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. 
My 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! 
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!
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delish, but mine didn’t harden even after overnight in the fridge. I think I will use butter next time instead of coconut oil and a little less cream. If using coconut oil, mix really well. Mine had little clumps of oil.
Did you use your butter should be a little more softer. Try putting it in microwave on 10 second intervals until it’s softer. Whip or beat the coconut oil on its own before adding in the other ingredients to prevent clumps of oil. It is apt healthier than butter.
Always use butter & cream cheese. The cream & coconut oil are the interchangables. I like to freeze them. Need to thaw in room temp or fridge before eating. I used Raspberry Extract (& cream) today. Shockingly delicious.
I just made these and tasted one. They are good! I think I could have used more sweetener but they are still good and taste like cheesecake. I grated a small amount of Godiva baking chocolate on top (73% cacao) I used butter this time but want to try with coconut oil next time. Thank you for the recipe!
What kind of sweetener do you use?
Powdered erythritol
This is a SUPER awesome recipe. We customized it to our tastes. I used coconut oil (didn’t have any extra butter!), banana extract instead of vanilla, xylitol because that’s our sweetener of choice, and added 2 tbsp of guittard unsweetened cocoa powder. After an hour in the freezer what we got was an amazing chocolate banana cheesecake fat bomb that was perfect.
I can’t wait to try this with all different sorts of extracts!
My best treat ever now..thanks again for the recipe. It helps me reach my fat level
These are tasty as is, but I also had a problem with them setting up. Easy solution is to just keep in the freezer though. I also rolled some in crushed pecans, or crushed 100% cacao, or unsweetened coconut. Thank you!
banana extract sounds so good!!!
Is the measurement for the heavy cream 4 FLUID ounces?
I used 1/2 cup, worked great
how many calories are in each bomb?
108 calories. The full nutritional info is right below the recipe 🙂
How much do each of your balls weigh or approximate size? My ice cream scooper is pretty large and not sure if the nutritional values are the same
You need a smaller scooper . . . As reflected in the recipe.
The recipe doesnt state the size of the scoop… but the link for the scooper takes you to a large 2 tbsp scooper….. I used a 1 1/2 tbs scoop and didn’t get 24….
Just made this and omgeee I’m addicted already! I added two scoops of cinnamon bun protein powder, and they’re so amazing! My cookie scoop only made 21, so I redid the nutrition facts in Carb Manager to be accurate to me. I watched the video and completely forgot to melt the butter, so I have teeny tiny butter pockets, but I don’t mind at all! I put a couple Lily’s chocolate chips into the one I ate just to see if I wanted shaved chocolate on the rest, and mine were better with just the cinnamon instead. If I hadn’t added that, the chocolate would have been great, too.
This was delicious! I made it a 2nd time with 1/4 cup sour cream (for a more sour cheesecake like I enjoy) and used 3 tablespoons of powdered swerve. With my 2nd experiment batch it never got “hard” more like soft serve, but its still great. Next time I’d just use mini cupcake liners. Thank you so much!
Did you replace another ingredient for the sour cream? ?
OMG I just put a batch in the freezer. I could have eaten it all right out of the bowl….delicious!!! Thank you for sharing. They are just what I need for my sweet tooth.
I have made this recipe dozens of times with great success. If they’re not setting up for you, it could be because you’re beating too long. Cream cheese will break down if beaten too long. Make sure your cream cheese and butter are room temperature, add all ingredients at once, and beat just enough to combine. Hope this helps!
Absolutely delicious but mine didn’t set up at all.
Still soft after 24 hours.
Delish regardless!
I don’t know why some people are complaining about this recipe . I made the recipe pretty much as it reads: 1 pkg phillidelphia cream cheese, 1/2 cup unsalted butter, 4 oz whipping cream (what I had on hand) 2 tsp vanilla extract, 2 tbsp swerve. It tasted exactly like a cheesecake batter to me, and lord knows I’ve eaten enough cheesecake to know.
