raspberry lime cheesecake fat bombs
Prep time
Cook time
Total time
Recipe type: Cake Pops & Truffles
Serves: 16
  • ¼ cup melted coconut oil
  • 4 tbsp unsalted butter
  • 4 oz cream cheese
  • Zest of 1 lime
  • Juice of ½ a lime
  • about 8 drops liquid Stevia {or ~2 tsp granulated stevia}
  • ¼ cup fresh raspberries
  1. In a microwave safe bowl, combine the butter and cream cheese, and microwave in 30-second intervals until the mixture is smooth and creamy but not totally melted.
  2. Whisk the mixture until well-incorporated, then pour in the coconut oil and whisk vigorously.
  3. Add in the stevia, lime juice, and lime zest, and mix everything together.
  4. Finally, add in the fresh raspberries, and crush them lightly as you whisk them in.
  5. Grab a silicone mold or a mini-muffin tin with liners, and divide the mixture evenly. I was able to get about 16 fat bombs with this recipe!
  6. Place in the freezer until frozen solid {at least 1-2 hrs}, then you can remove from the mold. Store in the freezer or they will melt!
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2014/09/raspberry-lime-cheesecake-fat-bombs/