Spiced Refridgerator Candy

Servings: 6 Prep: 10 min Cook: 5 min Total: 15 min

I don’t know what you call these things. No Bake Cheesecake in a Cup? Refrigerator Candy? Fat Bombs? Clouds? I’ve seen them come in a variety of shapes, sizes and names. In the end, the concept is pretty simple. Take cream cheese and blend it with fat, flavor and something sweet. Eat!

I think there are many reasons that this exists. I know in my world, I love them because they’re tasty, quick, easy to make, easy to eat, they cure any sweet desires, etc. I know many people eat them to boost their fat intake. I often use them as a vehicle for coconut oil, rather than a morning shot, or an oil slick floating in my coffee.

I make these in all sorts of flavors. This one is REALLY tasty! It’s like a “Spiced Cheesecake”. Yum!

One point I should probably make … with any of these desserts, I personally feel it’s important to portion them, in advance. For one, my system can’t take a big block of almost pure tasty fat, all at the same time. My eyes and mouth want me to keep eating, but my stomach will complain, later. There’s also really no need. Portioning this into little ΒΌ cup portions is MORE than enough and will provide you a nice little snack or an end to a meal. The satiety that comes along with it is … bonus!

Spiced Refridgerator Candy

Net Carbs
8 ounces (227g) full fat cream cheese, preferably warmed
1/2 cup (100g) ‘Swerve’ or other sugar replacement
1 tsp (2g) fresh ginger, grated
1 tsp (2g) cinnamon, ground
1/2 tsp (1g) cloves, ground
1/2 tsp (1g) nutmeg, freshly ground
3/4 cup (168g) coconut oil
Grand Totals (of 6 servings):
Totals Per Serving:
1.7 g

Spiced Refridgerator Candy

Spiced Refridgerator Candy

5 from 1 vote
Print Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 Servings
Author: DJ Foodie


  • 8 ounces full fat cream cheese preferably warmed
  • 1/2 cup 'Swerve' or other sugar replacement
  • 1 tsp fresh ginger grated
  • 1 tsp cinnamon ground
  • 1/2 tsp cloves ground
  • 1/2 tsp nutmeg freshly ground
  • 3/4 cup coconut oil


  • Add all ingredients to a food processor, except the liquid coconut oil.
  • Turn on the food processor.
  • With the processor running, slowly pour the coconut oil into the cream cheese. It should emulsify and make something that looks almost like mayonnaise. Pour VERY slowly, in a thin stream, to start. After the first 1/4 cup has been added, you may pour a little more quickly (still slow, though).
  • Divide into 6 smaller cups, with lids.
  • Refrigerate.
  • Eat!

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* Learn More: More about this recipe and nutrition …

44 thoughts on “Spiced Refridgerator Candy”

  1. Wow. I never stop to think about carbs in spices. Now I’m paranoid. Haha! These look delicious. I’ll be picking up some cream cheese and ginger today!

  2. Yep, everything has "some" carbs, even trace amounts. They all add up! You’re somewhat talking about hidden carbs or "carb creep". Gotta watch out! Enjoy your candy! πŸ™‚

  3. Where do you find liquid coconut oil? I’ve only ever seen it in jars as sort of a solid. Should I melt it down first before adding it to the cream cheese mixture?

  4. Hi Julie. Good point! Coconut oil solidifies at like 77 degrees. I forget the exact temperature, but … it’s likely solid in MANY kitchens, but just a few degrees more, and it’ll melt. I wouldn’t recommend it be TOO hot, though. If it is, I fear it might break the emulsion. What I would do it place a small amount in a microwave and use the defrost mode. This will slowly melt it, without fully blasting it with heat. I hope this helps!

  5. THIS IS YUMMO!!!!

    A word to the wise though: if you, like me, do not (yet) own a food processor do not, repeat: DO NOT!!!! attempt this in a blender.

    I thought, as I was going to add the liquid coconut oil dribble at a time that this would work a charm…. NO!! What I have is absolutely delicious but a nice peaceful time in the kitchen it wasn’t. πŸ™ (I think the hubs was quite surprised at the colorful amount of swear words coming from the kitchen so early in the day LOL)

    I think I would even be tempted to do it by hand in a bowl and a whisk next time, cause there will be a ‘next time’ as it is just that good

    • @Nikki

      Mine blew up so I beat the hell out of it with a wooden spoon instead. Melted the coconut in the microwave on low. I used half the sweetener and put it in after mixed and it went every odd, so put the soda lime bowl straight on the hob and warmed it up a bit. Then put it into 18 tiny cake cases, ran out, and six large but only bottom filled. I’m going to use this recipe but without the spices, and puree some home grown blackcurrants to go in, with a bit of vanilla.

