Cheesecake Fat Bombs are small, tasty treats packed with cream cheese, butter, and a sprinkle of sweetener. They’re perfect for a quick snack that feels like dessert!
These little bites are so easy to make, even I can whip them up without a fuss! Just mix, freeze, and enjoy. Plus, they keep your sweet tooth happy while being low in carbs. Yum!
Key Ingredients & Substitutions
Cream Cheese: This is the base for your fat bombs, giving them that creamy texture. If you’re looking for a dairy-free option, you can try using a vegan cream cheese alternative, though the texture may vary slightly.
Unsalted Butter: Butter adds richness to the bombs. You can swap it for coconut oil for a dairy-free version, but it may result in a slightly different consistency.
Sweetener: I often use erythritol, but you can substitute with stevia or monk fruit sweetener, keeping in mind that they can be sweeter than erythritol so start with less and adjust to taste.
Vanilla Extract: Vanilla enhances flavor. If you’re out, feel free to use almond extract for a nice twist, just use a little less as it can be stronger.
Dark Chocolate: I recommend using 85% cocoa or higher for less sugar. You can use unsweetened chocolate and add a touch of sweetener if you prefer. Alternatively, try white chocolate chips for a different flavor profile!
How Do You Get the Perfect Texture for Fat Bombs?
Getting the right texture is important for these treats. Here are some tips:
- Make sure your cream cheese and butter are at room temperature. This helps them blend together smoothly.
- Mix until fully combined and fluffy. If it’s not creamy enough, you might end up with chunks instead of a nice texture.
- Freezing is key! Allow them to freeze until they are solid; this helps maintain their shape when you take them out of the molds.
- Store in an airtight container in the freezer to keep them fresh and prevent freezer burn.
Cheesecake Fat Bombs
Ingredients You’ll Need:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 g) unsalted butter, softened
- 1/4 cup (30 g) powdered erythritol or your preferred keto-friendly sweetener
- 1/2 teaspoon vanilla extract
- 1/4 cup (40 g) dark chocolate chips or chopped dark chocolate (preferably 85% cocoa or higher)
How Much Time Will You Need?
This delicious treat takes about 10 minutes to prepare and requires 1-2 hours to freeze. So, with minimal effort, you’ll have a tasty snack ready to go in no time!
Step-by-Step Instructions:
1. Prepare the Creamy Base:
In a mixing bowl, combine the softened cream cheese and unsalted butter. Using either an electric mixer or a hand whisk, blend them together until you have a smooth and creamy texture. Make sure there are no lumps!
2. Add Sweetness and Flavor:
Next, incorporate the powdered erythritol (or your chosen sweetener) along with the vanilla extract. Continue mixing until everything is fully combined and fluffy. Tasting a little will help you adjust sweetness to your liking!
3. Fill the Molds:
Now, grab your silicone mini muffin molds or mini cupcake liners. Spoon the cream cheese mixture evenly into each mold, filling them about three-quarters full for the best results. Give them a little shake to settle the mixture.
4. Top with Chocolate:
Sprinkle the dark chocolate chips or the chopped dark chocolate generously over the top of each filled mold. This gives them a delicious chocolatey touch!
5. Freeze the Fat Bombs:
Place the molds on a baking sheet or plate, then pop them in the freezer. Let them freeze for at least 1-2 hours, or until they are firm enough to pop out easily. Patience pays off here!
6. Store or Enjoy:
Once they are solid, carefully remove the fat bombs from the molds. Store them in an airtight container in the freezer to keep them fresh and ready to enjoy whenever you want.
7. Time to Indulge:
When you’re ready to snack, enjoy these tasty treats straight from the freezer or let them sit at room temperature for a few minutes to soften slightly. Either way, they’re a delightful keto snack!
Enjoy your sweet, creamy, and satisfying Cheesecake Fat Bombs—a perfect treat without the carbs!
Can I Use a Different Sweetener?
Absolutely! You can substitute powdered erythritol with stevia or monk fruit sweetener. Just remember to adjust the amount since these sweeteners can be much sweeter than erythritol. Start with a smaller quantity and taste as you go!
How Long Do These Fat Bombs Last in the Freezer?
These Cheesecake Fat Bombs can last up to 3 months in the freezer when stored in an airtight container. Just make sure to keep them well-wrapped to avoid freezer burn!
Can I Add Other Flavors or Ingredients?
Definitely! Feel free to experiment! You can add a tablespoon of lemon zest for a citrusy twist, or some crushed nuts for added texture. Just be mindful not to add too much liquid, as it may alter the texture.
What’s the Best Way to Serve Them?
These fat bombs are delicious frozen, but if you prefer a softer texture, let them sit at room temperature for a few minutes before enjoying. They make a great snack for any time of the day!
