Strawberry Cheesecake Fat Bombs — 3 Ingredients, No-Bake
Cold, creamy, fluffy, and bursting with tangy cheesecake flavor and sweet strawberry swirls! These little bites are incredibly easy to make and perfect for keeping in the freezer whenever a sweet craving hits.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
- 1/3 cup fresh strawberries, finely mashed or blended
Instructions
- Prepare the strawberries: Mash or blend the strawberries until mostly smooth. Set aside.
- Make the cheesecake mixture: In a bowl, beat the softened cream cheese with the powdered sweetener until completely smooth, creamy, and fluffy.
- Add the strawberry swirl: Gently fold the mashed strawberries into the cream cheese mixture. Don’t overmix—you want visible strawberry swirls.
- Shape: Spoon the mixture into a silicone mini-muffin mold or small candy mold. Smooth the tops.
- Freeze: Freeze for 1–2 hours, or until firm.
- Serve: Let the fat bombs sit at room temperature for a few minutes before eating for the creamiest texture.
Storage
Keep them refrigerated for up to 5 days, or store them in an airtight container in the freezer for up to 1 month.
Tip: For the fluffiest texture, make sure the cream cheese is fully softened before whipping it. You can also add a tiny pinch of lemon zest for an extra cheesecake-style tang.
Net carbs can vary depending on the sweetener and exact brands used, so check your labels if you’re following keto closely.