Raspberry Cheesecake Fat Bombs

Raspberry Cheesecake Fat Bombs - 1 Raspberry Cheesecake Fat Bombs - 2

By Linley Hanson

9/15/2022

Fat bombs stacked with raspberry on top - 3

These raspberry cheesecake fat bombs are a delicious keto friendly dessert that taste just like raspberry cheesecake! Make a big batch of these fat bombs and keep them in the freezer for an easy dessert all week long.

Fat Bombs are the BOMB.

Fat bombs on a plate - 4 Fat bombs on a plate - 5

What is a Fat Bomb?

Raspberry Cheesecake Fat Bombs

  • Cream Cheese
  • Coconut Oil
  • Raspberries
  • Liquid Stevia
pouring coconut oil into food processor - 6 pouring coconut oil into food processor - 7 Fat bomb batter in a food processor - 8 Fat bomb batter in a food processor - 9 cheesecake fat bombs stacked with bite taken out of it - 10 cheesecake fat bombs stacked with bite taken out of it - 11

Healthy Keto Recipes

  • 55 Keto Recipes
  • Keto Mug Cake Recipe
  • Keto Chicken Fajita Meal Prep Recipe
  • Almond Joy Fat Bombs

Ingredients1x2x3x

  • ▢ 8 oz. cream cheese , softened
  • ▢ 1/2 cup fresh raspberries
  • ▢ 2 tablespoon melted coconut oil
  • ▢ 1/4 teaspoon liquid stevia*

Instructions

  • Begin by spraying a mini muffin tin or silicone egg pan (which is what we used!) with coconut oil spray. Set aside.
  • Next, add all ingredients for the fat bombs into a small blender or food processor and blend until smooth.
  • Scoop 2 tablespoons of the cream cheese mixture into each muffin tin and repeat until there is no cream cheese mixture left.
  • Place in the freezer for at least 45 minutes.
  • Remove from the freezer and let sit for 2-3 minutes and then pop the raspberry cheesecake fat bombs out of the muffin tin and eat immediately or store in the freezer for later!

Tips & Notes

    • Feel free to substitute 2 tablespoons of honey for the stevia as a sweetener alternative.
  • Storage: Place raspberry cheesecake fat bombs in a freezer-safe gallon-size bag and store in the freezer for up to 3 months.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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A stack of raspberry fat bombs on a white plate. - 12

Raspberry Cheesecake Fat Bombs

Ingredients

  • 8 oz. cream cheese softened
  • 1/2 cup fresh raspberries
  • 2 tablespoon melted coconut oil
  • 1/4 teaspoon liquid stevia*

Instructions

  • Begin by spraying a mini muffin tin or silicone egg pan (which is what we used!) with coconut oil spray. Set aside.
  • Next, add all ingredients for the fat bombs into a small blender or food processor and blend until smooth.
  • Scoop 2 tablespoons of the cream cheese mixture into each muffin tin and repeat until there is no cream cheese mixture left.
  • Place in the freezer for at least 45 minutes.
  • Remove from the freezer and let sit for 2-3 minutes and then pop the raspberry cheesecake fat bombs out of the muffin tin and eat immediately or store in the freezer for later!

Notes

    • Feel free to substitute 2 tablespoons of honey for the stevia as a sweetener alternative.
  • Storage: Place raspberry cheesecake fat bombs in a freezer-safe gallon-size bag and store in the freezer for up to 3 months.

Nutrition