Vanilla Cheesecake Fat Bombs
If you love Cheesecakes 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.
About The Vanilla Cheesecake Fat Bombs
These bite-sized 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 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.
Ingredients for Vanilla Cheesecake Fat Bombs
- 9 oz of Cream Cheese
- Two Teaspoons of Vanilla Extract
- 2 oz of Erythritol
- 1 cup of Heavy Cream
How To Make Vanilla Cheescake 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.
- 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.
- 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 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 like these try our chocolate cheesecake version for some variety or our Sugar-Free Jello Cheesecake.
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!
Ingredients
- 9 oz Cream Cheese softened
- 2 tsp vanilla extract
- 2 oz Erythritol
- 1 cup Heavy Cream
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.
Nutrition
Try these other delicious Fat Bomb Recipes:
- Strawberry and Cream Fat bombs
- Red Velvet Fat Bombs
- Vanilla Strawberry Fudge Fat Bombs
- Pina Colada Fat Bombs
- Lemon and Poppyseed Fat Bombs
You can adjust the serving amounts for your Low-Carb Vanilla Cheesecake Fat Bombs in the recipe card above.
Omg I’m so going to make it❤️. But can I use Pure via ( liquid) instead
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 🙂
Thanks! I thought it was just me.
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 🙂
Gerri
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 🙂
These are great. I also use lemon extract to make them, like those even more!
Thanks Pam. We’re so glad that you love them 🙂 Using Lemon Extract is a great idea too!
Gerri
Can you freeze these? I just made a batch…..they are delicious….reminds me of cream cheese frosting.
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 🙂
Gerri
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
Hi Charity, We haven’t tried making them with Swerve, but I’m sure it would work just fine 🙂
Gerri
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
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 🙂
One fat bomb is one serving.
Gerri
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.
What a great idea Mary!
Planning to make these this weekend!! Can I add cinnamon to it?
Hi Brittany,
Adding cinnamon sounds like a great idea. I think 1/4-1/2 a teaspoon will be a good amount.
Gerri
Hi Peggy,
Granulated xylitol can be substituted with the same ratio.
Gerri
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 🙂
Gerri
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
Hi Yanet,
The gram of sugar in the nutritional information is from the Lactose that is in all dairy products.
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
Nutrition facts displays carbs for 1 fat bomb?
Hi Amber,
You are correct.
Gerri
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
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!
That sounds lovely Melissa!
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!
Hi Amy,
What a great idea! Thank you for sharing.
So these are really good but what makes them fatbombs? I thought fatbombs had some type of butter or coconut oil in them?
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 🙂
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.
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.
Hi Anna,
That sounds absolutely delicious!
These are sooo good!! I made 2 batches
I’m trying these today..Cannot wait!!! I completely ruined some peanut butter cups the other day lol
These are delicious!!! Thank you.
Hi Debbie
You certainly can
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)
Thank you for your kind words, Carol! I’m glad we could help with your sweet cravings 🙂
Can you add Lilly’s chocolate chips to this before freezing?
You sure can Pam!
Can I use Stevia instead of the other sweetener?
Hi Kathy,
You sure can. If you are using a liquid sweetener the fat bombs will be much softer.
Would these set firm enough to be able to make them in a mould?
Hi Julia,
No, they are quite soft. They will set in a mold if you choose to freeze them though.
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!!
Hi Beth,
Great idea with adding the lemon! I’m so glad you liked them 🙂
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!
What a great idea to add sugar-free preserves! I’m so glad you like them both with it and without 🙂
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.
Thanks for stopping by, Kimberly! I’m so glad you like them 🙂
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 🙂
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!!!
Thank you for your kind words Tamara!