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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Annie says
Can I use MCT instead of coconut oil?
FatForWeightLoss says
Yes, but it won’t set.
shanelle newman says
Hi I want to make these, was wondering do you store leftovers in the fridge or freezer?
FatForWeightLoss says
Keep them in the freezer. A fridge is also fine but will need to be used within 4-5 days.
Gillian Man says
Hi, I am living in a share house and we don’t have much space in the freezer. Do you think the fat bomb can get solidify in the fridge instead of the freezer?
FatForWeightLoss says
Yes! but you’ll have to use them in 4-5 days. They will keep better in the freezer.
Jackie says
WOW!!!! Araon these look amazing. I have to make some this weekend, in any flavour. If they work, my husband may propose all over again.
I have one hiccup, here in Hong Kong, getting keto friendly sweetener is very hard, so looking on line to order.
Also I am concerned to use something that may upset my biome and or be toxic.
Do you know the amount of monk-fruit extract to use? I may resort to coconut sugar or honey if the delivery doesn’t arrive in time. I realize its not keto, but I think a treat once in a while is worth it.
Thanks again
FatForWeightLoss says
You would 30 per cent more straight monk fruit than you would liquid stevia. I hope this helps!
jackie says
Thanks will try that as soon as it arrives.
I had to improvise as not everything in the cupboard, but they were really great.
Firstly, I made peanut butter ones, yummy. We make our own peanut butter as its free of all the additives. Just roast peanuts to your preferred flavour, then grind. You will need a reasonable grinder, and it will take time as the peanuts are very sticky as you start. We do it in batches. You can make smooth or chunky as you prefer.
The second thing I tried was 50/50 oil and cream for the peppermint ones, also a great success.
Next time the cheesecakes. I do suggest a silicon mold for easy of removal.
Kaushi says
I don’t like the tase of coconut oil. What can I substitute for that?
FatForWeightLoss says
Hi Kaushi, that’s why I recommend refined coconut oil, which has no coconut taste 🙂
Gina M Toundas says
Can I sub another oil (like avocado oil) instead of coconut oil?
FatForWeightLoss says
Avocado oil has quite a strong taste, so be wary of this.
Becky Garcia says
Delicious and easy!
Justin says
I used powdered peanut butter instead of cocoa powder, and they turned out great. Thanks for the recipe.
Suhani Bhakta says
Do I store these in the freezer or refrigerator?
FatForWeightLoss says
I’d store them in the freezer 🙂
Cathy Munde says
Going to make they sound delicious
FatForWeightLoss says
Thanks Cathy! Would love to know how you go 🙂
Eltonya Walker says
Does it matter whether the sweetener is liquid or powder form?
FatForWeightLoss says
Liquid usually works best, but powdered is also good.