18 Delicious Passover Dessert Recipes Traditional

Passover is a time for tradition, family, and—most importantly—delicious desserts that fit the holiday’s dietary guidelines! Whether you’re craving a classic flourless chocolate torte or a modern twist on macaroons, we’ve rounded up 18 irresistible treats to sweeten your Seder. From rich and decadent to light and fruity, these desserts prove that Passover baking can be both easy and extraordinary. Ready to indulge? Let’s dive in!

Flourless Chocolate Cake

This decadent flourless chocolate cake is a gluten-free dream—rich, fudgy, and impossibly smooth, with a crackly top that gives way to a melt-in-your-mouth center.

Ingredients:

• 1 cup (8 oz) unsalted butter, cubed
• 8 oz high-quality semisweet chocolate, chopped
• 1 1/4 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 6 large eggs

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a heatproof bowl, melt the butter and chocolate together over a double boiler, stirring until smooth. Remove from heat.
3. Whisk in 1 1/4 cups sugar, 1/2 cup cocoa powder, 1 tsp vanilla, and 1/4 tsp salt until fully combined.
4. Beat the eggs one at a time into the chocolate mixture, blending well after each addition. The batter should thicken slightly.
5. Pour into the prepared pan and bake for 35–40 minutes until the edges are set but the center still jiggles slightly.
6. Cool completely in the pan before slicing. The cake will collapse slightly—that’s part of its charm!

The magic here? No flour means the chocolate flavor shines unapologetically, while the eggs create a texture like the lovechild of a brownie and a soufflé.

Tip: For extra drama, dust with powdered sugar or serve with whipped cream and fresh berries.

Matzo Toffee

This addictive matzo toffee is the perfect blend of buttery crunch and rich chocolate—ideal for Passover or anytime you need a sweet-salty fix.

Ingredients:

• 4 sheets unsalted matzo
• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• 1/2 tsp vanilla extract
• 1/4 tsp kosher salt
• 1 1/2 cups semisweet chocolate chips
• Flaky sea salt (for sprinkling)

Instructions:

1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper, then arrange matzo in a single layer (breaking pieces to fit if needed).
2. In a saucepan over medium heat, melt 1 cup (2 sticks) unsalted butter with 1 cup packed brown sugar. Bring to a boil, stirring constantly for 3 minutes until thickened. Remove from heat, then stir in 1/2 tsp vanilla extract and 1/4 tsp kosher salt.
3. Immediately pour caramel over matzo, spreading evenly with a spatula. Bake for 10 minutes until bubbling.
4. Remove from oven and sprinkle 1 1/2 cups chocolate chips on top. Let sit 2 minutes to soften, then spread melted chocolate smoothly. Finish with a sprinkle of flaky sea salt.
5. Chill in fridge for 1 hour until set, then break into pieces.

The magic here? That crisp matzo soaks up the caramel like a sponge, creating layers of texture that’ll have you sneaking bites straight from the pan.

Tip: For extra flair, drizzle with white chocolate or sprinkle chopped nuts before chilling.

Passover Apple Cake

This tender, cinnamon-spiced apple cake is a Passover staple—moist, fragrant, and packed with cozy flavor. Even better? It comes together with just a bowl and whisk!

Ingredients

• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup matzo cake meal
• 1/2 cup potato starch
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3 medium apples (Gala or Honeycrisp), peeled and thinly sliced
• 2 tbsp brown sugar (for topping)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a large bowl, whisk together 4 large eggs, 1 cup granulated sugar, 1/2 cup vegetable oil, and 1 tsp vanilla extract until smooth.
3. Fold in 1 cup matzo cake meal, 1/2 cup potato starch, 1 tsp cinnamon, and 1/4 tsp salt until just combined.
4. Arrange half the apple slices evenly over the batter. Pour remaining batter on top, then layer with the rest of the apples. Sprinkle with 2 tbsp brown sugar.
5. Bake for 50–55 minutes until golden and a toothpick comes out clean. Cool for 15 minutes before slicing.

The brown sugar topping caramelizes into a crackly crust, while the apples stay tender—no one will guess it’s Passover-friendly!

Tip: For extra warmth, add a pinch of nutmeg to the batter with the cinnamon.