I’m a little over a week into keto and today was a difficult day of really wanting something sweet. These were nice.
Does this recipe make 12?
It makes 24.
VERY Yummy. THANK YOU FOR THE stats too. . 5 stars!!!
A bit of clarity on the Note which reads, “ …we have changed the optional choice of coconut oil or heavy cream to just heavy cream.” Since the recipe alrdy calls for HC, am I doubling the amount?
Make these with 4 oz of heavy cream. Once I accidentally made it with 8 oz and I had to keep them frozen in order to hold.
Nope. Just use heavy cream and butter or coconut oil.
Bottom line, These were good. No adjustments needed. Thanks
I softened the cream cheese, used heavy cream, and melted the butter for mine. It whipped up nicely. I’m not a fan of the flavor though.. I did a little less than 2 tsp vanilla extract but can still taste it stronger than I would like to. I used Stevia since I don’t have the recommended sweetener so 3 stars instead of 1 on good faith that if I had used the proper sweetener it would have tasted better.
How can you rate this recipe 3 stars, when you didn’t actually make this recipe? You made substitutions and even say in your comment that if you had the RIGHT sweetener they might have been better. That’s not fair to this blogger (who I do not know by the way). I just happen to be a blogger myself and get frustrated with these types of ratings.
Super yummy. I ate it right out of the mixer!!
So good and im like the worlds pickiest eater… i never outgrew my kiddie taste buds
This is a good, basic fat bomb recipe. I noticed a lot of people had problems with it being too runny. I don’t understand that; if you use heavy cream and whip it (whip it good!!) it will set up. The directions were fine. The first time I made it I did not use quite enough sweetener, but if it had been any better I would have eaten these way too fast, so its not a bad thing! I can imagine all the variations of lemon, coconut, chocolate, almond, etc. And to the person who wanted to substitute the cream & butter with lower fat ingredients….ITS A FAT BOMB; ITS FATTY FOR A REASON. (ok, I’m calm now – I need to go eat me some cheese cake fat bombs.)
Love this!! I agree on all points. It is a super simple recipe and if followed, the fat bombs are amazing! Substitutions not following the recipe . . . Should not even rate this blog cause you didn’t make it right. Trying to distract myself from eating too many, thank you.
I just made this and I love everything about this recipe. It is easy and delicious! I saw some people did not think it was sweet enough. I used 3 tbs. of the powdered Swerve and that worked for me. Thanks for the awesome recipe!
We made these and added a little lemon zest. Great dessert!
I followed the recipe and used Vanilla creme Stevia drops. It wasn’t sweet enough so I added some extra granulated Monkfruit. They turned out really good. The sweetness came through.
You can always adjust the sweetener to taste 🙂
Making these tomorrow. Read everything. I guess the recipe is 8 oz cream cheese, 4oz butter, 4 oz heavy cream plus sweetener, vanilla & optional cacao powder
OMG Haven’t had anything sweet since I started the Keto program over a week ago. These are perfect! I may have eaten 2 bombs just liking the beaters & spatula. I followed the recipe using butter/cream (no coconut oil). They are setting up in the freezer. Tomorrow I’ll be melting 2 or 3 pieces sugar free chocolate to lightly drizzle over half & cacao dust the rest . I know the benefits of MCT & will use the coconut oil when I make more this weekend. Thanks for sharing this delicious recipe.
I made these and followed the recipe to the T. And they were great. Added a few sugar free chocolate chips on top of someand those where great too.
Honestly after following the recipe to a T i was very sad that even with a little MORE sweetener it didnt taste right? I added some, now dont knock it, swerve BROWN sugar and i added IN the crushed up chips so honestly I just winged it to get a better sweeter taste. I am newer to keto and my tastebuds have no changed yet so I am craving a SWEETER taste
Found 2 tsp vanilla was too much. 1 – 1.5 tsp tasted better to us..
These are amazing! I feel like I’m cheating my diet, but I’m not. I tried stirring in some sugar free caramel syrup and…. Heavenly!
