12 Fresh Fruit Easter Treats That Are Actually Healthy

Easter desserts don’t have to derail your healthy eating goals when you incorporate fresh, seasonal fruits into your sweet treats. These vibrant desserts bring natural sweetness and beautiful colors to your holiday table.

From tangy lemon squares to berry-packed cobblers, each recipe celebrates the bright flavors of spring while keeping nutrition in mind.

01. Lemon-Blueberry Ricotta Pound Cake

Moist pound cake studded with fresh blueberries and brightened with lemon zest. This one-bowl wonder delivers bakery-quality results with minimal cleanup required.

Ingredients: 1½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsalted butter (softened), 1 cup part-skim ricotta cheese, 3 large eggs, 2 tablespoons lemon zest, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup fresh blueberries.

How To Make Lemon-Blueberry Ricotta Pound Cake

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly. In a large mixing bowl, cream the softened butter and sugar together using an electric mixer for 3-4 minutes until the mixture becomes light and fluffy with a pale color.

2. Beat in the ricotta cheese until smooth, then add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract until evenly combined throughout the batter.

3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

4. Gently fold in the fresh blueberries, tossing them lightly in a bit of flour first to prevent sinking. Pour batter into prepared pan and bake for 55-60 minutes until a toothpick inserted in center comes out with just a few moist crumbs.

02. Cast Iron Strawberry-Rhubarb Crisp

Sweet strawberries and tart rhubarb topped with a golden oat crumble. This gluten-free dessert bakes beautifully in a single skillet for easy serving.

Ingredients: 3 cups fresh strawberries (sliced), 2 cups rhubarb (chopped), ¾ cup gluten-free rolled oats, ½ cup almond flour, ⅓ cup brown sugar, ¼ cup coconut sugar, 4 tablespoons cold butter (cubed), 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon salt.

How To Make Cast Iron Strawberry-Rhubarb Crisp

1. Preheat oven to 375°F and lightly grease a 10-inch cast iron skillet. Combine sliced strawberries, chopped rhubarb, coconut sugar, and vanilla in the prepared skillet, tossing gently to coat all fruit evenly.

2. In a medium bowl, mix together oats, almond flour, brown sugar, cinnamon, and salt. Cut in cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some larger butter pieces remaining.

3. Sprinkle the oat mixture evenly over the fruit, covering completely. Bake for 35-40 minutes until the topping is golden brown and the fruit is bubbling around the edges.

4. Let cool for 10 minutes before serving warm. I love serving this with a dollop of Greek yogurt or a scoop of vanilla ice cream for the perfect balance of flavors.

03. Lemon-Blueberry Poke Cake

Light vanilla cake dotted with blueberries and soaked with tangy lemon glaze. The poke technique allows the citrus flavor to penetrate every bite perfectly.

Ingredients: 1 box white cake mix, 3 large eggs, ⅓ cup vegetable oil, 1¼ cups water, 1 cup fresh blueberries, 1 cup powdered sugar, ⅓ cup fresh lemon juice, 2 tablespoons lemon zest, 2 tablespoons butter (melted).

How To Make Lemon-Blueberry Poke Cake

1. Preheat oven to 350°F and grease a 9×13-inch baking pan. Prepare cake mix according to package directions using eggs, oil, and water. Gently fold in fresh blueberries, being careful not to burst them.

2. Pour batter into prepared pan and bake for 28-32 minutes until a toothpick inserted in center comes out clean. The cake should spring back lightly when touched in the center.

3. While cake is still warm, use the handle of a wooden spoon to poke holes evenly across the entire surface, spacing them about 1 inch apart and pushing down about halfway through the cake.

4. Whisk together powdered sugar, lemon juice, lemon zest, and melted butter until smooth. Pour this glaze slowly over the warm cake, allowing it to seep into all the holes.

5. Refrigerate for at least 2 hours before serving to allow the lemon flavor to fully absorb throughout the cake. Cut into squares and serve chilled for the best texture and flavor.

04. No-Bake Cherry Cheesecake

Creamy cheesecake filling with a walnut graham crust and fresh cherry topping. This make-ahead dessert requires no oven time and tastes incredibly indulgent.

