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.
Ingredients
- 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)
Instructions
- Beat Heavy Cream with Powdered Sugar: In a bowl, whip the heavy 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.
- Beat Until Smooth: Beat until smooth and fully incorporated. Then transfer the filling to a piping bag.
- 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.
- 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
