Great Canadian Desserts (Like Butter Tart Cheesecake!)

Thanks to its super-simple cut-out crust design, the berries and rhubarb filling are able to fully shine through. After all, there’s just something so irresistible about the combination of the sweet and tangy pink filling that keeps us coming back to this recipe year after year.

Our favourite star baker, Anna Olson, knows butter tarts inside and out. Her various butter tart recipes span years and categories, all satisfying our proud Canadian sweet tooth. Here, Olson creates a pecan pie-inspired version, acting as a tribute to Canada’s friendliness with our pie-loving neighbours to the south.

You’d be hard-pressed to find one of these delightful fried pastries outside of Thunder Bay. Known as ‘Persians’ locally, these sweet, cinnamon-flavoured treats are smothered in a vibrant strawberry glaze that’s truly delectable. Get inspired by learning about the history of these sumptuous rolls.

Whether you’re pro-raisins or purely a pecan fan, impress the dessert lovers in your life with an incredibly indulgent cheesecake, topped with a sticky, caramel butter tart filling and salty, crunchy pecans. Swap in nuts for raisins if that’s more your jam.

Based on one of Canada’s most popular treats, this giant red velvet cake sandwich is filled with a creamy marshmallow-y layer with a milk chocolate coating.

Layers of vanilla cake, creamy coffee icing and crispy wafer cookies add lots of texture to this cake, and the chocolate glaze is the finishing touch to making this dessert unbelievably delicious.

A simple cookie base holds a delicious, maple filling studded with chocolate chips and walnuts. Slice into bars or squares for the perfect, crowd-pleasing bake sale treat.

Face your fear of making ice cream with this easy recipe that will help you fill your freezer with that orange and licorice flavour that’s quintessential to so many Canadian childhoods.

Simple and comforting, this French Canadian dessert is topped with a hot maple syrup mixture before baking. Some of it bakes into the cake, and some will thicken into a sauce at the bottom of the ramekin, creating a warm, gooey treat.