No-Bake Lemon Cheesecake Fat Bombs with MCT Oil
Tangy lemon-flavored fat bombs perfect for a quick keto snack, combining cream cheese, MCT oil, and a hint of vanilla. This snacks (keto, low carb) ready in about 10 minutes layers cream cheese, softened, MCT oil, lemon zest into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz cream cheese, softened
- 2 tbsp MCT oil
- 1 tsp lemon zest
- 10 drops stevia drops
- 1 tsp vanilla extract
- 1/4 cup unsweetened shredded coconut
Instructions
- Step 1: In a medium bowl, combine 8 oz softened cream cheese, 2 tbsp MCT oil, 10 drops stevia, 1 tsp vanilla extract, and 1 tsp lemon zest. Mix with a hand mixer on medium speed for 2 minutes until smooth and creamy.
- Step 2: Fold in 1/4 cup unsweetened shredded coconut gently by hand until evenly distributed.
- Step 3: Using a small cookie scoop, portion the mixture into 12 silicone mold cavities or mini cupcake liners.
- Step 4: Freeze the molds for at least 1 hour until the fat bombs are firm and hold their shape.
- Step 5: Store fat bombs in an airtight container in the freezer and let sit 5 minutes at room temperature before eating for best texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Lemon Cheesecake Fat Bombs with MCT Oil take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Lemon Cheesecake Fat Bombs with MCT Oil?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Lemon Cheesecake Fat Bombs with MCT Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Lemon Cheesecake Fat Bombs with MCT Oil for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Bake Lemon Cheesecake Fat Bombs with MCT Oil keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
