12 Tasty Passover Dessert Recipes

This fast dessert from TV host and chef Andrew Zimmern uses matzo as the instant base for crunchy homemade toffee. Swap in pareve margarine for the butter and kosher versions of brown sugar, chocolate and salt if needed.

These pretty green macaroons from TV host and cookbook author Molly Yeh are made with sweetened shredded coconut, matcha powder, sweetened condensed milk, vanilla extract, egg whites, and kosher salt. Substitute in kosher versions of sweetened condensed milk and vanilla extract if desired.

This silky cheesecake gets sweetness and tang from a blend of cream cheese and sour cream. Matzo meal and ground almonds replace the usual graham crackers in the crust for a nutty, toasty crunch. Topped with sugary strawberries and toasted almond slivers, this cake makes a beautiful centerpiece. If you are keeping kosher, you can make a few easy ingredient swaps for the dairy products and almond extract.

This White Chocolate Matzo Bark is an elegant and seriously easy treat to make. Ground pink peppercorns, crushed fennel seeds, and flaky sea salt balance the sweetness of the white chocolate while providing a lightly peppery, floral bite. Fennel seeds are considered kitniyot, so leave them off the bark and substitute with another topping if needed.

Sweet-tart berries, tossed with just enough sugar and lemon juice, are topped with salty-sweet crumbled matzos for the perfect springtime (and Passover-friendly!) dessert. If you are keeping kosher, swap in pareve margarine for the unsalted butter and serve with a dairy-free ice cream.

Almond flour keeps these dairy-free, gluten-free cakes from chef Hillary Sterling extra moist and flavorful, while the inclusion of lemon and orange juice, plus leftover orange pieces from Sterling's Orange Mostarda gives the desserts a delicious citrusy scent (note that the Mostarda includes mustard seeds and fennel seeds). Make this even easier by using drained canned orange pieces instead of the mostarda if you like.

This tender, lemon-scented almond cake is topped with roasted rhubarb, but is equally delicious with any kind of fresh or roasted fruit, like roasted strawberries, fresh orange segments, or roasted plums. Since the cake doesn't contain any gluten or wheat flour, it's ideal for those who'd like to avoid gluten, and it's especially versatile for Passover since it's also dairy-free.

These Hazelnut Meringues from chef Ludo Lefebvre are made with almonds, hazelnuts, egg whites, granulated sugar, kosher salt, cinnamon, vanilla extract (substitute in a kosher version, if you prefer), and, if you wish, a dusting of powdered sugar to finish them off. Even better: they just take an hour to make.

This fudge recipe has a fairly short ingredient list—unsalted butter, bittersweet chocolate, sweetened condensed milk, unsweetened cocoa powder, pure vanilla extract, kosher salt, and finally, flaky sea salt for sprinkling. Substitute kosher versions of the sweetened condensed milk and vanilla extract if you prefer. The fudge can be stored in an airtight container for up to five days.

With only two ingredients (berries and sugar), Jon Snyder's vivid sorbet explodes with fresh fruit flavor. This super-simple recipe calls for the ripest strawberries and requires an ice cream maker. If you can't find ripe strawberries, feel free to try with another berry; just tailor the sugar levels accordingly.

These Brazilian treats feature a rich eggy custard and a chewy coconut crust. Both crust and custard come from a single batter: The macaroon-like crust forms as the shredded coconut floats and browns while baking; once cooled, the desserts are inverted, revealing the shiny, sunny custard layer. White sugar will result in sunny yellow custard, while light brown sugar will tint it pale gold. Be sure to allow the quindim to cool—and fully set—completely before flipping them over. If you'd like, substitute pareve margarine in for the unsalted butter.

This fluffy, effortless five-ingredient dessert comes together in minutes and tastes like summer. It's made with fresh pineapple, unsweetened coconut cream, light agave nectar, kosher salt, and toasted unsweetened flaked coconut. You can freeze the leftovers in an airtight container for up to three months.