Dairy-Free Lemon Fridge Cake

I’d like to call this a cheesecake, because it is very similar to one, but it does not have cheese, so therefore it would be false marketing.  Fridge cake works best for me because, well,  it is best kept in the fridge, and lemon because all I had to add flavour were a few lemons (2 limes would also work beautifully).

All I know is it is a delicious fridge cake, which is ideal to serve on a hot summers day.  As with my Lemon and Pecan Pie, the recipe may look long winded, but it is actually really easy, but just requires some pre-planning because the cashews need to be soaked overnight to allow them to soften beautifully



Add 2 cups of cashews and enough filter water to cover them and leave to stand overnight


To make the base, grind the macadamia nuts into small pieces, combine them with the rest of the base ingredients, give them a good mix, then press them firmly in the base of the base of a lined springform baking tin


I lined my tin by covering the base, then slipping the covered base into the tin and closing it around the paper, be sure to gently squeeze the air out of the paper else it will be high and tight and might tear when you are pressing in the base


Bake the base until golden brown


And then set aside to cool (this can be done the night before)


Once cooled, lift the base, and remove the paper, leaving behind the base in the tin, ready for the topping


Drain the cashews, and mix in a food processor, add the coconut cream and mix well 


Remove the skins from the lemon and chop it into small pieces and add to the mixture (you can choose to either grate the zest of a whole lemon, all I did was add a few of the cut of pieces into the mixture).  I found that the mixture was too lumpy for my preference, so I transferred it into a high speed blender to really break it down until it was smooth, a messy part, but well worth it


Spoon the mixture onto the base and refrigerate for a few hours until set


Top with berries, shaved dark chocolate, or serve with whipped coconut cream or homemade chocolate

Lemon Fridge Cake
Serves 10
A dairy free, sugar free alternative to cheesecake
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Prep Time
30 min
Cook Time
15 min
Total Time
24 hr
Prep Time
30 min
Cook Time
15 min
Total Time
24 hr
  1. CRUST
  2. 100g macadamia nuts
  3. 1 cup almond flour
  4. 2 tsp psyllium husk
  5. 3 Tbsp coconut oil, melted
  6. 1/4 cup desiccated coconut
  7. 1 Tbsp raw honey
  8. 1 tsp vanilla extract
  10. 2 cups soaked raw cashews
  11. 1 cup coconut cream
  12. 1/4 cup maple syrup
  13. 1 whole lemon, skinned and chopped up
  14. zest of 1 lemon
  15. 1/4 tsp vanilla powder or 1 tsp extract
  16. 1 tsp psyllium husk
  1. Soak the cashews overnight in water
  3. Preheat the oven to 170ºC
  4. Line the base of a springform baking tin with baking parchment
  5. Blend the macadamia nuts into small pieces
  6. In a bowl combine all of the base ingredients together and mix well
  7. Press the mixture into baking tin and bake of 15min or until golden brown
  8. Remove from the oven and leave to cool
  10. Drain the water off the nuts
  11. Blend the cashews well in a food processor at a high speed
  12. Add the other ingredients and mix well (I transferred to a high speed blender for a smoother consistency)
  13. Spoon the filling onto the cooled base, and refrigerate for a few hours until firm and set
  14. Top with berries and grated dark chocolate pieces
  15. Store in the fridge
  1. For a raw option, don't cook the base (obviously)
  2. Vegan, substitute the honey for maple syrup in the base
Eighty 20 Nutrition


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