These no-bake raspberry cheesecake fat bombs taste like a frozen slice of raspberry cheesecake, right down to the rosy color. Cream cheese and powdered erythritol whip fluffy before heavy cream, raspberry extract and a few drops of natural red coloring join in. Eighteen creamy balls later, the freezer holds a very good week's worth of snacks.
Craving something sweet but sticking to your keto goals? Look no further! These No-Bake Raspberry Cheesecake Fat Bombs are your new best friend. They’re incredibly creamy, bursting with tangy raspberry flavor, and take just 15 minutes of active time to whip up. It’s the perfect bite-sized dessert to crush cravings and keep you on track!
Ingredients
• 8 oz / 226g cream cheese, softened
• 1/2 cup / 96g (3.39 oz) powdered Erythritol
• 1/2 cup / 120ml coconut oil, melted and slightly cooled
• 3 tbsp / 45ml heavy cream
• 3 tsp / 15ml raspberry extract
• 1 pinch salt
• 3-4 drops natural red food coloring
Instructions
1. Preparation
2. Line a baking sheet with parchment paper.
3. In a medium bowl, beat the softened cream cheese and powdered Erythritol with a hand mixer until light and fluffy.
4. Beat in the heavy cream, raspberry extract, salt, and red food coloring until well combined.
5. With the mixer on low, slowly drizzle in the melted coconut oil. Continue mixing until the batter is completely smooth and uniform in color.
6. Cover the bowl and refrigerate the mixture for 1 hour, or until firm enough to handle.
7. Scoop and roll the chilled mixture into 18 evenly-sized balls. Place them on the prepared baking sheet.
8. Freeze for at least 2 hours until solid. Store in an airtight container in the freezer.
Nutritional Information
• Nutrition Facts
• Servings: 18
• Total Time: 15 minutes
• Calories: 101
• Total Fat: 12g
• Total Carbohydrates: 0.6g (0.02 oz)
• Dietary Fiber: 0g
• Net Carbs: 0.4g (0.01 oz)
• Protein: 0.77g
Pro Tips
• For the smoothest texture, ensure your cream cheese is fully softened to room temperature before mixing to prevent lumps.
• Use a small cookie scoop (about 1 tablespoon / 15 ml / 0.5 fl oz size) for uniform, perfectly-sized fat bombs. This makes the rolling process quicker and cleaner.
• Let the melted coconut oil cool for a few minutes before adding it to the cream cheese mixture. Adding hot oil can cause the batter to split.
• Feel free to roll the finished fat bombs in unsweetened shredded coconut or crushed freeze-dried raspberries for extra flavor and texture.
FAQ
Q: How do I store these raspberry cheesecake fat bombs
A: For best results, store these fat bombs in an airtight container in the freezer. They are made with coconut oil and cream cheese, which will soften quickly at room temperature, so keeping them frozen maintains their firm texture.
Q: Why is my fat bomb mixture lumpy
A: A lumpy texture is typically caused by cream cheese that has not been fully softened to room temperature. To ensure a perfectly smooth and creamy result, let your cream cheese sit out until it is very soft before mixing.
Q: Can I use a different sweetener instead of Erythritol
A: Yes, you can substitute powdered Erythritol with other powdered keto-friendly sweeteners like allulose or a monk fruit blend. Use a 1:1 ratio, but always choose a powdered version to avoid a grainy texture in your finished fat bombs.
Q: Can I use real raspberries instead of extract
A: While you can, using raspberry extract is recommended to keep the net carbs as low as possible (0.4g / 0.01 oz per serving). If you add fresh or frozen raspberries, it will increase the carb count and may affect the mixture’s consistency.
Pro Tips
- Ensure the cream cheese is fully softened to room temperature before mixing – that is what keeps the batter smooth and free of lumps.
- Let the melted coconut oil cool for a few minutes before drizzling it in on low speed; adding it hot can cause the batter to split.
- Chill the finished batter in the refrigerator for 1 hour until firm enough to handle, then use a small cookie scoop (about 1 tablespoon) for uniformly sized balls.
- Roll the fat bombs in unsweetened shredded coconut or crushed freeze-dried raspberries for extra flavor and texture.
- Freeze the shaped balls for at least 2 hours until solid, then store them in an airtight container in the freezer.
Frequently Asked Questions
How do I store these raspberry cheesecake fat bombs?
Freeze them for at least 2 hours until solid, then keep them in an airtight container in the freezer – that is where they hold their shape and creamy texture best.
Why did my batter split or turn greasy?
The melted coconut oil was probably added while still hot. Let it cool for a few minutes first, then drizzle it into the cream cheese mixture with the mixer on low until smooth and uniform.
How can I boost the raspberry flavor?
Roll the finished fat bombs in crushed freeze-dried raspberries – it adds real berry flavor and a pretty finish. Unsweetened shredded coconut works as a gentler coating.
Are these fat bombs keto-friendly?
Each of the 18 fat bombs has 101 calories, 12g fat, 0.77g protein and 0.6g carbs – about 0.4g net carbs each.
Recipe card below.
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No-Bake Raspberry Cheesecake Fat Bombs
Ingredients
Method
- Preparation
- Line a baking sheet with parchment paper.
- In a medium bowl, beat the softened cream cheese and powdered Erythritol with a hand mixer until light and fluffy.
- Beat in the heavy cream, raspberry extract, salt, and red food coloring until well combined.
- With the mixer on low, slowly drizzle in the melted coconut oil.
- Continue mixing until the batter is completely smooth and uniform in color.
- Cover the bowl and refrigerate the mixture for 1 hour, or until firm enough to handle.
- Scoop and roll the chilled mixture into 18 evenly-sized balls.
- Place them on the prepared baking sheet.
- Freeze for at least 2 hours until solid. Store in an airtight container in the freezer.
- Let the melted coconut oil cool for a few minutes before adding it to the cream cheese mixture.
- Adding hot oil can cause the batter to split.
