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cheesecake fat bomb
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5 from 1 vote

Coconut Lemon Cheesecake Fat Bomb

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.
Prep Time10 mins
Total Time10 mins
Course: Snack
Cuisine: Anytime
Keyword: lemon coconut balls
Servings: 12 balls
Calories: 128kcal


  • 8 ounces cream cheese
  • 1 cup shredded unsweetened coconut
  • 2 tablespoon granulated swerve
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon coconut oil
  • 2 teaspoon vanilla extract


  • 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.


If you don’t want to use a silicone mold, you can get your fingers a little messy and roll the mixture into balls, roll them in some extra coconut, then place the balls on a wax covered baking sheet and freeze them for the same amount of time.


Calories: 128kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 21mg | Sodium: 64mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 254IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg