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salted caramel cheesecake fat bombs stacked up

Salted Caramel Cheesecake Fat Bombs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 9 reviews

  • Author: Mila Clarke Buckley
  • Total Time: 20 minutes
  • Yield: 16 fat bombs 1x


The taste of caramel cheesecake minus all of the carbs! 



2 packages of cream cheese

1 stick of softened butter

1 teaspoon of vanilla

1/2 cup of powdered swerve sweetener

a pinch of salt.

My 5 minute sugar-free salted caramel! My recipe will walk you through it.


  1. Mix together your cream cheese, softened butter, vanilla, sweetener, pinch of salt.

  2. Make my 5 minute sugar-free salted caramel

  3. While the caramel is hot, use a spoon to drizzle in some caramel ribbons into the cream cheese batter,

  4. Fold in so that you get ribbons, you don’t want the caramel to mix too much. 
  5. Place into your molds (or cupcake tin, or whatever you’d like to use to shape them. 
  6. Freeze for 2 hours. 
  7. Enjoy!


  • You can let these thaw, or bite in while they’re cold. I found that I like to thaw them for the cheesecake-y texture. 
  • These will last for up to a month in the freezer, but we ate them really fast! Store them in an air-tight container.
  • You can take out the caramel and sub almost any flavor into them! I’ll definitely be making more variations of these. 
  • I put mine into silicone molds, which gives them good shape, and helps them come out even from the freezer. You can also shape them in a mini cupcake tin if you’d like! Just make sure you use silicone because they slide out easiest this way!
  • Prep Time: 15
  • Cook Time: 5
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American


  • Serving Size: 1 fat bomb
  • Calories: 151
  • Sugar: 1.1 g
  • Sodium: 90 mg
  • Fat: 15.5 g
  • Carbohydrates: 1.6 g
  • Fiber: 0 g
  • Protein: 1.8 g
  • Cholesterol: 43.9 mg

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