Lemon Coconut Cheesecake Bombs

Lemon Coconut Cheesecake BombsServings: 8 cheesecake bombs

✅ Estimated WW Points: 1–2 points each

(depending on ingredients and portion size)

📝 Ingredients:

• 1/2 cup fat-free cream cheese, softened – 2 points
• 1/2 cup plain nonfat Greek yogurt – 0 points
• 1 tbsp sugar-free lemon pudding mix (dry) – 0 points
• 1–2 tbsp unsweetened shredded coconut – 1 point
• 1 tbsp lemon juice – 0 points
• Zest of 1 lemon – 0 points
• 1–2 tbsp granular monk fruit or stevia (optional) – 0 points
• 1/2 tsp vanilla extract – 0 points

👩‍🍳 Instructions:

1. In a bowl, blend together the cream cheese and Greek yogurt until smooth and fluffy.
2. Stir in lemon pudding mix, lemon juice, lemon zest, vanilla, and sweetener (if using). Mix until well combined.
3. Gently fold in 1 tbsp of the coconut, saving a bit to roll or sprinkle on top.
4. Chill the mixture for about 20–30 minutes so it firms up.
5. Using a spoon or cookie scoop, form into 8 small balls. Roll in the remaining shredded coconut if desired.
6. Chill again until ready to serve — or freeze for a firmer texture.

🧮 WW Points Breakdown (per bomb, based on 8 servings):

💡 Tips:

Great stored in the freezer for a firmer, bite-size summer treat!

Use vanilla pudding mix for a creamy coconut twist.

Want more coconut flavor? Add a drop of coconut extract (0 points).