Easy Keto Cheesecake Fat Bombs

Keto no-bake 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. 

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

I’m a huge fan of using fat bombs while doing a keto diet because they are an effective way to stay in ketosis. Raise your ketone levels and indulge in a cheesecake treat, what’s not to love? 

Perfect Keto Kickstart Guide

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.

Keto Cheesecake Fat Bombs

keto no bake cheesecake fat bombs

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.

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

Use the highest level of ingredients you can afford when making these 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.

How To Make Keto Cheesecake Fat Bombs

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.

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.

As far as the sweetener is concerned, my preference is to use Lakanto granulated or confectioners. Although any sugar-free substitute that is low in carbs would also work.

Burning Fat For Fuel Using 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 or need a boost of energy before a workout.

What’s great about these low carb no-bake cheesecake fat bombs is that they have a strong appetite suppression benefit. Wondering how a tasty little cheesecake treat can somehow reduce hunger? It’s all due to the high level of healthy fats.

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.

Stay Satiated On Keto Diet

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 bomb is enough to keep you fully satisfied.

When I make my fat bombs I keep them stored in the freezer. My 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 or in place of dessert.

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.

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.

Favorite Ketosis Hack To Stay On Track

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Have you struggled to get into ketosis consistently on your low carb keto diet, or you have hit a plateau that doesn’t seem to budge? Consider using exogenous ketones.  Using exogenous ketones will naturally elevate your ketones allowing you to enter into ketosis in under an hour.

You will reap the benefits of being in ketosis quickly making it much easier to see the results you are hoping for. Exogenous ketones can help reduce your appetite, carb cravings making it easier to say no to food temptations.

Entering into ketosis by drinking exogenous ketones makes the low carb keto lifestyle a viable sustainable option.

We are seeing how this all-natural supplement is helping so many of our Fittoserve Group Community achieve their goals.

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. 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 well combined.
  4. Using a piping bag pipe into small cupcake liners or silicon mold.
  5. Place in freezer for an hour to firm up.
  6. Pop your cheesecake fat bombs and store 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.

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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 Protein: 0.6g







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  1. 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?
  2. Hey luv! ? Is it 1 stick of butter or 1/2 cup...? Could you tell me in table spoons??
  3. 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. ;)
  4. 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. 😉💞
  5. 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!
  6. 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.
  7. 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.
  8. does xylitol work as well?
  9. 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
  10. 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.

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