Excellent, but next time I will use butter instead of the coconut oil. I wasn’t crazy about the coconut flavor in my cheesecake. I sprinkled chocolate nibs on top and they were really delicious.
U can also use deodorized coconut oil if u have in your area. It doesn’t smell or taste coconut-y at all.
I gave it 4 stars due to the confusing directions of wether to use heavy cream, coconut oil or butter. I decided to use 4 oz of coconut oil and 4 oz heavy cream. I forgot the vanilla extract🤦🏻♀️ These cane out soo yummy 😋 Glad that I used the coconut oil….give s it a coconut cheesecake flavor.
Also had to google the swerve because they make granular and powdered – wasn’t sure which to use for this recipe. Sounds yummy tho!
If you use swerve should you use powder or granulated?
I used powdered and it was so good!
I also used powdered swerve. Delish!
I didnt see how many this made so now I have giant fat bombs! Opposes. I used powdered swerve, solid coconut oil, cream cheese, AND heavy cream… but i whipped it on turbo high to fluff everything up.. It tastes exactly like cheesecakes! Delicious recipe. This is a must save! Ohh, I literally just poured all ingredients into the bowl and mixed btw. Turned out amazing.
This was sooo good! Turned out perfectly! I topped some with fresh strawberries or shaved dark 86 chocolate kept in an airtight container in my freezer. My family has been taking them out for a snack or dessert. They thaw in minutes and so yummy. I will be making these again!
I don’t see where it says how many servings this makes so I have no clue how to calculate the macros per fat bomb.
Finally saw it!! Nevermind. xoxo
Made them! OMG! Amazeballs!! Total keeper! Thank you!! I used a silicone candy mold, in the freezer for a couple hours….popped them out and put them in a container to keep in the fridge. Delish!
It makes 24
Turned out perfect! I put mine on some parchment paper and stuck them in the freezer for about 40 min then put them in airtight containers and back in the freezer they went.
Ok I think you need to look at your recipe or repost it to many things to confuse a person. The recipe says 4 ozs of butter or coconut oil, just below it 4 ozs heavy cream. Then the video shows 4 ozs butter, 4 ozs coconut oil or heavy cream, then on the notes you say you’ve changed the coconut oil to just heavy cream. So tell us all which is it ?? So we don’t have a big runny mess. Because I followed the recipe using 4 ozs coconut oil and heavy cream. Runny. Then did it without the cream to try and thicken it. Runny. So to fix that I just put another 8 ozs cream cheese. We will see when it cools. Well it’s creamy but I can say I’m not a fan of the after taste of stevia.
I’m glad I am not the only one who doesn’t love stevia, I think it has the same weird aftertaste as Splenda. I only bought it cuz it was cheaper than swerve but we
Mince I don’t use a lot of sweetner for my dirt I think swerve will last and be worth it
I followed the directions but mine stayed super soft/fluffy and never really “firmed up” at all. Anyone know what i might have done wrong?
Did you allow them to cool in the fridge?
Soooooo good!!!! Thank you for the recipe!
In the video it says coconut oil or heavy cream but in the written recipie it says mandatory heavy cream with coconut oil or butter. Which is the correct version?
Depends on your definition of firm. They are still soft like cheesecake, but you should be able to pop them out of your mini cupcake pan without a problem.
I think what people are getting confused with is the coconut oil. It needs to be the solid oil. That way it will solidify like the butter does.
That being said…I switched the vanilla for lemon juice and added extra. It was delicious. I used the butter. But next time I’m going to use the coconut oil. I can hardly wait.
ooh idea, lavender lemon 🙂
Just made these last night and came out amazing..!!! I used the liquid coconut oil and heavy cream I was a little nervous at how thin the batter was but put them in the freezer overnight and they are perfect..!!!! Will definitely be keeping this recipe around…:)
Did you use unsalted butter? I have tried that in recipes in the past and to me I might as well be eating lard – I’ve not noticed the buttery taste which is essential when making things like shortbread at Christmas.
