Dessert recipes are stapled in the celebration menu for this Mother’s Day 2022. Moms love to be pampered and desserts are no exception. You can never go wrong with desserts when it comes to satisfying her sweet tooth. Here we have listed some of the most popular and famous dessert recipes for Mother’s Day that will surely make her smile.

Dessert Recipes for Mother’s Day

Table Of Contents

Healthy Mother’s Day Dessert Recipes

If you’re looking for a healthy Mother’s Day dessert, look no further. These recipes are designed to help you enjoy a healthy dessert while still honoring your mother or celebrating a special someone in your life.

 

Banana-Bran Muffins

1. Banana-Bran Muffins

Banana bran muffins are a perfect treat for the week, and not just because they are incredibly moist and flavorful. They can be reheated in the microwave for a quick breakfast on-the-go.
Course Dessert

Ingredients
  

  • 1 pc large egg
  • 1 pc large egg white
  • ¾ cup light brown sugar
  • 1 cup buttermilk
  • 1 cup mashed banana
  • 1 cup unprocessed wheat bran
  • ¼ cup canola oil
  • 1 tsp vanilla extract
  • 1 ½ cup all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 2 tbsp chopped pecans or walnuts

Instructions
 

  • Preheat the oven to 400 °F
  • Coat 12 muffin cups with cooking spray.
  • In a medium bowl, whisk egg, egg white, brown sugar and buttermilk until smooth. Add banana, bran cereal, canola oil and vanilla extract to the mixture and stir to combine.
    1 pc large egg, 1 pc large egg white, ¾ cup light brown sugar, 1 cup buttermilk, 1 cup mashed banana, 1 cup unprocessed wheat bran, ¼ cup canola oil, 1 tsp vanilla extract
  • Sift flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the center of the dry ingredients; add wet ingredients and stir mixture with a rubber spatula until just combined.
    1 ½ cup all-purpose flour, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, ½ tsp ground cinnamon
  • Spoon batter into prepared muffin cups and sprinkle with nuts.
    2 tbsp chopped pecans or walnuts
  • Bake until the tops spring back when touched lightly, 15 to 20 minutes.
  • Loosen edges and turn muffins out onto a wire rack to cool.
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2. Carrot Cake

Bake Food Network’s layered Carrot Cake recipe for a weekend treat. It is not only tasty but surprisingly healthy too. Enjoy decorating the cake with homemade cream cheese frosting and coconut flakes.
Course Dessert

Ingredients
  

Cake

  • 2 cup granulated sugar
  • 1 ½ cup vegetable oil
  • 4 pc fresh whole eggs
  • 2 cup pastry flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 3 cup raw finely ground carrots
  • 4 oz finely chopped walnuts

Frosting

  • lb powdered sugar
  • 12 oz room temperature cream cheese
  • 1 tbsp vanilla extract
  • 2 oz room temperature margarine

Instructions
 

For the cake:

  • Preheat the oven to 300 degrees °F.
  • Beat together sugar, oil and eggs in a mixing bowl; sift together flour, baking soda, salt and cinnamon in another bowl. Fold in carrots and chopped nuts until well blended.
    2 cup granulated sugar, 1 ½ cup vegetable oil, 4 pc fresh whole eggs, 2 cup pastry flour, 2 tsp baking soda, 1 tsp salt, 2 tsp ground cinnamon, 3 cup raw finely ground carrots, 4 oz finely chopped walnuts
  • Distribute batter evenly into 3 (9-inch) cake layer pans that have been generously greased; one pound five ounces of batter per pan.
  • Place in a preheated oven for 50 to 60 minutes. Remove from the hot oven; cool layers in pans for 1 hour. Store cooled layers in a pan inverted on a closed cupboard and prevent drying for at least one day; longer is better.
  • A layer cake may be easily removed from a baking pan by inverting the pan and gently tapping the edges on a hard surface, then moving the cake directly onto a revolving cake stand. A 9-inch layer cake is best displayed without its paper on top of a revolving cake stand.

For the frosting:

  • In a large bowl, combine powdered sugar with cream cheese, vanilla, and margarine.
    1½ lb powdered sugar, 12 oz room temperature cream cheese, 1 tbsp vanilla extract, 2 oz room temperature margarine
  • Mix together at low speed until ingredients are well-blended.
  • Cover and refrigerate for later use.
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes

  

Flourless-Honey Almond Cake

3. Flourless-Honey Almond Cake

This simple cake is lovely for afternoon tea or a spring holiday dessert. Honey and almonds flavor the cake, which is also gluten-free. Be careful not to overbeat the egg whites–they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.
Course Dessert

Ingredients
  

Cake

  • cup whole almonds, toasted
  • 4 pc large eggs, at room temperature, separated
  • ½ cup honey
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp salt

Topping

  • 2 tbsp honey
  • ¼ cup sliced almonds, toasted

Instructions
 

  • Preheat the oven to 350 °F. Coat a 9-inch springform pan with cooking spray, then line the bottom with parchment paper and coat the paper with more cooking spray. The pan should be ready to use as needed.
  • Blend whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground) and set aside; beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda, and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds, increase speed to high and beat for an additional 5 minutes.
    1½ cup whole almonds, toasted, 4 pc large eggs, at room temperature, separated, ½ cup honey, 1 tsp vanilla extract, ½ tsp baking soda, ½ tsp salt
  • Beat 4 egg whites until very foamy, white and doubled in volume, but not stiff enough to hold peaks, about 1 to 2 minutes. Fold the egg whites gently into the nut mixture until just combined. Scrape the batter into the prepared pan.
    4 pc large eggs, at room temperature, separated
  • Bake for 25 to 28 minutes, until the cake is browned and a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  • Gently slide a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter and drizzle with honey, if desired, and sprinkle with sliced almonds.
    ¼ cup sliced almonds, toasted, 2 tbsp honey
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes

 

Cinnamon Roll Cake

4. Cinnamon Roll Cake

This delectable cake is a hybrid of breakfast and dessert. The sweet cinnamon-sugar delight of a warm cinnamon roll shines through each slice, but takes half the time and effort of making a yeasted dough.
Course Dessert

Ingredients
  

  • ½ cup unsalted butter, softened
  • cup granulated sugar
  • 3 pc large eggs
  • 2 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¾ cup  whole buttermilk
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • Cinnamon-Pecan Streusel
  • Cream Cheese Glaze
  • ½ cup chopped pecans

Instructions
 

  • Preheat the oven to 350°F (180°C). Spray a Nordic Ware Cinnamon Bun Pull-Aparts Pan with baking spray with flour. Bake for 15 minutes or until golden brown.
  • In a mixer bowl fitted with a paddle attachment, beat butter and sugar until fluffy, about 3 to 4 minutes, stopping to scrape down the sides of the bowl. Add eggs one at a time, beating well after each addition.
    ½ cup unsalted butter, softened, 1½ cup granulated sugar, 3 pc large eggs
  • Whisk together in a medium bowl the flour, cinnamon, baking powder, baking soda, and salt. In a small bowl mix together the buttermilk and sour cream. Reduce speed to low on mixer. Add the flour mixture to the butter mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Add vanilla last.
    2 cup all-purpose flour, 1 tsp ground cinnamon, 1 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt, ¾ cup  whole buttermilk, ½ cup sour cream, 2 tsp vanilla extract
  • Pour three-fourths of the pancake batter into the pan; top with streusel, and pour remaining batter on top. Using a knife, drag it back and forth through the batter to swirl the streusel around in an interesting pattern. Smooth the pancake with an offset spatula.
    Cinnamon-Pecan Streusel
  • Bake until a pick inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Remove from the pan, and let cool completely on a wire rack. Drizzle Cream Cheese Glaze over the top of the cake. Garnish with pecans. 
    Cream Cheese Glaze, ½ cup chopped pecans
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes

 

Ginger-Blueberry Sorbet

5. Ginger-Blueberry Sorbet

This blueberry ginger sorbet recipe is sure to turn heads this summer! Sorbet should taste like freshly picked fruit—this one surely fits the bill, with an intense blueberry flavor and vibrant purple color. The subtle hint of ginger gives this sorbet a little something extra.
Course Dessert

Ingredients
  

  • 1 cup water
  • ¼ tsp salt
  • 12 oz package frozen blueberries, thawed
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp peeled and grated fresh ginger root
  • ½ cup sugar

Instructions
 

  • Mix the water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool briefly.
    1 cup water, ½ cup sugar, ¼ tsp salt
  • In a food processor or blender, combine the blueberries, lemon juice and ginger root.
    12 oz package frozen blueberries, thawed, 2 tbsp freshly squeezed lemon juice, 1 tbsp peeled and grated fresh ginger root
  • Pour in the syrup and process until smooth.
  • Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
  • Serve immediately or store in an airtight container in the freezer for up to 1 week.
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6. Homemade Vanilla Ice Cream

6. Homemade Vanilla Ice Cream

This vanilla ice cream is everything you could want in an ice cream. It’s rich and creamy, with a pure, balanced flavor that can sustain you whether you serve it in your favorite cone or embellish the frozen treat with candy or cookie mix-ins.
Course Dessert

Ingredients
  

  • 3 cup heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • 1 tbsp pure vanilla extract
  • ½ tsp Kosher salt
  • 5 pc large egg yolks

Instructions
 

  • Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat.
    3 cup heavy cream, 1 cup whole milk, ¾ cup sugar, 1 tbsp pure vanilla extract, ½ tsp Kosher salt
  • Whip the egg yolks in a medium bowl. Gradually add 1 cup of hot cream to the beaten yolks while whisking, then return to a saucepan. Cook over low heat and stir constantly until the mixture becomes thick, coats the spoon and reaches 180 °F a thermometer, 6 to 8 minutes.
    5 pc large egg yolks
  • Strain the custard into a large bowl or measuring cup, discarding the solids. Once the custard is cooled to room temperature, lightly press plastic wrap against its surface to prevent it from forming a skin. Chill in the refrigerator for 3 hours until cold.
  • Make ice cream in an ice cream machine according to the manufacturer’s instructions. Place the resulting ice cream in the freezer to set up for at least 1 hour. Serve.
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes

