Lemon Cheesecake Chocolate Fat Bombs

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3.50 from 50 votes

Lemon Cheesecake Chocolate Fat Bombs

20 minutes
Calories 490kcal


  • 4 tablespoons coconut oil
  • 4 tablespoons unsalted butter
  • 4 ounces cream cheese
  • 1 teaspoon Swerve Sweetener (or any sweetener of your choice)
  • 1 tablespoon fresh lemon juice
  • food coloring (or any sweetener of your choice)
  • 1/2 cup dark chocolate (or any sweetener of your choice)
  • 2 tablespoons coconut oil


  • Put all of the cheesecake ingredients in a mixing bowl.
  • Stir continuously until uniform and creamy.
  • Pour the batter into a decorating squeeze bottle.
  • Start making the chocolate mixture by melting the chocolate over a double boiler.
  • Mix in the coconut oil and stir well to create a homogeneous mixture.Pour ⅓ of this chocolate mix on silicone molds.
  • Spread on all sides of the molds.
  • Refrigerate for a couple of minutes until set.Fill the molds with the cheesecake batter.
  • Enclose the fat bombs with the leftover chocolate mix.
  • Fill up to the rim of the molds to cover completely.Replace in the fridge for half an hour.When set and ready, simply unmold and serve cold.


Calories: 490kcal

Originally posted 2019-02-20 17:57:12.

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