Cream Cheese Fat Bombs (No-Bake Keto Cheesecake Bites)
User Reviews
5
Cream Cheese Fat Bombs (No-Bake Keto Cheesecake Bites)
Description
Cream Cheese Fat Bombs combine softened cream cheese and butter whipped until smooth to create a creamy base. Sweetness is added with erythritol, balanced by vanilla extract and a pinch of salt for flavor depth. The addition of heavy cream loosens the mixture for easy scooping and a lighter mouthfeel. The mixture is portioned into mini muffin liners in small, round balls, optionally garnished with shaved dark chocolate for a subtle contrast.
The overall texture is rich and creamy, with a dense but soft bite typical of no-bake cheesecake. Refrigeration for a couple of hours firms the fat bombs so they hold shape and provide a satisfying snack sized portion. They suit low-carb or keto diets looking for indulgent frozen or chilled treats.
According to the notes, the sweetness can be adjusted up by adding more erythritol to taste. These bites store well in the refrigerator for up to two weeks or in the freezer for up to three months, making them convenient for make-ahead enjoyment.
Ingredients
- 8 ounces cream cheese room temperature
- 4 ounces butter room temperature
- 5 tablespoons erythritol sweetener
- 3 tablespoons heavy cream
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- dark chocolate optional garnish, shaved
Instructions
- Using an electric mixer, beat the softened cream cheese and butter together until very smooth. (This helps avoid clumps.)
- Add in the erythritol, heavy cream, vanilla, and salt. Beat again until smooth. Taste, then add extra sweetener if desired.
- Set 24 mini muffin liners on a baking sheet (or in mini muffin pans.) Use a 1 ½ tablespoon cookie scoop to portion out cheesecake balls and place one ball in each muffin liner. OR scoop the cheesecake mixture into a piping bag with a large tip and pipe 1 ½ tablespoon balls into the paper liners.
- Shave dark chocolate over the top of each ball if desired. Refrigerate for 2 hours, or until firm. Then serve, or move the fat bombs to a airtight container and continue to refrigerate until ready to serve.
Notes
- Adjust sweetness by adding 1 to 3 extra tablespoons of erythritol according to taste.
- Refrigerate fat bombs for up to two weeks or freeze for up to three months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bites
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Serving | 1ball | |
| Calories | 61kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 103mg | 4% |
| Potassium | 27mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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