Here’s a simple and delicious recipe for Cheesecake Fat Bombs — perfect for a keto or low-carb lifestyle!
🧁 Cheesecake Fat Bombs (No-Bake & Low-Carb)
Ingredients:
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8 oz (225g) cream cheese, softened
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4 tbsp unsalted butter, softened
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2 tbsp heavy cream
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1/2 tsp vanilla extract
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2–3 tbsp powdered erythritol (or sweetener of choice, to taste)
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Optional: 1–2 tbsp lemon juice or zest for tang
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Optional mix-ins: mini dark chocolate chips, crushed nuts, shredded coconut, or berries (in moderation)
Instructions:
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Beat the Base
In a mixing bowl, beat together the softened cream cheese and butter until smooth and fluffy. -
Add Flavors
Mix in the heavy cream, vanilla extract, and sweetener. Add lemon juice or zest if using. Taste and adjust sweetness if needed. -
Chill the Mixture
Cover and refrigerate for about 30 minutes so it firms up and is easier to shape. -
Scoop & Shape
Use a small cookie scoop or spoon to form bite-sized balls. Place on a parchment-lined tray. -
Freeze or Chill
Freeze for 30–60 minutes or until firm. Store in the freezer or fridge in an airtight container.
Tips:
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For a chocolate version, add 1–2 tbsp cocoa powder.
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Roll the fat bombs in crushed nuts, coconut, or cocoa powder for extra texture.
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Store in fridge (1 week) or freezer (1–2 months).
