Spring Holiday Desserts
Sweet Endings for Easter and Passover Meals
Even though it’s chilly outside, I just spotted crocuses blooming in Riverside Park —what a welcomed hint of spring! That coupled with Easter and Passover being just a week away makes me feel like we are finally turning the corner into one of my favorite seasons.
The desserts here are ideal ways to finish a spring holiday meal —they are all irresistibly delicious, easy to make, and on the better-for-you side. So much to love! Enjoy, and happy holidays to everyone who celebrates.
Ricotta Cheesecake with Fresh Raspberries
This luxuriously creamy cheesecake with fresh raspberries —perfect for Easter—is a dessert triple-threat. It tastes incredible, looks gorgeous, and it’s easy to make. As it bakes, it forms its own golden brown “crust,” and it is absolutely stunning crowned with ruby-red raspberries.
Chocolate Matzoh Clusters With Coconut and Dates
Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
These dark chocolate matzoh clusters with coconut and dates are crunchy, chewy and gently sweet. While they make an ideal Passover treat, they’re so good and easy to prepare, you’ll want to make them year-round.
Strawberries With Cannoli Cream
Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
This dish of fresh strawberries with a cannoli filling-like dip is simple to pull together but makes a stunning dessert for a spring holiday meal or Sunday brunch. The dip is made by simply whipping ricotta cheese until smooth and then stirring in a little sugar and lemon zest. Serve the dip topped with chopped pistachios, or for a fun alternative, mini chocolate chips.