  6. Yep! To echo what Nikki said … this is too thick for a blender. MAYBE if it’s properly warmed first, it might work. I’d suggest a whisk … or an inexpsive food processor or electric hand mixer …

  7. Hi Dar! Yep, that was in response to Nikki who doesn’t own a food processor. Was just trying to offer alternatives. A KitchenAid food processor will work quite well! Enjoy your new machine! πŸ™‚

  8. If you should decide to try using a blender (before reading the comments section,lol) and decide to try adding a little liquid to the mix to loosen it up just the teensiest bit in an effort to get the blender to actually work, a 1/4 cup of heavy cream won’t really help. It will however not ruin the mix as the finished product comes out like a pudding texture. When I finally gave up on the traditional blender and tried a stick blender, it finally worked and I was able to mix it completely. Deelish!

  9. Hi. Newbie here. I’d like to try this but I’ve never used coconut oil. Can something else be used? Also we only have a Kitchen Aid mixer the big one. Can it be done in it? Thx.

  10. Hi Pam, the point of this recipe is actually to serve as a vehicle for the fat. Any other fats I’d recommend (like MCT oil) would be even more "out there". That said, you could use melted butter or ghee. It’s a different form of fat, but it’s still going to taste great and bring about the long term satiety that the other fats would bring. Regarding the mixer … Yes, I think it would work, but it might be a bit messy. I think it’s worth a shot! Just go slow and steady and I think you should be fine …

    • Is why I made 18 small and six slightly larger. it’s supposed to be a fatbomb, not a meal. Two before exercise and one after etc.

  11. Hi Unknown, I think you?re reading my recipes incorrectly. What you should be focusing on is the number of carbs that will impact your blood sugars, usually referred to as ?net? carbs. This is the far right column, and has both sugar alcohols and fibers removed from the equation. The actual number you should focus on is the 1.7 net carbs, not the 19. In reality, most of the carbs come from the cream cheese. Additionally, while stevia is a great alternative, it?s often claimed as having a mechanical and/or bitter taste. And Splenda, while generally great tasting, clocks in at about 24 net carbs per cup, because of the fillers they use (dextrose and maltodextin), whereas Swerve is actually 0 net carbs per cup. While you may think that Splenda has less carbs, I assure you ? it will impact your weight and blood sugars more than Swerve, unless you use liquid sucralose, which ? is also a zero. Sorry for the confusion! Please let me know if I can help in any other way. Thanks!
    —Reply posted by DJ on 3/8/2015
    Hi Twyla, on my list of things to do is to redesign the website. It’s slow and clunky and doesn’t work on many tablets and phones. The colors can be funky, the font is likely too small, etc. I need to redo it all, and am almost certain to, within the next six months. Until then … SQUINT!! πŸ˜‰ Just kidding … πŸ˜›
    —Reply posted by Twyla on 3/8/2015
    DJ: I’ve had to do a double take a couple of times with your numbers, and the problem is the font and the color. On some computers, the decimal point is nearly impossible to see, so it looks like 19 instead of 1.9. I know this is an old comment to reply to, but I’ve seen multiple people having the same problem. I’ve gotten used to it now, but new people are going to knee jerk at the numbers if they are looking at it on certain types of monitors. Hope this helps.

  12. So from reading the comments so far, apparently you can used melted coconut oil or liquid form coconut oil right? I found liquid coconut oil at the natural, health foods store like Akins.

