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Cheesecake Fat Bombs

Delicious low-carb cheesecake fat bombs that combine the creamy richness of cream cheese with the fruity brightness of strawberries, perfect for a guilt-free treat.
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Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 26 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 brick 8-ounce brick cream cheese Soften before use
  • 3/4 cup strawberries Fresh or frozen, blended into a puree
  • 6 tablespoons salted butter Soften before use
  • 2.5 tablespoons granular swerve or 1/4 cup confectioners swerve Sweetener to taste
  • 1.5 teaspoons vanilla extract For flavor enhancement

Method
 

Preparation
  1. Allow the cream cheese, strawberries, and butter to rest at room temperature for about an hour.
  2. Soften the cream cheese in the microwave for about 20 seconds until it becomes pliable.
Making the Batter
  1. Blend the strawberries into a puree.
  2. Stir the strawberry puree with the sweetener and vanilla extract in a mixing bowl.
  3. Add the softened cream cheese and butter into the strawberry mixture and blend until smooth.
  4. Scrape the sides of the bowl to ensure everything is well mixed.
  5. Spoon the batter into silicone molds to form around 26 fat bombs.
Freezing
  1. Freeze the molds for about 2 hours until solid.
  2. Once solid, serve straight from the freezer.
  3. Store any leftovers in an airtight resealable bag in the freezer.

Notes

For optimal softness and mixing, ensure cream cheese and butter are at room temperature before starting. Adjust sweetness to your preference.