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Cream Cheese Bombs

These 3-ingredient cream cheese bombs are easy to make and impossible to resist!

Cream Cheese Fat Bombs

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

3 Ingredient Cream Cheese Bombs 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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Chocolate Sauce

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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Chocolate Cheesecake Bombs Recipe

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!

Low Carb Keto Cream Cheese Bombs

Inspired by the frosting on these Pumpkin Cupcakes

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Cream Cheese Bombs

5/5 (12)
Total Time 5 minutes
Yield 8 – 10 balls

Ingredients

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

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5/5 (12)

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Published on June 17, 2019

Meet Katie

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

36 Comments

Leave a comment or reviewLeave a rating
    • 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.

  1. 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

      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

  2. 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!

  3. 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.

  4. 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!

  5. 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

  6. 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!

  7. Megan Rittenhouse says

    These fat bombs are delicious!! I covered mine with some lilys chocolate and sprinkled them with unsweetened coconut. Yummy!!!

  8. 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.

  9. 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.

  10. 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?

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