Name: Delightful Cheesecake Fat Bombs
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 1 tsp cocoa powder; 2 oz unsalted butter; 1 tsp vanilla extract; 5 oz cream cheese; 3 tbsp erythritol, divided; 3/4 cup refined coconut oil, divided

Cheesecake

What ingredients do I need to make Cheesecake?

What type of cream cheese should I use for Cheesecake?

Do I need a water bath to bake Cheesecake?

How can I prevent my Cheesecake from cracking?

Can I use a different crust for my Cheesecake?

Can I substitute ingredients in my Cheesecake recipe?

Satisfy your sweet tooth cravings with these delightful cheesecake fat bombs. Exceptionally simple to make and delicious, they combine cream cheese, coconut, and cocoa flavors for a sumptuous treat. Perfect for a keto-friendly diet or a quick dessert.

Milk

Low Carb

Mediterranean

Vegetarian

Baking Additives

gram

cocoa powder

Butter & Margarine

unsalted butter

Extracts

milliliter

vanilla extract

Cheese

cream cheese

Sugars & Sweeteners

erythritol sweetener

Oils

coconut oil

Vitamin K

Vitamins

Niacin (B3)

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Thiamin (B1)

Riboflavin (B2)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Celebrate the flavors of pumpkin and ricotta cheese with our delightful Velvety Pumpkin Cheesecake Mousse. This refreshing dessert combines an array of delightful flavors to create a light, aromatic dessert that can be enjoyed all year round. Serve it in a small dessert dish for an indulgent treat.

Velvety Pumpkin Cheesecake Mousse

Dive into the world of desserts with our Bite-Sized Creamy Cheesecakes, an easy-to-make delight that fits in the palm of your hand. Each mini cheesecake boasts a buttery graham cracker crust, a rich and creamy filling, plus a dollop of whipped cream and a burst of fruit on top to excite your taste buds.

Bite-Sized Creamy Cheesecakes

Celebrate the velvety essence of pumpkin anytime of year with this delightful dessert. The creamy Pumpkin Ricotta Cheesecake Cloud floats with a luscious pumpkin ricotta mixture sweetened with maple syrup, infused with tasteful notes of cinnamon, nutmeg, and vanilla, and crowned with a tangy Greek yogurt along with a sprinkling of crispy chopped almonds! 

Year-Round Pumpkin Ricotta Cheesecake Cloud

Experience the joy of bite-sized decadence with our Delightful Cinnamon-Graham Crumb Mini Cheesecakes. A sweet, cinnamon-infused graham cracker bottom pairs perfectly with a rich, creamy, and slightly tangy cream cheese filling. These mini delights are just the right size for whenever you need that touch of sweetness.

Delightful Cinnamon-Graham Crumb Mini Cheesecakes

Indulge in the ultimate, keto-friendly snack with these Velvety Cheesecake Bliss Bombs. Infused with rich peanut butter, cream cheese, and coated in finely ground dark chocolate, these bliss bombs are a smooth delight. Made with six simple ingredients, they offer just 1 net carb each, fitting perfectly within a keto diet. Plus, they can be whipped up effortlessly and stored in the fridge for a delicious treat anytime!

Velvety Cheesecake Bliss Bombs with Peanut Butter & Chocolate

Satisfy your cravings with this fluffy and delightful Japanese cheesecake. Made with just a few simple ingredients, this luscious dessert is sure to impress!

Effortless Japanese Cheesecake

These Mini Cheesecakes feature a homemade graham cracker crust with a smooth and creamy cheesecake filling. This recipe is incredibly easy to make and includes several different topping options to use too!

Mini Cheesecakes

Mini Cheesecakes are a quick and easy way to make decadent desserts bite sized! It has the same buttery sweet crust, and rich creamy filling as a big cheesecake, but in the size you can hold in your hand!

Delightful Cheesecake Fat Bombs

Baking Goods

Dairy

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In a medium-sized mixing bowl, combine the cream cheese and unsalted butter using an electric mixer until smooth.

Add in 1 tbsp erythritol, vanilla extract, and 1/4 cup refined coconut oil to the mixture. Mix until well combined.

Portion the base layer evenly into a 12-section silicone mini cupcake tray, filling about 3/4 of each mold. Smooth the tops with a small spoon.

Place the tray in the freezer for 20 minutes, or until the top of the base layer is semi-solid.

While the base layer chills, in a separate bowl, whisk together 1/2 cup refined coconut oil, cocoa powder, and 2 tbsp erythritol until smooth.

Pour the cocoa mixture evenly on top of the semi-frozen base layers in the cupcake tray.

Freeze the cheesecake fat bombs for an additional 4 hours, or until fully set.

Delightful Cheesecake Fat Bombs

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