Vanilla Cheesecake Fat Bombs

Vanilla Cheesecake Fat Bombs
Vanilla Cheesecake Fat Bombs

If you love cream cheese recipes our low-carb Vanilla Cheesecake Fat Bombs recipe will put a smile on your dial.

Our Vanilla Cheesecake Fat Bombs recipe is famous and 100% Ketogenic.

Back in the day when Gerri first created this recipe she was using just what she had in the fridge, some cream cheese, sweetener sachets, heavy cream and some vanilla borrowed from next door. They were delicious.

The vanilla cheesecake fat bombs were born.

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From there she refined the recipe to include a better sweetener and cooking processes.

And that’s how she came up with the idea of these very popular vanilla cheesecake fat bombs.

Ingredients for Vanilla Cheesecake Fat Bombs

When purchasing the ingredients for your vanilla cheesecake fat bombs ensure the cream cheese is the whole version and not the low-fat version to keep them keto.

How To Make Vanilla Cheesecake Fat Bombs

How to make Vanilla Cheesecake Fat Bombs
How to make Vanilla Cheesecake Fat Bombs

Note: As we are cooking all the time we use a  food mixer like this one because they free up our hands and do a great job. If you are cooking or planning to cook all the time we recommend you investing in one especially if you batch cook. If not and you only cook every now and then, a good hand mixer like this one will serve you well.

  1. Put the cream cheese, vanilla and erythritol into your kitchen aid and mix on low. Alternatively put into a bowl and mix with a  hand mixer on low speed for 2 minutes, pausing to scrape down the sides of the bowl with a spatula, so as to achieve a smooth consistent texture.
  2. Add half of the heavy cream and mix for another 2 minutes. Let the bowl sit for 3-5 minutes as erythritol in its granulated form requires a little extra time to dissolve.
  3. Add the other half of the heavy cream and mix on medium speed for 3 minutes until the mixture is thick with firm peaks.
  4. Gently spoon the mixture into a piping bag like this one and pipe into mini cupcake liners. Set the Vanilla Cheesecake Fat Bombs in the fridge for at least 1 hour before enjoying.

If you enjoyed making these cheesecake fat bombs try our Chocolate Cheesecake version for some variety or our Sugar-Free Jello Cheesecake.

Vanilla Cheesecake Fat Bombs

Cheesecake Fat Bombs - Vanilla Cream

These Delicious Vanilla Cheesecake Fat Bombs are high on taste and will give you a long-lasting boost of energy. They're deliciously creamy and taste just like a cheesecake!
4.94 from 557 votes
Print Pin Rate
Course: Snacks
Cuisine: American, Australian, British
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 18 serves
Calories: 88kcal
Author: Gerri

Ingredients

Instructions

  • Put the cream cheese, vanilla and erythritol in a kitchen aid or put in a bowl and mix with a hand mixer on low speed for 2 minutes, pausing to scrape down the sides of the bowl with a spatula, so as to achieve a smooth consistent texture.
  • Add half of the Heavy Cream and mix for another 2 minutes. Let the bowl sit for 3-5 minutes as erythritol in its granulated form requires a little extra time to dissolve.
  • Add the other half of the Heavy Cream and mix on medium speed for 3 minutes until the mixture is thick with firm peaks.
  • Gently spoon the mixture into a piping bag and pipe into mini cupcake liners. Set in the fridge for at least 1 hour before enjoying.

Notes

Nutrition

Serving: 1Fat Bomb | Calories: 88kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 56mg | Potassium: 8mg | Sugar: 1g | Vitamin A: 6% | Vitamin C: 0.1% | Calcium: 2%

How Many Carbs in Cream Cheese?

There are 4.1 grams of carbs in cream cheese all of which are net carbs.

However, per cream cheese fat bomb there is a mere 1g net carb along with 9 grams of fat and 1 gram of protein.

When purchasing cream cheese for your vanilla cheesecake fat bombs be sure it is the full-fat version.

Keto Vanilla Cheesecake Fat Bombs made with Cream Cheese
Keto Vanilla Cheesecake Fat Bombs made with Cream Cheese

About The Vanilla Cheesecake Fat Bombs

These bite-sized keto cheesecake fat bombs are loaded with flavor and provide a nutritious hit of healthy fats courtesy of their cream cheese and heavy cream content.

They’re a fantastic very easy to make low-carb keto snack to have on hand when entertaining.

