What do you get when you marry peanut butter and cheesecake? Awesome Peanut Butter Cheesecake Fat Bombs! These are my favorite fat bombs – I just love the taste of peanut butter cheesecake. I keep these in the freezer to pull out whenever I need a sweet treat or to up my fat to meet my macros. Next time I make these, I think I am going to add some pecan pieces and maybe some Lily’s Dark Chocolate Chips. Hmmm….peanut butter and chocolate chip cheesecake fat bombs….reminds me of Reese’s Peanut Butter Cups! Back in my old way of eating, Reese’s Peanut Butter Cups were my favorite.
When I first started making these fat bombs, I would just spoon them into mini-cupcake liners. Later I started piping these into mini-cupcake liners using my Wilton Dessert Decorator Plus with the swirl tip to give them some sass! The Wilton Dessert Decorator Plus is easy to fill, easy to use and easy to clean.
Peanut Butter Cheesecake Fat Bombs
8 oz cream cheese, softened
1/4 cup butter (Kerrygold preferred), softened
1/2 cup Smucker’s Natural Peanut Butter
1 – 1 1/2 tsp vanilla extract
1/4 cup powdered Swerve (or to taste)
Cream together butter, cream cheese and peanut butter. Add vanilla extract and Swerve and mix well.
Spoon into mini-muffin cup liners or use frosting bag or Wilton Dessert Decorator Plus with a swirl tip to pipe into mini-muffin cup liners. Refrigerate for at least 2 hours before eating. Can be placed in the freezer on a cookie sheet until frozen then stored in a ziplock bag in the freezer. When ready to eat, remove from freezer and allow to thaw to your preferred consistency. Depending on how the mini-cupcake liners are filled, the recipe will make 30-40 fat bombs. I recalculate the macros each time I make a batch according to how many fat bombs that particular recipe makes.
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