These cheesecake fat bombs are super delicious. In this recipe, I’ll show you how to create a fat bomb that is actually enjoyable to eat and doesn’t just taste like coconut or butter. I devoured the whole batch within a week, so I’m guessing that’s a good sign!
This post is very detailed, so feel free to skip to the section that suits you best using the table of contents below:
- Why Regular Fat Bombs Don’t Taste Great
- Why These Fat Bombs Taste Delicious
- What Moulds Should You Use?
- Helpful Recipe Tips
- Frequently Asked Questions
- Can These Fat Bombs Be Made DAIRY FREE?
- Can I Use Stevia Instead Of Erythritol?
- Similar Fat Bomb Recipes
- Coconut Oil Cheesecake Fat Bombs
- Strawberry Cheesecake Fat Bombs
- Lemon Cheesecake Fat Bombs
- Chocolate Cheesecake Fat Bombs
- Vanilla Cheesecake Fat Bombs
- Related Recipes
Why Regular Fat Bombs Don’t Taste Great
When I first started the ketogenic diet, I tried regular fat bombs and thought they tasted pretty nasty. However, I realized that there were two reasons why I disliked them:
- They always tasted like coconut.
- The flavour in the fat bomb was way too strong.
With that in mind, let’s dive into some tips and tricks on making fat bombs that are low carb, moderate protein and super delicious.
Why These Fat Bombs Taste Delicious
This recipe for cheesecake fat bombs includes a vanilla flavoured bottom and chocolate flavoured top. The bottom of these fat bombs includes a cream cheese filling which keeps the texture soft and sweet. The top chocolate section is relatively crunchy. Trust me, it’s a good contrast.
What Moulds Should You Use?
I bought a mini cupcake pan from Kmart which is made from silicone. I highly recommend getting something similar because silicone makes the fat bombs easy to remove without destroying their structure. You can buy a similar mould on amazon here . Other readers have had great success with this particular product.
Helpful Recipe Tips
The Base Layer
As you begin to mix the base ingredients together, make sure the butter is melted. Otherwise, you will get clumps of butter throughout the mixture and the fat bombs won’t taste perfect.
Another tip: When you are spooning the mixture into the mini silicone tray, use a teaspoon to level out the top. It’s much easier to level out when the fat bombs are at room temperature than it is once they are frozen.
Be sure to slowly pour the mixture into the cupcake moulds on top of the cream cheese layer.
Why? You can always fill them up later, but it’s much harder to remove excess once inside the moulds. They can also overflow easily.
Frequently Asked Questions
Can These Fat Bombs Be Made DAIRY FREE?
Sure! All you have to do is replace the cream cheese AND butter with coconut cream. You will get a similar texture, but unfortunately, they will taste like coconut.
Can I Use Stevia Instead Of Erythritol?
If replacing erythritol with liquid stevia, add 6-9 drops of stevia for the base and 3 drops for the top.
Similar Fat Bomb Recipes
Coconut Oil Cheesecake Fat Bombs
To make these fat bombs into a coconut oil based fat bomb, simply replace the butter with coconut oil. It works well as I’ve tried it multiple times, especially with these Peppermint Fat Bombs.
Strawberry Cheesecake Fat Bombs
I’ve experimented with blending strawberries in the bottom layer, and blueberries in the top layer. The only difference? Instead of putting cocoa in the top layer, add 50 g of blueberries, and blend it together.
The fat bombs will look like the picture below:
Lemon Cheesecake Fat Bombs
To make these fat bombs into a lemon cheesecake fat bomb, replace the vanilla in the base with lemon flavouring. Also, use blueberries for the top layer (as shown in the strawberry fat bombs above).
Chocolate Cheesecake Fat Bombs
Instead of adding vanilla to the base, simply add 1 teaspoon of cocoa powder. The result will be a fat bomb with a creamy chocolate base and a crispy chocolate top.
Vanilla Cheesecake Fat Bombs
Add vanilla seeds to the bottom section. Scrape the seeds from 1/2 a vanilla bean and mix into the base.
Cheesecake Fat Bombs
- In a medium-sized mixing bowl, add the butter and cream cheese. Mix with an electric mixer until combined
- Add the vanilla, erythritol and coconut oil, mix again until combined.
- Using a silicone mini cupcake tray, portion the base layer out into 12 sections (it should fill 3/4 of the mould)
- Smooth the top flat with a small teaspoon. Place in the freezer for 20 mins until relatively hard on top.
- In a separate bowl, mix the top coconut oil with cocoa powder and erythritol. Pour this mixture over the semi-frozen base layer, and freeze for 4 hours.
Helpful Recipe Tips
The Base LayerAs you follow the recipe, as you begin to mix the base ingredients together, make sure the butter is melted. Otherwise, you'll get clumps of butter throughout the mixture and won't taste perfect. Another tip: When you are spooning the mixture into the mini silicone tray, use a teaspoon to level out the top. It's much easier to level out when it is at room temperature than it is once it's frozen. For extra bonus points: you can add either 1 teaspoon of natural strawberry extract, or natural banana extract to create a seriously delicious flavour in the cheesecake base.
Top LayerBe sure to slowly pour the mixture into the cupcake moulds on top of the cream cheese layer. Why? You can always fill them up later, but it's much harder to remove once it's inside. They are very easy to overflow.
Can these fat bombs be made DAIRY FREE?Sure! All you have to do is replace the cream cheese AND the butter with coconut cream. You' will get a similar result, but unfortunately, it will still taste like coconut.
Can I use stevia instead of erythritol?If replacing erythritol with liquid stevia, you would add 6-9 drops of stevia for the base, and 3 drops for the top.
Any questions? please search the help center on my website by clicking here