These raspberry cheesecake fat bombs are a simple, keto-friendly dessert that really taste like raspberry cheesecake. Make a big batch, freeze them, and enjoy an easy indulgence throughout the week.
Fat Bombs Are the BOMB
If you love dessert but follow a low-carb or ketogenic approach, fat bombs are a clever way to satisfy cravings without derailing your macros. At their core, fat bombs are small, high-fat, low-carbohydrate treats designed to fit into a keto lifestyle. They usually use ingredients such as cream cheese, coconut oil, nut butters, or butter as their base.
When I first learned about them, I hadn’t paid attention to the keto movement, but after trying and testing a few recipes, I fell for how easy and satisfying fat bombs can be. The raspberry cheesecake version is one of the simplest and tastiest: creamy, fruity, and ready in minutes.
What Is a Fat Bomb?
A fat bomb is a compact dessert or snack made to emphasize healthy fats while keeping carbohydrates low. The goal is to provide a satiating, flavorful bite that supports ketosis for those following the ketogenic diet. Common fat bomb ingredients include coconut oil, cream cheese, nut butters, shredded coconut, and zero-calorie or low-calorie sweeteners. In this raspberry cheesecake recipe, cream cheese is the star, giving a rich cheesecake texture while fresh raspberries add bright flavor.
Raspberry Cheesecake Fat Bombs
These little cheesecake bites are adorable, easy to prepare, and perfect for meal prep. You only need four ingredients and a blender or food processor. Simply blend until smooth, spoon into molds, and freeze. They’re great for keeping in the freezer for a quick, portioned dessert.
Ingredients (Makes about 8 fat bombs)
- 8 oz. cream cheese, softened
- 1/2 cup fresh raspberries
- 2 tablespoons melted coconut oil
- 1/4 teaspoon liquid stevia (or your preferred low-carb sweetener)
Instructions
- Prepare a mini muffin tin or a silicone mold by lightly greasing it with coconut oil spray or a thin layer of melted coconut oil. Set aside.
- Place the softened cream cheese, fresh raspberries, melted coconut oil, and liquid stevia into a small blender or food processor. Blend until the mixture is completely smooth and evenly colored.
- Use a small scoop or spoon to portion about 2 tablespoons of the mixture into each mold cavity. Continue until all the mixture is used.
- Freeze the molds for at least 45 minutes to firm up the fat bombs.
- Remove from the freezer and let sit at room temperature for 2–3 minutes so they release easily. Pop them out of the mold and serve immediately, or place them in a freezer-safe bag for storage.
Tips & Notes
- If you prefer a different sweetener, you can substitute 2 tablespoons of honey for the liquid stevia; note that honey will increase the carbohydrate count.
- For even distribution of raspberry flavor, you can mash the raspberries slightly before adding them to the blender, but blending everything together usually works best for a smooth cheesecake texture.
- Storage: Place finished fat bombs in a freezer-safe airtight container or gallon-size freezer bag and keep them in the freezer for up to 3 months. Remove a serving or two to soften for a couple of minutes before eating.
- If you like a firmer texture, add a bit more coconut oil; for a creamier result, reduce the coconut oil slightly.
Nutrition (approximate per serving)
Calories: 133 kcal • Carbohydrates: 2 g • Protein: 2 g • Fat: 13 g • Fiber: 0 g • Sugar: 1 g
Nutrition information is automatically calculated and should be used as an estimate only.
More Healthy Keto Ideas
If you enjoy these raspberry cheesecake fat bombs, you might also like other simple keto-friendly desserts, such as chocolate peanut butter fat bombs, almond joy-style coconut butter cups, or a quick keto mug cake. Fat bombs are a flexible platform—swap flavors, add extracts (vanilla or almond), or fold in a few chopped nuts for texture.
Recipe by Linley Hanson • Prep: 10 mins • Cook: 0 mins • Total: 10 mins • Servings: 8
Love this recipe? Try preparing a double batch and storing extras in the freezer so you always have a low-carb dessert ready. Tag your photos at mealtime to show how you enjoyed them—these bite-sized treats are as pretty as they are delicious.