Easy Keto Cheesecake Fat Bombs

Keto cheesecake fat bombs

Keto cheesecake fat bombs are the answer to your sugar cravings. These fat bombs taste like bite-sized cheesecakes and provide enough healthy fats to keep hunger at bay. 

I love that these creamy cheesecake fat bombs are just .5 net carbs. Satisfy your sweet tooth without carbs!

What’s great about these low carb cheesecake fat bombs is that they are super easy to make and flat-out delicious.  

If you’re anything like me and NEED your sweet treats then these bite-size keto cheesecakes are calling your name.

The best part is that these are no-bake keto cheesecake fat bombs, making it a breeze to make. 



If you’ve been hesitant to try fat bombs because you’re afraid you won’t like the taste, fear not because if you like cheesecake, you’re going to love this recipe.

Although I’m a huge fan of using fat bombs while doing a keto diet since they are an effective way to raise ketones, what I don’t like it for the taste of coconut oil to be overpowering. 


What sets my cream cheese fat bombs from most other recipes, is that it doesn’t taste like coconut oil but rather like a bite-sized portion of cheesecake. Plus, these are basically 3 ingredient fat bombs. 

Have a higher amount of ketones and indulge in a cheesecake treat, what’s not to love? And be sure you also try our a keto chocolate cheesecake fat bomb recipe  for a chocolate option.

If you love recipes that feature cream cheese, do check out our collection of Keto Cream Cheese Recipes for more delicious keto-friendly treats.

Cheesecake Fat Bombs

Cheesecake Fat Bombs


These cream cheese fat bombs are easy, no-bake, and take only minutes to whip up. Ok, some maybe this is not a 3 ingredient fat bomb recipe it is still super simple to make. Dare I see this is a failproof fat bomb recipe.

So even if you are not fluent in keto baking, you can enjoy these delicious cheesecake bites.

I make it a point to keep a batch of keto cheesecake fat bombs in my freezer so that I can access a snack when I need a little pick me up.

In case you don’t know, fat bombs can be an effective tool in raising your ketone levels. When your body burns fat for fuel instead of glucose, it’s important to have enough dietary fat in your diet.

If you don’t have enough fat to fuel your metabolism you can experience a stall or decrease in ketone levels. Being in ketosis is the goal when doing a ketogenic diet, because when your ketone levels are elevated your appetite drastically reduces.

Keto Cream Cheese Fat Bombs

A recipe like these cheesecake keto fat bombs can not only reduce your appetite but keep sugar cravings to a minimum.

Adding fats in the form of fat bombs makes for a good snack because it keeps you satiated. But they are meant to be enjoyed in moderation. Just one or two fat bombs are enough to keep you fully satisfied.

When I make my fat bombs I keep them stored in the freezer. My cream cheese fat bomb recipes all include coconut oil and when coconut oil is allowed to come to room temperature it melts. So keeping them in the freezer just makes sense.

But I also like that fat bombs are just a small treat. I will usually have a keto cheesecake fat bomb as a quick snack before a workout or in place of dessert.

Keto Cheesecake Fat Bombs

The best way I can describe a fat bomb is to think of them as a bite-sized snack or treat that is high in fat and also low in carbs. Most fat bomb recipes have some sort of variation of coconut oil, cream cheese, and butter. 

When doing a ketogenic diet cheesecake keto fat bombs can be a delicious way to meet the diet’s fat macro requirements. While simultaneously boost your body into making more ketones naturally.

Why should you even consider adding cheesecake fat bombs to your diet? Well, because on a keto diet you use fat as fuel instead of glucose, sugar. And by adding more healthy fats into your diet you keep your appetite in check. 

Plus, fat bombs can give you a boost of energy and give your brain the healthy fats it craves.

Keto Cream Cheese Fat Bombs

If you’re doing a low carb keto diet, chances are you probably already understand that your main source of energy should come from fat. But if you are new to this lifestyle adding fat to your diet in the form of fat bombs may seem odd to you.

However, when doing a keto diet the goal is to reduce your carbs drastically and raise your healthy fat intake so that you enter ketosis and burn fat for fuel. It’s why these cheesecake fat bombs can be a great addition to the lifestyle.

