Keto Cheesecake Fat Bombs

Creamy Cheesecake fat bombs are bites of heaven and a keto dieter’s dream with just 1 g net carbs!! Top with chocolate or coconut and enjoy these low-carb fat bombs to satisfy your sweet tooth without sacrificing flavor. Keto Cheesecake Fat BombsMy sweet tooth is my biggest weakness on the keto diet because sometimes you just need something sweet to munch on. I don’t mind giving up bread, rice and just about everything else but a girl needs her dessert.

These cheesecake fat bombs are perfect for when you’re craving something sweet. They are bite-size and will help with the sweet cravings without sacrificing taste or flavor. They are fluffy, creamy and taste just like cheesecake! Keto Cheesecake Fat Bombs

To Make Keto Cheesecake Fat Bombs You Will Need:

  • cream cheese
  • butter (or coconut oil)
  • heavy cream
  • keto sweetener
  • vanilla

How To Make Cheesecake Fat Bombs

These fat bombs are SUPER easy to make and come together in minutes. Simply beat all the ingredients until fully combined and place it into molds or drop onto a baking sheet using a cake scooper. Freeze for a few minutes or refrigerate until they are set and you’re good to go!

Keto Cheesecake Fat Bombs

What Molds Should I use?

Anything you have on hand should always be the first option. If you have a mini cupcake pan then go for it because it makes perfect bite-size portions. Silicon cupcake pans are perfect for fat bombs because you can pop the fat bombs right out when they are done. You can purchase them on Amazon here.

The 2nd option would be to simply freeze the entire batter for an hour then scoop with an ice cream scooper into balls.

What Keto-Friendly Sweetener Should I Use?

POWDERED erythritol is my absolute favorite keto sweetener because it can be used to replace sugar 1:1 for most recipes and it does not leave a bitter after taste. Monk fruit sweetener or Swerve are also great options and for those wondering, 8-10 drops of Stevia also work great!

To Store Fat Bombs:

Cover in an air-tight container and refrigerate for up to 2 weeks. Enjoy cold!

Keto Cheesecake Fat Bombs

Keto Cheesecake Fat Bombs

Fluffy, creamy and Sweet keto Cheesecake Fat Bombs come together in just minutes and make the most delicious keto dessert! 
4.48 from 38 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, desserts, fat bombs, keto
Prep Time: 5 minutes
Total Time: 15 minutes
Servings: 24 Fat Bombs
Calories: 108kcal


  • 8 oz Cream cheese at room temperature
  • 4 oz butter or coconut oil
  • 4 oz Heavy Cream
  • 2-3 tablespoons erythritol
  • 2 teaspoon vanilla extract
  • Baking chocolate or coconut for decorating


  • Add all the ingredients to a medium mixing bowl. Beat with an electric mixer for 1-2 minutes or until mix through and creamy.
  • Scoop batter using an ice-cream scooper into a mini cupcake pan (lined or unlined). Place in the fridge to set for 1-2 hours or in the freezer for up to 30 minutes.
  • Remove from cupcake tins and transfer them into an air-tight container. refrigerate for up to 2 weeks.



*Due to re-testing and reader feedback, we have changed the optional choice of coconut oil or heavy cream to just heavy cream. You can still go ahead and replace the heavy cream or butter with coconut oil if desired. 
*If you do not have a mini cupcake pan, place the mixed batter into the freezer until it is firm then scoop batter to form balls.


Serving: 1Fat Bomb (0 carbs!) | Calories: 108kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 64mg | Potassium: 13mg | Sugar: 1g | Vitamin A: 245IU | Calcium: 10mg | Iron: 1mg

Keto Cheesecake Fat BombsKeto Cheesecake Fat Bombs Keto Cheesecake Fat Bombs


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    Elizabeth A Hill

    These are great!!