Coconut Macaroons

These chewy, golden coconut macaroons are a breeze to make and deliver that perfect sweet-tooth satisfaction with just a handful of pantry staples.

Ingredients:

• 3 cups sweetened shredded coconut
• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 4 large egg whites
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, granulated sugar, all-purpose flour, and salt until combined.
3. Add the egg whites and vanilla extract, stirring until the mixture is evenly moistened and holds together when pressed.
4. Scoop 1½-tbsp portions of the mixture onto the prepared baking sheet, spacing them 1 inch apart. Gently shape into mounds with slightly pointed tops.
5. Bake for 20–22 minutes, rotating the pan halfway, until the edges are golden and the tops are lightly toasted.
6. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

The magic here? The crisp exterior gives way to a delightfully chewy center—no fancy techniques required. These macaroons are a nostalgic treat that’s just as fun to make as they are to eat.

Tip: For extra decadence, dip the cooled macaroons halfway into melted chocolate and let them set on parchment paper.

Passover Cheesecake

This creamy, no-bake Passover cheesecake is a dreamy dessert that skips the crust but keeps all the indulgence—perfect for your holiday table.

Ingredients:

• 16 oz (2 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 cup strawberry jam (for topping)

Instructions:

1. In a large bowl, beat the cream cheese, granulated sugar, vanilla extract, and lemon juice with a hand mixer until smooth and fluffy, about 3 minutes.
2. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form, about 2–3 minutes.
3. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Spoon the mixture into a 9-inch springform pan and smooth the top. Chill for at least 4 hours or overnight until firm.
5. Before serving, warm the strawberry jam slightly and drizzle over the cheesecake.

The tangy lemon and sweet strawberry jam balance beautifully against the rich, velvety cheesecake—no oven required!

Tip: For a smoother texture, let the cream cheese sit at room temperature for 30 minutes before mixing.

Chocolate Covered Matzo

This sweet, crunchy treat is the perfect way to turn simple matzo into an irresistible dessert—great for Passover or anytime you need a quick chocolate fix.

Ingredients:

• 4 sheets unsalted matzo
• 1 cup (6 oz) semi-sweet chocolate chips
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces
• 1/4 tsp flaky sea salt
• 1/2 cup chopped toasted almonds or sprinkles (optional)

Instructions:

1. Line a baking sheet with parchment paper. Arrange matzo in a single layer, breaking sheets as needed to fit.
2. In a microwave-safe bowl, combine 1 cup chocolate chips and 1/4 cup butter. Microwave in 30-second bursts, stirring between each, until melted and smooth (about 1½ minutes total).
3. Pour melted chocolate over matzo, spreading evenly with a spatula. Immediately sprinkle with 1/4 tsp flaky sea salt and chopped almonds or sprinkles (if using).
4. Chill in the fridge for 30 minutes until set, then break into pieces.

The contrast of crisp matzo, rich chocolate, and a hint of salt makes this impossible to stop nibbling—plus, it comes together in minutes!

Tip: For extra flair, drizzle with white chocolate or sprinkle with crushed freeze-dried strawberries.

Passover Brownies

These fudgy Passover brownies are so rich and chocolatey, no one will guess they’re flourless—perfect for satisfying your sweet tooth during the holiday.

Ingredients:

• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter or coconut oil
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup finely ground almond flour

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Melt chocolate chips and butter in a microwave-safe bowl in 30-second intervals, stirring until smooth.
3. Whisk in sugar, eggs (one at a time), cocoa powder, salt, and vanilla extract until fully combined.
4. Fold in almond flour until just incorporated—don’t overmix!
5. Pour batter into the prepared pan and bake for 20–25 minutes, until the edges are set but the center is still slightly soft.
6. Let cool completely before slicing into squares.

The almond flour gives these brownies a dense, melt-in-your-mouth texture, while the double hit of chocolate chips and cocoa keeps them ultra-decadent.

Tip: For extra indulgence, sprinkle flaky sea salt on top right after baking.

Almond Flour Cookies

These tender, nutty cookies are gluten-free but don’t skimp on flavor—just one bowl and 20 minutes to chewy, golden perfection.

