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Lemon cheesecake fat bombs

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


  • 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.


  • 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

A person making a cake.

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


  • 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


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 is a mum to two, social media consultant, and website editor; and this site is (we think) the only Social Enterprise parenting magazine! Since giving up being a business analyst when juggling travel, work and kids proved too complicated, she founded KiddyCharts so she could be with her kids, and use those grey cells at the same time. KiddyCharts has reach of over 1.1million across social and the site. The blog works with big family brands (including travel) to help promote their services, as well as offering free resources to parents of kids under 10. It gives 51%+ profits to Reverence for Life, who fund a number of important initiatives in Africa, including bringing running water and basic equipment to a school in Tanzania. Helen has worked as a digital marketing consultant (IDM qualified) with various organisations, including Channel Mum, Truprint, Talk to Mums, and Micro Scooters. She loves to be creative in the brand campaigns she works on. Get in touch TODAY!

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