 

Rhubarb-Bars

7. Rhubarb Bars

Rhubarb Bars are deliciously sweet, melt-in-your-mouth desserts that start with a buttery crust and are topped with sweetened, diced rhubarb.
Rhubarb is in season during the summer months, so it’s the perfect time to find recipes that feature its tart taste as seamlessly as this one. You can buy rhubarb at local farmers’ markets if you don’t have any in your garden; or, pick some up at a grocery store.
Course Dessert

Ingredients
  

Crust

  • ½ cup butter, cold and diced
  • cup confectioners’ sugar
  • 1 cup all-purpose flour

Filling

  • 2 pc large eggs, room temperature
  • ¼ cup granulated sugar
  • ¼ cup all-purpose flour
  • ½ tsp kosher salt
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • cup diced rhubarb

Instructions
 

Crust

  •  Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper.
  • In a large bowl, blend the flour, confectioners sugar, and butter. You can use a food processor or pastry cutter, but I prefer my hands. You want the butter to be no bigger than a pea size and the ingredients to be well incorporated.
    ⅓ cup confectioners’ sugar, 1 cup all-purpose flour, ½ cup butter, cold and diced
  • Press into the lined pan. Bake for 12-15 minutes.

Filling

  • In a medium bowl, lightly beat two eggs. Add sugar, flour, salt, cinnamon, and vanilla and mix until combined.
    2 pc large eggs, room temperature, ¼ cup granulated sugar, ¼ cup all-purpose flour, ½ tsp kosher salt, ½ tsp cinnamon, 1 tsp vanilla extract
  • Gently fold in the diced rhubarb.
    3½ cup diced rhubarb
  • Pour mixture over the hot crust. Bake for another 35-40 minutes or until filling is almost set.
  • Allow bars to cool at room temperature for at least 30 minutes. You can serve them slightly warm or refrigerate until ready to serve.
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Meringue

8. Meringue

With their fun, playful shape, pillowy texture and sweet, delicate flavor, these whimsical cookie cutters are perfect for the holidays. A wonderful vintage recipe to add to your recipe book and a yummy holiday treat!
Course Dessert

Ingredients
  

  • 4 pc egg whites
  • 1 pinch salt
  • 1 cup sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 225 °F. Line a baking sheet with parchment paper.
  • Draw 8 3-inch circles on the parchment paper, and turn the paper over so the pencil marks do not show.
  • Place the egg whites and salt in a large metal bowl. Beat with an electric mixer on medium speed until soft peaks form.
    4 pc egg whites, 1 pinch salt
  • Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Beat in vanilla extract.
    1 cup sugar, 1 tsp vanilla extract
  • Spoon meringue mixture into circles on the prepared baking sheet. Make sure that each mound of meringue is slightly higher in the center than at the edges to create a well in the center for filling.
  • Bake for 1 hour and 45 minutes without opening the oven door or disturbing meringues. Turn off oven and let meringues cool in oven overnight.
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes
Macarons 

9. Macarons 

Dessert is always a good idea, but sometimes you want to give something fancier a try. Enter macarons! They may seem intimidating, but with our easy-to-follow guide, they don’t have to be. You can customize them, too! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you’ll feel like you’re in Paris yourself.
Course Dessert

Ingredients
  

  • cup powdered sugar
  • 1 cup almond flour, finely ground
  • 1 tsp salt
  • 3 pc egg whites, at room temperature
  • ¼ cup granulated sugar
  • ½ tsp vanilla extract
  • 2 drop pink gel food coloring

Instructions
 

  • Coat a large bowl with cooking spray. Combine powdered sugar with almond flour and salt; process in a food processor until extra fine. Sift together mixture and 2 tablespoons powdered sugar through a fine-mesh sieve into the bowl.
    1¾ cup powdered sugar, 1 cup almond flour, finely ground, 1 tsp salt
  • In a separate large bowl, beat the egg whites with an electric hand mixer until soft peaks form. Gradually add the sugar until fully incorporated. Continue to beat until stiff peaks form.  Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
    3 pc egg whites, at room temperature, ½ tsp vanilla extract, 2 drop pink gel food coloring, ¼ cup granulated sugar
  • Gently fold ⅓ of the almond flour mixture at a time into the beaten egg whites. When the last addition has been incorporated, continue to fold slowly until the batter falls in ribbons and you can make a figure 8 with a spatula held upright.
    1 cup almond flour, finely ground
  • Spoon the macaron batter into a piping bag fitted with a round tip. Pipe 4 dots of batter in each corner of a rimmed baking sheet, and cover the sheet with parchment paper. Use the batter to adhere the parchment to the baking sheet.
  • Line a baking sheet with parchment paper. Pipe macarons into 1½-inch (3-cm) circles and place them at least 1-inch (2-cm) apart. Tap the pan on a flat surface 5 times to release any air bubbles. 
  • Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
  • Bake the macarons at 300˚F (150˚C) for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. The macarons will be baked a pale beige color.
  • Remove the macarons from the baking sheet and set them on a wire rack to cool completely.  Make the buttercream: In a large bowl, beat softened butter with a mixer for 1 minute until light and fluffy. Sift in powdered sugar, add vanilla extract, and beat to combine. Add heavy cream, 1 tablespoon at a time, and beat to combine until desired consistency is reached.
  • Prepare the buttercream frosting. Place a dollop of buttercream on one macaron shell, then top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells. Refrigerate for 24 hours to “bloom”.
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Cream Puffs

10. Cream Puffs

Cream Puffs are a breeze to make and are impressive enough for company. Whip some up for your next dinner party and watch them disappear!
Course Dessert

Ingredients
  

  • ½ cup unsalted butter, cut into pieces
  • 1 tsp  sugar (optional)
  • ½ tsp salt
  • 1 cup all-purpose flour
  • 5 pc large eggs
  • 1 cup water
  • No-Fuss Pastry Cream

Instructions
 

  • Preheat the oven to 375 °F. Line two baking sheets with parchment paper
  • In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
    ½ cup unsalted butter, cut into pieces, 1 tsp  sugar (optional), ½ tsp salt, 1 cup water
  • Once the contents of the saucepan have been transferred to a bowl and allowed to cool slightly, add 4 egg yolks and stir vigorously until completely blended.
    5 pc large eggs
  • For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
    5 pc large eggs
  • Spoon pâte à choux into a large pastry bag fitted with a 5/8-inch plain tip. Pipe rounds about 1-1/2-inches in diameter onto each baking sheet lined with parchment. Smooth the peaks using a moistened finger. This will ensure even rising and browning. Brush tops with egg wash; this will give the pastries that shiny golden brown look, which we all associate with luxury. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
    No-Fuss Pastry Cream, 1 cup all-purpose flour
  • Fill the pastries with pastry cream using a 1/8-inch pastry tip. Serve immediately.
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes
Strawberry Lemonade Cupcakes

11. Strawberry Lemonade Cupcakes

These Strawberry Lemonade Cupcakes bring that delicious summer flavor, but in cupcake form. These strawberry lemonade cupcakes are moist, perfectly fluffy, and bursting with fresh fruit flavors; the cupcakes have a delicious slightly tangy lemon flavor. Indeed, these have the perfect flavor combination.
Course Dessert

Ingredients
  

  • ¾ cup white whole-wheat flour
  • ½ cup all-purpose flour
  • tsp baking powder
  • ¼ tsp salt
  • cup white sugar
  • ½ cup coconut oil or butter
  • 2 pc large eggs
  • 2 tsp vanilla extract
  • 4 tsp lemon zest, divided
  • ½ cup nonfat milk
  • ¾ cup chopped strawberries
  • 8 oz reduced-fat cream cheese, at room temperature
  • cup confectioners’ sugar
  • 1 tbsp lemon juice
  • 3-6 drop red natural food coloring (optional)
  • 12 pc small mint leaves & lemon slices for garnish

Instructions
 

  • Preheat the oven to 350 °F. Line 12 (1/2-cup) muffin cups with paper liners.
  • In a medium bowl, whisk together whole-wheat flour, all-purpose flour, baking powder and salt. Beat granulated sugar and coconut oil (or butter) in a large mixing bowl with an electric mixer on medium speed until creamy.
    ¾ cup white whole-wheat flour, ½ cup all-purpose flour, 1½ tsp baking powder, ¼ tsp salt, ⅔ cup white sugar, ½ cup coconut oil or butter
  • Add eggs, 2 teaspoons lemon zest and vanilla; beat until combined.
    2 pc large eggs, 4 tsp lemon zest, divided, 2 tsp vanilla extract
  • In a mixer bowl, using the low speed, mix in the dry ingredients and the milk alternately until thoroughly combined.
    ½ cup nonfat milk
  • Top with a fresh strawberry. Bake until golden and a toothpick inserted into the center comes out with only sticky crumbs attached to it, 18 to 25 minutes. Serve with chocolate sauce.
    ¾ cup chopped strawberries
  • Meanwhile, in a mixing bowl, whip together cream cheese, confectioner’s sugar, lemon juice, and 2 tsp. lemon zest. Add food coloring if desired. Refrigerate until cold.
    4 tsp lemon zest, divided, 8 oz reduced-fat cream cheese, at room temperature, ⅓ cup confectioners’ sugar, 1 tbsp lemon juice, 3-6 drop red natural food coloring (optional)
  • Place a generous tablespoon of the cream cheese frosting in the center of each cupcake, add a mint leaf and lemon slice to each one, if desired.
    12 pc small mint leaves & lemon slices for garnish
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes
Lemon Brownies

