These Easy Lemon Cheesecake Keto Fat Bombs are the perfect little bite to satisfy your sweet tooth and stop sugar cravings right in their tracks, all while staying keto-friendly! They’re a wonderfully creamy, no-bake treat combining cream cheese, coconut oil or butter, a keto sweetener, and bright lemon flavor. I absolutely love making Keto Fat Bombs like these because they are incredibly simple, require zero baking, and store beautifully in the freezer for a quick snack. The refreshing lemon cheesecake flavor makes them especially perfect for spring or anytime you need a tangy, satisfying low-carb treat!

Why You’ll Love These Lemon Cheesecake Keto Fat Bombs

Keto & Low-Carb Perfect: Designed specifically for a ketogenic lifestyle, providing healthy fats and minimal carbs.
Super Easy & No-Bake: Mix, portion, and freeze – it really is that simple! No oven required.
Refreshing Lemon Cheesecake Flavor: Captures the tangy, sweet essence of lemon cheesecake without the crust or carbs.
Quick Prep Time: Takes only about 10 minutes to mix together before freezing.
Satisfies Cravings: A great way to get healthy fats and curb sweet cravings.

Ingredients for Lemon Cheesecake Keto Fat Bombs, including cream cheese, coconut oil/butter, lemon, and keto sweetener.

Ingredients for No-Bake Lemon Cheesecake Fat Bombs

Here’s what you’ll need for these easy keto treats. The full list with measurements is in the recipe card below.

Fat Bomb Base

Coconut oil (Fat)
Unsalted butter (Fat)
Cream cheese (Dairy)
Stevia (or any keto sweetener you like) (Sweetener)
Fresh lemon juice (Acid/Flavoring)
Zest of one lemon (optional, but recommended) (Flavoring)
Vanilla extract (optional) (Flavoring)

Optional Addition

Blueberries (or your favorite keto-friendly berries) (Fruit)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the bright lemon flavor of these Lemon Cheesecake Fat Bombs, but here are some simple variations:

Different Citrus: Use lime juice and zest instead of lemon for a key lime pie flavor.
Berry Swirl: Gently swirl in a tiny amount of sugar-free berry jam or mashed raspberries before freezing for a visual effect (use sparingly for keto).
Add Coconut: Mix in some unsweetened shredded coconut into the base mixture.
Chocolate Drizzle: Once frozen, drizzle the fat bombs with melted sugar-free chocolate.
Different Extract: Use almond extract or coconut extract instead of vanilla.

Spooning the cream cheese mixture into silicone molds for Keto Fat Bombs.

How to Make No-Bake Lemon Cheesecake Fat Bombs

Let me show you how incredibly simple it is to make these No-Bake Lemon Cheesecake Fat Bombs:

Combine Ingredients

First, I make sure my cream cheese, coconut oil, and/or butter are softened by letting them sit at room temperature for a bit. This is key for a smooth mixture!
In a medium bowl, I combine the softened coconut oil, softened unsalted butter, softened cream cheese, and the keto sweetener (like Stevia).
Using a hand mixer (or a sturdy fork and some effort), I beat these ingredients together until the mixture is very smooth and well combined.
Next, I add the fresh lemon juice and lemon zest (if using – I highly recommend it for flavor!) and the optional vanilla extract. I combine everything again until smooth.

Fill Molds and Add Berry (Optional)

Now, I spoon the creamy mixture into silicone molds (mini muffin molds, candy molds, or even ice cube trays work great!). Alternatively, I could drop spoonfuls onto wax paper or parchment paper.
If I’m adding berries, I gently drop one blueberry (or other low-carb berry) into the center of each fat bomb portion.

Freeze and Store

I carefully place the molds or tray into the freezer.
I freeze the Lemon Cheesecake Fat Bombs until they are completely firm and solid. This usually takes at least 1-2 hours, depending on the size.
Once solid, I can pop the fat bombs out of the molds.
Store in freezer.

Tips and Tricks for the BEST Keto Fat Bombs

Here are my secrets for making perfect Lemon Cheesecake Keto Fat Bombs:

Use Softened Fats: Ensure cream cheese, butter, and coconut oil are properly softened for a smooth, lump-free mixture.
Fine Zest: Use a microplane or fine zester for the lemon zest to distribute the flavor evenly without large pieces.
Sweetener Choice: Use your preferred keto-friendly sweetener (like erythritol, stevia, monk fruit). Powdered versions often dissolve best in no-bake recipes. Adjust the amount to your taste preference.
Silicone Molds: Silicone molds make removing the frozen fat bombs incredibly easy. Mini muffin size is perfect.
Freeze Solid: Don’t rush the freezing time! They need to be fully solid for easy removal and proper storage.