  13. Hi Mary, I believe there are two main types of coconut oil. Hydrogenated and non-hydrogenated (some only partially). Ultimately, the less processed and more naturally "virgin" the oil is, the lower the melting point. At about 76 degrees F a good oil will melt, but a hydrogenated oil will melt at about 100 degrees F. It’s better to use the solid stuff and warm it up a bit (just to about 77 F), but … it’s all good, one one being just a bit better. I hope this helps! πŸ™‚

  14. Hi unknown, technically … yes! But, these carbs are ignored by your system. They are legally and categorically carbohydrates, but Swerve has no impact on your blood sugars. So, those 100 carbs don’t really do anything. And … actually … over time my sweetener information has varied how I enter it into the system. It’s hard to explain. Technically a 1/2 cup of Swerve has 120 carbs, not 100. At 5 carbs per tsp, with 24 tsp in a half cup … it’s 120 carbs. Because the net carbs equal zero, and I only ever recommend 0 net carbs sweeteners, I’ve never really gone back through to clean some of these older recipes up. In any event … it’s 120 carbs, but only 0 "net" carbs. It’s non-caloric and has virtually no impact on your blood sugars. I hope this helps! πŸ™‚
    —Reply posted by DJ on 2/17/2015
    Hi Deb, if I were to correct it, all it would do is add 20 more carbs to the entire recipe. I’m not positive, but I’m somewhat certain that you’ve overlooked the far right column. The column you really want to pay attention to is the far-right column (the “net” carb column). I hope this clears some things up! πŸ™‚
    —Reply posted by Deb on 2/17/2015
    This is one recipe it might pay to clean up, because when I saw 18g carbs per serving, I nearly passed it up without even reading it. Only because the word “Swerve” caught my eye a split second before I clicked “close tab” did I give it a closer look.

  15. Hi DJ! I love your recipes! I have a question about the Swerve. I finally found it at a health foods store and used it to make some cream cheese fat bombs. The taste was great, but the fat bomb had a granular texture, which I attribute to the Swerve since the texture was much smoother when I used Splenda. Do you have a remedy for this?

  16. Hi Linda, I’d recommend 2 things. One, use a touch less. Two, grind the Swerve in a coffee grinder before cooking with it. It’s hard to make it dissolve, so by powdering it, it’ll help it dissolve more quickly and/or the grains will be much smaller and finer, if it doesn’t fully dissolve. Ultimately, too high a concentration of it will never dissolve, which is why I suggest using a touch less. I hope this helps! πŸ™‚

  17. Is there any difference between using pure erythritol and the brand name Swerve? Also, I know Swerve makes a "confectioner’s sugar"… wondering if it would be a good choice, rather than grinding the granular?

  18. Hi Valerie. Yes, pure erythritol and Swerve have several differences. Erythritol is a pure crystallized sugar alcohol, about 70% as sweet as sugar. Swerve is a blend of sweeteners, exactly as sweet as sugar. Also, pure erythritol has a tendency to crystallize when it cools after baking, or in uses like this. This gives it a gritty texture. Swerve has stuff in it (a sweet tasting fiber, really) that pads this out, decreasing this effect. It can still happen in high concentrations, but it takes more. Finally, Swerve makes both granular and confectioners Swerve. I no longer purchase the granular, unless the powdered is unavailable or the price dramatically outweighs the granular. There is no difference between the two, whatsoever. Apparently, they even measure the same, volumetrically. As a result, I always order the powdered. It dissolves more easily and mixes into things more readily. I see no real benefit to the granular stuff. The ONLY complaint I have about the powdered stuff is it tends to make sweet tasting little poofs of dusty clouds when you pour it out, but … it’s fairly minimal and the same thing happens when I grind my own, anyway … so … I say go for the powdered Swerve. It’s my first pick! πŸ™‚

  19. Hi, RedraiderLady. A fat bomb is really just any recipe with a VERY high percentage of fat. It’s a tool, like many little tricks. The idea is … fat is very calorically dense and a good source of fuel. So, the body loves it and uses it for energy, but it’s also very satiating. Meaning, if you eat a small fat bomb, it’ll curb hunger or cravings for several hours. I tend to look at them a bit like "corks" for my mouth … for lack of a nicer image. They’re also sweet, which tends to resolve any sweet or sugar cravings. Most fat bombs I’ve seen are also very simple to throw together.<br /><br />

    I went a little deeper into these concepts in a <a href="http://www.homemademommy.net/2013/03/bacon-berb-cream-cheese-dip-aka-savory-fat-bomb.html&quot; target="_blank">guest post I wrote for another blogger. You can read further</a>, if you’d like …

  20. I’m new to the low-carb living.. can we make these in different flavors? Also– since I’m new to these sorts of recipes, what is some advice you can give me concerning, snacking, entertaining etc.. Oh and yea– I’m allergic to pork and dairy products (shoot me now)

  21. just finished the last quarter cup of the 5 I had in the fridge. I made the plain vanilla recipe and man were those good. Tasted great and after eating on little quarter of a cup I felt like I had consumed a huge portion. I lost my cravings for the rest of the night. I am definitely going to make more in different flavors and I love getting my coconut oil this way instead of in my coffee. Thank you again for this wonderful dessert.

