Cheesecake Strawberry Fat Bombs Recipe
Introduction
These Cheesecake Fat Bombs are a delightful low-carb treat, perfect for satisfying sweet cravings without breaking your diet. Creamy, buttery, and bursting with fresh strawberry flavor, they’re easy to make and ideal for a quick energy boost.
Ingredients
- 1 (8-ounce) brick cream cheese
- 3/4 cup strawberries
- 6 tablespoons salted butter
- 2.5 tablespoons granular swerve or 1/4 cup confectioners swerve
- 1.5 teaspoons vanilla extract
Instructions
- Step 1: Let the cream cheese, strawberries, and butter sit at room temperature for about 1 hour until softened. Microwave the cream cheese in a small bowl for about 20 seconds until very soft and pliable.
- Step 2: Blend the strawberries until pureed. In a bowl, stir together the pureed strawberries, sweetener, and vanilla until well mixed.
- Step 3: Add the softened cream cheese and butter to the strawberry mixture. Beat with an electric hand mixer until smooth and free of clumps, scraping down the sides and beaters as needed.
- Step 4: Spoon the batter into round silicone molds using the back of a spoon, making about 26 fat bombs in total.
- Step 5: Freeze the fat bombs for about 2 hours until solid. Serve them frozen, and store leftovers in a resealable bag in the freezer.
Tips & Variations
- Use fresh or frozen strawberries to suit your preference; thaw frozen fruit before pureeing.
- Substitute swerve with your preferred low-carb sweetener, adjusting sweetness to taste.
- Try mixing in other berries or a pinch of cinnamon for a flavor twist.
Storage
Store these fat bombs in a sealed container or resealable bag in the freezer for up to 2 weeks. Enjoy them straight from the freezer for best texture and taste. If they soften, simply pop them back in the freezer for a few minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different fruit instead of strawberries?
Yes, you can substitute strawberries with other berries like blueberries or raspberries. Just puree them the same way for similar results.
Are these fat bombs keto-friendly?
Absolutely. Using cream cheese, butter, and low-carb sweetener keeps these fat bombs suitable for a ketogenic diet.
PrintCheesecake Strawberry Fat Bombs Recipe
These Cheesecake Fat Bombs are creamy, rich, and bursting with fresh strawberry flavor, perfect for a low-carb treat or a keto-friendly snack. Made with cream cheese, butter, and natural sweetener, they require no baking and freeze quickly to provide a decadent and satisfying dessert bite.
- Prep Time: 1 hour 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 26 fat bombs 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
Fat Bombs Ingredients
- 1 (8-ounce) brick cream cheese, softened
- 3/4 cup strawberries, fresh or thawed frozen
- 6 tablespoons salted butter, softened
- 2.5 tablespoons granular Swerve or 1/4 cup confectioners Swerve
- 1.5 teaspoons vanilla extract
Instructions
- Soften Ingredients: Allow the cream cheese, strawberries, and butter to sit at room temperature for about 1 hour until they soften. Then, microwave the cream cheese in a small bowl for approximately 20 seconds until it becomes very soft and pliable.
- Puree Strawberries: Blend the strawberries until they form a smooth puree. Stir the pureed strawberries together with the sweetener and vanilla extract in a mixing bowl until thoroughly combined.
- Make Batter: Add the softened cream cheese and butter to the strawberry mixture. Using an electric hand mixer, beat the ingredients together until the mixture is smooth and free of clumps, scraping down the sides of the bowl and beaters as needed.
- Portion Batter: Spoon the batter into round silicone molds using the back of a spoon, distributing evenly to produce about 26 fat bombs in total.
- Freeze & Serve: Freeze the fat bombs for approximately 2 hours or until solid. Serve them frozen, and store any leftovers in a resealable bag in the freezer to maintain freshness.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Fresh strawberries are preferable but thawed frozen strawberries work well too.
- Swerve is a keto-friendly sweetener substitute for sugar; adjust quantity to taste.
- Microwaving softens the cream cheese quickly, making it easier to mix.
- Pureeing strawberries ensures an even strawberry flavor throughout the fat bombs.
- Using an electric mixer creates a smooth, creamy texture without lumps.
- Silicone molds are recommended for easy removal after freezing.
- Fat bombs are best served frozen to maintain their shape and texture.
- Store leftovers tightly sealed in the freezer for up to two weeks.
Keywords: cheesecake fat bombs, keto fat bombs, low carb dessert, creamy fat bombs, no bake dessert, strawberry fat bombs
