Satisfy your sweet cravings without tanking your low-carb goals with this easy recipe for creamy, dreamy frozen snacks!
I had a wicked sweet tooth when I was a kid. I’d gorge myself on anything chocolaty, fruity, creamy, or sugary to the point of nausea. Funny how I always went back to those treats, even after they made me sick.
Luckily, my appetites have tempered some with age. But after embracing a low-carb lifestyle, I noticed that those sugar cravings reappear once in a while. I struggled to resist baked goods until my partner introduced me to fat bombs. They’ve been my low-carb saving grace!
This recipe for cheesecake bar fat bombs has become my absolute favorite. It’s incredibly quick and easy to prepare—and it delivers exactly the right hit of rich, creamy, tangy sweetness to keep me on track. I mix up a batch every few weeks. It’s really comforting to know they’re ready to help me through any moment of weakness!
Endless possibilities for custom fat bombs
Fat bomb cheesecake bars are the perfect blank canvas for low-carb creativity! This basic recipe makes it easy to tailor each batch to your taste preferences. Start with classic mix-ins you can stir into the cheesecake base, such as unsweetened cocoa powder, lemon or lime zest, or puréed raspberries or strawberries. Fun toppers include finely chopped toasted pecans or walnuts for crunch, a sprinkle of shredded unsweetened coconut for tropical flair, a dusting of cocoa powder for double chocolate decadence, or sugar-free whipped cream for a festive look.
Layering is another simple way to elevate these freezer treats. After spreading half the base mixture into your lined pan or muffin tins, spoon on a thin layer of warmed nut butter, like almond or peanut butter, or sugar-free fruit preserves. Add the remaining cheesecake mixture over top and smooth before freezing. For a marbled look, lightly drag a toothpick through the layers.
How do I store leftovers?
Store leftover cheesecake bar fat bombs in an airtight freezer-safe container or bag in the freezer for up to 3 months. Enjoy them straight from the freezer for a cold, dense treat—or let them sit at room temp for 10 minutes for a softer, cake-like texture.
Similar recipes to try
Hungry for more low-carb, high-fat cheesecake treats? Try these Mini Keto Cheesecakes, this tutorial for How To Make Keto Cheesecake Bites, this Keto Blackberry Cheesecake Recipe, this recipe for Keto Turtle No-Bake Cheesecake With Pecan Crust, this one for Low-Carb Chocolate-Covered Strawberry Cheesecake, this Easy Keto No-Bake Cheesecake, these Chocolate Chip Keto Cheesecake Cookie Bars, and this recipe for Chocolate Peanut Butter Keto Cheesecake Fluff.
Cheesecake Bar Fat Bombs
Ingredients
- 8 teaspoons butter softened
- 8 ounces cream cheese softened
- 1/4 cup + 1 tablespoon powdered sweetener
- 1 teaspoon vanilla extract
Instructions
- Whip the butter and cream cheese together until fluffy.
- Mix in the sweetener and vanilla extract. Stir until well combined.
- Divide the mixture into 12 silicone muffin liners or spread into an 8×8-inch baking dish lined with parchment paper.
- Wrap the liners or dish tightly in plastic wrap, then place in the freezer for at least 3 hours. Overnight is fine. When you're ready to enjoy them, let your fat bombs sit at room temp for 10 minutes or so for the best texture.
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