Cheesecake Fat Bombs are little treats packed with creamy, cheesecake flavor! They are super simple to make and are perfect for a quick snack or dessert.
These bites are rich, sweet, and oh-so-satisfying! I love keeping them in the fridge for when that cheesecake craving hits. Plus, they are great for sharing—if you can resist eating them all! 😄
Key Ingredients & Substitutions
Cream Cheese: It’s the star of these fat bombs! Make sure it’s softened for easy mixing. If you’re dairy-free, try using vegan cream cheese, which works quite well in this recipe.
Unsalted Butter: Softened butter is essential for a creamy texture. If you’re looking for a healthier fat option, you can substitute with coconut oil, but it will change the flavor slightly.
Sweetener: I love using powdered erythritol, but you can use other sweeteners like stevia or monk fruit. Just adjust to taste, as some sweeteners are sweeter than others!
Vanilla Extract: This adds a lovely flavor depth. If you’re out, you can substitute with almond extract, which will give a different but nice touch.
Coconut Flakes: Totally optional as a topping, but they add texture and flavor. You can leave them out or even use chopped nuts for added crunch.
How Do I Get the Perfect Texture for Fat Bombs?
The texture of your fat bombs is crucial for that creamy cheesecake experience! Start by ensuring your cream cheese and butter are at room temperature. This makes them blend smoothly, avoiding lumps.
- Beat the cream cheese and butter well until fluffy before adding other ingredients.
- When portioning, press the mixture into the molds firmly to eliminate air pockets.
- Freezing is key; give them enough time to set properly. You want them firm yet creamy!
Following these tips will help you achieve that perfect cheesecake-like texture in every bite! Enjoy making these delicious treats.
How to Make Cheesecake Fat Bombs
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1/4 cup powdered erythritol (or preferred sweetener)
- 1 tsp vanilla extract
- 1/2 cup shredded unsweetened coconut flakes (optional topping)
- 2 tbsp mini sugar-free chocolate chips or finely chopped dark chocolate (for topping and drizzle)
- Pinch of salt
How Much Time Will You Need?
This tasty recipe takes about 15 minutes to prepare and then 1 hour to chill in the freezer. After that, a quick drizzle of melted chocolate and a sprinkle of toppings will put the finishing touches on your fat bombs!
Step-by-Step Instructions:
1. Mix the Base:
In a medium mixing bowl, add the softened cream cheese and unsalted butter. Using a hand mixer or stand mixer, beat them together until the mixture is smooth and creamy. The goal is to make it fluffy and delicious!
2. Add Sweetness:
Next, add the powdered erythritol (or whichever sweetener you prefer), vanilla extract, and a pinch of salt to the creamy mixture. Beat everything together until it’s fully mixed and fluffy. This is where the yummy cheesecake flavor comes from!
3. Portion Into Molds:
Take a small cookie scoop or a spoon and portion the creamy mixture into silicone molds or mini cupcake liners. Make sure to press the mixture a little to smooth out the tops. This helps them hold their shape when you take them out!
4. Freeze to Firm Up:
Now, pop the filled molds into the freezer and let them firm up for at least 1 hour. This is when they become nice and solid, making them easier to handle!
5. Melt the Chocolate:
While the fat bombs are chilling, melt the chocolate in a microwave-safe bowl. Heat it in 20-second intervals, stirring in between until it’s completely smooth. Be careful not to overheat!
6. Unmold and Decorate:
Once the fat bombs have set, carefully remove them from the molds and place them on a serving plate. Drizzle the melted chocolate over the tops for that delightful finishing touch.
7. Add Toppings:
Sprinkle the shredded coconut flakes and mini chocolate chips (or chopped chocolate) over the top for some extra flavor and crunch!
8. Chill Again:
To set the chocolate drizzle, return the decorated fat bombs to the freezer for another 10–15 minutes before serving.
9. Store Leftovers:
If you have any leftovers (which is a big if!), store them in an airtight container in the refrigerator or the freezer. They can last for a while and be ready whenever that sweet tooth strikes!
Enjoy your delicious Cheesecake Fat Bombs! They’re perfect for a keto snack or a guilt-free dessert treat!
Can I Use Low-Fat Cream Cheese?
Yes! You can use low-fat cream cheese if you’re looking to reduce calories, but keep in mind that it might alter the texture slightly, making it less creamy.
How Do I Store These Fat Bombs?
Store your Cheesecake Fat Bombs in an airtight container in the refrigerator for up to 1 week or in the freezer for longer storage. Just let them thaw slightly before enjoying!
Can I Use a Different Sweetener?
Absolutely! You can swap erythritol for your favorite sweetener, like stevia or monk fruit. Just adjust the quantity according to the sweetness level you prefer.
What If I Don’t Like Coconut Flakes?
No worries! You can skip the coconut flakes or replace them with crushed nuts, seeds, or even more chocolate chips for a different texture and flavor. Customize it to your liking!