  22. I love the combination of chocolate and spices….what would you add to get that? Cocoa or cacao powder? How much? Of course, I could experiment, but I thought I’d ask the creator first!

  23. Hi Adriana, a lot of people use flavors syrups and extracts to change the flavors. You can also add things like cocoa powder, nuts, berries, seeds, spices, herbs, etc. So ? yep! Lots of options exist! Regarding snacking and what not ? these obviously work. A lot of people like the ?One Minute Muffins?. A handful of nuts is good. I?m a big fan of sunflower seeds. I also really like jerky and salami and things along those lines. There are also some good quality erythritol based chocolate bars out there. I believe some are without dairy, but ? can?t recall off the top of my head. Look into the ?ChocoPerfection? line. Never underestimate the power of a big cool glass of water! Ah, also look into ?Chocolate Bark? there are bark recipes that are dairy free. In general, without dairy, it gets a bit tougher to make a lot of the fat bombs. However, there are higher fat options ? like some bark recipes. There are also non-dairy cream cheeses (I think ? don?t quote me) ? which may work in a similar manner. I?m really not sure. Because some of your restrictions fall outside my own habits and norm, I?m not very well versed in them. My suggestion would be to simply go out and google terms like ?Fat bomb? and ?low-carb snacks? and just start creating a list of the recipes that suit your needs. A smaller percentage of them will work for you, but ? if you find 100 recipes and 10 of them suit your needs, then ? that?s 10 new recipes! I hope this helps! <br /><br />

    Lillian, thanks for the kind words. What you describe is more or less exactly the point of a recipe like this. All the flavors are just a nice big bonus! πŸ™‚ <br /><br />

    Elaine ? I know. It?s a habit from the term ?fridge?. It?s one of those things I?m very much aware of, but my fingers type, anyway ? It?s one of my quirks ? and it?s likely I?ll do it for the next 50 years ? try as I might not to. Sorry, if it offends you! <br /><br />

    K, I?d just play with it, really. It?s up to you. Just make sure you?re using unsweetened cocoa powders. A fun one is a combination of orange zest, cinnamon and cocoa powder. I really like adding whole cacao nibs to some of these, as well. It adds a nice texture and a nice bitter contrast. Tinker with it. There are millions of options!

  24. I have a guilty secret, and it’s Sunbelt Banana Nut Granola :o(( I just love it’s flavour, and I used to think it was good for me, until I went low carb, so when I eat it now, I try and ‘drown’ it in fat LOL to lower the carb% I know! I have to stop! But I make this thing, where I take the granola, add heavy whipping cream (lots) and large curd cottage cheese and walnut halves, a little honey and Stevia in the Raw, mix it up and cover it and refredgerate it. The Granola swells and so do the walnuts, and take up all the moisture, and it turns into this kind of cold, moist, no-cook, banana-nut-cake mush, which I love. LOL It was a terrible discovery I made when seeking an easy take-away meal for a school field trip I was driving a bus for, and now I’m thinking I need to find a way to kick out the granola, but replace it with – – – ?? Can you help?? I love the way walnuts swell up – I use them in a little date, honey and walnut compote I make for a treat, and they really do get massive. Going further off track, I bought a jar of Tahini the other day and made my own Halva, which was awesome, as I adore sesame seeds – do you do any low carb things with Tahini?? Now I’m wondering if that might be part of the solution to the granola problem – ? Oh dear! LOL Thank-you in advance – yes, I am a bad person, but I’ve lost zillions of lbs and feel so freakin’ good!! Thank-you for your great recipes!!

