Coconut Lemon Cheesecake Fat Bomb Recipes

COCONUT LEMON CHEESECAKE FAT BOMB

Coconut Lemon Cheesecake Fat Bomb image

Treat yourself to a zesty little cheesecake fat bomb, which is just bursting with flavor. Cream cheese, fresh lemon juice, and shredded coconut combine to give you the most amazing little pop of flavor in one small bite. The perfect treat to share with a loved one on Valentine's Day, over the Holidays or simply a little guilt-free afternoon pick me up. Make a big batch and store in the freezer for yummy sweet snacking all week long.

Provided by Donna

Categories Snack

Time 10m

Number Of Ingredients 6

Ingredients

8 ounces cream cheese
1 cup shredded unsweetened coconut
2 tbsp granulated swerve
2 tbsp fresh lemon juice
1 tbsp coconut oil
2 tsp vanilla extract

Steps:

Combine all ingredients in a large bowl and mix until just combined.
In a silicone mold, spoon the mixture into the cavities and press down until full to the brim.
Place in the freezer for at least 2 hours or until the fat bombs have solidified.

Nutrition Facts : Calories 128 kcal, Carbohydrate 5 g, Protein 2 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 21 mg, Sodium 64 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

NO-BAKE LEMON CHEESECAKE FAT BOMBS RECIPE - (4/5)

No-Bake Lemon Cheesecake Fat Bombs Recipe - (4/5) image

Provided by quiltpixie

Number Of Ingredients 6

Ingredients

1/4 cup coconut oil
1/4 cup unsalted butter
4 ounces cream cheese
2 tablespoons sweetener
1 ounce fresh lemon juice
zest of one lemon

Steps:

Mix coconut oil, unsalted butter, cream cheese, and sweetener together with a hand mixer until very smooth. Add lemon zest and juice and combine. Spoon into silicone molds, ice cube trays or onto wax paper and freeze until firm. Pop out of molds and keep frozen until needed.

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