Cheesecake Fat Bombs are bite-sized treats that pack a punch of creamy goodness. With rich cream cheese and a hint of sweetness, they are low in carbs and great for a quick snack!
I love how easy they are to whip up! Just mix, roll, and chill. They’re perfect for when I need a little pick-me-up without the guilt. Plus, they taste like dessert! 🍰
Key Ingredients & Substitutions
Cream Cheese: This is the star of your cheesecake fat bombs! Use full-fat cream cheese for the richest flavor and texture. If you’re lactose intolerant, try using a dairy-free cream cheese or cashew cream instead.
Unsalted Butter: It adds creaminess. If you prefer a dairy-free option, coconut oil works well, although it will slightly change the flavor.
Sweetener: I use powdered erythritol for a low-carb option, but you can substitute with stevia, monk fruit sweetener, or any sweetener you like. Just adjust the quantity to taste!
Lemon Juice: This is optional but adds a nice tang. If you don’t have lemon juice, a little bit of apple cider vinegar can work too.
Graham Cracker Crumbs: To keep it low-carb, crushed almond flour is a great base. Alternatively, you could use crushed nuts or a low-carb cookie, depending on what you have on hand.
How Do You Make These Cheesecake Fat Bombs Super Creamy?
The key to a creamy texture is blending the ingredients well. Here’s how to ensure a smooth consistency:
- First, make sure your cream cheese and butter are at room temperature. This helps them mix better!
- Use an electric mixer to beat them together until completely smooth. Scrape the sides of the bowl often to mix everything evenly.
- Once you add the sweetener and lemon juice, continue mixing until the entire mixture is silky without lumps.
This attention to detail will help elevate your fat bombs, making them deliciously creamy!
How to Make Cheesecake Fat Bombs
Ingredients You’ll Need:
For the Cheesecake Mixture:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 1/4 cup powdered erythritol or preferred sweetener
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional for tartness)
For the Base and Toppings:
- 1/4 cup crushed low-carb graham cracker crumbs or almond flour (for base)
- Crushed chocolate cookies or cacao nibs for topping (optional)
- Fresh strawberries for garnish (optional)
Time Needed:
This delicious treat requires about 10-15 minutes of preparation time, with an additional 1-2 hours for chilling in the freezer. Perfect for a quick homemade snack that you can prepare in advance!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy. This is key to getting a nice, fluffy texture!
2. Sweetening it Up:
Add the powdered sweetener, vanilla extract, and optional lemon juice into the mix. Beat again until everything is well combined and smooth. Taste the mixture—you can adjust the sweetener if you like it sweeter!
3. Forming the Bombs:
Grab a small scoop or spoon, and portion the mixture into bite-sized balls. Place them onto a lined baking tray or silicone mold so they’re ready to set.
4. Adding the Base:
Press each ball gently into a small layer of crushed low-carb graham cracker crumbs or almond flour to form a little base for each fat bomb. This step adds a great texture!
5. Topping it Off:
For a bit of extra flavor, sprinkle crushed chocolate cookies or cacao nibs on top of each fat bomb, if desired.
6. Freezing:
Put the tray in the freezer for at least 1-2 hours to allow the fat bombs to firm up properly. They need this time to really set!
7. Serving:
Once they are firm, take them out and serve chilled. You can garnish with fresh strawberries for a pop of color and flavor.
8. Storing Leftovers:
If you have any leftovers (though I doubt it!), store them in an airtight container in the refrigerator or freeze them for later enjoyment.
Enjoy your creamy, low-carb cheesecake fat bombs as a delightful snack or dessert that feels indulgent without the guilt!
Can I Use Low-Fat Cream Cheese Instead?
While low-fat cream cheese can be used, it may alter the texture and creaminess of the fat bombs. Full-fat cream cheese gives the richest and smoothest results, so I recommend sticking to that if you can!
Can I Sweeten These Fat Bombs with a Liquid Sweetener?
Yes, you can use liquid sweeteners like stevia or agave syrup, but you’ll want to reduce the amount slightly as they are typically sweeter than powdered options. You may also need to adjust the consistency by adding a bit more cream cheese or a thickener if necessary.
How Do I Thaw Frozen Cheesecake Fat Bombs?
For the best texture, thaw your cheesecake fat bombs in the refrigerator overnight. If you’re in a hurry, you can also let them sit at room temperature for about 15-20 minutes before enjoying!
Can I Add Other Flavors to the Mixture?
Absolutely! You can mix in cocoa powder, peanut butter, or even extract flavors like almond or mint for a fun twist. Just be mindful of how these additions may affect the sweetness and texture.