A true Ketogenic diet’s macros look something like this, 75% fat 20% protein and 5% carbs. But let’s face it, adding high-fat snacks can prove to be a little tricky especially if you’ve shunned fat for years.

Fat Bombs, A Deliciously Easy Keto Treat

The best way I’ve found to add healthy fats to my diet has been using fat bombs. It ensures my sugar cravings stay controlled and raises my ketones.

My Keto no-bake cheesecake fat bombs come especially handy when you just need a little something to tide you over till your next meal.

When my sweet tooth starts to rear its head I like popping a cheesecake fat bomb for almost instant quenching of carb cravings.

Wondering how a tasty little cheesecake treat can somehow reduce hunger? It’s all due to the high level of healthy fats.

How To Make Cheesecake Fat Bombs

Keto cheesecake fat bombs using a cookie scoop

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

Use the highest level of ingredients you can afford when making these cream cheese fat bombs. This way you ensure you are getting fat-soluble vitamins, and a better omega-3 to omega-6 ratio. I suggest using grass-fed butter and organic coconut oil.

When making your keto no-bake cheesecake fat bombs make sure all your ingredients are at room temperature, this will allow for easy mixing.

I encourage you to use an electric mixer to combine all the ingredients so that there are no lumps in your fat bombs and so that the fats are fully incorporated.

The quality of fat you use is important, especially when it comes to fat bombs. I recommend you use grass-fed butter and organic refined coconut oil for optimal benefits.

Although I don’t mind the flavor of coconut oil, I opted for refined so that the flavor doesn’t overpower the keto cheesecake fat bomb recipe.

You can use any mold shape to create these fat bombs but they should not be over an inch, the goal is to have a bite-sized keto cheesecake treat. I prefer using silicone molds because they make un-molding easier.

If you rather use a cookie scoop instead of a mold, simply place the batter into the fridge for 20-30 minutes till it gets solid, then scoop into a parchment-lined cookie sheet using a small cookie scoop. 

Then it’s just a matter of place the fat bombs in the freezer for about hour to firm up. You can then store your fat bombs in a container in your freezer for easy access.

Best Sugar-substitute For Fat Bombs 

I have several sugar-substitutes you can use when making these keto cheesecake fat bombs. If you’re looking for a sweetener that reminds you of real sugar I’d recommend you try  Lakanto Monk Fruit.

The texture of this all-natural sweetener is spot on plus it barely has an aftertaste.  I’m also partial to Swerve which is an erythritol blend.

You could also use the stevia and erythritol-based brand Pyure here with good results. Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success. 

I just don’t recommend any liquid sweeteners because I find they tend to crystallize when frozen.

Don’t Mix High-Fat Foods With High Carbs

If you want to include fat bombs in your diet you need to also reduce your carbohydrate intake.  Adding more dietary fat to a diet that is high in carbs can spell disaster. Why? Because high fat and high carbs can never co-exist. It’s why junk food is so detrimental to our health.

You see, it’s the carbs that make your body store the fat. Dietary fat alone is not the culprit but when combined you will not gain the benefits of burning fat for fuel. Instead, you will find yourself packing on some extra unwanted pounds.

So do yourself a favor and reduce your carbs before thinking of adding cheesecake fat bombs to your diet.

I’ve created several fat-bomb recipes for you that are easy to whip together. I hope you will take a look at these too.

Easy Fat Bomb Recipes

Do Calories Even Matter?

The idea of adding more fat and therefore more calories to your diet may seem counterintuitive if you are trying to lose weight. But as long as you keep your carb intake low, dietary fat is not an issue.

There are two camps when it comes to counting calories in a ketogenic diet. Some people track every macro and others simply let their hunger guide them. I recommend you test what works best for you.

The truth is, you need to see how your body reacts since everyone is different. Randy and I don’t obsess over our macros but this is because we are now in maintenance mode. If you’re just starting a keto diet it would probably benefit you to track your macros consistently.

Eventually, it becomes second nature and you kinda keep a running count in your head. At least this is what’s worked for us.

