Made with cream cheese, cacao butter, and fresh raspberries, these White Chocolate Raspberry Cheesecake Fat Bombs are the perfect low-carb dessert to satisfy your sweet tooth!
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When we started working on a fat bomb recipe, we knew we could get behind one with cream cheese as the main component. And since we love a good cheesecake, a white chocolate raspberry flavor was a no-brainer.
If you follow a ketogenic diet, these tasty fat bombs can be a great way to increase your fat intake while preventing dreaded energy slumps. Even if you aren’t on a low-carb diet, these sweet treats are a delicious option when you don’t want to overload on sugar, but are craving something sweet.
Looking for more keto-friendly snack recipes? Try our Peanut Butter Keto Cookies, Pumpkin Bread, and Lemon Vanilla Meltaways.
Why You’ll Love This Fat Bombs Recipe
- Just 15 minutes of active time!
- Recipe yields 15 servings to keep in your fridge or freezer for when cravings strike
- Classic cheesecake combo of fresh raspberries and cream cheese
- Can be made dairy-free
Keto Fat Bombs Recipe Ingredients
Here’s everything you’ll need to make these white chocolate raspberry cheesecake fat bombs. Find ingredient notes (including substitutions and swaps) below.
- Cream Cheese – it wouldn’t be cheesecake without cream cheese, after all! Cream cheese serves as the base of this recipe and helps provide a delicious richness to the fat bombs.
- Cacao Butter – cacao butter both gives these fat bombs their white chocolate flavor, and helps them solidify.
- Raspberries – you’ll need one pint of fresh raspberries. Berries are lower in sugar and lend just enough sweetness to this recipe.
- Stevia – we chose liquid stevia as the sweetener for these fat bombs.
- Vanilla Extract – a touch of vanilla extract rounds out the flavor of these addictive fat bombs.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
Here’s how to customize these keto fat bombs to your liking:
- Dairy-free version – if you’d like to make these fat bombs dairy-free, you can substitute an equal amount of Kite Hill almond cream cheese instead.
- Swap your sweetener – not a fan of stevia? We recommend substituting 1/4 cup powdered erythritol in its place.
How to Make Keto Fat Bombs
Here’s how to make a big batch of keto fat bombs in just 15 minutes!
Step 1: Place the raspberries in a large bowl, and beat with an electric mixer until mashed.
Step 2: Add the cream cheese, cacao butter, vanilla, and stevia, and beat until smooth. Place the mixture in the refrigerator for 2-4 hours, until set.
Step 3: Scoop the mixture into 2-inch balls, then store in the refrigerator for up to one week.
Recipe Tips
- Use fresh berries – while frozen raspberries can generally be swapped for fresh in a lot of recipes, we don’t recommend using them in this case since they produce a lot of liquid when frozen and thawed.
- Sourcing cacao butter – if you can’t find cacao butter at your go-to grocery store, you should be able to source it at health foods stores and Amazon.
How to Serve Fat Bombs
Once these keto fat bombs are chilled and formed into balls, you can eat them right away!
How to Store
Store the fat bombs in the refrigerator for up to one week. Or, if you won’t be able to eat them in time, you can also freeze them for up to 3 months.
Frequently Asked Questions
Fat bombs were originally created for those on low-carb, high-fat ketogenic diets as a tasty snack that would help satisfy hunger between meals and serve as an easy way to meet daily fat intake goals. They are similar in concept to salted chocolate peanut butter energy balls — quick bites filled with energy-boosting ingredients that will help tide you over to your next meal.
However, whereas energy balls are often made from a base of nuts, dates, and sometimes oats, fat bombs are low-carb and made from sources of fat like coconut oil, cream cheese, butter, and nut butter that harden as they cool.
When you are on a keto diet, your body switches from using carbohydrates as its main source of fuel to using fats, which provide a longer, slower-burning source of energy. These cheesecake fat bombs can be a great way to increase your fat intake on a ketogenic diet and save you from an energy slump. Even if you aren’t on a low-carb diet though, these fat bombs are a wonderful option if you’re trying to stay away from sugar but still craving something sweet. The fat in the bombs will help satiate your cravings so you’ll be satisfied after just one or two!
If you can’t find cacao butter at your local grocery store, you can source it on Amazon, or at health foods stores. Cacao butter is a must-have in this recipe because it solidifies the ingredients.
More Recipes for Sweet Treats
If you tried this recipe for White Chocolate Raspberry Cheesecake Fat Bombs, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below!
White Chocolate Raspberry Cheesecake Fat Bombs
Ingredients
- 6 ounces raspberries
- 8 ounces cream cheese, softened
- 4 ounces cacao butter, melted
- 1 teaspoon vanilla extract
- 10-15 drops liquid stevia
Instructions
- Place the raspberries in a large bowl and beat with an electric mixer until muddled.
- Add the cream cheese, cacao butter, vanilla, and stevia and beat until smooth. Place the mixture in the refrigerator for 2-4 hours, until set.
- Scoop the mixture into 2-inch balls, then store in the refrigerator for up to one week.
Recipe Notes
- For dairy-free: use Kite Hill almond milk cream cheese
- You can substitute 1/4 cup powdered erythritol for the stevia, if desired.
Nutrition
Made these as directed and I like them! I would beat the cream cheese first next time to get it smooth and then add the raspberries. Also, these would be amazing with a dark chocolate drizzle. I used a cookie scoop and it made about 15.
Great tip on the cream cheese, Jess! AND a chocolate drizzle sounds AMAZING!
Do you need to melt or soften the cacao butter first?
I thought these were delicious! Reminded me of a See’s Candies raspberry buttercream bon bon, so I used a small scoop & covered them in dark chocolate. Not as pretty but who cares?!
Yay, so glad you loved them, Cheryl!!! Thank you for sharing this with us!
I made these. They were not very good. Pretty expensive ingredients for not very good fat bombs. Also they dont setup well to form balls unless you freeze the mixture, kind of like ice cream. Plus the Nutri panel on this page is wrong. It says Serving size is 2 and there are 15 servings so that means you should yield 30!? It says scoop the mixture into 2-inch balls. You can actually only get about 12 or 13 2-inch balls from this recipe, so I don’t know how they got 30. Beware.
We’re so sorry you had that experience, Onyx. We’ll do some investigating on our end!