12. Lemon Brownies

This double dose of fresh lemon juice and zest gives these easy brownies a fresh and tangy flavor. These tasty treats are the perfect dessert for any holiday or special occasion–or when you just need a little something to brighten your day.
Course Dessert

Ingredients
  

  • ¾ cup white whole-wheat flour
  • cup sugar
  • ¼ cup unsalted butter, softened
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 3 pc large eggs
  • 3 tbsp lemon juice, divided
  • 2 tbsp lemon zest, divided
  • cup packed confectioners’ sugar

Instructions
 

  • Preheat the oven to 350 °F. Coat an 8-inch-square baking dish with cooking spray.
  • Beat flour, sugar, butter, vanilla and salt in a large bowl with an electric mixer until combined. Add eggs, 3 tablespoons lemon juice and 1 tablespoon zest; continue beating until smooth. 
    ¾ cup white whole-wheat flour, ⅔ cup sugar, ¼ cup unsalted butter, softened, 1 tsp vanilla extract, ½ tsp salt, 3 pc large eggs, 3 tbsp lemon juice, divided, 2 tbsp lemon zest, divided
  • Pour the batter into the prepared baking dish. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool completely.
  • Meanwhile, whisk confectioners’ sugar and the remaining 1 tablespoon lemon juice and 1 tablespoon zest in a small bowl. When the brownies are cool, spread the glaze over the top.
    3 tbsp lemon juice, divided, ⅓ cup packed confectioners’ sugar, 2 tbsp lemon zest, divided
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes
Vegan Carrot Cake with Coconut Cream Frosting

13. Vegan Carrot Cake with Coconut Cream Frosting

This vegan carrot cake recipe is simple to make, and the coconut whipped cream frosting replaces the traditional cream cheese. A mixture of flaxseed meal and water works as an egg substitute in this recipe. Plus, pineapple sweetens the cake without adding too much sugar.
Course Dessert

Ingredients
  

Cake

  • 2 tbsp flax meal
  • 5 tbsp water
  • 2 cup all-purpose flour
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 cup grated carrots
  • 8 oz crushed pineapple, well drained
  • 1 cup packed brown sugar
  • ½ cup avocado oil or canola oil
  • 1 tbsp cider vinegar

Coconut Cream Frosting

  • 14 oz unsweetened coconut cream
  • 2 tbsp confectioners’ sugar
  • ½ tsp vanilla extract
  • 2 tbsp Toasted chopped pecans

Instructions
 

  • To prepare cake: Preheat the oven to 350 °F. Coat two 9-inch round cake pans with cooking spray.
  • Combine flax meal and water in a small bowl. Let stand for a few minutes.
    2 tbsp flax meal, 5 tbsp water
  • Meanwhile, sift together flour, cinnamon, ginger, allspice, baking powder, baking soda and salt in a large bowl. Add carrots, pineapple and brown sugar to the dry ingredients and stir until the carrots and pineapple pieces are thoroughly coated.
    2 cup all-purpose flour, 1 tbsp ground cinnamon, 1 tsp ground ginger, ½ tsp ground allspice, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 3 cup grated carrots, 8 oz crushed pineapple, well drained, 1 cup packed brown sugar
  • In a medium bowl, whisk together oil, vinegar and 1 teaspoon vanilla. Whisk in the flax mixture. Stir the wet ingredients into the dry ingredients until just combined. The batter will be very thick. Divide the batter between the prepared pans, spreading evenly.
    ½ cup avocado oil or canola oil, 1 tbsp cider vinegar, ½ tsp vanilla extract
  • Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans on a rack for 10 minutes. Turn the cakes out onto the rack and let cool completely. Enjoy your moist, delicious cake!
  • Meanwhile, make the frosting: Transfer the coconut cream solids from a can of coconut cream to a large mixing bowl (discard the liquid or reserve for another use). Add confectioners’ sugar and vanilla to the coconut cream. Beat with an electric mixer on low until smooth and creamy with soft peaks, about 3 minutes. Refrigerate the frosting in an airtight container until you are ready to spread it onto your cake.
    14 oz unsweetened coconut cream, 2 tbsp confectioners’ sugar, ½ tsp vanilla extract
  • To decorate this cake: Place one layer of the cake on a platter. Spread half the frosting over the top. Set the remaining layer on top and spread the remaining frosting over the top. Garnish with pecans, if desired.
    2 tbsp Toasted chopped pecans
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes
Blueberry-Lemon Ricotta Pound Cake

14. Blueberry-Lemon Ricotta Pound Cake

This healthy pound cake recipe isn't just delicious – it also only requires one bowl to make.Serve with brunch or alongside a cup of coffee in the afternoon.
Course Dessert

Ingredients
  

  • ¾ cup granulated sugar
  • 5 tbsp unsalted butter, at room temperature
  • 3 pc large eggs, at room temperature
  • ¾ cup part-skim ricotta cheese
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice plus 1 teaspoon, divided
  • 1 tsp vanilla extract
  • ½ cup white whole-wheat flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 cup fresh blueberries
  • 2 tbsp packed confectioners’ sugar

Instructions
 

  • Gather all the ingredients. Preheat the oven to 350 °F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.
  • With an electric mixer, beat 3/4 cup sugar and 5 tablespoons butter in a large bowl until creamy.
    ¾ cup granulated sugar, 5 tbsp unsalted butter, at room temperature
  • In a large bowl, beat 3 eggs with an electric mixer on high speed until the whites and yolks are well combined. Beat in 3/4 cup ricotta cheese, 2 tablespoons of lemon zest, 2 tablespoons of lemon juice and 1 teaspoon of vanilla until just combined.
    3 pc large eggs, at room temperature, ¾ cup part-skim ricotta cheese, 2 tbsp lemon zest, 2 tbsp lemon juice plus 1 teaspoon, divided, 1 tsp vanilla extract
  • While using a handheld mixer to beat the egg whites in a large bowl, sprinkle 1 1/2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt over the flour. Beat until almost combined.
    ½ cup white whole-wheat flour, 2 tsp baking powder, ½ tsp salt
  • Add two cups of blueberries and fold gently into the batter. Transfer to the prepared pan.
    2 cup fresh blueberries
  • To ensure the cake’s fluffiness, bake it until the edges start to brown and a toothpick inserted in the center comes out clean, about 1 hour.
  • Cool for 20 minutes, then run a knife around the edge and invert on a wire rack. Cool completely.
  • Fill the bowl with confectioners’ sugar and add the remaining teaspoon of lemon juice, mixing to a smooth glaze. Brush it over the cake.
    2 tbsp packed confectioners’ sugar
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes
Fresh Strawberry Pie

15. Fresh Strawberry Pie

Fresh strawberries spell luxury, and the lightly sweet cream cheese filling provides a soft and delicious complement to the berries. Top with a dollop of whipped cream for a picture-perfect finish.
Course Dessert

Ingredients
  

Crust

  • 2 cup plus 2 tbsp white whole-wheat flour
  • ¼ tsp salt
  • 6 tbsp cold unsalted butter, cut into chunks
  • 3-4 tbsp ice water

Filling

  • 2 lb strawberries, sliced (about 5 cups), divided
  • 2 cup granulated sugar
  • 2 cup water
  • 3 tbsp cornstarch
  • 8 oz reduced-fat cream cheese, at room temperature
  • 3 tbsp confectioners’ sugar
  • 2 tsp lemon zest

Instructions
 

  • Mix flour and salt in a large bowl or food processor. Cut in cold butter using a pastry blender, two knives or by pulsing in the food processor, until the butter forms pebble-size pieces with the flour.
    2 cup plus 2 tbsp white whole-wheat flour, ¼ tsp salt, 6 tbsp cold unsalted butter, cut into chunks
  • Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk. Wrap with plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.
    3-4 tbsp ice water
  • For a full-flavored homemade crust, preheat the oven to 375 °F. Roll the dough into a 12-to 13-inch circle between two sheets of parchment paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. Remove the second sheet. Tuck overhanging dough under to form a double-thick edge. Crimp the edge with your fingers, a fork or spoon. Prick several times with a fork.
  • Roll out the dough on a lightly floured surface, until it is large enough to cover an 11-by-17 inch rimmed baking sheet. Carefully transfer the dough to the sheet, and gently press it into place. Bake until barely golden brown on the edges, 15 to 20 minutes. Meanwhile, to prepare filling: Puree 1 3/4 cups strawberries in a food processor until smooth.
    2 lb strawberries, sliced (about 5 cups), divided
  • Puree some strawberries. Then, over medium heat, stir the puree into a saucepan containing 2 cups of sugar, 3 tablespoons of cornstarch and 2 cups of water. Bring this mixture to a boil and let it bubble until thickened—1 to 2 minutes. Transfer the mixture to a medium bowl and let it cool for 30 minutes.
    2 lb strawberries, sliced (about 5 cups), divided, 2 cup granulated sugar, 3 tbsp cornstarch, 2 cup water
  • Whip cream cheese, confectioners’ sugar, and lemon zest in a medium bowl with an electric mixer until smooth. Spread evenly on the bottom of the baked crust.
    8 oz reduced-fat cream cheese, at room temperature, 3 tbsp confectioners’ sugar, 2 tsp lemon zest
  • Add the sliced strawberries to the chilled strawberry mixture; gently stir to mix. Pour the filling into the crust and refrigerate until set, 4 hours.
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes
Lemon Squares 

16. Lemon Squares 

Delicious as they are, classic lemon squares with their calories and saturated fat can be downright unhealthy. Our healthy lemon square recipe shaves almost 200 calories and more than 5 grams of saturated fat per square. For a variation on the recipe, use lime juice in place of the lemon juice.
Course Dessert

