Introduction

Cheesecake Fat Bombs are a delicious, low-carb treat that’s perfect for a quick energy boost or satisfying a sweet craving. These creamy, rich bites combine smooth cream cheese with a chocolatey topping for a decadent snack that’s easy to make and freezer-friendly.

The image shows a stack of four small round desserts, each with two visible layers: a smooth, creamy pale beige bottom layer and a shiny, dark brown chocolate top layer sprinkled with fine chocolate shavings. The desserts are placed on a white marbled surface that is scattered with more chocolate shavings around them. In the background, there are two more stacks of similar desserts blurred out, each with the same two layers. A white scoop with creamy filling resting beside the stack adds to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/2 cup refined coconut oil (120ml / 4 fl oz), melted
2 tsp erythritol (SoNourished)
1 tsp cocoa powder

Instructions

Step 1: In a medium mixing bowl, beat the cream cheese with the melted butter until smooth and combined.
Step 2: Add the 1/4 cup melted coconut oil, 1 tbsp erythritol, and vanilla extract to the cream cheese mixture. Stir until fully incorporated.
Step 3: Divide the mixture evenly between 12 cups of a silicone mini cupcake tray, filling each about three-quarters full.
Step 4: Smooth the tops with a small teaspoon, then place the tray in the freezer for 20 minutes until the bases are firm on top.
Step 5: Meanwhile, in a separate bowl, combine the 1/2 cup melted coconut oil with 2 tsp erythritol and cocoa powder. Mix well until smooth.
Step 6: Pour the chocolate mixture evenly over the semi-frozen cheesecake bases.
Step 7: Return the tray to the freezer and chill until completely set, about 4 hours.

Tips & Variations

For a sweeter top, adjust erythritol to taste or substitute with your preferred low-carb sweetener.
Try adding a pinch of cinnamon or espresso powder to the cocoa mixture for extra flavor.
If you don’t have a silicone tray, use a lined mini muffin tin to easily remove the fat bombs.

Storage

Store cheesecake fat bombs in an airtight container in the freezer for up to 2 weeks. To enjoy, simply take them out a few minutes before eating to soften slightly. They do not require reheating and are best served cold or at room temperature.

How to Serve

The image shows several small, round two-layered treats placed on a white marbled surface. Each piece has a thick bottom layer in a creamy white color with a smooth texture, and a thinner top layer in a rich, dark brown chocolate tone that looks glossy and firm. One treat in the front center has a bite taken out, showing the contrast between the two layers clearly, with the bottom looking soft and the top solid. The treats are scattered slightly out of focus in the background, emphasizing the one with the bite. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of erythritol?

While regular sugar can be used, it will change the carb content and may affect the texture slightly. Erythritol is preferred for a low-carb option and to keep the fat bombs firm when frozen.

Can I make these without coconut oil?

Coconut oil helps set the fat bombs properly and adds a subtle flavor. You can substitute with another solid fat like cocoa butter, but avoid liquid oils as they won’t harden in the freezer.

Cheesecake Fat Bombs Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

These Cheesecake Fat Bombs are a creamy, low-carb treat perfect for anyone following a ketogenic or low-carb lifestyle. Combining the rich flavors of cream cheese, butter, and coconut oil with a light touch of erythritol and vanilla, they provide a delicious and satisfying snack. The two-layered treat features a smooth cheesecake base topped with a chocolatey cocoa layer, all set in a convenient mini cupcake form that is easy to enjoy anytime.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 30 minutes
Yield: 12 fat bombs 1x
Category: Snack
Method: No-Cook
Cuisine: American
Diet: Low Carb

Ingredients

Scale

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 Layer

1/2 cup Refined Coconut Oil (120ml / 4 fl oz), melted
2 tsp Erythritol (SoNourished)
1 tsp Cocoa Powder

Instructions

Prepare the base: In a medium-sized mixing bowl, beat the cream cheese with the melted butter until fully combined and smooth.
Mix base ingredients: Add the melted coconut oil, erythritol, and vanilla extract to the cream cheese mixture and mix thoroughly until well blended.
Fill silicone cups: Divide the mixture equally among 12 cups of a silicone mini cupcake tray, filling each about three-quarters full for space to add the top layer.
Smooth and freeze base: Smooth the tops with a small teaspoon to even out the surface, then place the tray in the freezer for 20 minutes until the base is relatively firm and set.
Make the chocolate topping: In a separate bowl, combine the melted coconut oil with erythritol and cocoa powder, mixing well to create a smooth chocolate mixture.
Top and set: Pour the chocolate topping evenly over the semi-frozen base layers in the silicone molds. Return the tray to the freezer and freeze for about 4 hours or until the fat bombs are completely firm and set.
Serve and store: Once solid, pop the fat bombs out of the silicone tray and keep them stored in the freezer. Enjoy as a low-carb, creamy snack whenever desired.

Notes

Use refined coconut oil to avoid a strong coconut flavor.
Erythritol can be substituted with other keto-friendly sweeteners if preferred.
Silicone mini cupcake trays work best for easy removal and portion control.
Keep fat bombs stored in the freezer to maintain their shape and texture.
Allow a minute or two at room temperature before eating for a softer, creamier bite.

Keywords: Cheesecake Fat Bombs, Keto Snacks, Low Carb Fat Bombs, Cream Cheese Snacks, Keto Desserts