Are you on a keto diet but still craving something sweet? These keto cheesecake fat bombs are just what you need. They’re creamy, satisfying, and super simple to make. Basically, little bites of cheesecake heaven—without the guilt. Plus, they’re packed with healthy fats to keep you energized. Dessert and fuel? That’s a win-win.
The Quick Rundown
Here’s what you need to know:
- Hands-on Time: 10 minutes
- Chill Time: 1–2 hours in the fridge (or 30 minutes in the freezer)
- Total Time: About 1 hour 10 minutes
- Servings: Makes 24 mini fat bombs. Want more? Just double the recipe.
Why You’ll Love These
- Beginner-friendly: No baking required. Easy as pie. (But way more keto!)
- Customizable: Add your favorite flavors or toppings.
- Make-Ahead Option: They stay fresh in the fridge for weeks and freeze beautifully.
What You’ll Need
Ingredients List
- 8 oz cream cheese (softened)
- 4 oz unsalted butter or coconut oil (melted if using coconut oil)
- 4 oz heavy cream
- 2–3 tablespoons powdered erythritol (or your favorite keto sweetener)
- 2 teaspoons vanilla extract
- Optional: Sugar-free baking chocolate or shredded coconut for decoration
Ingredient Swaps
- Sweetener: Use allulose, monk fruit, or stevia drops. Whatever works for you.
- Heavy cream: Coconut cream is a great dairy-free alternative.
- Toppings: Think crushed nuts, cocoa powder, or even freeze-dried berries.
Tools You’ll Need
- Mixing bowl
- Hand mixer (or stand mixer)
- Mini cupcake pan or silicone molds
- Spoon, cookie scoop, or your hands for shaping
No fancy gadgets? No problem. You can even roll these by hand if you don’t have molds.
Step-by-Step: How to Make Them
1. Mix It Up
Grab your softened cream cheese, butter, heavy cream, sweetener, and vanilla. Toss them into a bowl and blend with a hand mixer for 1–2 minutes until the mixture is smooth and fluffy.
Tip: Scrape the bowl as you go to make sure everything’s evenly mixed.
2. Shape It
Scoop the mixture into mini cupcake molds or silicone molds. No molds? Chill the mixture for 20 minutes to firm it up, then roll it into bite-sized balls.
Pro Tip: Want even portions? Use a cookie scoop. Trust me, it’s worth it.
3. Chill Time
Pop them in the fridge for an hour or the freezer for about 30 minutes. They should firm up enough to hold their shape but stay creamy when you bite into them.
Heads-Up: Don’t leave them sitting on the counter for long. These melt fast because of the high-fat content.
4. (Optional) Add Some Flair
Garnish with grated sugar-free chocolate, shredded coconut, or a drizzle of melted chocolate. Let the melted chocolate cool a bit first so it doesn’t ruin the texture of the fat bombs.
Customize Your Fat Bombs
Flavors to Try
- Chocolate Lovers: Mix in cocoa powder for a rich twist.
- Fruity Fun: Swirl in sugar-free strawberry jam or fresh berry puree.
- Zesty Lemon: Add lemon juice and zest for a tangy kick.
Seasonal Ideas
- Pumpkin spice for fall? Yes, please.
- Peppermint extract for the holidays? Festive and delicious.
Storage Tips
Keep these little bites ready to go whenever cravings hit.
- In the fridge: Store in an airtight container for up to two weeks.
- In the freezer: Freeze individually on a baking sheet, then transfer to a freezer-safe bag. These will last up to three months.
No prep needed: Pull them out of the fridge or freezer and enjoy. They don’t need reheating.
Keto cheesecake fat bombs are the perfect blend of indulgence and practicality. They’re quick to make, easy to customize, and totally diet-friendly. Whether you want an afternoon pick-me-up or a crowd-pleasing dessert, these creamy little bites are always a good choice.
PrintKeto Cheesecake Fat Bombs
These no-bake Keto Cheesecake Fat Bombs are creamy, sweet, and incredibly easy to make. They’re perfect for anyone on a low-carb diet who still craves a little indulgence. Packed with healthy fats, they’re a quick snack, a meal prep dream, or a delicious dessert—all without breaking your macros.
- Prep Time: 10 minutes
- Cook Time: 1–2 hours (or 30 minutes in the freezer)
- Total Time: About 1 hour 10 minutes
- Yield: 24 mini fat bombs 1x
- Category: Dessert, snacks, meal prep
Ingredients
- 8 oz cream cheese (softened)
- 4 oz unsalted butter or coconut oil (melted if using coconut oil)
- 4 oz heavy cream
- 2–3 tablespoons powdered erythritol (or your favorite keto sweetener)
- 2 teaspoons vanilla extract
- Optional: Sugar-free chocolate or shredded coconut for topping
Substitutes & Options
- Sweetener: Use monk fruit, allulose, or stevia if you prefer.
- Heavy Cream: Swap for full-fat coconut cream to make it dairy-free.
- Toppings: Try crushed nuts, cocoa powder, or freeze-dried berries.
Instructions
1. Make the Base
In a medium bowl, mix softened cream cheese, butter (or coconut oil), heavy cream, erythritol, and vanilla with a hand mixer. Beat for 1–2 minutes until it’s smooth and fluffy.
Tip: Make sure the cream cheese is fully softened to avoid lumps.
2. Portion It Out
Scoop the mixture into a mini cupcake pan with paper liners or silicone molds. Use a tablespoon or cookie scoop for even portions.
No molds? Chill the mixture for 20 minutes, then roll into mini balls by hand.
3. Chill to Set
Refrigerate the molds for 1–2 hours or freeze for 30 minutes. The fat bombs should firm up but stay creamy when you bite into them.
4. Optional Toppings
Want to take it up a notch? Sprinkle shredded coconut, drizzle melted sugar-free chocolate, or dust some cocoa powder on top before chilling.
5. Store and Enjoy
Once set, remove the fat bombs from the molds and transfer them to an airtight container.
- In the fridge: Store for up to 2 weeks.
- In the freezer: Freeze individually on a tray, then transfer to a freezer-safe bag. They’ll last up to 3 months.
Pro Tip: Thaw frozen fat bombs in the fridge or let them sit at room temperature for 10 minutes before eating.
Notes
Helpful Tips
- Serving Ideas: Pair with bulletproof coffee or herbal tea for a cozy snack. You can also serve with fresh keto-friendly berries for a refreshing contrast.
- Texture Tip: If the mixture feels too soft, pop it in the fridge for 15–20 minutes to firm it up before shaping.
