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Pumpkin Pie Cheesecake Fat Bombs

  • PumpkinPieCheesecakeFatbomb

In anticipation for the (fingers crossed) cooler Fall weather, and in preparation for all those times I'll crave something sweet and want to avoid proccessed sugars, I thought it'd be nice to kick-off the season with my Pumpkin Pie Fat Bombs! 


  • Food Processor
  • Wooden Spatula or spoon
  • Lined muffin tin (I prefer silicone)


  • 16 oz room temperature organic cream cheese (dairy or non-dairy)
  • 1 can of organic pumpkin
  • 1 Tbsp organic pumpkin spice (or more to your liking
  • 6 Tbsp organic coconut oil (melted, but not hot)
  • 4 drops of liquid stevia extract (you can substitute monk fruit or 1/2 Tbsp Raw honey)


  1. Place all ingredients into a food processor and blend until smooth. 
  2. Mix the mixture with a wooden spoon to ensure lumps are smoothed out and then, using the wooden spoon, fill muffin tins 3/4 full until all the mixture has been used. 
  3. Place the muffin tin, sitting flat, in a freezer for 2 hrs. 


*Note: Fat Bombs should remain in the freezer at all times unless immediately being consumed as they will soften quickly.