Ingredients: 1½ cups graham cracker crumbs, ½ cup chopped walnuts, ⅓ cup melted butter, 16 oz reduced-fat cream cheese (softened), 1 cup nonfat Greek yogurt, ¾ cup powdered sugar, 1 teaspoon vanilla extract, 2 cups fresh cherries (pitted), ¼ cup granulated sugar, 1 tablespoon cornstarch.

How To Make No-Bake Cherry Cheesecake

1. Combine graham cracker crumbs, chopped walnuts, and melted butter in a bowl, mixing until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.

2. Beat softened cream cheese with an electric mixer until completely smooth and fluffy. Add Greek yogurt, powdered sugar, and vanilla, beating until the mixture is creamy and well combined with no lumps remaining.

3. Spread the cheesecake filling evenly over the prepared crust, smoothing the top with an offset spatula. Refrigerate for at least 4 hours or overnight until completely set and firm to the touch.

4. For the cherry topping, combine pitted cherries, granulated sugar, and cornstarch in a saucepan. Cook over medium heat for 5-7 minutes, stirring gently, until cherries release their juices and the mixture thickens slightly.

5. Cool the cherry mixture completely before spooning over the chilled cheesecake. The contrast between the creamy filling and the bright, slightly tart cherry topping creates the perfect balance of flavors.

05. Coconut-Cream Tropical Fruit Salad

Colorful medley of exotic fruits tossed in a creamy coconut-lime dressing. This refreshing dessert showcases the natural sweetness of tropical fruits beautifully.

Ingredients: 1 cup dragon fruit (cubed), 2 kiwis (peeled and sliced), 2 cups watermelon (cubed), 1 cup fresh pineapple (cubed), 1 cup papaya (cubed), 1 cup mango (cubed), ½ cup coconut cream, 2 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon fresh ginger (grated).

How To Make Coconut-Cream Tropical Fruit Salad

1. Prepare all fruits by cutting them into bite-sized pieces, keeping dragon fruit, watermelon, pineapple, papaya, and mango in uniform cubes. Peel and slice kiwis into rounds, being careful to remove all the fuzzy skin.

2. In a small bowl, whisk together coconut cream, fresh lime juice, honey, and grated ginger until smooth and well combined. The dressing should have a creamy consistency that coats the back of a spoon.

3. Gently combine all prepared fruits in a large serving bowl, being careful not to mash the softer pieces. Pour the coconut-lime dressing over the fruit and toss very gently to coat evenly.

4. Chill for 30 minutes before serving to allow the flavors to meld together. This fruit salad is best enjoyed within 2 hours of preparation for optimal texture and freshness.

06. Quick Blueberry Cobbler

Juicy blueberries bubbling under a tender, biscuit-like topping. This simple cobbler comes together in minutes and showcases summer berries at their peak.

Ingredients: 5 cups fresh blueberries, ¾ cup granulated sugar (divided), 1 cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 6 tablespoons cold butter (cubed), ⅔ cup whole milk, 1 tablespoon lemon juice, 1 teaspoon vanilla extract.

How To Make Quick Blueberry Cobbler

1. Preheat oven to 400°F and butter a 2-quart baking dish. Toss fresh blueberries with ¼ cup sugar and lemon juice, then spread evenly in the prepared baking dish.

2. In a medium bowl, whisk together flour, remaining ½ cup sugar, baking powder, and salt. Cut in cold butter pieces using a pastry cutter until the mixture resembles coarse meal with some pea-sized butter pieces.

3. Stir in milk and vanilla just until a soft dough forms, being careful not to overmix. Drop spoonfuls of dough over the blueberries, covering most of the surface but leaving some gaps for the fruit to peek through.

4. Bake for 25-30 minutes until the topping is golden brown and the blueberries are bubbling vigorously around the edges. Serve warm for the best texture contrast between the tender topping and juicy berries.

07. Mini Lemon Curd Tarts

Individual tarts filled with silky lemon curd in graham cracker crusts. These bite-sized treats offer the perfect balance of sweet and tart flavors.

Ingredients: 1½ cups graham cracker crumbs, 5 tablespoons melted butter, 3 tablespoons sugar, 4 large egg yolks, ½ cup fresh lemon juice, ⅓ cup granulated sugar, 3 tablespoons butter, 2 tablespoons lemon zest, pinch of salt.

