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To make the lemon cheesecake fat bombs, mix coconut oil, unsalted butter, cream cheese, and sweetener together with a hand mixer until very smooth. Add lemon zest and juice and combine.
Spoon into silicone molds, mini-muffin liners, ice cube trays or onto wax paper, drop in blueberry, and freeze until the fat bombs are firm. Pop the lemon cheesecake fat bombs out of molds and keep frozen in an airtight container until you need them. Enjoy!