Our low carb vanilla cheesecake fat bombs will keep well in the refrigerator serve them with tea or coffee or keep them as a quick, go to, energy boost while in keto.

The recipe makes 18 mini cups. One Vanilla Cheesecake Fat Bomb is one serve.

vanilla cream cheese cheesecake fat bombs
Cheesecake Fat Bombs

Try these other delicious Fat Bomb Recipes:

You can adjust the serving amounts for your Low-Carb Vanilla Cheesecake Fat Bombs in the recipe card above.

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77 thoughts on “Vanilla Cheesecake Fat Bombs”

    • Hi Saba, I’ve not tested liquid Pure Via before in a cheesecake, so I can’t comment on the amount of sweetener that you would need. The extra liquid may cause the cheesecake to be on the softer side. Give it a try and let us know πŸ™‚

  1. Hi Valorie, you can certainly use your own preferred granulated sweetener, as liquid sweeteners can cause the mixture to remain quite soft. We have also used Natvia for this recipe with excellent results. Hope this helps πŸ™‚
    Gerri

  2. Hi Sanela, The recipe makes 18 Vanilla Cheesecake Fat Bombs and a serving is one fat bomb. It’s hard to stop after one.
    Hope this helps πŸ™‚

    • Hi Lynn, We’re so glad you like them! You can definitely freeze the fat bombs. We froze a few and attempted to eat them frozen, but they were rock hard. I recommend letting them defrost a little before you enjoy πŸ™‚
      Gerri

  3. Hi Treena, They should be the same texture as a not-baked cheesecake without a crust. Give them a bit longer in the fridge to set and they should firm up, it may just be that your fridge is slightly warmer. Fridges can range between 0C-5C/32F-41F. I hope this helps.
    Gerri

  4. Hi Adrienne,
    What a great idea! You can definitely add lime zest without them going runny. I would try just a teaspoon or twp of lime juice and allow them to set in the fridge for a bit longer, they shouldn’t become runny. Let us know how they turn out
    Gerri

  5. Hi Jackie,

    The nutritional details are in the recipe notes section at the base of the page. If you can’t see the graphic, you are probably viewing the page by our “no frills” AMP version – just scroll to the bottom and hit “View Non-AMP Page” to view the full post πŸ™‚
    One fat bomb is one serving.

    Gerri

  6. I just finished making these and a put a raspberry in the center of each one. I thought that would taste better than lemon or lime to me. Also no worries about making it too thin.

  7. Hi Pamela,

    I have broken it down roughly for you, based on measurements that I’ve made in other recipes
    – 1 x 8oz packet of Cream Cheese
    – 2 tsp Vanilla Extract
    – 1/4 cup of Erythritol
    – 1 cup minus 3 Tbsp of Heavy Cream

    I hope this helps πŸ™‚

    Gerri

  8. Hi Heather,

    We haven’t heard of anyone making them without sweetener. You can definitely try it for yourself. It won’t make much of a difference to the texture, but there will be zero sweetness. I hope this helps.

    Gerri

  9. Hi Michelle,
    You certainly can! Beware they become very, very hard when frozen, leave them to defrost before enjoying or you might break a tooth.

    Gerri

  10. Hi Glenda,

    It would depend on whether your stevia is liquid or granulated. For granulated, use a 1:1 ratio and for liquid, add the equivalent of drops. If you’re unsure on how many drops, just add couple and taste before adding more
    I hope that helps.
    Gerri

  11. These are wonderful! I added a pinch of salt, the zest of a small lemon, beans from one vanilla pod and a couple sprinkles of powdered stevia to offset the lemon. So satisfying with a few fresh raspberries!

  12. I’ve been making these for quite a while, and I use essential oils to add different flavors. (Make sure your essential oils are 100% pure therapy grade, and safe for consumption) I use lemon, peppermint, and even ginger and cinnamon to make a variety of treats for different times of the year. Just 2 or 3 drops flavor the whole batch, with no added sugar!

    • Hello Sue,

      Fat bombs are small snacks with a high-fat content.

      These fat bombs use cream cheese and heavy cream which are loaded with fat.

      Hope that helps πŸ™‚

  13. When I convert the ingredients to US AND UPLOAD INTO MYFITNESSPAL the fat is only .8 and carbs are 2.9 . Why the difference?

    • Hi Jhelg,

      The difference will lie in the products that My Fitness Pal is using to calculate. We calculate the nutritional information from the products that we use to create the recipe – depending on where you are in the world and your ingredients, you may get slight differences in the nutrition.

