These deliciously sweet cream cheese bites are made with a handful of ingredients and are ready to enjoy in only 10 minutes. Bonus, this no-bake cheesecake fat bomb recipe happens to be low carb and keto!
Using an electric mixer, beat the softened cream cheese and butter together until very smooth. (This helps avoid clumps.)
Add in the erythritol, heavy cream, vanilla, and salt. Beat again until smooth. Taste, then add extra sweetener if desired.
Set 24 mini muffin liners on a baking sheet (or in mini muffin pans.) Use a 1 ½ tablespoon cookie scoop to portion out cheesecake balls and place one ball in each muffin liner. OR scoop the cheesecake mixture into a piping bag with a large tip and pipe 1 ½ tablespoon balls into the paper liners.
Shave dark chocolate over the top of each ball if desired. Refrigerate for 2 hours, or until firm. Then serve, or move the fat bombs to a airtight container and continue to refrigerate until ready to serve.
Notes
I’ve made these bombs moderately sweet. Feel free to add an extra 1-3 tablespoons of erythritol if desired.Refrigerate for up to 2 weeks. Freeze for up to 3 months.