Ingredients
  

Crust

  • 1 cup white whole-wheat flour or all-purpose flour
  • cup confectioners’ sugar
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • 3 tbsp canola oil
  • 2 tbsp butter, softened

Filling

  • ½ cup granulated sugar
  • 3 tbsp cornstarch
  • ¼ tsp baking powder
  • tsp salt
  • 2 pc large eggs
  • cup water
  • cup lemon juice
  • Lemon zest for garnish
  • Confectioners’ sugar for garnish

Instructions
 

  • Preheat the oven to 350 °F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.
  • Prepare the crust by combining flour, confectioners’ sugar, 3 tablespoons cornstarch and 1/4 teaspoon salt into a medium bowl. Add oil and 2 tablespoons butter to the flour mixture. Using your fingertips, blend the mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into a pie pan. Bake the crust until just barely beginning to brown around the edges, 15 to 20 minutes.
    1 cup white whole-wheat flour or all-purpose flour, ⅓ cup confectioners’ sugar, 3 tbsp cornstarch, ¼ tsp salt, 2 tbsp butter, softened, 3 tbsp canola oil
  • To prepare filling: Whisk granulated sugar, cornstarch, baking powder and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in water and lemon juice. Pour the filling over the crust.
    ½ cup granulated sugar, 3 tbsp cornstarch, ¼ tsp baking powder, ⅛ tsp salt, 2 pc large eggs, ⅓ cup lemon juice, ⅔ cup water
  • Bake until just set, 18 to 20 minutes. (The center should still be a little jiggly–it will firm up as it cools.)
  • Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with lemon zest and dust with confectioners’ sugar, if desired, just before serving.
    Lemon zest for garnish, Confectioners’ sugar for garnish
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes
Raspberry Squares

17. Raspberry Squares

Inspired by our love of lemon squares, we developed this raspberry bar recipe using the juice of fresh raspberries in the filling. We reduced the butter in the shortbread crust for these raspberry bars, but kept the crust light and crisp with heart-healthy canola oil and a little cornstarch, allowing the fruit to shine in this newfangled dessert recipe. A judicious amount of sugar in the filling lets the natural sweetness of the fruit shine and keeps calories in check.
Course Dessert

Ingredients
  

  • 1 cup white whole-wheat flour or all-purpose flour
  • cup confectioners’ sugar
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • 3 tbsp canola oil
  • 2 tbsp butter, softened
  • 3 cup raspberries, fresh or frozen (not thawed), plus more for garnish
  • cup water
  • 2 tbsp lemon juice or lime juice
  • 2 pc large eggs
  • cup granulated sugar
  • 3 tbsp cornstarch
  • tsp salt
  • Confectioners’ sugar for garnish

Instructions
 

  • Preheat the oven to 350 °F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.
  • Prepare the crust by combining the flour, sugar, cornstarch and salt in a bowl. Add in the oil and butter. Using your fingertips, blend into the ingredients until evenly combined. The mixture will be crumbly and shaggy. Firmly press the dough into the prepared pan and place in the oven for 15 to 20 minutes.
    1 cup white whole-wheat flour or all-purpose flour, 3 tbsp cornstarch, ¼ tsp salt, 3 tbsp canola oil, 2 tbsp butter, softened, ⅓ cup confectioners’ sugar
  • To make the filling: In a medium saucepan, bring raspberries and water to a simmer over medium heat. Cook until the fruit is very soft and mostly broken down, 4 to 6 minutes. Pour the mixture through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the liquid. (You need 1 cup of strained juice; remove any extra or add a little water if you are short.) Stir in lemon (or lime) juice.
    3 cup raspberries, fresh or frozen (not thawed), plus more for garnish, 2 tbsp lemon juice or lime juice, ⅓ cup water
  • Whisk granulated sugar, cornstarch and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in the juice mixture. Pour the filling over the crust.
    ⅓ cup granulated sugar, 3 tbsp cornstarch, ⅛ tsp salt, 2 pc large eggs
  • Bake until just set, 15 to 20 minutes. (The center should still be a little jiggly–it will firm up as it cools.)
  • Let cool in the pan on a wire rack for 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil, and cut into 9 squares. Garnish with fresh raspberries and dust with confectioners’ sugar just before serving.
    3 cup raspberries, fresh or frozen (not thawed), plus more for garnish, Confectioners’ sugar for garnish
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes
Roasted Pineapple Shortcakes

18. Roasted Pineapple Shortcakes

Shortcake isn’t just for strawberries. This shortcake features roasted pineapple and macadamia nuts, and the tropical fragrance that your kitchen will fill with while it bakes. Leftover shortcakes make a decadent breakfast or dessert. They also freeze well.
Course Dessert

Ingredients
  

  • 1 cup Vanilla Cream or “lite” frozen whipped topping, thawed

Shortcakes

  • cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • cup packed light brown sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • cup chilled butter, cut into small pieces
  • ½ cup buttermilk or equivalent buttermilk powder
  • 1 tbsp granulated sugar

Roasted Pineapple Filling

  • ½ cup unsalted chopped macadamia nuts or unsweetened flaked coconut
  • 1 pc medium pineapple, peeled, cored and cut into bite-size triangles
  • 2 tbsp pineapple juice
  • 1 tbsp honey
  • ½ tsp ground ginger
  • tsp ground cloves
  • Confectioners’ sugar for dusting

Instructions
 

  • Prepare Vanilla Cream, if using. Preheat the oven to 450 °F. Coat a baking sheet with cooking spray.
  • Combine all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk. Stir with a fork until the dough just comes together.
    1¼ cup all-purpose flour, 1 cup whole-wheat pastry flour, ⅓ cup packed light brown sugar, 2 tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, ⅓ cup chilled butter, cut into small pieces, ½ cup buttermilk or equivalent buttermilk powder
  • Roll the dough out on a lightly floured surface, then gather it together gently, making sure there are no air pockets. Roll to just under 1/2 inch thick and cut out rounds with a 3 1/4-inch cookie cutter. Re-roll scraps and cut out 12 shortcakes total. Place the shortcakes on the prepared baking sheet, evenly spaced. Now sprinkle them with granulated sugar.
    1 tbsp granulated sugar
  • Bake the shortcakes until golden, 10 to 12 minutes. Transfer to a wire rack to cool.
  • To prepare filling: Spread nuts (or coconut) in a small baking pan and toast in the oven until light golden, 1 to 3 minutes.
    ½ cup unsalted chopped macadamia nuts or unsweetened flaked coconut
  • Prepare a rimmed baking sheet by lining it with quarter-size circles of parchment paper. Mix pineapple and pineapple juice in a large bowl, stir in honey and ginger and dust with ground cloves. Pour the mixture onto the baking sheet, spread evenly, and bake for about 35 minutes at 450 °F. Serve warm or at room temperature with whipped cream.
    1 pc medium pineapple, peeled, cored and cut into bite-size triangles, 2 tbsp pineapple juice, 1 tbsp honey, ½ tsp ground ginger, ⅛ tsp ground cloves
  • Split each shortcake in half horizontally. Place the bottoms on small dessert plates. Fill the shortcake bottoms with pineapple slices, pecans (or coconut) and a dollop of Vanilla Cream (or whipped topping). Replace the tops and dust confectioner’s sugar over the top. Serve immediately.
    1 cup Vanilla Cream or “lite” frozen whipped topping, thawed, Confectioners’ sugar for dusting
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes
Banana Cream Layer Cake

19. Banana Cream Layer Cake

A light, fluffy cake layered with whipped-cream Bavarian cream makes this an ideal choice for entertaining. The recipe is low fat, with a reasonable amount of whipping cream, and has only 300 calories per slice.
Course Dessert

Ingredients
  

Cake

  • 2 pc large eggs
  • 1 cup sugar
  • cup canola oil
  • cup mashed overripe bananas, (about 3), plus 2 whole bananas, divided
  • ½ cup nonfat buttermilk
  • 1 tsp vanilla extract
  • 1 cup whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Bavarian Cream

  • ¾ cup low-fat milk
  • 1 tsp unflavored gelatin
  • 2 tbsp sugar
  • ½ tsp vanilla extract
  • ½ cup whipping cream

Instructions
 

Cake

  • Preheat the oven to 375 °F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
  • Whisk eggs, 1 cup sugar and oil in a large bowl. Stir in mashed bananas, buttermilk and 1 teaspoon vanilla. Stir whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Add to the banana mixture and fold in just until blended. Divide the batter between the pans.
    2 pc large eggs, 1 cup sugar, ⅓ cup canola oil, 1½ cup mashed overripe bananas, (about 3), plus 2 whole bananas, divided, ½ cup nonfat buttermilk, 1 tsp vanilla extract, 1 cup whole-wheat pastry flour, 1 cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
  • Bake the cake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a wire rack and let cool completely.

