These 3 ingredient cream cheese bombs are easy to make and impossible to resist!
Cream Cheese Fat Bombs
3 Ingredients
Low Carb
Sugar Free
Gluten Free
NO BAKE
They melt in your mouth and taste like homemade New York cheesecake!
Leftover cream cheese? Try this Keto Cheesecake Recipe
Low Carb Cheesecake Bombs
I’m one of those people who always crave dessert at the end of each meal.
Some of my friends can eat just a salad for lunch or dinner and be completely satisfied… but that has NEVER been me!
It doesn’t need to be a brownie sundae or a whole slice of cake or anything—just a small piece of dark chocolate, or a single Vegan Peanut Butter Cup will work.
If I don’t have some sort of dessert, I feel like the meal isn’t over yet.
So these quick-to-prepare cheesecake bombs are perfect for people like me.
They are an easy everyday snack you can make just once and keep on hand throughout the week for whenever you’re craving something sweet.
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Cream Cheese Bomb Flavors:
Chocolate
Vanilla
Mocha
Peanut Butter
Cinnamon Roll
Lemon Cheesecake
Chocolate Chip
The basic recipes for chocolate and vanilla are below, or change up the flavor by adding mini chocolate chips, instant coffee, lemon zest, a pinch of cinnamon, or anything you have on hand that sounds good to you!
You can also cover them in melted chocolate, sprinkles, crushed oreos, cocoa powder, or shredded coconut if desired.
For peanut butter cream cheese bombs, simply replace the butter or coconut oil with peanut butter.
The cream cheese balls should work with most butter spreads, coconut oil, or coconut butter.
I used a low-fat butter spread (Smart Balance Light, which is also vegan) for the balls in the photos, to ensure low-fat spreads are also fine to use.
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About a year ago, in my original post about the Fat Bombs trend sweeping the internet, I’d mentioned the treats are often made with cream cheese.
Ever since that post, I’ve gotten so many questions from readers about how to make fat bombs using cream cheese that it went to the top of the list as something to try, and they are just as good as everyone’s been saying!
The recipe was inspired by the frosting on these Pumpkin Cupcakes.
Cream Cheese Bombs
Ingredients
- 4 oz cream cheese or vegan cream cheese
- 2 tbsp butter spread of choice, or coconut oil or coconut butter
- 2-3 tbsp powdered sugar or erythritol
- for chocolate bombs, add 1 tbsp regular or dutch cocoa powder
Instructions
- Soften the first two ingredients. Combine everything until smooth: using a hand mixer yields smoothest results, but stirring with a fork will technically work if needed. Spread into a container, or use a cookie scoop to scoop balls onto a parchment-lined plate. (If batter is too soft, just chill until firm enough to scoop.) Freeze to set. If using a container, cut into squares or bars. You can also cover them in melted chocolate at this time if desired. Store leftovers in the fridge or freezer.View Nutrition Facts
Notes
Have you made this recipe?
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Kathryn says
I so need to try these! I have cream cheese just begging to be used…
Kathryn says
I made them last night! I did not add cocoa powder, but I plan to cover them in melted chocolate after work today- as long as I have some left! They’re so good, I feel like I’m eating amazing balls of cheesecake.
Nina says
My newest favorite dessert. Yum. It’s a small, delicious cheesecake bite that just melts in your mouth.
Amanda says
If these are keto how is it that they can be dipped in chocolate? Is there a special sugar free chocolate you haven’t mentioned?
Jason Sanford says
Here you go: https://chocolatecoveredkatie.com/2018/07/09/sugar-free-chocolate-chips-vegan/
Susan says
Good question. I use Lily’s Stevia sweetened chocolate☺️
Amanda Farris says
Yes! Lily’s!!
Samantha says
What is the carb count ??
Jason Sanford says
Hi! All nutrition facts for Katie’s recipes are always included in her posts right under the ingredients, where it says “view nutrition facts.” Here’s the direct link for this one: https://chocolatecoveredkatie.com/nutrition-cream-cheese-balls/
Juliane says
What type of cream.cheese is best? Brick, whipped, etc? Can you use the reduced fat?
Jason Sanford says
Brick is good. I’m not sure anyone in the comments has tried reduced fat yet but be sure to report back if you experiment!
Jason
Tracie says
Holy creamy goodness! Fantastic recipe. Thank you. Swapped out the coconut butter with an almond nut butter which already had cacao powder and coconut shreds mixed in. Used a bit less than 2 Tbsp powdered Swerve. Impatiently waiting for it to set in freezer so I can add melted dark chocolate chips as a topping. *Someone* had to clean off the mixing blades so I took one for the team. 😎 The cream cheese filling is incredible, rich and delicious and fluffy. As usual, Katie offers a magic recipe!
Jason Sanford says
LOL I would be that someone too!
Jason
Tanya McGuire says
How the heck do you get 8-10 balls out of this? What are they pea size? Am i missing something?
JK says
Can you just use real butter?
Jason Sanford says
Yes that works
Cindy Douglas says
Do you add the sweetener to the cream cheese/ butter mix?
