I swear, these saved my sanity (and my sweet tooth)
You know how sometimes you just want something sweet, but your willpower's already down to its last thread? That was me last Thursday—kids were bickering, the dog was barking at a leaf or something (really, Max?), and all I wanted was a slice of cheesecake. But turning on the oven? Nope. Not happening. So, out came my old, scribbled note for these Keto Cheesecake Bombs (3 Ingredients). Actually, I think the original recipe was from my neighbour Sheila, who calls them "fat bombs"—but honestly, I just call them a blessing on a plate. They're so dead-simple, almost embarrassingly so, and you can whip them up faster than my dog can chase a squirrel (and that's saying something).
Why I keep making these (let's be real)
I usually throw these together when I just can't deal with a full-on baking session. My family goes nuts for them—my teenager tried to eat the whole batch once (sorry, not sorry, Emma). Or, sometimes I make them for a quick pick-me-up after a walk, especially if I'm trying to stay on the keto wagon. They also save me when I want to bring something to a party that doesn't involve me hovering over the oven. Oh, and if you're wondering if these really hit the cheesecake spot—yep, they do (well, as close as you can get with three ingredients and no crust, anyway).
What you need (and what works in a pinch)
- Full-fat cream cheese (about 8oz or 225g) – I usually grab whatever's on sale, though my gran swore by Philadelphia, but honestly, I've used the store brand and it's just fine.
- Powdered erythritol or monk fruit sweetener (¼ cup-ish) – I tend to eyeball this, and sometimes swap in Swerve if that's what’s lurking in my pantry. If you’re not strictly keto, regular powdered sugar works in a pinch.
- Vanilla extract (1 tsp, though I've been known to splash in a bit extra)—but sometimes, I use lemon zest instead for a twist. My friend Lisa insists on almond extract, but honestly, that's hit-or-miss for me.
How to throw these together (exactly, or almost)
- Let the cream cheese soften a bit (I forget this part every time, so I just microwave it for 15 seconds. Works like a charm, unless you overdo it, in which case... soupy mess).
- Plop the cream cheese in a mixing bowl. Add the sweetener and vanilla (or whatever flavor you're feeling).
- Grab a fork, or if you're feeling fancy, a hand mixer. Beat everything together until smooth. This is when I usually sneak a taste—quality control, right? Don’t stress if it looks a bit lumpy at first; just keep mixing. It comes together.
- Scoop out little balls (about a tablespoon each) and plop them onto a parchment-lined plate or tray. I've used two spoons before when my cookie scoop is hiding (which, let's be honest, is most of the time).
- Pop the tray into the freezer for 30-40 minutes. Or longer, if you forget about them—I've done that, and they survive. Actually, I think they taste better the next day, but they never last that long around here.
- Once they’re firm, just eat! Or, you know, try not to eat them all at once (no judgment from me).
Notes from a slightly distracted kitchen
- If your mix feels too runny, toss it in the fridge for a bit before scooping. Or add a smidge more sweetener (I learned that after one particularly disastrous batch that oozed everywhere).
- Don't worry if they aren't perfectly round. My first few always look like sad blobs, but they taste the same. Perfection is overrated, anyway.
- Actually, these are pretty forgiving. You can double the batch easily—though it sometimes gets a bit messy with my tiny bowl.
Weird things I've tried: Variations
- Rolled them in cocoa powder—fancy, and a little bitter, but my husband loves them.
- Added a handful of crushed pecans. Good crunch, but maybe a bit much if you're in a hurry.
- Tried dipping them in melted chocolate once (ambitious, right?)—but it got everywhere and I wouldn't recommend unless you like cleaning sticky counters.
- On second thought, a sprinkle of cinnamon is lovely, but cayenne pepper? Never again. What was I thinking?
What you need (but workarounds are fine)
- Mixing bowl (but I've used a soup pot before—don't judge!)
- Fork or hand mixer – Actually, a fork is fine if your arms don't mind the workout.
- Parchment paper & tray – If you don’t have parchment, just use a plate; they might stick a bit, but a butter knife helps.
How to store them (if you have any left)
Keep these in an airtight container in the fridge. They'll stay good for about 4-5 days—though honestly, in my house, they never last more than a day! You can also freeze them, just let them thaw for a few minutes before eating (unless you like breaking your teeth on frozen cheesecake, which is not recommended).
How I like to serve these (and you might too)
I serve them with a few fresh raspberries on the side—makes me feel a bit posher than I really am. Sometimes I put out toothpicks and pretend they’re fancy truffles. My kids just grab them straight from the tray (no shame in that).
Things I've learned the hard way (pro tips, sort of)
- Don't try to rush the freezing step—once I did and they were a sticky mess. Patience is a virtue, apparently.
- If you use low-fat cream cheese, they turn gummy. Trust me, go full fat or go home.
- Actually, a sprinkle of sea salt on top is amazing, but don't overdo it. Learned that the hard way!
Got questions? You’re not alone.
- Can I use another sweetener? Yeah, most powdered keto sweeteners work. I haven’t tried liquid stevia, but I heard it can get a bit odd in flavor.
- Do I have to freeze them? Technically, you could just chill, but I think they’re way better after a short freeze—less sticky, more satisfying. Up to you.
- Can I add stuff like chocolate chips? For sure. I tossed in a few sugar-free chips once and nobody complained. Raisins, though? That’s where my kids drew the line.
- Is this really keto? Yep, as long as you stick with a keto sweetener and full-fat cream cheese. You can double-check the macros at Ruled.me's keto calculator if you're worried about carbs sneaking in.
- Can I use a food processor? Absolutely, but I’m usually too lazy to wash all those parts. Actually, a fork works better for me!
Anyway, if you give these a whirl, let me know how they go. Or just tell me your weirdest flavor experiment—I'm always hunting for new ideas! Enjoy, and don’t forget to sneak a taste for yourself.
Ingredients
- 8 oz (225g) cream cheese, softened
- ½ cup (60g) powdered erythritol or preferred keto sweetener
- ½ cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ cup (30g) almond flour (optional, for texture)
- ¼ cup (30g) sugar-free chocolate chips (optional, for coating or topping)
- Pinch of salt
- 2 tablespoon unsalted butter (optional, for richness)
Instructions
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1In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.
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2Add the powdered erythritol, heavy cream, vanilla extract, and a pinch of salt. Mix until fully combined and fluffy.
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3If desired, fold in almond flour for extra texture and unsalted butter for richness.
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4Using a small cookie scoop or spoon, portion the mixture into 8 balls and place them on a parchment-lined tray.
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5Optionally, roll the cheesecake bombs in sugar-free chocolate chips or sprinkle on top.
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6Chill in the refrigerator for at least 1 hour before serving. Enjoy cold.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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