Bavarian Cream

  • Place milk in a small saucepan, sprinkle gelatin over the milk and let stand for 1 minute to soften. Stir in 2 tablespoons sugar and heat over medium heat, stirring to dissolve the gelatin. Stir in 1/2 teaspoon vanilla and transfer to a medium bowl. Refrigerate, stirring occasionally, until the mixture has thickened to the consistency of raw egg whites, 40 to 45 minutes.
    ¾ cup low-fat milk, 1 tsp unflavored gelatin, 2 tbsp sugar, ½ tsp vanilla extract
  • Beat whipping cream until soft peaks form. Whisk one-third of the whipped cream into the milk mixture. Fold in the remaining whipped cream. Refrigerate until set and thickened to the consistency of whipped cream again, about 1 hour.
    ½ cup whipping cream

Assemble Cake

  • Shortly before serving, place 1 cake layer on a serving plate and spread half the Bavarian cream over it. Peel and slice the remaining bananas; arrange half the slices evenly over the cream. Top with the second cake layer. Spread the remaining cream over the cake and arrange the remaining banana slices decoratively over the top.
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes
Cranberry-Orange Fruit Bars

20. Cranberry-Orange Fruit Bars

These cranberry-orange bars are perfect for holiday cookie trays, afternoon coffee breaks, or a late-night treat.
Course Dessert

Ingredients
  

Crust

  • 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
  • ¾ cup whole-wheat pastry flour
  • ¾ cup all-purpose flour
  • ½ cup sugar
  • ½ tsp salt
  • 4 tbsp cold unsalted butter, cut into small pieces
  • 1 pc large egg
  • 2 tbsp canola oil
  • 1 tsp vanilla extract
  • ¼ tsp almond extract

Fruit Filling

  • 5 cup cranberries, fresh or frozen, divided
  • ½ cup orange juice
  • ¾ cup sugar
  • ¼ cup cornstarch
  • 1 cup orange segments
  • cup freshly grated orange zest
  • 1 tsp vanilla extract

Instructions
 

  • To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
    1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided, ¾ cup whole-wheat pastry flour, ¾ cup all-purpose flour, ½ cup sugar, ½ tsp salt, 4 tbsp cold unsalted butter, cut into small pieces
  • Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process until the mixture begins to clump, 30 to 45 seconds (it will look crumbly).
    1 pc large egg, 1 tsp vanilla extract, ¼ tsp almond extract, 2 tbsp canola oil
  • Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
    1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
  • Preheat the oven to 400 °F. Generously coat a 9-by-13-inch baking dish with cooking spray.
  • To prepare fruit filling & assemble bars: Combine 3 cups cranberries, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.) Stir in the remaining 2 cups cranberries, orange zest and 1 teaspoon vanilla.
    5 cup cranberries, fresh or frozen, divided, ½ cup orange juice, ¾ cup sugar, ¼ cup cornstarch, 1½ cup freshly grated orange zest, 1 tsp vanilla extract, 1 cup orange segments
  • Transfer the dough to a large baking dish. Evenly press it into the bottom of the dish to form a crust. Cover with the fruit filling and sprinkle on the reserved topping.
  • Bake for 15 minutes at 350 degrees F. Reduce oven temperature to 325 degrees and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.
Keyword dessert recipes for mother’s day, healthy mother’s day dessert recipes

No-Bake Desserts for Mother’s Day

What could be better than a delicious, no-bake dessert to celebrate Mother’s Day? This roundup of recipes includes easy treats that will make your mom happy. Most of these recipes can be made in under an hour, and they require minimal baking skills. So, whether you’re a beginner or an experienced cook, you’ll be able to find a recipe that suits your needs.

One of the author’s favorite no-bake desserts is this layered treat made with ladyfingers, raspberry jam and ricotta cream cheese filling. It’s simple to make and can easily be tailored to your liking. Plus, it only takes about 1 hour and 40 minutes to complete from start to finish.

No-bake desserts are the perfect way to celebrate Mother’s Day because they’re easy to prepare in advance and tend not to require a lot of fussing in the kitchen. So, if you’re looking for a stress-free way to show your mom some love, look no further than these recipes.

No-Bake Banana Split

21. No-Bake Banana Split

It’s a great dessert to serve on the most special holidays or at simple gatherings. Make your mom feel extra special with this easy banana split, which can be made without baking anything. Of course, don’t forget to make it with love—that’s the essential ingredient in every dish.
Course Dessert

Ingredients
  

Crust

  • 2 cup graham cracker crumbs
  • ½ cup unsalted butter, melted

Cream Cheese Layer

  • 12 oz cream cheese, at room temperature
  • ¼ cup granulated sugar
  • 8 oz Cool Whip

Fruit & Toppings

  • 3-4 pc bananas, sliced
  • 20 oz canned crushed pineapple, drained well
  • 16 oz strawberries, hulled and sliced
  • 8 oz Cool Whip
  • ½ cup walnuts, chopped
  • Chocolate syrup
  • Maraschino cherries

Instructions
 

  • Grease a 9×13-inch baking dish and set it aside. In a medium bowl, mix together the graham cracker crumbs and melted butter with a fork until all of the crumbs are evenly moistened.
    2 cup graham cracker crumbs, ½ cup unsalted butter, melted
  • Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
  • In a medium bowl, combine cream cheese and sugar with a wire whisk or electric hand mixer on medium speed until fluffy. Using a rubber spatula, fold in Cool Whip. Spread the mixture evenly over the graham cracker crust.
    12 oz cream cheese, at room temperature, ¼ cup granulated sugar, 8 oz Cool Whip
  • Place a bed of cream cheese and banana slices spread over the bottom layer. On top of that, place an even layer of pineapple slices, and on top of that, an even layer of strawberries.
    20 oz canned crushed pineapple, drained well, 16 oz strawberries, hulled and sliced, 3-4 pc bananas, sliced
  • Combine the whipped topping with the chopped walnuts and drizzle with chocolate syrup. Top with maraschino cherries. Cover and refrigerate for at least 4 hours, or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days. 
    ½ cup walnuts, chopped, Chocolate syrup, Maraschino cherries, 8 oz Cool Whip
Keyword dessert recipes for mother’s day, no-bake desserts for mother’s day
Berry Tiramisu Trifle

22. Berry Tiramisu Trifle

If you have trouble deciding what to make for Mother’s Day this year, check out this decadent showstopper dessert. It will surely keep everyone happy, including the kids. Plus, it is alcohol free.
Course Dessert

Ingredients
  

  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 cup strawberries
  • 1 pc lemon juice and zest
  • ¼ cup granulated sugar
  • ¼ cup water
  • 8 oz mascarpone cheese
  • 1 tbsp granulated sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 9 pc lady fingers

Instructions
 

  • In a small saucepan add the blackberries and blueberries together with the lemon juice, vanilla extract, honey and 2 tbsp of water.
    1 cup raspberries, 1 cup blueberries, 1 cup blackberries, 1 cup strawberries, 1 pc lemon juice and zest, ¼ cup water, 1 tsp vanilla extract
  • Bring the berry sauce to a simmer on low flame with a lid. Simmer for 5 minutes over medium-low heat until blueberries have popped. Allow to cool for 20 minutes. Strain the mixture, separating off solids from liquid, and then refrigerate in a separate container (use within 3 days).
  • Meanwhile using a mixer with the whisk attachment whip together the heavy cream with 1 tbsp go granulated sugar. Transfer to the refrigerator and keep cold until ready to use.
    1 cup heavy cream, 1 tbsp granulated sugar
  • In a different bowl cream together the egg yolks with the granulated sugar using the mixer with the whisk attachment. Start adding the mascarpone cheese a little bit at a time until incorporated.
    ¼ cup granulated sugar, 8 oz mascarpone cheese
  • Using a spatula add the chilled whipped cream to the bowl with the mascarpone and gently fold them together. Divide in two bowls.
  • Add the solid berries from the sauce to hold the mascarpone whipped cream mixture and gently fold together. Set aside.
  • Prepare 4 medium size glasses or 1 trifle dish to assemble your tiramisu. Dip the ladyfingers in the berry sauce gently and layer them in the bottom of the glasses or truffle dish. Add a layer of the berry mascarpone mixture followed by a layer of the plain mascarpone mixture. Repeat the layer until you run out of ingredients.
    9 pc lady fingers
  • Refrigerate for a couple of hours or until set. Serve chilled garnished with some fresh blackberries, fresh basil and a few lilac blossoms if available.
Keyword dessert recipes for mother’s day, no-bake desserts for mother’s day

 

Black Forest No-Bake Cheesecake

23. Black Forest No-Bake Cheesecake

Even though it looks fancy with all the separate chocolate and vanilla cheesecake layers, it’s amazingly simple and easy to put together. If your mom is someone of a cheesecake connoisseur and loves black forest, then this would be the perfect dessert for her. You will all surely love it. 
Course Dessert

Ingredients
  

  • 1 cup chocolate cookie crumbs
  • 4 tbsp butter, melted
  • 1 tbsp sugar
  • 8 oz cream cheese, softened
  • cup granulated sugar
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 8 oz cool whip, thawed
  • 8 oz chopped dark chocolate
  • 3 tbsp milk
  • 21 oz cherry pie filling

Instructions
 

  • To prepare the crust, combine cookie crumbs, butter and sugar in a medium bowl. Press into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
    1 cup chocolate cookie crumbs, 4 tbsp butter, melted, 1 tbsp sugar
  • In a separate bowl, beat the cream cheese and 1/3 cup sugar until smooth. Mix in sour cream and vanilla. Fold in the Cool Whip.
    8 oz cream cheese, softened, ⅓ cup granulated sugar, 1 cup sour cream, 1 tsp vanilla extract, 8 oz cool whip, thawed
  • Spread half of the cream cheese mixture over the prepared crust. Freeze while you prepare the chocolate layer.In a microwave safe bowl, melt the chocolate with the milk at 50% power until smooth. Cool to lukewarm. Stir the chocolate into the remaining cheesecake filling.
    8 oz chopped dark chocolate, 3 tbsp milk
  • Spread the chocolate filling over the vanilla filling. Cover and refrigerate for 4-6 hours, or until firm. Before serving, top with cherry pie filling.
    21 oz cherry pie filling
Keyword dessert recipes for mother’s day, no-bake desserts for mother’s day

Cappuccino Icebox Cake

24. Cappuccino Icebox Cake

On any occasion, Cappuccino Icebox Cake is always a good choice. Try making this quick and easy no-bake recipe for  a new taste sensation. 
Course Dessert