Ingredients:

• 2 cups blanched almond flour
• ⅓ cup maple syrup
• 3 tbsp melted coconut oil
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp sea salt
• ⅓ cup dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 2 cups almond flour, ½ tsp baking soda, and ¼ tsp sea salt.
3. Add ⅓ cup maple syrup, 3 tbsp melted coconut oil, and 1 tsp vanilla extract. Stir until a thick dough forms, then fold in chocolate chips if using.
4. Scoop 1-tbsp portions of dough onto the sheet, spacing them 2″ apart. Flatten slightly with damp fingers (they won’t spread much).
5. Bake for 10–12 minutes until edges are golden. Let cool on the sheet for 5 minutes—they’ll firm up as they sit.

The almond flour gives these cookies a delicate crumb, while the maple syrup adds caramel-like depth without refined sugar. Tip: For extra crunch, swap chocolate chips for chopped toasted almonds.

Passover Lemon Bars

These zesty lemon bars are the perfect Passover treat—bright, tangy, and just sweet enough, with a tender almond crust that stays gluten-free without sacrificing flavor.

Ingredients

• For the crust: 1 1/2 cups almond flour, 1/4 cup granulated sugar, 1/4 tsp salt, 1/4 cup melted butter (or coconut oil for dairy-free)
• For the filling: 3 large eggs, 3/4 cup granulated sugar, 1/3 cup fresh lemon juice (about 2 lemons), 1 tbsp lemon zest, 1/4 cup potato starch

Instructions

1. Prep the crust: Preheat oven to 350°F. Mix 1 1/2 cups almond flour, 1/4 cup sugar, and 1/4 tsp salt in a bowl. Stir in 1/4 cup melted butter until crumbly. Press evenly into an 8×8″ parchment-lined pan. Bake for 12 minutes until lightly golden.
2. Make the filling: Whisk 3 eggs, 3/4 cup sugar, 1/3 cup lemon juice, 1 tbsp zest, and 1/4 cup potato starch until smooth. Pour over the hot crust.
3. Bake again: Return to the oven for 20–22 minutes until the filling is set (edges should be slightly puffed). Cool completely before slicing.

The magic here? The almond flour crust stays crisp even after absorbing the luscious lemon layer—no soggy bottoms! Dust with powdered sugar just before serving for a pretty finish.

Tip: For extra tang, add an extra 1 tsp lemon zest to the filling. These bars freeze beautifully, too!

Honey Nut Cake

This cozy honey nut cake is a sweet, nutty delight with a tender crumb—perfect for afternoon tea or a comforting dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup honey
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
3. In a separate bowl, beat ½ cup softened butter and ¾ cup honey until fluffy. Add eggs one at a time, then mix in ½ cup whole milk and 1 tsp vanilla extract.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in ½ cup chopped nuts.
5. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack.

The honey caramelizes slightly as it bakes, giving this cake a golden crust and deep, warm flavor. The nuts add just the right crunch!

Tip: Drizzle extra honey over the warm cake for an extra sticky-sweet finish.

Passover Chocolate Mousse

This dreamy, dairy-free chocolate mousse is so rich and airy, no one will guess it’s Passover-friendly—just pure indulgence in every spoonful.

Ingredients:

• 6 oz bittersweet chocolate (60-70%), chopped
• 3 large eggs, separated
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Melt the chocolate in a heatproof bowl set over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
2. Whisk the egg yolks, 2 tbsp of the sugar, and vanilla into the melted chocolate until glossy and thick.
3. In a separate bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the remaining 2 tbsp sugar, beating until stiff peaks form.
4. Gently fold 1/3 of the whipped egg whites into the chocolate mixture to lighten it, then fold in the rest until no streaks remain.
5. Divide the mousse among 4 serving glasses and chill for at least 3 hours (or overnight) until set.

The magic here? Whipped egg whites create that cloud-like texture without a drop of cream—perfect for a holiday dessert that feels both traditional and special.

Tip: For extra flair, top with a sprinkle of cocoa powder or crushed toasted nuts before serving.

