Cheesecake Fat Bombs are tasty little bites packed with cream cheese and butter. They’re sweetened with a hint of vanilla and can be rolled in nuts or cocoa for extra flavor!
These treats are great for a quick dessert or a snack. I love keeping a batch in the freezer for when that cheesecake craving hits! Can you say “yum”? 😋
Key Ingredients & Substitutions
Cream Cheese: This is the base for the cheesecake flavor. Make sure it’s softened for easier mixing. If you’re looking for a dairy-free option, try a plant-based cream cheese alternative—just ensure it’s thick and rich.
Unsalted Butter: Butter adds richness. If you want a healthier fat option, you can substitute with coconut oil. Just be mindful that the texture could change slightly.
Powdered Erythritol: This low-carb sweetener keeps the fat bombs keto-friendly. You can swap it with other powdered sweeteners like powdered monk fruit or even regular powdered sugar, but that will add carbs.
Almond Flour: This adds texture and keeps it low-carb. If you have nut allergies, try sunflower seed flour or ground oats for a different flavor, though it could alter the carb count.
White Chocolate Coating: For a sugar-free version, look for sugar-free white chocolate chips or melts. If you prefer darker chocolate, feel free to switch it up, but it’ll change the flavor profile.
How Do I Keep My Fat Bombs From Falling Apart?
To ensure your cheesecake fat bombs hold together, the key is in letting them chill properly. After you form the balls, freezing them is essential. This will help them firm up, making dipping in chocolate much easier.
- After shaping your balls, place them in the freezer for at least 30 minutes.
- Ensure that the chocolate is not too hot when dipping; this prevents melting the chilled balls.
- If needed, dip the balls in the chocolate quickly and allow them to firm up again in the freezer before serving.
How to Make Cheesecake Fat Bombs
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 1/4 cup powdered erythritol (or preferred sweetener)
- 1/2 tsp vanilla extract
- 1/2 cup almond flour (or finely crushed low-carb cookies)
- 4 oz (115g) white chocolate or white chocolate-flavored coating (sugar-free if preferred)
- Freeze-dried berry pieces or crushed nuts for garnish (optional)
How Much Time Will You Need?
This recipe requires approximately 15 minutes for preparation, plus 30 minutes of chilling time in the freezer. After assembling your cheesecake fat bombs, you’ll need about 15-20 minutes to set the chocolate coating. It’s a quick and tasty treat!
Step-by-Step Instructions:
1. Mixing the Base:
In a medium bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy. This should take about 1-2 minutes. Mixing it well at this stage is key for a delicious texture!
2. Sweetening the Mixture:
Add in the powdered erythritol and vanilla extract. Mix again until everything is combined well and smooth. The sweetness can be adjusted to your preference here!
3. Adding the Dry Ingredients:
Now, gently fold in the almond flour (or crushed low-carb cookies). Keep folding until the mixture becomes thick and sticks together well enough to form into balls. Make sure not to overmix!
4. Shaping the Fat Bombs:
Using your hands or a small scoop, form the mixture into small balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet. This helps them not to stick when chilling.
5. Freezing the Balls:
Pop the baking sheet into the freezer for at least 30 minutes. This is crucial for ensuring the fat bombs hold their shape while coating them in chocolate!
6. Preparing the Chocolate Coating:
While the balls are freezing, melt the white chocolate coating. You can do this using a double boiler on the stovetop or by microwaving in short intervals, stirring until it’s smooth.
7. Dipping the Balls:
Once the cheesecake balls are firm, take them out of the freezer. Dip each ball into the melted white chocolate, letting any excess chocolate drip off before placing them back on the parchment.
8. Decorating:
If you like, drizzle any leftover melted white chocolate over the top for decoration. Immediately sprinkle with freeze-dried berry pieces or crushed nuts if desired.
9. Final Chill:
Return the balls to the freezer for another 15-20 minutes to let the chocolate coating harden.
10. Storing and Enjoying:
Once set, store your fat bombs in an airtight container in the freezer. Enjoy them chilled whenever you need a quick, delicious cheesecake treat!
Can I Use Low-Fat Cream Cheese Instead?
Yes, you can use low-fat cream cheese, but keep in mind that it may lead to a slightly different texture and creaminess. Full-fat options will yield a richer flavor!
How Long Will These Last in the Freezer?
Cheesecake fat bombs can last up to 3 months in the freezer when stored in an airtight container. Just make sure they’re well sealed to prevent freezer burn!
Can I Change the Flavor of the Fat Bombs?
Absolutely! You can add different extracts like almond or even citrus zest for a twist. You can also mix in cocoa powder for a chocolate version or add mini chocolate chips for extra texture!
What’s the Best Way to Thaw These Fat Bombs?
The best way to enjoy your cheesecake fat bombs is to take them out of the freezer and let them sit at room temperature for about 10-15 minutes before you eat them. This will soften them just enough!