So, for these fat bombs I used ordinary salted butter and they tasted good. Then I added in 2 tsp cocoa powder as I’m a chocolate fiend!
Hope this helps!
Tried these and they were AWESOME. And by “these” I mean I just kept it all together in one tupperware container and took spoonfuls out to enjoy.
My only recommendation to those trying this recipe is to LET THE BUTTER SOFTEN (or melt it as the video I am just now seeing implies). I did not (assuming it’d be written into the instructions if that was required, as the cream cheese “room temperature” tip was) and had clumps of butter which made it a bit unpleasant.
Even still, clumpy butter and all, this was a great recipe and I’ve opened it up to make it again today (with softened butter).
Forgot to add my rating. Only minus 1 star for unclear instructions, the product was delicious.
For me definitely the most delicious cheesecake fat bomb (fat bomb, period) I have ever made. The coconut oil smell while making it is super yummy. I used the ingredients above plus an extra tablespoon of erythritol and liquid sweetener just because I like it super sweet. I didn’t make the balls I put it into an airtight bowl and have been scooping it with a spoon as I go. Delicious! Thank you!
Great taste with a lite cheesecake flavor. I make these each week as my sweet treat!
Probably did it wrong.
I accidentally used ONE cup of cream instead of 1/2 cup & it was a bit runny with a ricotta cheese texture. Grabbed a larger bowl & added another 8oz cream cheese, 4 oz butter, more vanilla & erythritol. No problem. This is my favorite fat bomb recipe so it’s doubled. BTW I use an icing bag & parchment paper.
Can I use stevia as sweetener if I don’t have eythyritol?? If so how much
I made these, they firmed up nicely and are delicious. Recipe is a keeper
The recipe lists both butter or coconut oil options. Later below the recipe, in the notes, you mention changing to just heavy cream. Did you then increase the amount of cream from 4 Oz?
Delicious!
Hi is there other substitute for heavy cream and butter??? Maybe coconut milk??
It says 0 carbs per serving (1 ball) but later it’s 1 carb. Which one is it? Is it the whole batch 108kcals and 1g carb or one ball?
It’s per fat bomb and it’s less than 1 carb each.
Thanks for clarifying this information. I also had this same question when I saw the nutrition facts. Layla, I bet if you went through your instructions / video and clarified the directions, you would get a 5* rating on these every time. I agree with many posters that the directions are conflicting or confusing. Mine came out great, but I used butter and the heavy cream, which I *think* is what you intended. Others are guessing the other way and ending up with poor results. That reflects poorly on a really great recipe, and I’m sure you must find it frustrating. Anywho, love them, and love that you shared this. Looking forward to trying some of your other recipes! 🙂
Thanks! Yes, it looks like I will have to do that 🙂
How much monk sweetener would be used
I’d say about the same as the recipe imu monk fruit has erythhritol in it
This recipe makes 24?
So creamy and delicious! Best fat bomb I’ve ever had!
Hi, Patty, I used granulated golden monkfruit in the same amount listed, which is 2-3 TBSP for the other sweetener. That seemed like a lot to me, so I am sure I used only 2 TBSP. I bet you could go with 2 TBSP, and add more later if you prefer something sweeter! 🙂
I thought this recipe was great, the only thing I did different and it was by accident is I used almond extract instead of vanilla extract because I had everything in the bowl and then realized I was out of vanilla. I did not put any chocolate or coconut on them because I wanted to save the carbohydrates. I used the butter and heavy cream I did not use coconut oil.
Coconut doesn’t have a lot of carbs tho. That’s why you cause coconut oils, and flour. Plus the amount that you’d put on these would barely be measurable.
I am curious. It says 0 carbs and then 1 carb at the bottom. Does the 1 gram of sugar substitute cancel out the carb and make it zero or should they count as 1 carb each. A little confusing!
It’s a little less than a carb so the calculator counts it as 0 which is why I’m counting it as 1 carb just to be safe!