How to Serve

These Lemon Cheesecake Keto Fat Bombs are designed as a keto-friendly snack or treat. Enjoy them:

Straight from the Freezer: A quick and easy way to satisfy a sweet craving and boost fat intake.
As a Small Dessert: A perfect little bite after a low-carb meal.
Energy Boost: Grab one for a quick pick-me-up during the day.

They are best enjoyed cold.

Lemon Cheesecake Keto Fat Bombs arranged on a small plate or in a storage container.

Make Ahead and Storage

These fat bombs are perfect for making ahead! Store the finished Lemon Cheesecake Keto Fat Bombs in an airtight container or freezer bag in the freezer. They will keep well for several weeks, if not months. Keeping them frozen maintains their firm texture.

FAQs about No-Bake Lemon Cheesecake Fat Bombs

What exactly is a “fat bomb”?
- Fat bombs are small, high-fat, low-carb, low-protein snacks popular on the ketogenic diet. They are designed to help people meet their daily fat macros, provide energy, and satisfy sweet cravings without sugar.
Can I use regular sugar?
- You could, but it would defeat the purpose of them being keto/low-carb/sugar-free fat bombs. The recipe is designed for keto sweeteners.
Can I use bottled lemon juice?
- Freshly squeezed lemon juice provides the best, brightest flavor, especially since lemon is the star here. Bottled can be used in a pinch, but you’ll miss out on the zest!

Enjoy these easy, refreshing, and perfectly keto No-Bake Lemon Cheesecake Fat Bombs! They’re a delightful guilt-free treat.

No-Bake Lemon Cheesecake Fat Bombs (Keto)

Author: Caoimhe Byrne
Prep Time: 10 minutes
Freese Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 12 1x
Category: Snack, Dessert, Keto, Low Carb, No-Bake, Fat Bombs
Cuisine: American

Print Recipe

Description

These creamy lemon cheesecake fat bombs stop sugar cravings right in their tracks! An easy, no-bake keto treat made with simple ingredients like cream cheese, coconut oil, butter, lemon, and sweetener.

Ingredients

Scale

4 ounces cream cheese, softened to room temperature
1/4 cup coconut oil, softened to room temperature
1/4 cup (1/2 stick) unsalted butter, softened to room temperature
2 tablespoons powdered stevia (or any powdered keto-friendly sweetener like erythritol or monk fruit), adjust to taste
1 ounce (2 tablespoons) fresh lemon juice
Zest of 1/2 to 1 lemon (optional, for stronger lemon flavor)
1 teaspoon vanilla extract (optional)
12 fresh or frozen blueberries (or raspberries, chopped strawberries, blackberries), optional

Instructions

Prepare Molds/Sheet: Prepare your silicone molds, mini muffin liners (placed in a muffin tin), ice cube trays, or line a small baking sheet with parchment/wax paper.
Combine Ingredients: In a medium bowl, combine the softened cream cheese, softened coconut oil (or butter), and powdered sweetener. Beat with an electric hand mixer (or mix vigorously with a fork or spatula) until very smooth and well combined.
Add Lemon & Vanilla: Add the fresh lemon juice, lemon zest (if using), and vanilla extract (if using). Mix again until fully incorporated.
Portion Fat Bombs: Spoon or scoop the mixture evenly into your prepared silicone molds, mini muffin liners, or ice cube trays. Alternatively, drop spoonfuls onto the lined baking sheet.
Add Berry (Optional): If using, gently press one blueberry (or other berry) into the center of each fat bomb.
Freeze: Place the molds or baking sheet in the freezer until the fat bombs are completely firm, typically 1-2 hours depending on size.
Store: Once firm, pop the lemon cheesecake fat bombs out of the molds (if used). Store them in an airtight container or freezer bag in the freezer until ready to eat.

Notes

Softened Ingredients: Using softened cream cheese, coconut oil, and/or butter is crucial for a smooth, well-combined mixture.
Sweetener: Use a powdered keto-friendly sweetener for a smooth texture. Adjust the amount to your personal taste preference.
Coconut Oil vs. Butter: Coconut oil provides healthy fats and firms up well in the freezer. Butter adds a richer flavor. You can use one or a combination.
Lemon Flavor: Add zest for a brighter lemon flavor. Adjust lemon juice to taste.
Berries: Berries are optional. Use low-carb berries like raspberries, blueberries, strawberries, or blackberries sparingly to keep carbs low.
Storage: These fat bombs must be stored in the freezer as they will soften considerably at room temperature due to the coconut oil/butter.

Easy Lemon Cheesecake Fat Bombs (Keto, No-Bake!)