Lemon Blueberry Frozen Cheesecake Bombs -LCHF, Grain-Free And Keto Friendly

If you love frozen cheesecake then these are the fat bombs for you!


I’ve been dutifully testing this Lemon Blueberry Frozen Cheesecake Bomb recipe to get it just right for summer entertaining and afternoon snacking.

If you love frozen cheesecake you are going to fall for this easy, single serving treat! First you have a no-bake cookie-like crust that is perfectly sweet, full of healthy fats and grain-free. The spectacular crust is topped with a lightly sweet whipped lemon cheesecake filling. And finally a few naturally low-carb fresh or frozen blueberries.

Use your sweetener of choice.

I’ve been making these frozen cheesecake fat bombs with a variety of sweeteners. I personally find myself drawn toward raw honey for flavor and health benefits but if you are LCHF or Keto you can use your favorite sweetener in place of the honey. When I choose to go for a low-carb sweetener I personally like all of the monk fruit/erythritol sweeteners the best. If using a granulated sweetener it is best to grind it into a powder for easy incorporation. Use a spice grinder to easily make powdered sugar out of any granular sweetener!

No need to bake this cheesecake. This frozen treat is a delightfully easy spin on a cheesecake fat bomb.



5 from 3 votes
Loaded with healthy fats and delicious flavor, these frozen fat bombs will please the while family on a hot day!
Lemon Blueberry Frozen Cheesecake Bombs
Prep Time
20 mins
Freezing Time
45 mins

A perfect frozen cheesecake bite filled with healthy fats and real flavor.

Course: Dessert
Cuisine: American, Traditional
Servings: 12
Author: Butter For All
For the grain-free crust
For the cheesecake filling
  • 1 Cup Cream Cheese 8 oz softened
  • 1/2 Cup Pastured Butter Softened
  • 1 Tablespoon Lemon Zest About one lemon's worth
  • 2 Tablespoons Lemon Juice Freshly squeezed
  • 1/4 Cup Raw Honey Or preferred sweetener
  • 1/2 Cup Blueberries Fresh or frozen
  1. Soften the coconut butter in a  warm water bath if needed. Mix all the crust ingredients together in a small bowl until a soft dough forms. Set the crust aside.

  2. In a mixing bowl combine the (softened to room temp) cream cheese, butter, lemon zest, lemon juice and sweetener. Using a beater, a stand mixer or some elbow grease beat these ingredients together into a fluffy filling. Scrape down the sides of the bowl to make sure everything is incorporated. Set the filling aside.

  3. Set out 12 silicone cupcake size molds on a baking sheet and divide the crust between them. Using your fingers press the crust into the bottom of each cupcake mold.

  4. Divide the cheesecake filling into the 12 cupcake molds evenly and tap them lightly to get the filling to sink to the bottom and release any bubbles. 

  5. Top each mini cheesecake with 3-4 blueberries.

  6. Cover the baking sheet with Saran Wrap or Beeswrap and place it in the freezer until the cheesecakes are frozen solid.

  7. Once frozen you can remove the cheesecakes from the silicone cups and place them on a plate for service or in an airtight container in the freezer. 

  8. Let the cheesecakes soften for 5 minutes before serving!




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