If you are a fan of more traditional cheesecakes, make sure you check out our Keto Cheesecakes for more delicious flavor and style options. 

I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

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Arming yourself with recipes like these cream cheese fat bombs is certainly key in doing this diet long enough to see the many benefits. But even with the best low carb ketogenic recipes sometimes additional help is needed. 

This is when we also encourage you to have the right supplements to help you get and stay in ketosis. Because when you have the right tools the keto diet becomes easier. 

Perhaps you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO’s bundle to assist you. It’s a great way to see the benefits sooner rather than later. 

You’ll learn how to elevate your ketones naturally enter into ketosis more quickly. Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy.  These are the things you want to see happen as they make this diet sustainable and it’s why we recommend them. 

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Keto cheesecake fat bombs

Keto Cheesecake Fat Bombs

Yield: 30
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

A recipe for keto cheesecake fat bombs. These fat bombs include cream cheese, grass-fed butter, coconut oil for a healthy treat that is packed with flavor and nutrients.



  1. In a medium-sized bowl using an electric mixer beat the room temperature cream cheese and butter until light and fluffy.
  2. Next add sugar substitute, vanilla, and coconut oil.
  3. Mix well until fully incorporated.
  4. Using a pastry bag, or small cookie scoop and into small cupcake liners or silicone mold.
  5. Place in the freezer for an hour to firm up.
  6. Pop your cheesecake fat bombs and store them in a container in your freezer.
  7. Note that these fat bombs will melt at room temperature.


Makes 30 1 inch cheesecake fat bombs.

You can add a berry of choice to the mold for another variation of this recipe. Store your fat bombs in the freezer in a freezer tight container for up to 3 months.

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Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 7.1gSaturated Fat: 4.8gCholesterol: 16mgSodium: 23mgCarbohydrates: 0.5gNet Carbohydrates: 0.5gFiber: 0gSugar: 0gProtein: 0.6g

Did you make this recipe?

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  1. What type of substitute sugar do you like?

  2. Reblogged this on Dot to Trot and commented:
    I’ve looked for ways to add more fat to my diet (I eat low carb/high fat) and have wanted to try a “fat bomb” for a while. This recipe from Fit To Serve looks simple to make and I have all the ingredients at home. This weekend I plan to make 2 batches — one as is and the 2nd using either maple, lemon or peppermint extract. Yum.

  3. Sounds delicious, want to try it.
    I have a question though as I’ve yet to find a purely natural sugar substitute other than honey or maple syrup which don’t work in some things as they tend to be more runny. Synthetic substitutes are all highly dangerous to health ( safer using sugar!). I haven’t heard of the one you mentioned is that also synthetically made?

  4. I have heard of fat bombs for a while. I joined a low carb high fat group on facebook 18 months ago when I first started to try cutting carbs. I never tried the fat bombs though, but thinking this might be a good thing for me to have on hand. I have a real problem with hunger and maybe this would help curb that.

    • So happy to hear that you joined a low carb community online. Being part of a group is a great way to stay encouraged and swap good recipes and tips. I love adding fat bombs, not only are they tasty but they keep your hunger at bay. The extra fat is the key. I have several recipes. My fav is my low carb chocolate bark. Yumm

  5. Reblogged this on The Baking Nurse and commented:
    This recipe is one on my ‘to make’ list! Maybe I would add a little lemon to get that extra bit of character, but I am sure making these!

  6. What are the macros in each serving?

  7. I added up the ingredients on spark people, I had to add surkin melis sugar substitute and it didn’t have an option of selecting the carbs were sugar alcohols.
    It came out to 1712 calories for the batch, 42g carbs, 184g fat, 18g protein
    I used 8 cupcake liners although I may cut these in 1/2s or. 1/3rds
    So for each that woul be 214 calories, 5.25 carbs, 23g fat, 2.25g protein
    So for 1/2 the size I made its
    107 cal, 2.625g carbs, 11.5g fat, 1.125g protein.
    I also blended this in a Vitamix because it’s easier for me to clean and pour into containers.