Raspberry Almond Torte

This elegant yet simple torte combines nutty almond flavor with juicy raspberries for a dessert that feels fancy but comes together effortlessly.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1 1/2 cups almond flour
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 1/2 cups fresh raspberries
• 2 tbsp sliced almonds
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.
2. Beat 1 cup butter and 1 cup granulated sugar with a mixer until light and fluffy, about 3 minutes. Add 3 eggs one at a time, then mix in 1 tsp vanilla.
3. Whisk together 1 1/2 cups almond flour, 1/2 cup all-purpose flour, and 1/2 tsp salt. Gently fold into the wet ingredients until just combined.
4. Spread batter into the prepared pan. Scatter 1 1/2 cups raspberries evenly over the top, then sprinkle with 2 tbsp sliced almonds.
5. Bake for 45–50 minutes until golden and a toothpick inserted near the center comes out clean. Cool completely before dusting with powdered sugar.

The almond flour gives this torte a delightfully tender crumb, while the raspberries add pops of tart sweetness that balance the richness.

Tip: For clean slices, chill the cooled torte for 30 minutes before cutting.

Passover Sponge Cake

Light as air and perfect for your Seder table, this classic Passover sponge cake gets its lift from beaten eggs and a touch of citrus.

Ingredients:

• 6 large eggs, separated
• 1 cup granulated sugar, divided
• 1/2 cup orange juice
• 1 tbsp lemon zest
• 1/2 tsp salt
• 1 cup potato starch

Instructions:

1. Preheat oven to 325°F. Grease a 10-inch tube pan.
2. Beat egg yolks with 3/4 cup sugar until pale and thick, about 3 minutes. Stir in orange juice and lemon zest.
3. In another bowl, beat egg whites with salt until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks hold.
4. Gently fold potato starch into yolk mixture, then fold in egg whites in three additions until just combined.
5. Pour batter into prepared pan and bake for 45-50 minutes until top springs back when lightly pressed.
6. Cool upside down on a wire rack for 1 hour before removing from pan.

The magic here? Whipping the egg whites separately gives this cake its signature cloud-like texture without any leavening agents.

Tip: For extra flavor, swap orange juice for strong brewed coffee or add 1 tsp vanilla to the yolk mixture.

Chocolate Matzo Brittle

This addictive treat combines crispy matzo with rich chocolate and a sprinkle of sea salt—perfect for satisfying your sweet-and-salty cravings in minutes!

Ingredients:

• 4 sheets unsalted matzo
• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• 1/2 tsp vanilla extract
• 1/4 tsp kosher salt
• 1 1/2 cups semi-sweet chocolate chips
• Flaky sea salt, for sprinkling

Instructions:

1. Preheat oven to 375°F. Line a rimmed baking sheet with foil, then arrange matzo in a single layer, breaking pieces to fit if needed.
2. In a saucepan, melt 1 cup butter and 1 cup brown sugar over medium heat, stirring until bubbling and smooth (about 3 minutes). Remove from heat; stir in 1/2 tsp vanilla and 1/4 tsp kosher salt.
3. Pour the caramel evenly over the matzo, spreading with a spatula. Bake for 10 minutes until bubbly and golden.
4. Remove from oven and immediately sprinkle with 1 1/2 cups chocolate chips. Let sit 2 minutes to soften, then spread the melted chocolate. Sprinkle with flaky sea salt.
5. Chill in the fridge for 30 minutes until set, then break into pieces.

The magic here? The caramel soaks into the matzo, creating a toffee-like crunch that pairs perfectly with the glossy chocolate topping.

Tip: For extra flair, drizzle with white chocolate or add chopped nuts before chilling.

Passover Pavlova

This cloud-like pavlova is naturally gluten-free, making it a stunning (and stress-free!) dessert for your Passover table.

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. Beat egg whites and 1/4 tsp salt on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp white vinegar and 1 tsp vanilla extract.
3. Spoon meringue onto parchment into a 8-inch circle, creating a slight well in the center. Bake for 1 hour 15 minutes, then turn off oven and let cool inside for 1 hour (no peeking!).
4. Whip 1 cup heavy cream and 2 tbsp powdered sugar to medium peaks. Spread over cooled pavlova and top with berries.

The magic? That crisp shell gives way to a marshmallowy center—perfect against the tangy berries and pillowy cream.

Tip: For clean slices, dip your knife in hot water before cutting.

Walnut Date Balls

These no-bake walnut date balls are the perfect energy-packed snack—naturally sweet, nutty, and ready in just 15 minutes!

