Cheesecake Fat Bombs

Name: Cheesecake Fat Bombs
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 8 oz full-fat cream cheese, softened; 1/4 cup unsalted butter, softened; 1/4 cup powdered erythritol or powdered monk fruit sweetener; 1 tsp pure vanilla extract; 1 tsp lemon zest, finely grated; 2 tbsp full-fat sour cream; 1/2 cup pecans (or walnuts), finely chopped

Creamy, no-bake bites of cream cheese, vanilla, and a hint of lemon rolled in crushed pecans for a satisfying low-carb treat that tastes like cheesecake. Plan ahead: chill for at least 1 hour before serving.

15 minEasyServes 12160 cal/serving

AmericanDessertNo-CookLow CarbKetoVegetarianGluten-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

8 oz full-fat cream cheese, softened
1/4 cup unsalted butter, softened
1/4 cup powdered erythritol or powdered monk fruit sweetener
1 tsp pure vanilla extract
1 tsp lemon zest, finely grated
2 tbsp full-fat sour cream
1/2 cup pecans (or walnuts), finely chopped

Instructions

1

In a medium bowl, beat 8 oz softened full-fat cream cheese and 1/4 cup softened unsalted butter together with a hand mixer until completely smooth and fluffy, about 2 minutes.
2

Add 1/4 cup powdered erythritol or powdered monk fruit sweetener, 1 tsp pure vanilla extract, 1 tsp finely grated lemon zest, and 2 tbsp full-fat sour cream. Beat again until well combined and creamy.
3

Taste the mixture and adjust sweetener if needed. Cover the bowl and refrigerate for 30 minutes until the mixture is firm enough to roll.
4

Spread 1/2 cup finely chopped pecans (or walnuts) on a small plate. Scoop about 1 tablespoon of the chilled mixture and roll into a ball between your palms, then roll in the pecans to coat. Repeat with remaining mixture.
5

Place the fat bombs on a parchment-lined plate or tray and refrigerate for at least 30 more minutes until firm. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.

Questions

Can I make Cheesecake Fat Bombs dairy-free?

Not cleanly. Here the dairy (8 oz full-fat cream cheese, softened, 1/4 cup unsalted butter, softened, 2 tbsp full-fat sour cream) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

How long does Cheesecake Fat Bombs keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Cheesecake Fat Bombs?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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