32 Small Batch Easter Desserts

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Chocolate Bread Pudding

This is a fun recipe because the chocolate makes it different from traditional bread pudding. It's a rich, comforting dessert. —Mildred Sherrer, Fort Worth, Texas

Berry Rhubarb Fool

A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado

Mini Blueberry Tarts

I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you'd like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey

Homemade Cherry Crisp

Our family loves this pretty, tasty dessert. It uses convenient pie filling, so you can make it in no time—and it takes mere minutes to heat in the microwave. —Laurie Todd, Columbus, Mississippi

Berries with Vanilla Custard

What a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. —Sarah C. Vasques, Milford, New Hampshire

Semisweet Chocolate Mousse

A friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California

Contest-Winning Easy Tiramisu

This recipe makes a great quick dessert for a special supper…or anytime. It's easily doubled if needed. What a fun use for pudding snack cups! —Betty Claycomb, Adverton, Pennsylvania

Cherry-Peach Dumplings

You can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York

Lemon Pudding Cake

My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.—Dawn Fagerstrom, Warren, Minnesota

Pear Raspberry Crisp

We grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. —Fancheon Resler, Bluffton, Indiana

Pressure-Cooker Flan in a Jar

Spoil yourself or the people you love with these delightful portable custards—a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. —Megumi Garcia, Madison, Wisconsin

Amaretto Cherries with Dumplings

You can't beat the combination of almond flavor with cherries. These light and fluffy dumplings are heavenly. Topped with the sauce and ice cream, it makes for a scrumptious dessert. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Lemon Creme Brulee

After being disappointed in this recipe the first time I tried it, I experimented. When I felt it was fit for competition, the judge was impressed, too—I won a blue ribbon and an Award of Excellence. —Sara Scheler, Pewaukee, Wisconsin

Rustic Fruit Tart

My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan

Easy Berry Cheesecake Parfaits

These sweet little parfaits take everything that's wonderful about cheesecake and make it way easier. You get the rich creaminess, graham cracker crunch and bright berry flavor all in fun individual portions. —Taste of Home Test Kitchen

Mocha Pudding Cakes

These mouthwatering mini cakes make the perfect treat for a twosome. My mom used to make these when I was a little girl. Now I whip them up for a speedy dessert. —Debora Simmons, Eglon, West Virginia

Mini Neapolitan Baked Alaskas

Surprise—there's ice cream inside these tiny showstoppers! Dinner guests will be thrilled with the pretty presentation. —Taste of Home Test Kitchen

Cookies 'n' Cream Berry Desserts

This sweet berry dessert makes an especially pretty final course in the spring. With berries, a creamy topping and a sprinkle of meringue cookies, it always earns praise. —Lily Julow, Lawrenceville, Georgia

Panna Cotta with Papaya Coulis

Panna cotta is an Italian dessert that means “cooked cream.” My friend and I developed a tropical version that’s rich, creamy, tangy and so refreshing. —Shauna Havey, Roy, Utah

Peach Cobbler for Two

Everyone notices a special taste in this cobbler. It's orange peel, which enhances the color and gives this traditional dessert a delicious distinction. Cobblers usually serve a large group, so it's convenient to have a recipe that makes just enough for two. — Betty Clark, Mount Vernon, Missouri

Chocolate Cherry Crepes

One of the reasons that we love this impressive-looking recipe is that it's easy to make. We prepare the crepes and filling in advance, and assemble them and add the topping just before serving. —Taste of Home Test Kitchen

Strawberry Rhubarb Cream

A friend gave me this recipe a long time ago. It’s rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. —Norma DesRoches, Warwick, Rhode Island

Creamy Rice Pudding

I was fortunate to grow up around fabulous cooks. My mother and grandmother taught me to experiment with recipes, and we tried a lot of variations on this one. No matter how we chose to embellish it, it was always tasty. When I make this, it brings fond memories to mind. —Laura German, North Brookfield, Massachusetts

Contest-Winning Strawberry Pretzel Dessert

I love the sweet-salty flavor of this pretty layered dessert. Sliced strawberries and gelatin top a smooth cream cheese filling and crispy pretzel crust. I think it's best when eaten within a day of being made. -Wendy Weaver Leetonia, Ohio

Blueberry Crumble Tarts

Pop one in a lunch box, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. —Carole Fraser, North York, Ontario

Mini Pineapple Upside-Down Cake

Edna Hoffman of Hebron, Indiana gives a timely twist for two to this traditional old-fashioned dessert.

Tangerine Chocolate Semifreddo

When I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. —Claire Cruce, Atlanta, Georgia

Pecan Strawberry Rhubarb Cobbler

Chock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Pecans in the topping and the delicious dessert sauce make it extra special. —Lily Julow, Lawrenceville, Georgia

Citrus Cream Tartlets

This rich and creamy dessert is especially nice for company. It's attractive and easy to serve, and much of it can be made ahead of time. The citrus flavor is refreshing after a meal or on its own with coffee. —Brian Barger, Chevy Chase, Maryland

Cherry Cream Cheese Tarts

It's hard to believe that just five ingredients and a few minutes of preparation can result in these delicate and scrumptious tarts! —Cindi Mitchell, Waring, Texas

Mini Rum Cakes

My mother and I tried many different types of rum cake to find the best one, and finally hit on this cake that doesn't dry out and imparts the most flavor. For a really moist cake, brush rum over the individual sponge cakes before topping them with the filling. —Dona M. Hoffman, Addison, Illinois