Ingredients:

• 1 cup pitted Medjool dates (packed)
• 1 cup raw walnuts
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 2 tbsp shredded coconut (for rolling, optional)

Instructions:

1. In a food processor, pulse the walnuts until finely chopped (about 10 seconds). Transfer to a bowl and set aside.
2. Add the dates, cocoa powder, vanilla extract, and sea salt to the processor. Blend until a sticky paste forms, scraping the sides as needed (about 1 minute).
3. Add the walnuts back to the processor and pulse just until combined (5–10 seconds). The mixture should hold together when pressed.
4. Scoop 1-tbsp portions and roll into balls. If using, roll each ball in shredded coconut to coat.
5. Chill in the fridge for 10 minutes to firm up before serving.

The cocoa powder adds a subtle richness that balances the caramel-like dates, while the walnuts give these bites a satisfying crunch.

Tip: For extra decadence, drizzle melted dark chocolate over the chilled balls before serving.

Passover Tiramisu

This Passover Tiramisu swaps traditional ladyfingers for matzo, creating a rich, coffee-kissed dessert that’s perfect for the holiday—no one will miss the leavening!

• 4 sheets matzo, broken into roughly 2-inch pieces
• 1 cup strong brewed coffee, cooled
• 2 tbsp granulated sugar
• 1 tbsp unsweetened cocoa powder, plus extra for dusting
• 1 ½ cups mascarpone cheese, room temperature
• ½ cup heavy cream
• 1 tsp vanilla extract
• ½ cup dark chocolate shavings (or chopped chocolate)

1. Soak the matzo: Dip each piece of matzo briefly into the cooled coffee (about 2 seconds per side) and arrange in a single layer in an 8×8-inch dish.
2. Sweeten the coffee: Stir 1 tbsp of the sugar into the remaining coffee and drizzle half evenly over the matzo layer.
3. Make the filling: In a bowl, whip the mascarpone, heavy cream, vanilla, and remaining 1 tbsp sugar until smooth and slightly fluffy (about 2 minutes). Spread half over the matzo.
4. Repeat layers: Add another layer of coffee-dipped matzo, drizzle with the rest of the sweetened coffee, then top with the remaining mascarpone mixture.
5. Chill and finish: Refrigerate for at least 4 hours (or overnight). Before serving, dust with cocoa powder and sprinkle with chocolate shavings.

The matzo softens just enough to mimic ladyfingers, while the mascarpone keeps it luxuriously creamy—ideal for a holiday treat that feels indulgent yet stays kosher.

Tip: For a boozy twist, add 1 tbsp coffee liqueur to the sweetened coffee!

Orange Almond Cake

This fragrant, gluten-free cake is bursting with citrusy sweetness and a tender almond crumb—perfect for afternoon tea or a light dessert.

Ingredients:

• 2 large oranges (about 1 lb total)
• 1 ½ cups almond flour
• ½ cup granulated sugar
• 3 large eggs
• 1 tsp baking powder
• ¼ tsp salt
• Powdered sugar (for dusting)

Instructions:

1. Prep the oranges: Place whole, unpeeled oranges in a pot, cover with water, and simmer for 1 hour until soft. Drain, cool slightly, then chop (peel and all), removing any seeds.
2. Blend the batter: Puree the chopped oranges in a food processor until smooth. Add 1 ½ cups almond flour, ½ cup granulated sugar, eggs, 1 tsp baking powder, and ¼ tsp salt. Pulse until just combined.
3. Bake: Pour batter into a parchment-lined 8-inch round pan. Bake at 350°F for 40–45 minutes until a toothpick comes out clean. Cool completely.
4. Serve: Dust with powdered sugar before slicing.

The magic here? Using whole oranges (yes, peel included!) gives this cake an intense floral aroma and moist texture you won’t get from juice alone.

Tip: For extra decadence, drizzle slices with warm honey or serve with whipped mascarpone.

Conclusion

With these 18 delicious Passover dessert recipes, you’re all set to sweeten your holiday table with tradition and creativity. Whether you stick with classics or try something new, there’s a treat here for everyone. Don’t forget to share your favorites in the comments and pin this roundup to Pinterest so others can enjoy these festive desserts too. Happy baking, and Chag Sameach!