Cheesecake Fat Bombs are little bites of joy that taste just like cheesecake! They are creamy, sweet, and packed with healthy fats. Perfect for a quick snack or a dessert treat!
I love how easy they are to make! Just mix, scoop, and freeze. I can pop one in my mouth whenever I need a little pick-me-up. Trust me, you’ll want these around all the time!
Key Ingredients & Substitutions
Cream Cheese: This is essential for that classic cheesecake flavor. If you’re looking for a lighter option, try using Greek yogurt or cottage cheese. They add creaminess and a bit of tang!
Butter: Unsalted butter brings richness. If you need a dairy-free option, coconut oil is a great substitute. It will add a subtle coconut flavor, but I think it works well in this recipe.
Heavy Cream: This gives the fat bombs a creamy texture. If you’re watching calories, whole milk can be used, but the texture won’t be as rich. I recommend sticking with heavy cream for the best result.
Erythritol: This is a common keto sweetener. If you prefer other sweeteners, monk fruit or stevia work fine too! Just adjust the amount to taste since they have different sweetness levels.
Dark Chocolate Chips: Use at least 70% cocoa for a rich flavor. If you want to cut sugar, look for sugar-free dark chocolate chips or make your own chocolate with cocoa powder and coconut oil.
How Can I Make Sure My Fat Bombs Are Creamy and Not Crumbly?
One key to a creamy texture lies in mixing the ingredients well. Beat the cream cheese and butter until really smooth before adding the wet ingredients. This creates a lovely base for your fat bombs.
- Softening the cream cheese and butter is crucial; leave them at room temperature for about 30 minutes before starting.
- When adding the heavy cream, pour it slowly while mixing to ensure it’s fully incorporated and fluffy.
- Be patient during freezing—you want them to set completely. One hour is ideal, but if they’re still soft, give them extra time.
These tips will help your cheesecake fat bombs turn out deliciously creamy every time! Enjoy making them!
How to Make Cheesecake Fat Bombs
Ingredients You’ll Need:
For the Fat Bombs:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1/4 cup (60ml) heavy cream
- 1/4 cup (30g) powdered erythritol or preferred keto sweetener
- 1 tsp vanilla extract
- 1/2 cup (90g) dark chocolate chips (at least 70% cocoa), melted
For Topping:
- Optional: dark chocolate shavings or cocoa nibs for topping
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and at least 1 hour in the freezer to set. With a bit of patience, you’ll have delicious, cheesecake-flavored fat bombs ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Mixture:
In a good-sized mixing bowl, beat the softened cream cheese and butter together until they are nice and smooth. It’s important to make this fluffy, so take your time. A hand mixer works great for this!
2. Mix in the Cream and Sweetener:
Next, add the heavy cream, powdered erythritol, and vanilla extract to the bowl. Keep mixing until everything is well-blended and fluffy. It should look creamy and delicious!
3. Set Up Your Molds:
Grab a mini muffin pan or silicone mold. Spoon a small amount of the melted dark chocolate into the bottom of each cavity, using the back of a spoon to spread it out evenly. This chocolate layer is going to be the tasty bottom of your fat bombs.
4. Chill the Chocolate Base:
Place the pan in the freezer for about 5 minutes to firm up the chocolate base. This helps create a barrier so your cream cheese mixture doesn’t mix with the melted chocolate.
5. Fill with Cream Cheese Mixture:
Once the chocolate has set, carefully spoon the cream cheese mixture on top of the chocolate in each cavity, filling them nearly to the top. Try to keep them level for an even treat!
6. Freeze to Firm Up:
Return the pan to the freezer and chill for at least 1 hour, or until the fat bombs are firm. It’s worth the wait, I promise!
7. Pop Them Out:
Once they are set, gently remove the fat bombs from the mold. If you used a silicone mold, this should be easy. If not, run a knife around the edges to help release them.
8. Drizzle and Garnish:
If you’re feeling fancy, drizzle some additional melted chocolate over the tops. Then, sprinkle on dark chocolate shavings or cocoa nibs for a finishing touch!
9. Store for Later:
Keep those yummy cheesecake fat bombs in an airtight container, either in the fridge or freezer. They make a great snack anytime you want something sweet yet healthy!
Enjoy these rich, creamy, and chocolatey cheesecake fat bombs as a delightful low-carb, high-fat keto treat! They’re sure to become a favorite!
Can I Use a Different Sweetener?
Absolutely! You can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia. Just adjust the amount according to their sweetness level as they can vary significantly.
How Should I Store Cheesecake Fat Bombs?
Store your cheesecake fat bombs in an airtight container in the fridge for up to a week or in the freezer for up to 3 months. Just make sure to separate layers with parchment paper if stacking to avoid sticking!
Can I Add Other Flavors?
Yes! Feel free to mix in other flavors or ingredients, like lemon zest for a citrus twist or a tablespoon of cocoa powder for extra chocolate flavor. Just make sure to adjust the sweetness as needed.
What If My Mixture Is Too Thick?
If you find your cream cheese mixture is too thick, add a tiny bit more heavy cream, a tablespoon at a time, until you reach your desired consistency. This will help make it easier to spoon into the molds.
