Easy Lemon Dessert Cups (Gluten-Free, Dairy-Free Option)

Super Simple Lemon Trifle Cups

With the spring and summer comes graduation season, Mother’s day, Memorial day and so many other reasons to gather with family and friends! Which means that we’ll be hosting potlucks, going for picnics in the park, and just having plenty of parties.

Here’s where these deliciously easy gluten-free lemon dessert cups come in – you can make them in practically no time at all, and yet they look so elegant and pretty.

With layers of vanilla sponge cake, cream cheese filling and tangy lemon curd, it’s a great make-ahead dessert for the warmer seasons!

Why You’ll Love this Recipe:

• Simple Ingredients: The few ingredients required for making this no-bake lemon dessert are easily accessible at the local grocery store (nothing fancy required!).
• Super Easy to Make: Prep these in under 20 minutes, and then chill the lemon trifle cups until ready to serve!
• Totally Gluten-Free: The best part is that this no-bake lemon dessert is 100% gluten-free, which means that even those with Celiac disease or gluten intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these lemon dessert cups recipe.

(For exact measurements please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Dairy-Free Option: If you are dairy-intolerant, you can use dairy-free cream cheese, and dairy-free heavy cream instead. Make sure that the vanilla sponge cake is also dairy-free.
• Lemon Curd: You can either use storebought lemon curd, or make homemade lemon curd.
• Sponge Cake: I used gluten-free sponge cake to keep this recipe gluten-free (you can also use gluten-free ladyfingers, or even vanilla muffins). If you are not Celiac or gluten-intolerant, use regular vanilla sponge cake instead.

How to Make These No-Bake Lemon Dessert Cups

Beat Heavy Cream with Sugar: In a bowl, whip the heavy whipping cream with the powdered sugar until it reaches medium peaks.

Add Cream Cheese & Lemon Curd: Add the cream cheese and 2 tablespoons of the prepared lemon curd.

Dish by Dish Tips:

• Swap Cream Cheese for Greek Yogurt: If you want a lighter option, you may use Greek yogurt instead of cream cheese.
• No Piping Bag? Don’t worry if you don’t have a piping bag. You can also transfer the filling to a zip log bag and the snip off a small hole in the corner as a makeshift piping bag. Alternatively, you can just scoop the filling into the cups.
• Prefer Crumb Base? If you prefer a crumb base as opposed to the vanilla sponge cake base, you can always use gluten-free graham cracker crumbs instead.
• Chill Ahead: Make sure to chill these lemon dessert cups for at least 1 hour before serving as they are better cold.

Other Gluten-Free Lemon Desserts You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Lemon Dessert Cups (Gluten-Free, Dairy-Free Option)

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• Author: Felicia Lim
• Total Time: 1 hour 18 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

These creamy, zesty lemon dessert cups are layered like mini trifles and cheesecake cups. Elegant yet effortless, these no-bake lemon treats are perfect for parties, make-ahead desserts, and summer gatherings. Gluten-free with dairy-free option too.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup cream cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 cup lemon curd, (reserve 2 tablespoons for the filling)
• 3 cups gluten-free vanilla sponge cake cut into small cubes (or ladyfingers, vanilla muffins)

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Instructions

1. Beat Heavy Cream with Powdered Sugar: In a bowl, whip the heavy cream with the powdered sugar until it reaches medium peaks.
2. Add Cream Cheese & Lemon Curd: Add the cream cheese and 2 tablespoons of the prepared lemon curd.
3. Beat Until Smooth: Beat until smooth and fully incorporated. Then transfer the filling to a piping bag.
4. Assemble the Lemon Dessert Cups: In 4 small cups, layer the gluten-free sponge cake cubes, cream cheese filling and lemon curd. Repeat the layers as needed. Top with whipped cream, lemon zest and fresh berries.
5. Chill to Set: Refrigerate for at least 1 hour before serving so the dessert sets properly.

Notes

Dairy-Free Option: If you are dairy-intolerant, you can use dairy-free cream cheese, and dairy-free heavy cream instead. Make sure that the vanilla sponge cake is also dairy-free.

Powdered Sugar: Powdered sugar (also known as “confectioner’s sugar”) is sugar that has been processed until very fine.

Lemon Curd: You can either use storebought lemon curd, or make homemade lemon curd.

Sponge Cake: I used gluten-free sponge cake to keep this recipe gluten-free (you can also use gluten-free ladyfingers, or even vanilla muffins). If you are not Celiac or gluten-intolerant, use regular vanilla sponge cake instead.

• Prep Time: 18 mins
• Chilling Time: 1 hour
• Category: Desserts
• Method: No-Bake
• Cuisine: American