Raspberry Cheesecake Fat Bombs

These raspberry cheesecake fat bombs are a delicious keto friendly dessert that tastes 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!

Prep: 10 minutesCook: 0 minutesTotal: 10 minutes
Fat 13 Carbs 2 Protein 2
Yield 8 fat bombs 1x


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


  1. Begin by spraying a mini muffin tin or silicon egg pan (which is what we used!) with coconut oil spray. Set aside.
  2. Next, add all ingredients for the fat bombs into a small blender or food processor and blend until smooth.
  3. Scoop 2 tablespoons of the cream cheese mixture into each muffin tin and repeat until there is no cream cheese mixture left.
  4. Place in the freezer for at least 45 minutes.
  5. 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 Facts

Serving Size: 1/8 Calories: 133 Sugar: 1 Fat: 13 Carbohydrates: 2 Fiber: 0 Protein: 2
Author: Linley RichterCategory: DessertMethod: No BakeCuisine: American

Keywords: fat bombs, fat bomb recipes

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