Jason Sanford says
Yes! I always do 🙂
April Bell says
When reading the nutrition facts it says based on 10. Is 10 the serving size you would eat?
Kaylene says
I presumed that meant a serving size would be one, if your dessert yields are 10.
Ravi Ranjan says
I love these cream cheese bombs. They are so soft that by putting in your our mouth it melts.
Runa Thordarson says
First Keto Dessert Recipe, that I really was astonished at !!!
I am trying a lot of Katie”s Recipes, as this was incredible, and the small size cheesecake balls, where perfect for getting
the amount of dessert you feel like eating !
I used Swerve Confectionery Sugar, and it came out fabulous!
I found out that melting the chocolate sugarless chips in a small frying pan on low , came out perfect to drip over the balls of
cheesecake. Usually I do not care for Stevia, as it has an after taste, but using Little’s Chocolate Semi-sweet chips, with it, you could not taste the Stevia bitterness.
naomi winkel says
Mine turned out like cream cheese frosting, it will still be good to eat.
Margaret says
I just made these with real butter. They are in the freezer but I can tell you just from licking the scraper that they are so good!! I have granulated monk fruit sweetener so I just put it in my spice grinder for 30 seconds. I only used 2 tbps and that was perfect for me. I did add the tiniest splash of vanilla….I’m considering a tiny splash of lemon next time. I am going to try them on my husband tonight and see if he likes them. This recipe was a lifesaver for me today! I was desperately wanting a treat that was atkins friendly. Thank you!
Lorraine McGarvey says
Sorry if this is a silly question, but do you defrost these before eating?
Chocolate Covered Katie says
You can, but you don’t have to!
Tracie says
So so so good! I was craving a dessert that wasn’t too sweet but had lots of richness. These are amazing. I used tahini butter and powdered swerve, with a couple tablespoons of cacoa to add even more richness. Thank you!
laurie alexander says
Love these. I also used cacoa. Just a few minutes in the freezer & I poured melted 95% Lindt chocolate mixed with a little powdered Swerve. Freezes quickly. We are ready to try lemon flavored & coffee flavored next
K Ann Guinn says
I made these for a New Year’s Eve get together where I knew one person has to eat gluten free. I accidentally started way too late and was concerned they wouldn’t be done, but they truly come together quickly and easily. They are tasty and a nice contrast to all those holiday sweets. I tried the chocolate variation, and added some crushed candy canes and peppermint extract to some (next time I’ll use more in the filling for this idea). Thanks for another great recipe!
Megan Rittenhouse says
These fat bombs are delicious!! I covered mine with some lilys chocolate and sprinkled them with unsweetened coconut. Yummy!!!
Deborah says
I’m a have to gluten-free and my mind is reeling here! Oh My Gosh. I know how my day is going tomorrow.
BetsyBenton says
Delicious! But how do you get then so perfect? Mine stick to the ice cream scoop. Thanks
Jason Sanford says
Hmm, what about spraying the scoop with oil spray?
Grace Howell says
These are so good! My husband keeps asking for more!
Sharon Brown says
These are so delicious. I had to add two ounces more in order to make the 8 balls. I only used 1tbsp of whole Earth sweetener and 1 tbsp of Just like sugar sweetner. It tastes amazing.
Melody says
Who’s Jason?
Susan Lecerf says
Guessing he works for her & handles the web comments.
Mariyam says
I made ’em..texture is so beautiful. However, one mistake I committed is that I used puck cream cheese spread and since it’s salty, the balls are way too salty..Does anyone have any solution to make it taste less salty?
Jason Sanford says
Hmm not sure, I’ve never heard of that brand and am guessing they must add salt? Maybe add some sweetener and regular cream cheese if you have any, to dilute it?
Cyndel says
How long to sit in the freezer before dipping in melted chocolate?
Whitney Hall says
What are the macros!?
CCK Media Team says
Hi! Nutrition facts are linked under the recipe/instructions in the post 🙂
sherly says
Hi! how the cream cheese bombs have a little darker color in the picture, is because absorbs the chocolate maybe? because i don’t see vanilla ingredient, thank you
Jamie says
Can anyone tell me if these turn out like Clio yogurt bars? I’m addicted to them! Would love to be able to make my own version.
Melissa says
Can you really use regular powder sugar instead of a sugar replacement? The instructions aren’t very clear. I have tried several different sweetners, none of which I like.
CCK Media Team says
You can, as long as you don’t need them to be keto 🙂
Sim says
So so good. Just what I needed after a week on keto, craving some sweet. So satisfying, but you only need a little bit as they’re rich and creamy.
Zoya says
For me it did not work as well as pictures show. Even after refrigirating it was quite soft. In freezer it got firm, but those are already like a frozen bites. Nice taste in the end.
Sim🤩 says
Quick and easy sweet. We’ll deserved after 1 week on keto and 6lbs down, I was craving a bit of sweet. You don’t need much they’re very rich. Fab recipe x
Cindy says
OMG – perfect for what I needed on my Keto plan. I used peppermint extract for a little kick. Tks Katie – you rocked it!
Tom says
Exactly what I needed in a pinch. Great recipe and a base to add to. Thank you