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:
Helpful Tips
- What Are Fat Bombs?
- Why Regular Keto Fat Bombs Don’t Taste Great
- Why These Keto Fat Bombs Taste Delicious
- What Moulds Should You Use?
- Helpful Recipe Tips
- Frequently Asked Questions
- Can These Keto Fat Bombs Be Made DAIRY FREE?
- Can I Use Stevia Instead Of Erythritol?
- Similar Keto 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
- More Fat Bomb Recipes
What Are Fat Bombs?
For beginners who are looking to start the ketogenic diet, it can be helpful to have keto fat bombs in the freezer ready to go as a way to increase fats in your diet.
The reason why fat bombs are helpful is because they are generally sweet tasting treats, so you are combining a dessert with an easy way to consume extra fat, especially for those who are not used to adding extra fat to their diets.
As you become more advanced into a ketogenic diet, fat bombs don’t play as much of an important role, but for beginners they are certainly very helpful to bridge the gap between a standard diet, and a ketogenic diet.
Why Regular Keto 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 Keto 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.
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 Layer
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 Keto 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 Keto 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.
Related Recipes
If you love cheesecake, you might be interested in making my New York Baked Cheesecake, Basque Burnt Cheesecake, or my Mint Chocolate Cheesecake
More Fat Bomb Recipes
If you love this recipe, you might be interested in trying the following recipes as well:
- Keto Pumpkin Pie Fat Bombs
- Chocolate Cake Fat Bombs
- Peanut Butter Fat Bombs
- Berry Cheesecake Fat Bombs
- Peppermint Fat Bombs
Cheesecake Fat Bombs
Ingredients
Base
- 5 oz Cream Cheese
- 2 oz Butter melted
- 1/4 Cup Refined Coconut Oil 60ml / 2 fl oz melted
- 1 Tbsp Erythritol (SoNourished)
- 1 tsp Vanilla Extract
Top
- 1/2 Cup Refined Coconut Oil 120ml / 4 fl oz melted
- 2 tsp Erythritol (SoNourished)
- 1 tsp Cocoa Powder
Instructions
- For the base: In a medium-sized mixing bowl, beat the cream cheese with the butter until combined.
- Add the coconut oil, erythritol and vanilla, and mix until combined.
- Divide the mixture between 12 cups of a silicone mini cupcake tray (they should be three-quarters full).
- Smooth the top with a small teaspoon. Place in the freezer for 20 minutes until relatively hard on top.
- For the top: In a separate bowl, mix the melted coconut oil with the erythritol and cocoa powder. Pour on top of the semi-frozen base layer, and freeze until completely set, about 4 hours.
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Sahra says
Hi, just starting my weightloss Journey so i have a hard time figuring out how calories works, it says in the receipe that it’s 312 calories and does it mean that one fat bomb is 312 calories
FatForWeightLoss says
That is correct 🙂
Alshami says
Thanks for sharing.
Allison says
Great fat bomb recipe! I just came up with a new favorite and wanted to share with you everyone 🙂 With the coconut butter it’s obviously a little coconutty BUT not very because the cream cheese comes through well and, with .5 g net carbs, tough to beat the macros (at bottom). It’s actually a quick recipe, I just provided detailed instructions . Takes about 5 min
Note: I use a Silicon mold tray so this splits up into 15 fat bombs but they are small so you may need to double
US Measurements but there is loads of wiggle room
1/3 Cup Coconut Butter (I use Nutiva coconut manna)
1/4 Cup of Refined Coconut Oil
2 oz Organic Full Fat Cream Cheese (softened)
1 Tsp Vanilla Extract (can swap for any flavor)
1 Tbsp Powdered Erythritol (optional – I skip this but newbie keto friends prefer sweeter)
1 scoop Powdered MCT Oil
2 Tsp Psyllium Husk Powder (optional but it is a nice binder and a little extra fiber)
2 oz Lilly’ Semi Sweet Baking Chips (enough to cover the bottom of each mold or muffin liner)
Chocolate base:
– Add chocolate chips to cover the bottom of each mini muffin liner or microwave safe mold and heat on high 30-60 seconds
– Spread melted chocolate to completely cover the bottom
– Put in the freezer while mixing the filling
Filling:
– Melt coconut butter in a mixing bowl until liquid 15-30 seconds in microwave or stovetop
– Add coconut oil and stir until smooth
– Add softened cream cheese and vanilla extract
– Beat until combined (it may look a little grainy but that’s fine)
– Add powdered MCT oil, powdered Erythritol (optional) and psyllium husk powder (optional).
– Beat until fully combined. It will look grainy but don’t worry, it doesn’t set that way 🙂
Assemble:
– Take the chocolate lined molds or cups out of the freezer and spoon the filling in.
– Freeze an hour and then keep in refrigerator (can be stored longer in freezer)
Macros:
97 Calories Per Serving (15 servings)
9 g Fat
1 g Protein
.5 g Net Carbs*
*4.9 g Total Carbs – (2.8 g fiber + 1.6 g sugar alcohols = .5 g Net Carbs
BretVz says
OMG! The cheese layer is just amazing. Really hit the spot! I did chocolate on top but wasn’t as big a fan. It didn’t stick well to the cheese layer either. I think I’ll try all of the other combinations next time. They’re so much better than cheesecake bites that are cooked. I’m hooked!
FatForWeightLoss says
Thats so great! Thank you for making it 🙂
Patricia says
Can you use kite cream cheese to make fat bombs
FatForWeightLoss says
Hi Patricia, As long as it doesn’t have sugar (or maltodextrin) yes you totally can! Block cream cheese is better though.
Meagan says
I made these yesterday and the only thing extra I added was lemon extract into the cream cheese portion(while still adding the vanilla extract).
But the cream cheese portion came out really salty? I’m new to keto so I’m trying to get my fats in and I’m struggling to to it in a non “dirty” way.
*I’m also a cream cheese noob so it could be me.
FatForWeightLoss says
Hey Meagan, that is strange. Was your cream cheese salted by any chance? (I’m not sure it comes salted, but always a possibility).
Angel says
It may have been your butter. Try unsalted butter next timr
Trenton says
Do you have to store these in the freezer after they’re done?
FatForWeightLoss says
Its best in the freezer, for longevity
Jess says
Hello, would there be a way to make the chocolate layer more smooth than crispy? Could I add a small amount of cream cheese to that layer as well maybe? Thank you so much for the recipe!
FatForWeightLoss says
Hi Jess, yes that would be possible. Try removing the coconut oil from the top. That in addition to cream cheese will help a lot.
Jennifer Selberg says
I made these today and love them (sooo very glad there are not nut butters in it!). The only thing is I made them with the measurements for making 12 mini, but I ended up with 21. I don’t understand why – I weighed the ingredients and everything. You are using a very small mini muffin pan, correct – each section holds about 2 teaspoons? What are the macros for the recipe using the 12 count measurements, but I end up with 21??? Thank you
ELIZABETH Dash says
Thank you for this recipe! My hubby has a savory tooth and he loved them! He’s always complaining that my other bombs are too sweet. The clarified coconut oil is not something I have used before! And the cream cheese definitely elevated the bombs above the usual coconut oil or butter taste.