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Lemon cheesecake fat bombs

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We like to bring you recipes that your children will like. And today we share with you a recipe for some lemon cheesecake fat bombs. We have a great recipe for you that is an extract from the book, Weaning Sense. This recipe will help you introduce different flavours into your kids lives.

Let’s take a look at the recipe!

Lemon cheesecake fat bombs

Ingredients

  • 2 tbsp of room temperature coconut oil,
  • 75g/23⁄4oz/1⁄3 cup full-fat cream cheese, at room temperature,
  • 1 tablespoon of lemon zest,
  • 1 tablespoon of lemon juice, and,
  • 1 tablespoon of maple syrup.

Directions

  • Whisk or blend all of your ingredients together until smooth,
  • Once your mixture is ready mix into an ice-cube tray or other mould and freeze them for 30 minutes,
  • Once ready, pop out the mix from the mould and put them in a labelled freezer-proof container, and
  • Store in freezer.

This is a great recipe to add different tastes to your kids palate. Kids can be picky eaters, but before they get to that stage why not introduce them to different tastes and textures. These cheescake fat bombs are a great way to introduce the kids to some yummy foods so do try out the recipe.

Weaning and finger foods are an important part of kids developing their tastes, and experiences with foods, and this is a lovely “sweet” (thanks to the syrup) exploration of some of those early experiences for your children. As these are fat bombs, they are also an excellent way of getting that much needed growing energy into your little ones. Though, if you baby is anything like some of the little ones out there, perhaps you don’t actually want to be giving them too much more energy at all?!? 🤣

We have created a recipe card for you below to make it simpler for you to print it out and have it in your recipe book. Take a look and enjoy making this for the kids.

Yield: 6

Lemon cheesecake fat bombs

Lemon cheesecake fat bombs

This recipe is great for little ones wanting more interesting snack options with nice flavour.

Ingredients

  • 2 tbsp coconut oil, at room temperature
  • 75g/23⁄4oz/1⁄3 cup full-fat cream cheese, at room temperature
  • 1 tbsp lemon zest 1 tsp lemon juice 1 tsp maple syrup

Instructions

Whisk or blend all the ingredients together.

Pour the mixture into an ice-cube tray or other any other mould and freeze for 30 minutes.

Pop out of the moulds and put in a labelled freezer-proof container.

Store in the freezer.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

We have a lot of weaning recipes on the site, so have a browse and find more recipes.

Lemon cheesecake fat bombs

Extract from Weaning Sense: A baby-led feeding guide from 4 months onwards by Kath Megaw & Meg Faure, published by Pavilion Books. Image credit to Craig Fraser.

You can find even more great recipes on the site!

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Helen

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