Strawberry Cheesecake Fat Bombs for Guilt-Free Indulgence

Indulge in Strawberry Cheesecake Fat Bombs, a guilt-free snack perfect for satisfying your sweet tooth.

Print Recipe

Prep Time 15

Chilling Time 45

Total Time 1

Servings: 12 bombs

Course: Desserts

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheesecake Base

8 ounces cream cheese softened
½ cup Greek yogurt
½ cup almond flour

For the Sweetness

⅓ cup erythritol or stevia
1 teaspoon vanilla extract

For the Strawberries

½ cup fresh strawberries chopped

For Coating (optional)

1 cup coconut flakes
1 cup dark chocolate (sugar-free) for drizzling or dipping

Equipment

Mixing bowl
Hand Mixer
Parchment Paper
freezer bag

Method

Preparation Steps

In a mixing bowl, combine 8 ounces of softened cream cheese, ½ cup of Greek yogurt, and ½ cup of almond flour. Blend until smooth and creamy, about 2-3 minutes.
Add ⅓ cup of erythritol or stevia and 1 teaspoon of vanilla extract to your cheesecake base. Mix for an additional 1-2 minutes.
Chop ½ cup of fresh strawberries and gently fold them into the cheesecake mixture.
Using a tablespoon or small ice cream scoop, portion the mixture onto a parchment-lined baking sheet and shape into 1-inch diameter balls.
Place the tray in the freezer for approximately 30-45 minutes.
(Optional) Melt 1 cup of sugar-free dark chocolate or prepare coconut flakes. Dip or roll the fat bombs in the chocolate or coconut.
Transfer the Strawberry Cheesecake Fat Bombs back to the freezer or store in an airtight container in the fridge.

Nutrition

Serving: 1bombCalories: 100kcalCarbohydrates: 5gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 50mgPotassium: 100mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for a smoother mix. Store in the fridge for up to 1 week or freeze for up to 1 month.

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