These Cheesecake Fat Bombs are bite-sized delights packed with creamy cheesecake flavor. They’re super easy to whip up and perfect for a sweet treat without the guilt!
Just pop them in the freezer and enjoy whenever you’re craving something yummy. I love having them on hand for those snack attacks—so convenient and oh-so-tasty!
Key Ingredients & Substitutions
Cream Cheese: This is the star of the show! Use full-fat cream cheese for the best flavor and texture. If you’re dairy-free, try using a plant-based cream cheese alternative, but check the consistency to ensure it will hold together.
Unsalted Butter: I prefer unsalted butter so I can control the salt levels. If you’re avoiding dairy, try using coconut oil for a similar richness.
Powdered Erythritol: This sweetener works perfectly for a low-carb option. If you don’t have erythritol, you can use any powdered sugar substitute or regular powdered sugar, but keep in mind that it could add carbs.
Vanilla Extract: Pure vanilla extract enhances the flavor greatly. If you’re out, vanilla essence can work in a pinch, but the taste won’t be as rich.
Heavy Cream: This adds creaminess. If you need a lighter option, you can substitute with coconut cream for a dairy-free version.
Dark Chocolate: For drizzling, choose dark chocolate with at least 70% cocoa for a richer taste. If you’re dairy-free, dairy-free chocolate chips are available and tasty!
How Do You Get the Perfect Creamy Mixture?
The key to a smooth and creamy cheesecake fat bomb lies in how you mix your ingredients. Start by ensuring your cream cheese and butter are very soft; this helps them blend without lumps. Here’s how to nail it:
- Use an electric mixer on medium speed; this aerates the mixture and builds a light texture.
- When adding the sweetener, scrape down the sides of the bowl often to make sure everything is mixed well.
- Gradually adding the heavy cream allows for better incorporation. Mix until the texture is light and fluffy, which takes just a few minutes.
Once you’ve formed your balls, think about chilling them long enough so they firm up before you drizzle the chocolate. This will help the chocolate stay nice and smooth!
Cheesecake Fat Bombs
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 1/3 cup powdered erythritol or powdered sugar substitute (adjust to taste)
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 2 oz (55g) dark chocolate, melted (for drizzling)
- Crushed chocolate cookie crumbs or cocoa nibs (for topping)
How Much Time Will You Need?
This delicious treat requires about 15 minutes of prep time, plus around 30 minutes to chill in the refrigerator or freezer until firm. So, you can whip them up quickly and enjoy them shortly after!
Step-by-Step Instructions:
1. Mix the Base:
Start by gathering all your ingredients. In a mixing bowl, combine the softened cream cheese and unsalted butter. Using an electric mixer, mix on medium speed until the mixture is smooth and creamy, without lumps.
2. Sweeten It Up:
Add in the powdered erythritol (or your chosen sweetener) along with the vanilla extract. Blend well until everything is fully incorporated and the mixture is smooth and creamy.
3. Lighten It Up:
Next, slowly pour in the heavy cream. Beat the mixture until it becomes light and fluffy, which should only take a couple of minutes. You want it to be airy and delicious!
4. Form the Fat Bombs:
With a small scoop or spoon, carefully form the mixture into bite-sized balls. Place each ball onto a parchment-lined plate or tray, giving them some space in between.
5. Chill to Firm:
Pop the tray into the refrigerator or freezer for about 30 minutes. This will help the fat bombs firm up so they’re easier to handle.
6. Drizzle the Chocolate:
After they’re firm, melt your dark chocolate. Drizzle it generously over each cheesecake fat bomb for a delightful finish that adds a rich chocolate flavor.
7. Top It Off:
To make them even more appealing, sprinkle crushed chocolate cookie crumbs or cocoa nibs on top of the drizzle. This adds a nice texture and extra flavor!
8. Final Chill & Serve:
Put the fat bombs back in the fridge until the chocolate hardens. Once ready, enjoy them right away or store them in an airtight container in the fridge or freezer for a tasty treat later!
Enjoy these rich and creamy cheesecake-flavored fat bombs as a satisfying snack or dessert!
Can I Use Low-Fat Cream Cheese For This Recipe?
While you can use low-fat cream cheese, it may not yield the same rich and creamy texture. Full-fat cream cheese is recommended for the best flavor and consistency.
Can I Substitute the Heavy Cream?
Yes! If you’re looking for a lighter option, you can replace heavy cream with half-and-half or coconut cream for a dairy-free version. Just keep in mind that the texture may differ slightly.
How Should I Store Leftovers?
Store any leftover cheesecake fat bombs in an airtight container in the refrigerator for up to 1 week. You can also freeze them for longer storage. Just let them thaw in the fridge before enjoying!
Can I Use Different Sweeteners?
Absolutely! You can use other powdered sugar substitutes, like monk fruit sweetener or regular powdered sugar if you’re not concerned about sugar content. Just adjust the amount to suit your taste preference.