  25. Hi Catherine. I?m not sure how to response. You?ve lost zillions of lbs. which is fantastic and shows you?re doing something right, but ? reading your snack, I?m befuddled! For all tends and purposes, you?re making a big unhealthy snack. See ? the issue is this: When you add sugar to your body, your body releases the fat storing hormone ?insulin?, which saves that extra energy on your rear for use in the future ? for times of famine, for example. The absolute worst thing you can do to your body is feed it both fat AND sugar (in the forms of honey, grains from the granola, bananas and stevia in the raw, which is a product blending stevia with powdered glucose (in the forms of dextrose and maltodextrin)). You can have low-fat products and have carbs, but you?ll find you need to eat MUCH less and will always be starving (but it WILL work), or you can really up the fats, but you MUST decrease the carbs. Honey, grains and bananas are all high in carbs. Again, my issue with this response, is I don?t want you to feel badly. If you?ve got something that works ? keep it up! Just file this information away for another day, when things may not be working quite as well. In any event, I?ve got a granola recipe that I think you?ll like. You can use this in place of your own banana granola. I?ve got the recipe posted over on a friends site, as a guest post. <br/><br/><a href=?http://peaceloveandlowcarb.com/2014/08/bakedspicedgranola.html? target=?_blank?>Here?s my granola recipe</a>. <br/><br/>

    From there, I?d suggest using an erythritol based sweetener, in place of the honey and stevia in the raw. I?m a fan of <a href=?http://www.swervesweetener.com? target=?_blank?>Swerve sweetener</a>, which is a natural, non-GMO sweetener, with no impact on blood sugars. This can work to sweeten things up, with less impact than the other sweeteners, with very little loss in taste (I actually prefer it to stevia, frankly). Now, the banana is harder to correct. However, if you want to ? you can use a small amounts of an underripe (green) banana, and maybe add a small amount of banana extract. This gives you the flavor, plus some actual banana in it. I think all these little tweaks will get you something VERY close to the snack you love ? without all the insulin running amuck, stashing energy away for a rainy day. I hope this information is useful to you!

  26. Hi, I use Splenda all the time, it that not good ?  Is it not zero calories.


    —Reply posted by K on 8/11/2017
    No Splenda is NOT safe…u need to research as info is readily available…no fake sugars are safe..they all are toxic…use stevia, which is from a plant, raw organic honey n moderation ..start reading dr mercola’s newsletters and search on his website…good place to start…fake sugars are not better than real sugar…u need to realize what they r doing to ur cells and ur brain, not comparing how many calories/carbs they r to real sugar…not recommending real sugar either as it is also harmful to ur cells as well as aging ur skin among other things
    —Reply posted by DJ on 1/12/2015
    Florence, Splenda has been recognized as safe, even as the sugar industry would like you to believe otherwise. Millions of people use it, regularly. They’re all doing perfectly fine. It’s the other millions of people with heart conditions, obesity and diabetes from excess sugar that are being poisoned. I DO think coconut sugar is better than regular sugar, as it’s got a lower GI and a few extra minerals and what not, but I believe Splenda is even better, in terms of blood sugar. I believe liquid sucralose is better than Splenda. I believe Erythritol and natural erythritol based sweetener blends to be better than liquid sucralose. I believe abstaining from the taste of sweet is the best of all! So … I suppose what I’m really saying is … this whole topic is really a matter of picking your poison …
    —Reply posted by Florence Dahl on 1/12/2015
    Splenda is poison!!! use coconut sugar for most things you want sweet.
    —Reply posted by DJ on 1/12/2015
    Hi Judy, I think it’s fine. There are better sweeteners you could use (in my opinion), but there are also FAR worse sweeteners, like sugar, for example. Splenda has about 24 net carbs per cup, which is excellent compared to sugar, which is about 200. I suggest clicking “Search” at the top of this page and searching for “The Sweet Spot”. You’ll see a series of posts about different sweeteners. I suggest giving it a read. You’ll learn loads! Let me know if you have any further questions!

  27. Thank you! Delicious. How about a light layer of crushed macadamias on top for a little pie…
    —Reply posted by DJ on 1/13/2015
    I think that’s a great idea! Extra texture and more quality fats. Go for it!

  28. This sounds a bit like the process for making mayonnaise. I don’t own a food processor – will it work in a regular blender? Perhaps I should just move next door.. it’d be easier!

  29. I’m confused… the instructions say to use a food processor but the response to Nikki says “I’d suggest a whisk … or an inexpsive food processor or electric hand mixer”. I have a KitchenAid food processor (just got it, dying to use it), that should work, right? (I hope)
    —Reply posted by Timothypi on 2/7/2018
    Hi there! I just would like to give an enormous thumbs up for the nice info you have here on this post. I will be coming back to your blog for extra soon.

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