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We all love chocolate, but it gets old after a while, am I right?! If you agree, you might like to share some lemon cheesecake fat bombs with your love this Valentine’s Day.
I have this cute little heart-shaped silicone mold that makes the perfect, pretty, presentation for these delicious lemon cheesecake fat bombs. Portable, shareable, and sure to delight that lemon lover in your life.
I found this recipe on Pinterest at Cookpadrecipes.com and tweaked it a little to make it more lemony, and add some lemongrass essential oil into my life. I always take the opportunity to add essential oils into my cooking to support my immune system.
I like to use Dr Axe’s brand of lemongrass essential oil because I trust his product (actually called Ancient Apothecary) to be quality tested, 100% pure and therapeutic grade.
Also, to make mixing the fat bombs easier, I used my handy Cuisinart Stick Blender which makes the job take about three minutes and delivers a smooth, creamy product.
Then, I just spooned enough of the mixture into the molds to fill them to the top, set the silicone mold on a small tray and put them in the freezer to harden. That will take a few hours to overnight.
Here is the recipe with my simple tweaks:
- 6 ounces cream cheese
- 4 tablespoons salted butter
- 3 tablespoons granular sweetener (like Pyure)
- 2 tablespoons pure lemon juice (not from concentrate)
- 1 TBSP finely grated lemon zest (optional)
- 2 drops of lemongrass essential oil
- 1/4 tsp of lemon extract
That’s it! Mix well after softening the butter and cream cheese to room temperature and spoon into the molds. If you have any left over, either eat it right then, spoon into cupcake silicone molds and top with sugar-free whipped cream for an after dinner treat, or use any other molds you might have to make more fat bombs.
Here is what the end product looks like:
Pretty right? Surprise your love with this lemony treat, sugar-free yet satisfying with 0.5 grams of carbs and less than 60 calories per piece!