Ingredients
  

  • 3 tbsp instant cappuccino mix
  • 2 tbsp water or milk
  • 2 cup whipping cream
  • 2 cup Greek yogurt
  • 2 tsp vanilla extract
  • 4 tbsp brown sugar
  • 300 g graham crackers
  • 5 tbsp instant cappuccino mix
  • ¼ cup warm milk for soaking crackers

Instructions
 

  • In a small bowl, combine 3 Tbsp instant cappuccino mix with 2 Tbsp water or milk.
    3 tbsp instant cappuccino mix, 2 tbsp water or milk
  • In a large bowl, mix whipping cream until soft peaks form. Add cappuccino-water mix, Greek yogurt, vanilla extract and brown sugar.
    2 cup whipping cream, 2 tsp vanilla extract, 4 tbsp brown sugar
  • In a shallow dish or plate, blend 5 Tbsp instant cappuccino mix and 1/4 cup warm milk. Soak each graham cracker in this mixture for a few seconds before putting into a pan.
    5 tbsp instant cappuccino mix, ¼ cup warm milk for soaking crackers
  • Place one single layer of graham crackers in the bottom of an 8×8″ pan.
    300 g graham crackers
  • Spoon 1/3 of the cream-yogurt mixture over the crackers and spread evenly. Repeat with two more layers of crackers and cream mixture. Cover and chill for at least 2 hours.
    2 cup Greek yogurt
  • Before serving, lightly dust Cappuccino Icebox Cake with cocoa powder for decoration. 
Keyword dessert recipes for mother’s day, no-bake desserts for mother’s day
Easy No-Bake Coconut Cream Pie

25. Easy No-Bake Coconut Cream Pie

No need to turn on the oven for this pie recipe – just mix up the filling and chill it in the crust. If you love coconut you are going to love this easy recipe. This is technically a pudding pie.
Course Dessert

Ingredients
  

  • 1 pc 9-inch prepared refrigerated pie crust or your favorite pie crust recipe
  • cup shredded sweetened coconut
  • 14 oz sweetened condensed milk
  • 1 cup cold milk
  • 6.8 oz instant coconut cream or vanilla pudding mix MUST be instant pudding!
  • 8 oz container Cool Whip or whipped topping thawed
  • 1 cup toasted coconut optional garnish

Instructions
 

  • Arrange pie crust in a 9-inch deep dish pie plate, and crimp or scallop the edges.
    1 pc 9-inch prepared refrigerated pie crust or your favorite pie crust recipe
  • Line the pie crust with foil or parchment paper, and fill with pie weights or dried beans.
  • Bake at 425 °F for 10-12 minutes, or until edges are browned.
  • Remove from heat, carefully remove parchment and pie weights, and cool completely.
  • Prepare the filling. In a large bowl, whisk together sweetened condensed milk, milk, pudding mix, and coconut.
    14 oz sweetened condensed milk, 1 cup cold milk, 6.8 oz instant coconut cream or vanilla pudding mix MUST be instant pudding!, 1½ cup shredded sweetened coconut
  • Fold in whipped topping.
  • Pour into the prepared pie crust. The pie crust will be very full, but it will all fit if you just keep building it up in the center. Careful not to let the filling seep over the edges of the crust. Refrigerate until set, at least 2 hours.
  • If desired, garnish with additional whipped cream and toasted coconut. Cut and serve. 
    1 cup toasted coconut optional garnish, 8 oz container Cool Whip or whipped topping thawed
Keyword dessert recipes for mother’s day, no-bake desserts for mother’s day
No-Bake Vegan Thin Mint Cookies

26. No-Bake Vegan Thin Mint Cookies

Thin Mints are one of the world’s great cookies and everybody should be able to enjoy a homemade thin mint cookie no matter what your diet. This particular version might just be your favorite because it’s so easy, and the flavor and texture is perfect. Making homemade no-bake vegan thin mint cookies is easier than you might think, and you don’t need any unusual ingredients. 
Course Dessert

Ingredients
  

  • 12 pc Oreo sandwich cookies separated, cream center removed
  • 12 oz Bakers Semi Sweet Chocolate finely chopped
  • 2 tsp coconut oil
  • ¼ tsp pure peppermint extract or oil or more to taste

Instructions
 

  • Put the chocolate and the coconut oil in a small glass bowl and microwave for 1 minute.
    12 oz Bakers Semi Sweet Chocolate finely chopped, 2 tsp coconut oil
  • Stir, then put back in the microwave for another minute. Stir to melt all the chocolate. If there are still lumps, microwave very briefly again. Stir in the peppermint extract. You may add more if you want a stronger mint flavor, but I suggest tasting it first.
    ¼ tsp pure peppermint extract or oil or more to taste
  • Using a fork or chocolate dipping tool, dip each cookie into the chocolate and gently flip over to completely coat. Gently tap off the excess chocolate by rapping the fork against the side of the bowl, and lay the cookies on a parchment covered baking sheet. When you have finished all the cookies, put the pan in the refrigerator to harden the cookies.
    12 pc Oreo sandwich cookies separated, cream center removed
  • Store the cookies in the refrigerator and enjoy them cold. Easy, right? 
Keyword dessert recipes for mother’s day, no-bake desserts for mother’s day
Mirror Glaze White Chocolate Cheesecake

27. Mirror Glaze White Chocolate Cheesecake

Make this show-stopping Mirror Glaze Cheesecake when you really want to impress your mom. It is simply transformed with a topping of colorful mirror glaze. This is the real showstopper but is actually perfectly easy to achieve.
Course Dessert

Ingredients
  

  • 1 cup white chocolate chips
  • ½ cup heavy cream
  • 14 oz weetened condensed milk
  • 8 oz cream cheese, at room temperature
  • 1 tsp vanilla extract

Instructions
 

  • Line the sides of an 8-inch springform pan with parchment paper. The bottom of the pan should be lined as well. 
  • In a heatproof bowl, combine the white chocolate chips and heavy cream. Set the bowl over a saucepan filled with simmering water and cook, stirring occasionally, until melted and smooth. Remove from heat and let cool slightly.
    1 cup white chocolate chips, ½ cup heavy cream
  • Pour the melted chocolate into a large mixing bowl. Add the sweetened condensed milk, cream cheese, and vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy.
    14 oz weetened condensed milk, 8 oz cream cheese, at room temperature, 1 tsp vanilla extract
  • Pour the mixture into the prepared pan and refrigerate for 4 hours or overnight. When ready to serve, remove the cheesecake from the pan by running a sharp knife around the edge of the cake. Remove parchment paper lining and place cake on a serving plate.
Keyword dessert recipes for mother’s day, no-bake desserts for mother’s day
No-Bake Cherry Cheesecake Bars

28. No-Bake Cherry Cheesecake Bars

These no-bake cherry cheesecake bars are the perfect summer dessert as well as celebrating Mother’s day. It is always a crowd-pleaser at BBQs or potlucks. There’s absolutely nothing better than quick and easy cheesecake bars. 
Course Dessert

Ingredients
  

  • cup graham cracker crumbs
  • 3 tbsp sugar
  • 6 tbsp unsalted butter, melted
  • 8 oz cream cheese, room temperature
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • cup cherries, pitted and chopped
  • 8 oz cool whip

Instructions
 

  • Combine butter, sugar, and graham cracker crumbs in a bowl. Mix together; pat into the bottom of a lightly greased 9-inch square baking pan.
    3 tbsp sugar, 6 tbsp unsalted butter, melted, 1½ cup graham cracker crumbs
  • Combine cream cheese and sour cream in a large bowl. Beat with an electric mixer on medium speed until smooth. Add vanilla extract; mix well. Fold in Cool Whip.
    8 oz cream cheese, room temperature, 1 tsp vanilla extract, 8 oz cool whip, ½ cup sour cream
  • Spread mixture over crust; cover and refrigerate for several hours, or overnight.
  • Carefully spread pie filling over the top. Return to refrigerator until chilled; cut into squares.
    1½ cup cherries, pitted and chopped
Keyword dessert recipes for mother’s day, no-bake desserts for mother’s day
No-Bake Oreo Peanut Butter Bars

29. No-Bake Oreo Peanut Butter Bars

No bake peanut butter bars are always requested the most at parties and they always do so well on social media. Best for people who love Oreo and peanut butter. The hardest thing about this recipe is not eating it all before you even have a chance to share them. 
Course Dessert

Ingredients
  

  • 1 cup creamy peanut butter
  • 3 tbsp melted butter
  • 1 cup powdered sugar
  • 1 cup white chocolate chips
  • 20 pc Oreo cookies

Instructions
 

  • Line an 8×8″ or 9×9″ pan with foil and spray with nonstick cooking spray.
  • Place Oreo cookies in a food processor and pulse until roughly chopped. Reserve about 2 tablespoons of the cookie crumbs. Add the melted butter and blend until smooth, then add the powdered sugar and creamy peanut butter. Blend until thick. Press into the prepared pan.
    1 cup creamy peanut butter, 3 tbsp melted butter, 1 cup powdered sugar, 20 pc Oreo cookies
  • Place tablespoons peanut butter and white chocolate chips in a microwave safe bowl. Heat on 50% power in 30 second increments, stirring between each, until melted and smooth. Spread over the mixture in the pan in an even layer and sprinkle with the reserved cookie crumbs. Chill until set.
    1 cup white chocolate chips
  • For clean cuts, let the cold pan sit at room temperature for about 10 minutes and heat your knife under hot water. Use swift strokes when cutting and you’ll avoid cracking the top too much. Store in an airtight container for up to 4 days. 
Keyword dessert recipes for mother’s day, no-bake desserts for mother’s day

30. No-Bake Salted Caramel Coconut Macaroons

This is so easy to make. The perfect mix of coconut, caramel and chocolate will really compliment each other. Moms will surely love this. 
Course Dessert

Ingredients
  

  • 3 tbsp milk
  • 6 tbsp salted butter
  • 11 oz Kraft caramels*, wrappers removed
  • 4-5 cup shredded sweetened coconut
  • 4 oz melting chocolate, such as almond bark
  • ¼ tsp Sea salt

Instructions
 

  • Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
    3 tbsp milk, 6 tbsp salted butter, 11 oz Kraft caramels*, wrappers removed
  • When the caramel is melted and smooth, add the coconut. Mix together until the coconut is well coated with caramel. Add additional coconut as needed so that the coconut is all well covered, but not too “wet” or the final cookies will end up gooey. Scoop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another non-stick paper.
    4-5 cup shredded sweetened coconut
  • Allow to cool completely.
  • In a small bowl, melt the chocolate according to the package directions.
    4 oz melting chocolate, such as almond bark
  • Dip the bottoms of each macaroon into the chocolate, then set back onto the parchment paper to dry. Drizzle with some additional chocolate and sprinkle with sea salt.
    ¼ tsp Sea salt
  • Allow cookies to firm completely, then serve. Store at room temperature in an airtight container.
Keyword dessert recipes for mother’s day, no-bake desserts for mother’s day

Lemon Desserts for Mother’s Day

What could be a better way to celebrate Mother’s Day than with some delicious lemon desserts? These recipes are all easy to make and use simple ingredients that will impress and delight your mom.

