Creamy Strawberry Cheesecake Fat Bombs
These creamy strawberry cheesecake fat bombs are a quick, easy, and indulgent low-carb dessert that combines smooth cream cheese with fresh strawberry puree for a guilt-free treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 ounces (227 grams) cream cheese, softened
- 4 tablespoons (57 grams) unsalted butter, softened (can substitute with coconut oil for dairy-free)
- 2 tablespoons (30 ml) coconut oil, melted
- 1 cup (150 grams) fresh strawberries, hulled and chopped (or thawed frozen strawberries, drained)
- 1/4 cup (30 grams) powdered erythritol (or powdered monk fruit sweetener)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- Pinch of salt
Instructions
- Rinse and hull 1 cup of fresh strawberries. Chop roughly and blend until smooth. Strain through a fine mesh sieve to remove seeds if desired. Set aside about 2 tablespoons of this puree for swirling.
- Let the cream cheese and butter sit at room temperature for about 15 minutes until softened.
- In a medium bowl, beat the cream cheese, softened butter, and melted coconut oil together with a hand mixer until smooth and creamy, about 2-3 minutes.
- Add powdered erythritol, vanilla extract, lemon juice, and a pinch of salt. Mix until fully incorporated, about 2 minutes. Adjust sweetness if needed.
- Gently fold in the reserved strawberry puree with a spatula to create a marbled effect, taking care not to overmix.
- Spoon the mixture into a silicone mold or lined mini muffin pan, filling each cavity about three-quarters full. Use a toothpick to create defined swirls if desired.
- Freeze for at least 1 hour or until firm.
- Pop the fat bombs out of the mold and store in an airtight container in the freezer. Let sit at room temperature for 5 minutes before serving for best texture.
Notes
Use powdered erythritol for smooth texture and avoid gritty bites. Softening cream cheese and butter is key for creamy texture. Strain strawberry puree for silky fat bombs or skip for more texture. Store in airtight container in freezer up to 2 weeks. Let fat bombs thaw 5 minutes before eating for best creaminess.
Nutrition
- Serving Size: 1 fat bomb
- Calories: 90
- Sugar: 1
- Sodium: 70
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 2
- Fiber: 1
- Protein: 1
Keywords: low-carb dessert, keto fat bombs, strawberry cheesecake, creamy fat bombs, sugar-free dessert, keto snack