Cheesecake Fat Bombs

2 Reviews
100% would make this recipe again

Preparation : 15 min Standing : 1 h Cooking Dish : 20 x 20 cm
140 calories/serving


parchment paper
3 1/2 tbsp butter, unsalted 50 g
4 tbsp coconut oil 55 g
1 cup cream cheese 150 g
8 drops liquid stevia [optional] 0.63 mL
1/2 lemons, zest and juice 60 g
1 tbsp grated coconut, unsweetened 5 g
1 tsp coconut oil, for the chocolate 5 g
50 g unsweetened (dark) chocolate

Before you start

For best results, it is essential to use only the finest quality chocolate that contains at least 70% cocoa.


  1. Prepare 12 individual small silicon moulds or line the bottom of an 8-inch square baking dish (20 x 20 cm) with parchment paper (which will make it easier to unmold).
  2. Melt the butter and coconut oil in the microwave, in 15 seconds intervals. Add the cream cheese and mix well. Add the stevia (optional), lemon juice and zest as well as the grated coconut. Spread the mixture in the lined dish.
  3. Melt the chocolate and coconut oil in the microwave, in 15 seconds intervals. Pour over the cream cheese mixture.
  4. Refrigerate until firm, about 1 hour.
  5. Invert the dish onto a work surface, remove the parchment paper, then cut into 12 squares.


Keep in the fridge. .

Nutrition Facts Table

per 1 serving (30 g)


% Daily Value




14 g

22 %

Saturated 10.3 g
+ Trans 0.2 g

52 %


20 mg


40 mg

2 %


3 g

1 %


0 g

2 %


2 g

Net Carbs

3 g


1 g

Vitamin A

8 %

Vitamin C

2 %


1 %


3 %


This recipe is :
Source of  :
Vitamin A
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Fats 3
Other Foods 0

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2 Reviews (2 with rating only) 100% would make this recipe again

This recipe is in the following categories

Desserts | Snacks | Low Sodium | Halal | Kosher | Vegetarian

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