The Lemon Curd Souffle Tart with Powdered Sugar is a beautiful dessert that is sure to please everyone. The tart is made with a lemon curd filling, puff pastry, and powdered sugar.

The Lemon Meringue Pie with a Fluffy Cake Lining is another great option for Mother’s Day. The pie has a fluffy cake lining instead of the traditional pastry crust.

For a unique twist on the classic lemon meringue pie, try this recipe for Lemon Pudding Pie. The pudding is made from the melted butter, sugar, and eggs that separate during baking.

Your mom will love these springtime treats because they taste as good as they look. These recipes all contain a cake or pie filling (strawberry for the Swiss roll cake) in addition to an ingredient that makes it visually appealing: whipped cream, chocolate ganache, blackberries, raspberries etc.

Lemon desserts are the perfect Mother’s Day dessert. Whether you’re looking for a tart or pie, cake or pudding, there is sure to be a delicious lemon dessert that your mom will love.

Strawberry Lemonade Cupcakes

31. Strawberry Lemonade Cupcakes

These Strawberry Lemonade Cupcakes bring that delicious summer flavor, but in cupcake form. These strawberry lemonade cupcakes are moist, perfectly fluffy, and bursting with fresh fruit flavors; the cupcakes have a delicious slightly tangy lemon flavor. Indeed, these have the perfect flavor combination.
Course Dessert

Ingredients
  

  • ¾ cup white whole-wheat flour
  • ½ cup all-purpose flour
  • tsp baking powder
  • ¼ tsp salt
  • cup white sugar
  • ½ cup coconut oil or butter
  • 2 pc large eggs
  • 2 tsp vanilla extract
  • 4 tsp lemon zest, divided
  • ½ cup nonfat milk
  • ¾ cup chopped strawberries
  • 8 oz reduced-fat cream cheese, at room temperature
  • cup confectioners’ sugar
  • 1 tbsp lemon juice
  • 3-6 drop red natural food coloring (optional)
  • 12 pc small mint leaves & lemon slices for garnish

Instructions
 

  • Preheat the oven to 350 °F. Line 12 (1/2-cup) muffin cups with paper liners.
  • In a medium bowl, whisk together whole-wheat flour, all-purpose flour, baking powder and salt. Beat granulated sugar and coconut oil (or butter) in a large mixing bowl with an electric mixer on medium speed until creamy.
    ¾ cup white whole-wheat flour, ½ cup all-purpose flour, 1½ tsp baking powder, ¼ tsp salt, ⅔ cup white sugar, ½ cup coconut oil or butter
  • Add eggs, 2 teaspoons lemon zest and vanilla; beat until combined.
    2 pc large eggs, 4 tsp lemon zest, divided, 2 tsp vanilla extract
  • In a mixer bowl, using the low speed, mix in the dry ingredients and the milk alternately until thoroughly combined.
    ½ cup nonfat milk
  • Top with a fresh strawberry. Bake until golden and a toothpick inserted into the center comes out with only sticky crumbs attached to it, 18 to 25 minutes. Serve with chocolate sauce.
    ¾ cup chopped strawberries
  • Meanwhile, in a mixing bowl, whip together cream cheese, confectioner’s sugar, lemon juice, and 2 tsp. lemon zest. Add food coloring if desired. Refrigerate until cold.
    4 tsp lemon zest, divided, 8 oz reduced-fat cream cheese, at room temperature, ⅓ cup confectioners’ sugar, 1 tbsp lemon juice, 3-6 drop red natural food coloring (optional)
  • Place a generous tablespoon of the cream cheese frosting in the center of each cupcake, add a mint leaf and lemon slice to each one, if desired.
    12 pc small mint leaves & lemon slices for garnish
Keyword dessert recipes for mother’s day, lemon desserts for mother’s day

 

Blueberry-Lemon Ricotta Pound Cake

32. Blueberry-Lemon Ricotta Pound Cake

This healthy pound cake recipe isn't just delicious – it also only requires one bowl to make.Serve with brunch or alongside a cup of coffee in the afternoon.
Course Dessert

Ingredients
  

  • ¾ cup granulated sugar
  • 5 tbsp unsalted butter, at room temperature
  • 3 pc large eggs, at room temperature
  • ¾ cup part-skim ricotta cheese
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice plus 1 teaspoon, divided
  • 1 tsp vanilla extract
  • ½ cup white whole-wheat flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 cup fresh blueberries
  • 2 tbsp packed confectioners’ sugar

Instructions
 

  • Gather all the ingredients. Preheat the oven to 350 °F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.
  • With an electric mixer, beat 3/4 cup sugar and 5 tablespoons butter in a large bowl until creamy.
    ¾ cup granulated sugar, 5 tbsp unsalted butter, at room temperature
  • In a large bowl, beat 3 eggs with an electric mixer on high speed until the whites and yolks are well combined. Beat in 3/4 cup ricotta cheese, 2 tablespoons of lemon zest, 2 tablespoons of lemon juice and 1 teaspoon of vanilla until just combined.
    3 pc large eggs, at room temperature, ¾ cup part-skim ricotta cheese, 2 tbsp lemon zest, 2 tbsp lemon juice plus 1 teaspoon, divided, 1 tsp vanilla extract
  • While using a handheld mixer to beat the egg whites in a large bowl, sprinkle 1 1/2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt over the flour. Beat until almost combined.
    ½ cup white whole-wheat flour, 2 tsp baking powder, ½ tsp salt
  • Add two cups of blueberries and fold gently into the batter. Transfer to the prepared pan.
    2 cup fresh blueberries
  • To ensure the cake’s fluffiness, bake it until the edges start to brown and a toothpick inserted in the center comes out clean, about 1 hour.
  • Cool for 20 minutes, then run a knife around the edge and invert on a wire rack. Cool completely.
  • Fill the bowl with confectioners’ sugar and add the remaining teaspoon of lemon juice, mixing to a smooth glaze. Brush it over the cake.
    2 tbsp packed confectioners’ sugar, 2 tbsp lemon juice plus 1 teaspoon, divided
Keyword dessert recipes for mother’s day, lemon desserts for mother’s day
Lemon Brownies

33. Lemon Brownies

Lemon brownies are a brilliant mashup between chocolate brownies and tangy lemon bars.  It is also known as lemon blondies which are super soft and moist bars topped with the most delicious glaze. The perfect refreshing dessert that you’ll be making over and over again.
Course Dessert

Ingredients
  

  • ½ cup butter, softened
  • 1 cup sugar
  • 2 pc eggs
  • 1 tsp vanilla extract
  • ¼ cup all-purpose flour
  • 3 tbsp lemon juice
  • 1 tsp salt
  • Confectioners’ sugar, optional

Instructions
 

  • Spray and line an 8×8 or 9×9 baking pan and line with foil or parchment paper.
  • Cream the butter, vanilla extract, and sugar together.
    ½ cup butter, softened, 1 cup sugar, 1 tsp vanilla extract
  • Beat in the eggs.
    2 pc eggs
  • Stir in the lemon zest and juice.
    3 tbsp lemon juice
  • Fold in the flour and salt.
    ¼ cup all-purpose flour, 1 tsp salt
  • Spread in a baking pan and bake.
  • Let the pan cool for about 20 minutes before lifting the brownies out using the parchment paper ‘sling’ to finish cooling on a rack. If you didn’t use parchment, let the brownies cool in the pan on a rack. For garnish, you can sprinkle it with confectioners' sugar.
    Confectioners’ sugar, optional
Keyword dessert recipes for mother’s day, lemon desserts for mother’s day
Lemon Squares

34. Lemon Squares

A bright pop of citrus makes everything taste like sunshine, so it’s no wonder that these Luscious Lemon Squares have become such a popular treat. It is an easy-but-classic dessert. 
Course Dessert

Ingredients
  

  • 1 cup all-purpose flour
  • ¾ cup sugar
  • ½ tsp baking powder
  • 1 pinch salt
  • 6 tbsp butter, melted
  • 2 tbsp lemon juice
  • Confectioners’ sugar (optional)

