Gluten-Free Easter Lemon Raspberry Dirt Cups

Name: Gluten-Free Easter Lemon Raspberry Dirt Cups
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 2 pkg Immaculate Baking Co.™ Gluten-Free Refrigerated Double Chocolate Cookie dough; 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); shredded coconut; green food coloring (optional); chocolate Easter egg candy; clear glass or plastic cups

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Gluten-Free Easter Lemon Raspberry Dirt Cups

Prep 30 min
Total 30 min
Servings 10

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

By Immaculate Baking

Updated Aug 21, 2023

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Ingredients

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

Steps

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.
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.
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.
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.
5

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