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
Alexandra Jane Green says
Can I use Natvia ?
FatForWeightLoss says
Yup!
Karin says
is there such a thing as a dairy-free cheescake? Love to make one for my mom and daughter, who are allergic to milk.
FatForWeightLoss says
Hmmm, maybe? I haven’t seen one done well, but keep me in the loop if you see one! (maybe some sort of tofu could be a good sub?)
Fredrika says
Soak cashews for minimum 1 hour in boiling water. Drain them and throw into a blender with a bit of coconut cream and coconut oil and lemon juice. This creates a cheesy texture.
Louise says
Good recipe and easy to make. I used monk fruit powder, tastes like real sugar. They are freezing now so haven’t tasted them complete but the cream cheese base is very good. I desperately need to loose weight as I am having a big operation soon but I just can’t get enough good fat in my diet. Been on Keto for a year. In the beginning I lost 9 kilo but no more. I cannot exercise or even walk but I have to get another 20 kilo off. I have 3 pelvic meshes which have destroyed my body. I am hopeful that these fat bombs will add the extra fats I need to maintain 75% fat in my diet and put me back into fat burning. If you have any other tips I would appreciate some support. I am very grateful for this recipe. Thank You so much.
Anne says
Can MCT oil be used instead of coconut oil? If so, how much MCT should I use? Thank you.
FatForWeightLoss says
Unfortunately not, as MCT oil doesn’t set like coconut oil does.
Dhuha says
Hi Aaron! Thank you for sharing this amazing recipe😍I have a hard time getting my fat content in every day (I’m usually about 30-40g short). Is it nutritionally healthy if I eat one or two of these fat bombs everyday to meet my macros?
FatForWeightLoss says
Yeah of course! Depending on your goals of course.
Tania Korun says
Half a cup of coconut oil in a recipe makes me sick as. Can l use something to replace it?
FatForWeightLoss says
Coconut oil is used for a specific reason since it’s generally solid at room temperature. You could do with lard (as most saturated fats will be solid at room temp) but this might taste even more disgusting….
Amber Bateman says
Should these fat bombs be stored in the fridge after they are made or at room temperature?
FatForWeightLoss says
Definitely in the fridge. I hope this helps!
Becs says
Would it be possible to use more butter instead of coconut oil? Keto with nut and coconut allergies is a right pain!
Sonya says
So I tried your recipe. I have to admit I am confused because you list:
0.25 Cup Refined Coconut Oil 120ml / 4 fl oz melted
but they are not equal amounts. I usually cook/bake using weight as it is more consistent and realized after I started making them that 4 oz melted is NOT the same as 1/4 c solid.
So which measurement is accurate for this recipe???
Thank you.
FatForWeightLoss says
Hi Sonya, the base contains 60ml (1/4 cup) of melted coconut oil, and the top contains 1/2 cup (120ml) coconut oil. From what you have typed into the comments, I think you may be confusing yourself?
Duarte Cardoso says
These seem to be very yummy, I will try to bake them.
Allow to ask you, can I substitute the erythritol with other sweetener, for instance stevia drops?
Thank you.
FatForWeightLoss says
Hi Duarte, to substitute stevia for erythritol, 1 tsp of liquid stevia = 1 cup of erythritol. I hope this helps.
Janet says
Super good! We love them!
Lesley says
I forgot the stars on my review – I’d give 10 if I could! ✨⭐️✨
FatForWeightLoss says
Thanks so much Lesley 🙂