Instructions
 

  • Heat oven to 350°F. In a medium bowl, mix flour, butter and sugar with a spoon until well mixed. Press in an ungreased 8 or 9-inch square pan, building up 1/2-inch edges.
    1 cup all-purpose flour, 6 tbsp butter, melted, ¾ cup sugar
  • Bake crust for 20 minutes; remove from oven. In a medium bowl, beat remaining ingredients except confectioners' sugar with an electric mixer on high speed for about 3 minutes or until light and fluffy.
    ½ tsp baking powder, 1 pinch salt, 2 tbsp lemon juice
  • Pour over the hot crust.Bake 25 to 30 minutes or until no indentation remains when touched lightly in the center. Cool completely in a pan on a cooling rack, about 1 hour. Sprinkle it with confectioners' sugar.
    Confectioners’ sugar (optional)
  • Cut into 5 rows by 5 rows.
Keyword dessert recipes for mother’s day, lemon desserts for mother’s day

 

Lemon Thins

35. Lemon Thins

Lemon Thin Cookies are, as the name suggests, crisp, thin and lightly lemony. This lovely little cookie is the perfect tea-time or snack-time treat. This is a simple little cookie, however, its simplicity is exactly the reason why we need to work so hard to perfect this recipe. 
Course Dessert

Ingredients
  

  • cup whole-wheat pastry flour or all-purpose flour
  • cup cornstarch
  • tsp baking powder
  • ¼ tsp salt
  • ¾ cup sugar, divided
  • 2 tbsp butter, softened
  • 2 tbsp canola oil
  • 1 pc egg white
  • tsp freshly grated lemon zest
  • 1 tsp vanilla extract
  • 3 tbsp lemon juice

Instructions
 

  • Preheat the oven to 350 °F. Coat 2 baking sheets with cooking spray.
  • Whisk flour, cornstarch, baking powder and salt in a mixing bowl. Beat 1/2 cup sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy. Add egg white, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined.
    1¼ cup whole-wheat pastry flour or all-purpose flour, ⅓ cup cornstarch, 1½ tsp baking powder, ¼ tsp salt, ¾ cup sugar, divided, 2 tbsp butter, softened, 2 tbsp canola oil, 1 pc egg white, 1½ tsp freshly grated lemon zest, 1 tsp vanilla extract, 3 tbsp lemon juice
  • Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Place the remaining 1/4 cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray and dip it in the sugar. Flatten the dough with the glass into 2 1/2-inch circles, dipping the glass in the sugar each time.
    ¾ cup sugar, divided
  • Bake the cookies until they are just starting to brown around the edges, 8 to 10 minutes. Transfer to a flat surface (not a rack) to crisp.
Keyword dessert recipes for mother’s day, lemon desserts for mother’s day
Lemon-Almond Custard Cake

36. Lemon-Almond Custard Cake

If you are looking for a nice and light spring dessert, this lemon almond custard cake is perfect for you. This lemon dessert is appropriate on any occasion such as Mother’s day. It is easier to make. 
Course Dessert

Ingredients
  

Lemon Custard

  • ½ cup lemon juice
  • 1 tbsp lemon zest
  • ½ cup sugar
  • 3 pc eggs
  • 6 tbsp butter

Almond Cake

  • ½ cup butter, softened
  • ¾ cup sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 pc eggs
  • ½ cup almond flour
  • ½ tsp almond extract
  • 2-3 tbsp almond flakes

Instructions
 

Lemon Custard

  • Just throw lemon juice, lemon zest, sugar, and eggs in a saucepan and whisk them all together. Add butter and cook over medium low heat until it gets thickened. It will take about 5-6 minutes.
    ½ cup lemon juice, 1 tbsp lemon zest, ½ cup sugar, 3 pc eggs, 6 tbsp butter
  • Transfer the custard into a bowl and cover the surface with a piece of plastic wrap to prevent the skin forming on top of the custard. Then, chill it for at least an hour in the fridge.

Almond Cake

  • Preheat the oven to 350˚F. Grease a 9-inch springform pan; set aside. Cream the butter and sugar until fluffy, about 2-3 minutes. Sift together flour, baking powder, and salt, then add to the butter mixture; mix until combined.
    ½ cup butter, softened, ¾ cup sugar, 1 cup all-purpose flour, 1 tsp baking powder, ½ tsp salt, 6 tbsp butter
  • In a separate bowl, beat the eggs until they foam. Add in to the the cake batter, along with the almond flour, and almond extract. Stir everything until well mixed.
    2 pc eggs, ½ cup almond flour, ½ tsp almond extract
  • Spread the batter into the bottom of the prepared springform pan. Spoon the lemon custard on the top of the batter toward the center. Sprinkle almond flakes on top.
    2-3 tbsp almond flakes
  • Bake in a 350 °F oven for 35 minutes. The custard is still wet and moist, and the cake is nicely browned. Love the intense yellow color of the custard.
Keyword dessert recipes for mother’s day, lemon desserts for mother’s day

 

37. Creamy Lemon Pie

Perfect for lemon lovers, this creamy lemon pie is bursting with citrus flavors. If you need an easy dessert, you need to make this Creamy Lemon Pie. This pie tastes so fresh, rich, and creamy, making it the perfect dessert for any occasion.
Course Dessert

Ingredients
  

Crust

  • 9 sheet graham crackers, finely crushed
  • ¼ tsp salt
  • ¼ cup granulated sugar
  • 5 tbsp unsalted butter, melted

Filling

  • 4 pc whole egg yolks
  • 2 tsp lemon zest
  • 1 cup fresh lemon juice
  • 2 can sweetened condensed milk

Instructions
 

  • Preheat the oven to 350°F. Spray a pie plate with non-stick spray. Set aside.
  • In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined. Firmly press the crumbs into the pan. Bake for 8-10 minutes or until golden brown. Remove the pan from the oven and let it cool completely.
    9 sheet graham crackers, finely crushed, ¼ tsp salt, ¼ cup granulated sugar, 5 tbsp unsalted butter, melted
  • In a medium bowl combine all of the other ingredients with a hand mixer until fully combined.
    4 pc whole egg yolks, 2 tsp lemon zest, 1 cup fresh lemon juice, 2 can sweetened condensed milk
  • Pour the filling into the cooled pie crust. 
  • Place in the oven and bake for 18-20 minutes or until only the center of the pie is jiggly.
  • Remove from the oven and allow to cool before placing in the fridge to chill completely. 
Keyword dessert recipes for mother’s day, lemon desserts for mother’s day
Lemon Meringue Pie

38. Lemon Meringue Pie

It’s bursting with fresh citrus flavor and a sweet, creamy meringue topping. With a delicious homemade pie crust, tart and smooth lemon filling, and a fluffy toasted meringue topping, it’s impossible to resist. 
Course Dessert

Ingredients
  

Filling

  • cup sugar
  • cup plus 1 tbsp cornstarch
  • ½ tsp salt
  • cup water
  • ½ cup lemon juice
  • 2 tsp lemon zest
  • 3 pc egg yolks, beaten

Meringue

  • 3 pc egg whites, room temperature
  • ¼ tsp cream of tartar
  • 6 tbsp sugar
  • ½ tsp vanilla

Pastry

  • 1 cup all-purpose flour
  • 1 tsp salt
  • cup shortening
  • 3-4 tbsp cold water

Instructions
 

  • In a medium bowl, mix flour and salt. Cut in shortening, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until the flour mixture is moistened and can be pressed into a ball.
    ½ tsp salt, 1 cup all-purpose flour, ⅓ cup shortening, 3-4 tbsp cold water
  • Shape into flattened rounds on lightly floured surfaces. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is cold.
  • Heat oven to 450°F. With a floured rolling pin, roll pastry on lightly floured surface into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side. Trim the overhanging edge of the pastry 1 inch from the rim of the pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork to prevent puffing. Bake for 13 to 15 minutes or until light brown; cool on a cooling rack.Reduce oven tem
  • Reduce oven temperature to 350°F. In a small bowl, beat egg yolks with a fork. In a 2-quart saucepan, mix the sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.
    1½ cup sugar, ⅓ cup plus 1 tbsp cornstarch, 3 pc egg yolks, beaten, 1½ cup water
  • Immediately stir with whisk at least half of the hot mixture into egg yolks; stir back into the hot mixture in the saucepan. Return to boiling; boil and stir constantly for 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
    ½ cup lemon juice, 2 tsp lemon zest
  • In a medium bowl, beat egg whites and cream of tartar with an electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape the side of the bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla and salt. Pour hot lemon filling into the baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread the meringue to cover top completely, spreading to the edge of crust to prevent shrinkage or weeping.
    3 pc egg whites, room temperature, ¼ tsp cream of tartar, 6 tbsp sugar, ½ tsp vanilla, 1 tsp salt
Keyword dessert recipes for mother’s day, lemon desserts for mother’s day
Lemon Muffins

39. Lemon Muffins

Lemon muffins are light, fluffy, tangy, and taste amazing. They are also super easy to make. They also have just the right amount of sweetness. 
Course Dessert

Ingredients
  

  • 2 cup all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp lemon zest
  • ½ cup unsalted butter, melted and slightly cooled
  • 3 tbsp sour cream
  • 2 tbsp milk
  • 2 pc large eggs, lightly beaten
  • ¼ cup lemon juice

Instructions
 

  • Preheat the oven to 400°F degrees. Butter 12 muffin cups or line them with liner papers.
  • In a large bowl, sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest. 
    2 cup all-purpose flour, ¾ cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 2 tbsp lemon zest
  • In a medium bowl, whisk the eggs with the melted butter, sour cream, milk, and lemon juice just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top).
    ½ cup unsalted butter, melted and slightly cooled, 3 tbsp sour cream, 2 pc large eggs, lightly beaten, ¼ cup lemon juice, 2 tbsp milk
  • Bake for 3 minutes and then reduce the oven temperature to 180C/350F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
  • Add your preferred toppings.
Keyword dessert recipes for mother’s day, lemon desserts for mother’s day
Lemon Bars

40. Lemon Bars

They’re simply the best lemon bars and are perfect for picnics, bake sales, spring brunches, baby showers, bridal showers, and of course, on Mother’s day. The process is pretty simple.