How To Make Mini Lemon Curd Tarts

1. Preheat oven to 350°F and spray a 12-cup muffin tin with cooking spray. Mix graham cracker crumbs, melted butter, and 3 tablespoons sugar until evenly moistened and the mixture holds together when pressed.

2. Divide the crumb mixture among muffin cups, pressing firmly into the bottom and slightly up the sides to form small tart shells. Bake for 8-10 minutes until lightly golden and set.

3. For the lemon curd, whisk egg yolks in a heavy saucepan, then gradually whisk in lemon juice, granulated sugar, and salt. Cook over medium-low heat, stirring constantly, for 5-7 minutes until the mixture thickens enough to coat the back of a spoon.

4. Remove from heat and immediately stir in butter and lemon zest until smooth and glossy. Strain the curd through a fine-mesh sieve to remove any lumps, then divide evenly among the baked tart shells.

5. Refrigerate for at least 2 hours until the curd is completely set. Run a knife around the edges to loosen before removing from the muffin tin. These tarts are perfect for elegant entertaining.

08. Healthy Lemon Squares

Classic lemon bars lightened up without sacrificing the bright, tangy flavor. These squares deliver all the citrus punch you crave with fewer calories.

Ingredients: 1 cup all-purpose flour, ¼ cup powdered sugar, ¼ teaspoon salt, 4 tablespoons cold butter (cubed), 2 tablespoons canola oil, 3 large eggs, 1 cup granulated sugar, 3 tablespoons flour, ½ cup fresh lemon juice, 2 tablespoons lemon zest.

How To Make Healthy Lemon Squares

1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper. For the crust, combine flour, powdered sugar, and salt in a bowl. Cut in cold butter and oil until mixture resembles coarse crumbs.

2. Press the crust mixture evenly into the bottom of the prepared pan, making sure to reach all corners. Bake for 15-18 minutes until the edges are lightly golden and the center appears set.

3. While the crust bakes, whisk together eggs and granulated sugar until well combined. Add flour, fresh lemon juice, and lemon zest, whisking until the filling is completely smooth with no lumps remaining.

4. Pour the lemon filling over the hot crust immediately after removing from the oven. Return to oven and bake for 18-22 minutes until the filling is set and no longer jiggles when gently shaken.

5. Cool completely in the pan before cutting into squares. Dust lightly with powdered sugar just before serving for an elegant presentation that highlights the bright yellow filling.

09. Peach Custard Pie

Silky custard studded with fresh peach slices in a flaky pastry crust. Greek yogurt keeps this pie creamy while reducing the overall fat content significantly.

Ingredients: 1 refrigerated pie crust, 4 large ripe peaches (sliced), 3 large eggs, ½ cup granulated sugar, 1 cup low-fat milk, ½ cup nonfat Greek yogurt, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, ¼ teaspoon cinnamon, pinch of nutmeg.

How To Make Peach Custard Pie

1. Preheat oven to 425°F and press pie crust into a 9-inch pie pan, crimping the edges decoratively. Arrange sliced peaches in an overlapping pattern over the bottom of the crust, creating an even layer.

2. In a medium bowl, whisk eggs and sugar until well combined and slightly pale. Add low-fat milk, Greek yogurt, cornstarch, vanilla, cinnamon, and nutmeg, whisking until completely smooth with no lumps.

3. Pour the custard mixture slowly over the arranged peaches, allowing it to settle around and between the fruit slices. The custard should just cover the peaches without overflowing the crust.

4. Bake for 15 minutes at 425°F, then reduce temperature to 350°F and continue baking for 35-40 minutes until the custard is set and a knife inserted near the center comes out clean.

5. Cool completely before serving, as the custard will continue to set as it cools. This pie is delicious served either at room temperature or chilled, and pairs beautifully with fresh blueberries on top.

10. Light Lemon Meringue Pie

Classic lemon meringue pie made lighter with fewer egg yolks and extra lemon. The fluffy meringue topping provides dramatic height and sweetness to balance the tart filling.

