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

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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.

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Questions

How long does Cheesecake Fat Bombs take?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 3, 30 minutes. That wait sits outside the stated prep and cook times, so plan around it.

Do I need any special equipment for Cheesecake Fat Bombs?

Beyond a knife and a board, the method uses a hand mixer (step 1) and parchment paper (step 5). If you do not have one, a whisk and a few minutes of effort replace the electric mixer.

What can I use instead of sour cream in Cheesecake Fat Bombs?

The entry for Cheesecake Fat Bombs calls for 2 tbsp full-fat sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

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 many carbs are in Cheesecake Fat Bombs?

One serving (the recipe makes 12) has 2 g of carbohydrate in about 160 calories, with 2 g protein and 18 g fat, plus 1 g fiber and 15 mg sodium. The figures are estimates computed from the ingredient list.

Which part of Cheesecake Fat Bombs can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of 30 minutes: "Cover the bowl and refrigerate for 30 minutes until the mixture is firm enough to roll." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

Iced Proffee drink
Manhattan Cocktail drink
Carrot Orange Ginger Sunrise Juice drink

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