This gluten free and dairy free blackberry lemon cookie trifle is a fun way to turn a few ingredients into a beautiful and delicious treat. There’s no oven needed, and our recipe is completely gluten free and dairy free, but full of flavor!
I’m all about fruity and no-bake desserts for summer, and this blackberry lemon cookie trifle is one of the easiest desserts you can make, and it won’t heat up your kitchen!
We include a few different options for this recipe if you want to try a different fruit filling than blackberry, and we also share a cheesecake variation that would be incredible as well!
Why we love this recipe
This recipe is crazy easy, and it can be served immediately or made ahead and chilled for a few hours.
Even though it’s simple, it is really pretty looking and is perfect for parties since it takes very little time and preperation to make. You can also make mini parfaits in shooter glasses for mini party desserts.
How to make an easy blackberry lemon trifle
This recipe is super easy to make, so I won’t list the steps. But here are some tips and tricks!
We used a canned blackberry pie filling to make this recipe super fast, but you can use a homemade blackberry filling if you want (I don’t have a recipe for that yet), OR you can swap the blackberry filling for our homemade blueberry filling or our strawberry rhubarb filling for some different flavors.
Layer your ingredients in 4 parfait dishes in layers, starting with the blackberry pie filling or crushed cookies.
You can go in any order you like, but I find you can get more distinct layers by starting with the pie filling or cookies if you want a nice layered look. The whipped cream is so soft that the other ingredients tend to sink into the middle of it if they don’t have a layer of cookies on top to support it.
If you want a blackberry lemon cheesecake trifle, you can use our dairy free cheesecake filling in place of the whipped cream layers. The cheesecake filling thickens up in the fridge and is super delicious as well!
Options for the gluten free sandwich cookies
There aren’t a lot of options for dairy free and gluten free lemon sandwich cookies on the market. We used the Goodie Girl ones for this recipe, but Glutino also makes one as well that just contains eggs. I haven’t seen too many other options besides these 2 for both gluten free and dairy free.
If you can’t find allergy-friendly lemon sandwich cookies for this recipe, you can try using regular vanilla sandwich cookies and adding some lemon zest between the layers.
Here are some gluten free and dairy free vanilla sandwich cookie options that will work if you can’t find lemon sandwich cookies:
- Kinnittoo vanilla sandwich cookies
- Gluten Free Golden Oreos (contains soybean oil)
- Glutino sandwich cookies (the vanilla ones contain eggs)
- Great Value gluten free sandwich cookies (contains soybean oil and has a may contain statement for other allergens).
- 365 by Whole Foods Gluten Free Vanilla Sandwich Cookies (contains soy flour)
The cookies for this recipe also don’t have to be sandwich cookies specifically, you can use regular, crispy gluten free lemon cookies for this recipe as well. Here are some allergy friendly lemon cookie options:
- KC Sunshine’s Lemon Cookies
- Simple Mills lemon cookie thins (contains cashew)
- Kinnikinnick Lemon Wafer Cookies (contains egg)
- Homefree Lemon Burst Mini Cookies
- Alice’s Sweet Tooth lemon cookies
Check out our other lemon and blackberry recipes!
- Dairy Free and Gluten Free Lemon Oreo Truffles
- Blackberry Simple Syrup
- Dairy Free Lemon Mousse
- Homemade Blackberry Lemonade
Easy Blackberry Lemon Cookie Trifle (Gluten Free & Dairy Free)
Ingredients
- 21 ounce can blackberry pie filling, OR homemade blackberry pie filling (I used Duncan Hines more fruit pie filling)
- 12 Goodie Girl lemon sandwich cookies
- 8 ounce container So Delicious Cocowhip (this is dairy free whipped cream)
Equipment
Instructions
- Crush the lemon cookies into course crumbs.
- Layer the blackberry pie filling, dairy free whipped cream, and cookie crumbs into 4 parfait dishes, dividing the ingredients evenly between the 4 dishes (I usually have a little whipped cream leftover).
- I try to start the layers with the blackberry filling, and then layer the whipped cream, cookie crumbs, and repeat for the most distinct layers.
- Serve immediately or cover and chill for a few hours. If you chill these, the cookie pieces will soften up a bit and thicken the whipped cream.
- Store any leftovers covered in the fridge for up to 3 days.
Nutrition
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Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie which she founded in 2011. Sarah is based in Wyoming and has been managing food allergies for herself and her 2 children for over 20 years. Sarah was also a certified personal trainer for 12 years, as well as a group fitness instructor, health coach, running coach, and fitness nutrition specialist.