No-Bake Keto Cheesecake Fat Bombs with Cocoa and Vanilla

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich and creamy no-bake cheesecake fat bombs blended with cocoa powder and vanilla for a decadent keto-friendly treat. This American-inspired recipe (keto, low carb), ready in about 10 minutes, layers cream cheese, medium triglyceride (MCT) oil, stevia drops into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 12 American cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium mixing bowl, combine 8 oz softened cream cheese, 2 tbsp medium triglyceride (MCT) oil, 10 drops of stevia, 1 tsp vanilla extract, and 1 tbsp unsweetened cocoa powder. Use a hand mixer on medium speed to blend everything until the mixture is smooth and creamy with no lumps, about 2-3 minutes.
  2. Step 2: Spoon the mixture evenly into a silicone mold with 12 cavities, filling each about three-quarters full. Smooth the tops with the back of a spoon.
  3. Step 3: Place the filled mold in the freezer for at least 1 hour or until the fat bombs are firm to the touch.
  4. Step 4: Pop the fat bombs out of the molds and store them in an airtight container in the freezer. Let them sit at room temperature for 3-5 minutes before eating for a creamy texture.

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