Ingredients: 1 pre-baked 9-inch pie crust, ¾ cup granulated sugar (divided), ⅓ cup cornstarch, 1½ cups water, 2 large egg yolks, ⅓ cup fresh lemon juice, 2 tablespoons lemon zest, 2 tablespoons butter, 4 large egg whites, ¼ teaspoon cream of tartar.

How To Make Light Lemon Meringue Pie

1. In a medium saucepan, whisk together ½ cup sugar and cornstarch. Gradually whisk in water until smooth, then bring to a boil over medium heat, stirring constantly until the mixture thickens and becomes clear.

2. In a small bowl, whisk egg yolks lightly. Gradually whisk about ½ cup of the hot mixture into the yolks to temper them, then whisk this back into the saucepan. Cook for 2 minutes more, stirring constantly.

3. Remove from heat and stir in lemon juice, lemon zest, and butter until smooth and well combined. Pour the hot filling into the pre-baked pie crust, smoothing the top evenly.

4. For the meringue, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add remaining ¼ cup sugar, beating until stiff, glossy peaks form and the meringue holds its shape.

5. Spread meringue over the hot filling, sealing it completely to the crust edges to prevent shrinking. Bake at 350°F for 12-15 minutes until the meringue is golden brown on the peaks.

11. Lemon Zest Cookies

Delicate, crispy cookies bursting with fresh lemon flavor from real zest and juice. Whole wheat pastry flour adds nutrition while maintaining the perfect tender texture.

Ingredients: 1 cup whole wheat pastry flour, ½ cup all-purpose flour, ½ cup granulated sugar, ¼ cup powdered sugar, ½ cup butter (softened), 1 large egg, 3 tablespoons fresh lemon juice, 2 tablespoons lemon zest, ½ teaspoon baking powder, ¼ teaspoon salt.

How To Make Lemon Zest Cookies

1. Preheat oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together both flours, baking powder, and salt until evenly combined.

2. In a large bowl, cream softened butter with both sugars using an electric mixer until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest until well incorporated.

3. Gradually mix in the flour mixture until just combined, being careful not to overmix. The dough should hold together but not be sticky to the touch.

4. Drop rounded teaspoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are lightly golden but centers still look slightly soft.

5. Cool on baking sheets for 5 minutes before transferring to wire racks. These cookies are perfect with afternoon tea and have an amazing citrus aroma that fills your kitchen while baking.

12. Peach & Blueberry Cobbler

Sweet peaches and juicy blueberries nestled in tender whole wheat batter. This healthier cobbler version uses less butter and whole grain flour for added nutrition.

Ingredients: 4 cups fresh peaches (sliced), 1 cup fresh blueberries, 1 cup granulated sugar (divided), ¾ cup whole wheat flour, ¾ cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, ⅓ cup butter (melted), ¼ cup canola oil, 1 cup low-fat milk, 1 teaspoon vanilla extract.

How To Make Peach & Blueberry Cobbler

1. Preheat oven to 375°F and grease a 2-quart baking dish or cast iron skillet. Toss sliced peaches and blueberries with ¼ cup sugar, then arrange evenly in the prepared baking dish.

2. In a large bowl, whisk together both flours, remaining ¾ cup sugar, baking powder, and salt until well combined. Create a well in the center of the dry ingredients.

3. In a separate bowl, whisk together melted butter, canola oil, milk, and vanilla extract until smooth. Pour this wet mixture into the well of dry ingredients and stir just until combined into a smooth batter.

4. Pour the batter evenly over the fruit, spreading gently with a spatula. Don’t worry about covering all the fruit completely, as the batter will spread and puff around the fruit as it bakes.

5. Bake for 40-45 minutes until the top is golden brown and the fruit is bubbling around the edges. The batter will have risen around and partially over the fruit, creating a beautiful rustic appearance.

6. Let cool for 15 minutes before serving warm. This cobbler is especially stunning when baked in a cast iron skillet and served directly from the pan for a homestyle presentation.

Final Thoughts

These fresh fruit desserts prove that healthy Easter treats can be just as delicious as traditional options. Each recipe celebrates seasonal produce while satisfying your sweet tooth naturally.

From elegant tarts to rustic cobblers, you’ll find the perfect dessert to brighten your holiday table with vibrant flavors and colors.