  8. In this recipe, is this liquid sweetener or powered (I have both and not sure which to use). I see these comments are mostly 2 years old, do you still answer comments on this recipe?

  9. Hey luv! ? Is it 1 stick of butter or 1/2 cup…? Could you tell me in table spoons??

  10. I made these and they are amazing. Can you post the nutritional value and serving size so I can record it in my daily food diary. Thanks a bunch!

    • Hi Kathy, I am glad you enjoyed them. I don’t post the nutritional value on most because I can’t find an easy way to do so and it would take me very long to do so. If you find an easy app I would be more than happy to do so. 😉

  11. Love these fat bombs. I made them without fruit and they are delicious. Thanks for the recipe. BTW, I am almost out and was wanting to make more but couldn’t find where I printed the recipe and have been looking all over for the recipe again. Searched on both my home and work computers as well as doing a google search and still couldn’t find the recipe. Then just a few minutes ago it dawned on me that I got the recipe from your site so I came here and did a search and found it. Don’t know why a google search didn’t bring it up though.

    • Hilda Solares

      Hi Michele, glad you found the recipe darling. Not sure why google made it challenging for you. It’s an older one of my my recipes that could use an updated picture etc. Maybe that’s the reason. Will put it on my list to update. Know that you can go to the category section and find all the recipes there too. ??

  12. Do you melt the coconut oil?

    • Hi Ashley, no need to melt the coconut oil. Just make sure your cream cheese and butter are at room temperature and that you use and electric beater. It mixes up quite easily. Enjoy!

  13. This sounds so good! I’ve been heating all of the ingredients in a saucepan, mixing them in the pan and then pouring it into a mold to go into the freezer. Are there any potential issues with this method over the mixer?

    Thank you!

    • Hi Jason,

      Would have never thought to do it this way but I can see how it would work. My only advice is to not overheat because it could cause the cream cheese to separate.

      Do let me know once you try. Would love to know if it worked well this way.

  14. Made exactly in 30 minutes, super easy to make and super yummy. Thank you, Hilda for sharing this recipe .i used stevia powder but used much lesser than your recipe mentioned and used salted butter, it tastes awesome.

  15. does xylitol work as well?

  16. I’m new to silicone molds. Should I be spraying the mild before I put the mixture in? I froze for one hour and they just stick to the mold. Should I freeze for longer? I popped three out and a third of each stick to each mold 🙁 they were tasty though!

    • Hi Trish, using silicon molds should make it easier to unmold and shouldn’t need greasing. However, not knowing what mold you have I would say to make sure they are frozen until rock solid that should help and next time go ahead and grease your mold. Enjoy

  17. What if you wanted to add fruit or unsweetened cocoa to make them chocolate. What is the amount to add if so?

    • Hi Heather,

      You could add a some chopped berries to the top of fat bombs right before freezing. For chocolate I would melt two ounces of baking chocolate and then stir into the batter. You can also use different extracts to customize. Have fun making them your own darling.

  18. Christina E.

    I have a coconut allergy. Do you know what a stable substitute would be for the coconut oil?

  19. Hi can you please advise the macros for these ?

    • Hi Leah, The full recipe macros are at the end of the recipe card. But here it is in case you are having trouble seeing it. Nutrition Information: YIELD: 30 SERVING SIZE: 1
      Amount Per Serving: CALORIES: 65 TOTAL FAT: 7.1g SATURATED FAT: 4.8g Cholesterol: 16mg SODIUM: 23mg CARBOHYDRATES: 0.2g FIBER: 0g SUGAR: 0g

  20. How long to they keep and how do we store it

  21. I don’t have coconut oil. What can I substitute it with?

  22. Liquid or granular sweetener?

  23. Would these be ok to mix lemon zest in? I was thinking also of rolling them in powdered monksfruit and coconut since I love lemon cheesecake and coconut.

  24. Bridgette Renee Birdwell

    My 11 year old daughter made these for me tonight….So super easy….Made with Stevia gradual but I think I would cut the 1/4 C to 1/8 C next time little too sweet….Also could we add a dark chocolate or fruit?


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