      I hope that helps.

  14. For the love of cheesecake these lemon bombs are amazing! I cut way down on the Stevia and added fresh lemon and lemon thyme sprigs from my garden to dress them up and help them zing a bit more for my liking. It’s a good easy base to use any flavouring you like to change things up a bit. Great share.

  15. Omg I’m in heaven! The last time I tried the keto diet I failed because I had that neverending sweet craving. These are incredible! My 20 year old tasted it and he couldn’t tell it was sugar free. I could eat these all day! (But I will hold myself back)

  16. Just made these for the first time. Added 2 tsp lemon juice and about 2 tsp lemon zest to batter before final mix. Added one blueberry and a little lemon zest on top. Appealing to even those NOT on keto. I need a 4:1 fat to protein + carb ratio, so I can eat 3 or 4 of these every day to boost my fat count. I will add these to my favorites!!

  17. I just made these but added 50g of sugar-free strawberry preserves. OMG! They are soooo good! They were awesome before adding the preserves but I just wanted some strawberry flavor. Thank you sooo much for sharing this recipe!

  18. My freezer will NEVER be without these yummy a little treats. They are so easy and so good! I’m going to try adding cinnamon as other readers suggested. I made a batch using maple extract and it was just enough to tame my desire for a maple bar from my local bakery. Im thinking maybe some maple cinnamon would be great together. I will definitely be making these again … in fact I think I’ll go do that right now. Thanks for a great recipe.

  19. I was wondering if i could make these with sugar free syrup, like that used for coffee, as that is what i have on hand? I am anxious to try these! I looove cheescake

    • Hi Melody,

      We don’t recommend using sugar-free syrups as the cheesecake won’t set. If that doesn’t bother you, then go ahead πŸ™‚

  20. OMG made these today – they are awesome! I used powdered Lakanto so no worries about dissolving the sugar. My only worry is how muck I licked off the spoon and bowl making them!!!

  21. Just made these. In the fridge now but tasting delicious! Can’t wait until they are ready. Can these be frozen? I’d love to put half in the freezer for another time z

  22. Hi! Is it possible to write down the ingredients measurement also in grams/mililiters? I know it can be googled but I did try this and it came out very runny and not very tasty tbh πŸ™ Also, can one use sucralose as sweetener? Tia πŸ™‚

    • Hi Kat,

      If you click the “metric” button the recipe will convert to grams and mls for you. You can use sucralose, just note if you are using a liquid sweetener that the fat bombs won’t firm up as much.

  23. I use 18 “full size” cupcake liners, just spoon the mixture into them and then freeze them. When I take one out, after a minute or two I just pop them out. They are cold to the fingers, and must be eaten carefully (no broken teeth), but are a great substitute for ice cream!

  24. Thanks bunches for this recipe. It really is amazing, simple, easy, delicious and versatile. I decided to experiment (measurements are all approximate) with stuff I had on hand, so made a batch then split into 3 bowls. First bowl, I added zest from 1 lemon, 1/2 tsp lemonade powder, and topped some with a blueberry. Next bowl, I added about a Tbsp Jello Sugar Free White chocolate pudding mix (these were the favorites). Third bowl, I added 2 tsp Sugar Free raspberry jello mix. I also found that the additions helped firm up the bombs so I was able to use a small cookie dough scooper to place them on platter. If you want to add a crust-like taste/mouth feel, add a nut or two to each bomb. I used salted nuts…pecans, cashews, walnuts, but my fav were the macadamias (ooh so buttery). Even my anti-keto 18 year old son was all over these and asking for more! Thanks again!

  25. OH EM GEEEE!!! I just finished making these cheesecake fat bombs and I licked the spoon before I finished everything…..WOW!!!! I’ve been craving sugar for 2 weeks and this hit the spot. The taste is mindblowing and delicious! Thank you so much. I’m telling everyone about this. I’m beyond pleased with my first attempt at this. I’m checking out everything you do!!

  26. There is a reason why this is almost a 5 star treat with as many reviews as it has. This is the first review I have ever written on Pinterest. I’m writing it because I have been eating Keto for about 4 weeks. I’m sick of making β€œfat bombs” to only be let down by the terrible taste. If you like cream cheese frosting, you will like this. I will occasionally throw a fresh strawberry on each fat bomb for a little flare.

    These are SOOOOOOOO good

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