These cheesecake fat bombs are a tasty little treat that packs a punch! Made with cream cheese and butter, they are rich, creamy, and downright satisfying.
Whenever I need a quick energy boost, I grab one of these! Plus, they are super easy to whip up—just mix, chill, and enjoy without any baking mess. Yum!
Key Ingredients & Substitutions
Cream Cheese: The star ingredient for these fat bombs! I recommend full-fat cream cheese for its rich flavor and creamy texture. If you’re dairy-free, try using a vegan cream cheese alternative.
Unsalted Butter: This adds to the rich, buttery texture. If you’re vegan, coconut oil is a great substitute, but keep in mind it will change the flavor slightly.
Powdered Erythritol: This sweetener keeps the recipe keto-friendly. If you aren’t avoiding sugar, you can use regular powdered sugar, but you may need to adjust the volume as it’s sweeter.
Heavy Cream: Provides that light and airy texture. If looking for lighter options, use half-and-half, but I prefer the richness of heavy cream in this recipe.
Dark Chocolate Chunks: They add a delightful crunch on top. You can substitute with nuts like crushed almonds or pecans for a different texture, if you prefer.
How Do I Ensure My Cheesecake Fat Bombs Are Fluffy?
To achieve that light and fluffy texture, it’s important to whip the heavy cream until stiff peaks form. Stiff peaks mean that the cream holds its shape and will give those bomb a lovely airy feel.
- Make sure your mixing bowl is cold—this helps the cream whip up better.
- Fold the whipped cream into the cream cheese mixture gently. This retains the airiness.
- Avoid overmixing, as that can deflate the mixture, making it denser.
How to Make Cheesecake Fat Bombs
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 1/3 cup (40g) powdered erythritol or preferred keto sweetener
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- Dark chocolate chunks or keto-friendly chocolate chips, chopped (for topping)
- Optional: whipped cream, for garnish
- Optional: sugar-free chocolate syrup, for drizzle
How Much Time Will You Need?
In total, you’ll need about 15 minutes for preparation plus at least 2 hours for chilling time in the freezer until the fat bombs are firm. This means you can whip them up quickly and then enjoy them later, making them perfect for snacks or a sweet treat after a meal!
Step-by-Step Instructions:
1. Mixing the Base:
Start by placing the softened cream cheese and unsalted butter into a mixing bowl. Using an electric mixer, beat them together until they’re smooth and creamy. This will create a deliciously rich base for your fat bombs!
2. Sweetening It Up:
Next, add the powdered erythritol and vanilla extract into the same bowl. Continue to beat the mixture until everything is well combined and the sweetness is evenly distributed. It should look lovely and creamy!
3. Whipping the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. This means the whipped cream should hold its shape and look fluffy. If you’ve chilled your bowl, the cream will whip up perfectly!
4. Combining Mixtures:
Now, gently fold the whipped cream into the cream cheese mixture. Be careful to keep it light and airy—this will make your fat bombs super delicious! Use a spatula to combine, taking your time to maintain that fluffiness.
5. Filling the Molds:
Grab your silicone mini muffin molds or lined mini muffin tin. Spoon or pipe the cheesecake mixture into each mold, filling them evenly. Don’t be shy; these are meant to be a delightful bite-sized treat!
6. Adding the Toppings:
Sprinkle some chopped dark chocolate or keto-friendly chocolate chips over the top of each fat bomb. This will add a tasty chocolatey bite to each treat. Yum!
7. Optional Garnish:
If you’d like to dress them up a bit more, you can add a small dollop of whipped cream on top or a drizzle of sugar-free chocolate syrup for an extra special touch!
8. Freezing Time!
Now it’s time for the hard part—waiting! Place the molds in the freezer and chill for at least 2 hours, or until they are nice and firm. This helps them solidify perfectly!
9. Serve & Enjoy:
Once your cheesecake fat bombs are set, carefully remove them from the molds. Serve them chilled straight from the freezer! If there are any leftovers, store them in an airtight container in the freezer so they keep their yummy goodness for later.
These cheesecake fat bombs are creamy, rich, and make the perfect high-fat, low-carb snack or dessert. Enjoy your delightful treat!
Can I Use Regular Sugar Instead of Erythritol?
Yes, you can substitute regular powdered sugar for erythritol. However, make sure to adjust the quantity to taste, as powdered sugar is sweeter than erythritol. You may start with a little less and add more if needed.
Can I Make These Fat Bombs Dairy-Free?
Absolutely! To make these dairy-free, substitute the cream cheese and butter with vegan cream cheese and coconut oil. Just keep in mind that the flavor and texture may vary slightly.
How Long Do Cheesecake Fat Bombs Last in the Freezer?
These fat bombs can last up to 3 months in the freezer when stored in an airtight container. Just take them out and let them sit for a few minutes to soften slightly before enjoying!
Can I Add Other Flavorings to the Recipe?
Yes! Feel free to experiment by adding flavors like lemon zest, almond extract, or cocoa powder. Just be mindful of the quantity to maintain the right balance of taste.