    I love this recipe. It is simPle and a great base. I soMetimes add canned Pumpkin and cinnamon to make seasonal. It adds about 3.5 carbs to thE whOle bAtch if you use 1/4 c. You do have to add the full 3T of swerve tOo.


    these are delicious! I followed the recipe and they are amazing. Problem is I cant stop eating them. I may need to eat only these and lean protein each day until they are gone. Lol


    Your notes update is conFusing Recipe indicated buttEr or coconut oil and then heavy cream. You notes updaTe says to use Heavy cream instead of the coconut Oil. Please clarify


      The coconut oil was used to replace the heavy cream in the prior recipe. Now, you use heavy cream and choose between butter OR coconut oil. I hope that helps! 🙂

    Amarnath Dhanapalan

    I replaced the heavy cream with coconut oil… it’s the bomb man!!!!


    I made This with butter and cReam cheese and im afraid it Never made it into the mUffin tins! I had a littLe dish it was incredible. Thanks sorry fOr caps crazy my iphone has gone mad


      I used powderd sWeRve


      So glad the combo of cream cheese and butter worked for you, Brenda! 😀

    Scott Carvin

    These taste great! I used the butter and heavy cream version with unsweetend coconut sprinkked on top. Thanks for sharing this! Beats breaking down and buying a quest bar!


      Haha so true! The sprinkle of unsweetened coconut is a great touch 😉

    Valory Cabrera

    These are wonderful!! First keto recipe that actually turned out perfectly! I did just throw everything in the bowl straight from the fridge Nothing melted or at room temp. Used 4oz Heavy cream in luie of the coconut oil. A outstanding recipe. Thank you. I’m hopefully this will help with my keto journey and by adding these I might lose some weight
    Which I have failed to do so thus far.

    May pup

    This is awesome! However, i used granular monk fruit sugar because swerve powdered really DOESN’T do enough in my opinion. Thank you very much for sharing!


    I made these with 8 oz cream cheese, 4 oz ButteR, 4 oz cream, 4 oz coConut oil. Mixed in mixer really well and then added suGar fRee chocolate chips. PuT in muffin tins and froZe overnight then baggie and leave in freEzer. ExCelleNt!


      Thanks for the detailed feedback, Lori!


    I’ve made these twice now Following the recipe to the letter. I tjink you need to re-evaulate your recipe as each time they have turned out way too runny. i might as well have made a cheesecake soup.

    So i think its either cream cheese and butter OR cream cheese and coConut oil. But NOT cream cheEse, Butter and coconut oil.

    IN terms of flaVour? I love them. Its just a pity about how runny they are.


      I’m not sure why they were runny for you, Jaime but we will definitely look into re-testing with just the butter and coconut oil separately.

    Steve Ackerman

    Using heavy cream instead of coconut oil turned out much better for me. The batch with oil never really firmed up enough to make it into a ball. But the cream version did.

    I made these& adde everything acc to reci but they were to moist so i thre them in the fre for the who night there not thst good es no tas like it reads


    Well im a little bummed, i Didnt see the recipe note until after i made them. I used 3 oz of heavy cream and 1 oz of cocOnut oil. Has any else done this?


      ** oops i added 5 oz of heavy cream and 3 oz of coc oil


    Oily and wouldn’t blend. Had to add another 8oz of cream cheese. A waste of ingredients.

    Allison Deason

    mine turned out really runny so I was able to make like 50 mini ones. I dont know what i messed up. I follwed it to a T

    A Sealey

    Sweet! I ’ve made these twice now. 1st time as written 2nd time with tweaks for our taste. Wonderful base to cheesecake fat bomb!

    For a lime cheesecakeOption I made the following changes: I use a concentrated stevia Powder and 1/4 teaspoon was enough, 1/4 teaspoon sea salt, 1 small lime (zest and juice), only 1 teaspoon Vanilla and pecan flour for dusting the top of each fat bomb.

    Thanks for the inspiration!

      D. Edwards

      A. Sealy

      What did you leave out or add to not make it so runny?