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.
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
Do You Know Your Macros?
Check out my free personalised macro calculator
Lesley says
These are truly amazing – thank you so much!
Lillian says
Hello Aaron, may I know if there is any way to make the chocolate top more even and nice as the display picture? The colour of the chocolate top turned out to be uneven (2 colour tones) after done freezing in the freezer, but the taste is great 🙂
FatForWeightLoss says
Yes, slightly warm the cheesecake bottom and pour in. Set in the fridge on a flat surface. Once cooled and hard, add the melted chocolate topping.
Nancey Chambers says
I don’t use coconut oil. Can I use something else that would still allow it to set?
FatForWeightLoss says
You could use cocoa butter?
Kathy says
It will not give me the option of 5 stars but it is 5 STARS! These were awesome, I added just a touch of skinny salted caramel syrup, they were better than I expected! Will Definitely be making this again
FatForWeightLoss says
Thank you SO MUCH Kathy 🙂
Beanz says
Can I use MCT oil instead of coconut oil ?
Tim says
For some reason the batch I made tasted very oily. Still delicious though. Is it possible for me to reduce the oil amount?
LauraS says
Can these be made with unrefined coconut oil? I don’t purchase the refined stuff.
FatForWeightLoss says
Of course! They will obviously taste like coconut, but I assume you’re okay with this. Enjoy! 🙂
Jo says
Dam these are good, trying to stick to 2 a day but they are so yummy
Dana says
Is there anything you think I could substitute for the coconut oil? I am new to keto and allergic to nuts and coconut… 🙁
FatForWeightLoss says
Yes, just use more butter 🙂
Zeyna says
Can I make this with only butter, without adding any coconut oil? If yes, do I replace with 1:1 ratio? Thanks
FatForWeightLoss says
Hi Zeyna, Yes a 1:1 ratio would work here. I’ve never done it with just butter, so, be wary.
shanelle newman says
These look great! Going to make this evening, if storing in the freezer do you need to defrost before eating?