Cashew Cream Cheese Fat Bombs (No Bake, Gluten-Free, Sugar-Free)
Rich, creamy cheesecake-like fat bombs made with cream cheese and cashew butter. They’re sugar-free, gluten-free, no-bake, and perfect for quick snacks or lunchboxes.
Ingredients
Main
- 8 oz full-fat cream cheese softened
- 1 cup cashew butter (or almond butter, if you prefer)
- 1 tsp ground cinnamon
- 1/4 cup chopped cashews (optional, for topping)
Instructions
- Line your muffin tin: Use a 12-cup muffin tin and add paper liners. These make removal and cleanup easier.
- Mix the base: In a medium mixing bowl, beat together the cream cheese, cashew butter, and cinnamon using a hand mixer until the mixture is smooth and slightly fluffy, about 1–2 minutes.
- Portion: Spoon the mixture evenly into the liners, filling each cup about halfway.
- Top it off: Sprinkle chopped cashews on top, if using, for extra crunch and visual appeal.
- Freeze: Slide the tray into the freezer for about 2 hours, or longer, until the bites are firm.
- Pop out and stash away: Once set, peel the fat bombs out of the liners and transfer them to an airtight container. They’ll keep in the fridge for about 5 days or in the freezer for up to 3 months.
- Serve chilled: Enjoy the fat bombs straight from the fridge or freezer; they should be firm, creamy, and satisfying.
- Melt some sugar-free dark chocolate (such as Lily’s) and drizzle over the tops of the fat bombs before freezing for an extra decadent finish.
- These taste like cinnamon cheesecake cups and travel well. Pack one or two in a lunchbox or snack container for an easy pick-me-up.
Notes
These cashew cream cheese fat bombs are naturally low in carbs and sugar, with no added sweetener. Store them in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. For an extra decadent finish, drizzle melted sugar-free dark chocolate over the tops before freezing. They taste like cinnamon cheesecake cups and travel well; they’re great packed as a lunchbox treat or quick snack.