Strawberry Cheesecake Fat Bombs

A hand holding one strawberry cheesecake fat bomb with a bite taken out.

Strawberry Cheesecake Fat Bombs

These cheesecake fat bombs take just a few minutes and four ingredients to make! You'll love the cream cheese and strawberry combination.

Prep Time10

Chill Time20

Total Time40

Servings: balls

Calories: 107kcal

Author: Laura Miner

Ingredients

8 ounces cream cheese
0.5 ounces freeze dried strawberries about 4-5 pieces, or substitute 6-7 fresh strawberries
1/2 teaspoon vanilla extract
1 teaspoon monk fruit sweetener or substitute any Keto-friendly sweetener you prefer

Instructions

Allow the cream cheese to come to room temperature, or remove it from the foil wrapped and microwave it for about 30 seconds to soften it.
Add the freeze dried strawberries to a blender or food processor. Pulse until broken down into a powder.
Add all ingredients to a medium sized bowl. Mix with a fork until fully combined.
Use a large scoop, or two spoons to form the mixture into bite sized balls, and transfer to a plate.
Set the plate in the refrigerator or freezer for about 20 minutes to fully chill them.
Once frozen, transfer to a zip top bag or glass container and store in the refrigerator or freezer until you're ready to eat them.

Video

Notes

Paleo adaptation: Use a Paleo friendly (dairy free) cream cheese, like Kite Hill. Substitute any Paleo friendly sweetener you prefer, like maple syrup or honey.

To store leftovers: Transfer the fat bombs to a zip top bag or glass container. Seal tightly and set in the freezer for up to three months, or store in the refrigerator for 2 weeks, unless the expiration on any of the products comes first.

To use fresh strawberries: If using fresh strawberries, mash them well with a fork or mince with a sharp knife. If using frozen strawberries, let them defrost first, drain any excess liquid, then mash with a fork.

Nutrition