sprinkle with Easter sprinkles before the chocolate sets.
Let clusters sit at room temperature until fully hardened.
Once set, store or serve.

Video

Notes

***NOTES***

Stir regularly while melting: This helps prevent the chocolate from overheating or burning, especially around the edges.

Use the warm setting if needed: If your slow cooker runs hot, switch to warm once things start melting to keep it smooth.

Work quickly when scooping: The mixture will start to set as it cools, so it’s best to scoop right away.

Line your trays first: Have everything ready before you start scooping so you can move quickly.

Don’t overcrowd the mix-ins: Make sure everything is coated well so the clusters hold together properly.

Nutrition

The post Crockpot Easter Candy Clusters appeared first on Tessie's Table.

Cadbury Egg Brownies

Therese Buchanan — Fri, 27 Mar 2026 18:27:40 +0000

If you’re making Brownies this Easter, these Cadbury Egg Brownies always get attention. You get a rich, chocolatey brownie base with chunks of Cadbury mini eggs baked right in, and they melt slightly into the batter for the best texture.

Photo Credit: Tessie’s Table.

This is a simple homemade brownie recipe that doesn’t take much effort but gives you that soft, fudgy center everyone wants. It’s also a great one to pair with something like Crockpot Easter Candy Clusters if you want a mix of baked and no-bake treats on your table.

They’re perfect for Easter dessert trays, gifting, or just having something ready to slice and serve when people stop by.

Why you’ll love these Cadbury Egg Brownies

Rich and fudgy texture:
These brownies stay soft in the center with just the right amount of chew around the edges. The Cadbury mini eggs melt slightly into the batter, which makes every bite extra chocolatey.
Perfect for Easter:
Using Cadbury mini eggs instantly gives these that seasonal feel without needing anything complicated. Just chop and fold them in.
Easy to make from scratch:
No box mix needed here. The batter comes together quickly and bakes up perfectly every time.

Cadbury Egg Brownies for Easter Dessert Tables

This is one I make every year around Easter because it’s easy and always goes quickly. I usually chop the Cadbury mini eggs into chunks so you get little pockets of chocolate throughout instead of it all blending in.

It reminds me a bit of baking at home growing up, just simple ingredients turned into something everyone keeps going back for. And once they’re sliced and set out, they don’t last long.

Ingredients Needed for Cadbury Egg Brownies

Unsalted butter: Gives the brownies richness and helps create that soft texture.
Granulated sugar: Sweetens and helps create that classic shiny top.
Brown sugar: Adds a deeper flavor and keeps the brownies moist.
Eggs: Helps bind everything together and gives structure.
Vanilla extract: Brings out the chocolate flavor.
All-purpose flour: Provides structure without making them too dense.
Cocoa powder: Gives a strong chocolate base.
Salt: Balances the sweetness.
Baking powder: Adds just a bit of lift.
Cadbury mini eggs: The star of the recipe. Chop them so they distribute evenly.

How to make Cadbury Egg Brownies

**For more detailed instructions, please refer to the printable recipe card below.**

Whisk melted butter, granulated sugar, and brown sugar until smooth.

Add eggs and vanilla, mixing until glossy and combined.

Stir in flour, cocoa powder, salt, and baking powder until just combined.

Fold in chopped Cadbury mini eggs.

Pour into the prepared pan and spread evenly and press the extra chopped mini eggs on top.

Bake until the center is just set but still soft. Let cool completely before slicing.

Variations

Add chocolate chips: Stir in extra chocolate chips for even more chocolate throughout. This makes them extra rich and slightly gooey.
Use your favorite candy bar: You can chop up any candy you like and mix it through for a fun twist.
Swirl in peanut butter: Add spoonfuls of peanut butter and lightly swirl before baking for a different flavor.
Make them thicker: Use a smaller pan for thicker brownies and adjust bake time slightly.
Add frosting: Once cooled, add a layer of chocolate or cream cheese frosting for a dessert-style brownie.

Serving Suggestions

Add to an Easter dessert board: Slice the Cadbury Egg brownies into squares and add them to a dessert board with a mix of cookies and candy. They pair really well with your Carrot Cake Cookies with Cream Cheese Swirl and help fill out a colorful Easter spread without much extra effort.
Serve with ice cream for an easy dessert: Warm a brownie slightly and serve with a scoop of vanilla ice cream. The warm chocolate and cold ice cream combo works every time and turns this into more of a plated dessert.
Pair with no-bake treats: Set these out alongside Crockpot Easter Candy Clusters for a mix of baked and no-bake options. It gives a nice variety of textures and makes your dessert table feel more complete.
Make a brownie sundae bar: Cut the brownies into smaller squares and set out toppings like whipped cream, chocolate sauce, and sprinkles. Let everyone build their own, which is always a hit at gatherings.
Package for Easter treats or gifting: Wrap a few brownie squares in parchment or add them to small boxes or bags. They hold up well and make a simple homemade Easter treat to share.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Cadbury Egg Brownies?

Store brownies in an airtight container at room temperature for up to 4 days. You can refrigerate them if you prefer a firmer texture, especially if your kitchen is warm.

Can I freeze Cadbury Egg Brownies?

To freeze, wrap tightly and store for up to 2 months. Let thaw at room temperature before serving.

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Tips & Tricks

Use room temperature eggs: This helps the batter mix more evenly and gives you that smooth, glossy texture. Cold eggs can make the batter seize slightly, which affects the final texture of your brownies.
Don’t overbake the brownies: For fudgy Cadbury Egg brownies, it’s better to pull them out slightly early. The center should still look a little soft. They’ll continue to set as they cool, giving you that rich, dense texture people look for in homemade brownies.
Chop the Cadbury mini eggs evenly: Cutting them into smaller chunks helps distribute the chocolate throughout the batter. If the pieces are too big, they can sink or create uneven pockets.
Line your pan with parchment paper: This makes it much easier to lift the brownies out and slice them cleanly. It also prevents sticking, especially with fudgier brownies.
Let brownies cool completely before slicing: This is key for clean cuts. Warm brownies will fall apart, while fully cooled brownies will hold their shape and give you those nice square slices.

More Easter Ideas

Looking for more meal inspiration?

Browse my Cookie ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

How do I make fudgy brownies instead of cakey brownies?
To get fudgy brownies, avoid overbaking and don’t add extra flour. Using a combination of butter, brown sugar, and cocoa powder also helps create that dense, rich texture.
Can I use a box mix for Cadbury Egg brownies?
Yes, you can use a brownie mix and stir in chopped Cadbury eggs. It’s a quick shortcut, but a homemade brownie recipe will give you a richer flavor and better texture.
Do Cadbury mini eggs melt in brownies?
They soften and melt slightly while baking but still hold some shape. This creates little pockets of chocolate throughout the brownies, which is exactly what you want.
Can I freeze Cadbury Egg brownies?
Yes, these brownies freeze really well. Wrap them tightly and store for up to 2 months. Let them thaw at room temperature before serving.
Why did my brownies turn out dry?
This usually happens from overbaking or adding too much flour. Make sure to measure carefully and remove the brownies when the center is still slightly soft.
Can I make these brownies ahead of time?
Yes, these are great for making ahead. You can bake them a day or two in advance and store them until ready to serve.
What size pan should I use for brownies?
A 9×9 pan works best for this recipe. If you use a smaller pan, the brownies will be thicker and need a longer bake time.