Skip to main content

Loading component...

Loading component...

Loading component...

Loading component...

Bake Up Something Special

Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.

Gluten-Free Easter Lemon Raspberry Dirt Cups

Gluten-Free Easter Lemon Raspberry Dirt Cups

Ingredients:13
Servings:10

By Immaculate BakingUpdated 08/21/2023

Gluten-Free Easter Lemon Raspberry Dirt Cups

Ingredients:13
Servings:10

Crumbled chocolate cookies are layered with lemon and raspberry cream cheese filling to make these cute and decadent gluten-free Easter treats.

Pin

Gluten-Free Easter Lemon Raspberry Dirt Cups

Prep time:30 min
Total time:30 min
Ingredients:13
Servings:10

Gluten-Free Easter Lemon Raspberry Dirt Cups

Pin

Ingredient

Dirt Layers

2 pkg Immaculate Baking Co.™ Gluten-Free Refrigerated Double Chocolate Cookie dough

Whipped Layers

2 (8oz) pkgs cream cheese
3/4 cups sugar
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/2 cup fresh raspberries
2 teaspoons lemon zest
1/2 lemon, juiced
red and yellow food coloring (optional)

Assembly

shredded coconut
green food coloring (optional)
chocolate Easter egg candy
clear glass or plastic cups

Instructions

Step 1
Prepare Immaculate Baking Cookies according to package instructions. Let cool and keep at room temperature until dry enough to crumble. Make a day in advance, if possible. In a food processor pulse cookies until crumbled.

Step 2
In a mixer beat the cream cheese and sugar together until smooth & creamy. Add the whipping cream and beat until it is fully whipped and forming soft peaks. Mix in vanilla extract.

Step 3
Scoop out half of the whipped mixture and move to another bowl. Add lemon zest & lemon juice to this half to make the lemon cream layer. Add yellow food coloring, if desired.

Step 4
Add the raspberries to the remaining cream in the mixer and mix until the raspberries are broken up. Add red food coloring to make it extra pink, if desired.

Step 5
In a small bowl add a tablespoon of water with green food coloring. Toss shredded coconut in the coloring to make the “grass.”

Step 6
In each cup, start with a layer of cookies followed by a layer of lemon cream. Repeat another layer of cookies, a layer of raspberry cream and a final layer of cookies on top. Top each cup with shredded coconut & 3 chocolate Easter egg candies.

Nutrition Facts

Nutrition facts are not available for this recipe