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Home » Fat Bomb » Keto Cheesecake Fat Bombs

Keto Cheesecake Fat Bombs

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0.5g
net carbs
GF VG
Recipe Print
Jun 21, 2019-Updated:Aug 03, 2021
keto fat bombs

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!

stack of keto cheesecake fat bombs

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
    • The Base Layer
    • Top Layer
  • 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:

  1. They always tasted like coconut.
  2. 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.

fat bomb on white table with bite marks

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?

hand holding teaspoon spreading fat bomb into mold

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.

assorted Fat bomb ingredients on white cloth

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:

blueberry cheesecake fatbombs

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
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keto cheesecake fat bombs
Recipe
4.42 from 3161 votes
Net Carbs 0.5g

Cheesecake Fat Bombs

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, which doesn't just taste like coconut or butter.
Calories: 193kcal
Author: FatForWeightLoss (Aaron Day)
Prep: 10 minutes
Total: 4 hours 10 minutes
Print
Rate
Serves12 Fat Bombs
Tap or hover to scale

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
US Customary – Metric

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:

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 flavor 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.
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 Erythrtiol?
If replacing erythritol with liquid stevia, add 6-9 drops of stevia for the base and 3 drops for the top.
Nutrition Facts
Cheesecake Fat Bombs
Amount Per Serving (1 fat bomb)
Calories 193 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 16g100%
Cholesterol 23mg8%
Sodium 72mg3%
Potassium 16mg0%
Carbohydrates 1g0%
Fiber 0.5g2%
Sugar 1g1%
Protein 1g2%
Vitamin A 277IU6%
Calcium 13mg1%
Iron 1mg6%
Net Carbs 0.5g
* Percent Daily Values are based on a 2000 calorie keto diet.

Do You Know Your Macros?

Check out my free personalised macro calculator

Course:Breakfast, Snack
Cuisine:Gluten Free, Low Carb / Keto, Nut Free, Vegetarian
Keyword:cheesecake fat bombs, keto fat bombs
Did You Make This Recipe?Mention @FatForWeightLoss Or Tag #Fatforweightloss For Your Chance To Be Featured!

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About FatForWeightLoss

Hi! I’m Aaron (FatForWeightLoss). I'm an Accredited Nutritional Therapist, Clinical Weightloss Practitioner and Advanced Sports Exercise Nutritional Adviser, and Author of The Keto Sweettooth Cookbook

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  1. Alexandra Jane Green says

    Posted on 2 September 2021 at 1:12 pm

    Can I use Natvia ?

    Reply
    • FatForWeightLoss says

      Posted on 3 September 2021 at 11:38 am

      Yup!

      Reply
  2. Karin says

    Posted on 7 August 2021 at 2:52 am

    is there such a thing as a dairy-free cheescake? Love to make one for my mom and daughter, who are allergic to milk.

    Reply
    • FatForWeightLoss says

      Posted on 21 August 2021 at 8:19 pm

      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?)

      Reply
      • Fredrika says

        Posted on 3 October 2021 at 8:08 am

        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.

  3. Louise says

    Posted on 21 May 2021 at 5:55 pm

    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.

    Reply
  4. Anne says

    Posted on 25 April 2021 at 11:50 pm

    Can MCT oil be used instead of coconut oil? If so, how much MCT should I use? Thank you.

    Reply
    • FatForWeightLoss says

      Posted on 27 April 2021 at 12:50 pm

      Unfortunately not, as MCT oil doesn’t set like coconut oil does.

      Reply
  5. Dhuha says

    Posted on 23 April 2021 at 11:08 pm

    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?

    Reply
    • FatForWeightLoss says

      Posted on 27 April 2021 at 12:49 pm

      Yeah of course! Depending on your goals of course.

      Reply
  6. Tania Korun says

    Posted on 5 April 2021 at 2:44 pm

    Half a cup of coconut oil in a recipe makes me sick as. Can l use something to replace it?

    Reply
    • FatForWeightLoss says

      Posted on 7 April 2021 at 1:16 pm

      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….

      Reply
      • Amber Bateman says

        Posted on 21 September 2021 at 4:53 am

        Should these fat bombs be stored in the fridge after they are made or at room temperature?

      • FatForWeightLoss says

        Posted on 8 October 2021 at 12:50 pm

        Definitely in the fridge. I hope this helps!

    • Becs says

      Posted on 30 September 2021 at 1:26 am

      Would it be possible to use more butter instead of coconut oil? Keto with nut and coconut allergies is a right pain!

      Reply
    • Maria says

      Posted on 1 February 2022 at 1:08 am

      Can I substitute monk fruit for the sweetener? Is it a 1:1 replacement?

      Reply
      • FatForWeightLoss says

        Posted on 1 February 2022 at 1:21 pm

        Are you using straight monk fruit, or is it mixed with erythritol? (Please check the ingredients)

  7. Sonya says

    Posted on 12 March 2021 at 7:28 am

    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.

    Reply
    • FatForWeightLoss says

      Posted on 15 March 2021 at 1:06 pm

      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?

      Reply
  8. Duarte Cardoso says

    Posted on 9 March 2021 at 12:10 am

    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.

    Reply
    • FatForWeightLoss says

      Posted on 15 March 2021 at 1:09 pm

      Hi Duarte, to substitute stevia for erythritol, 1 tsp of liquid stevia = 1 cup of erythritol. I hope this helps.

      Reply
  9. Janet says

    Posted on 7 March 2021 at 3:20 pm

    Super good! We love them!

    Reply
  10. Lesley says

    Posted on 9 February 2021 at 12:24 am

    I forgot the stars on my review – I’d give 10 if I could! ✨⭐️✨

    Reply
    • FatForWeightLoss says

      Posted on 9 February 2021 at 9:54 am

      Thanks so much Lesley 🙂

      Reply
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