These Strawberry Cheesecake Fat Bombs are a sweet, tangy, and creamy low-carb treat. They taste like a bite-sized cheesecake with fresh strawberry brightness. The texture is smooth and slightly firm after freezing. They melt on the tongue and leave a rich, nutty finish from the almond butter. They are perfect for a quick snack or a keto dessert.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes (freezing time)
- Total Time: 45 minutes
- Servings: 12 fat bombs
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 130 kcal (approx.)
- Protein: 3 g
- Carbohydrates: 3 g
- Fat: 12 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 65 mg
Why Make This Strawberry Cheesecake Fat Bombs
These fat bombs are quick to make. They are creamy, tangy, and lightly sweet. Fresh strawberries add bright flavor and a pink color. Cream cheese gives the cheesecake feel. Almond butter adds nutty richness and extra fat for satiety. They are perfect for low-carb and keto snacks. They are great when you want dessert without turning on the oven. They also freeze well for grab-and-go treats.
How to Make Strawberry Cheesecake Fat Bombs
You will blend soft cream cheese with almond butter, fold in pureed strawberries, and chill until firm. The steps are simple and need only a bowl and a freezer. Use a cookie scoop for even sizes. Taste the mixture before freezing and adjust sweetness if needed.
Ingredients:
- 1 cup cream cheese, softened
- 1/2 cup unsweetened almond butter
- 1/4 cup powdered erythritol (or sweetener of choice)
- 1/2 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Directions:
Step 1: Preparation
In a mixing bowl, combine the cream cheese and almond butter until smooth. Make sure the cream cheese is soft so it mixes easily. Line a baking sheet with parchment paper or use a tray that fits in your freezer.
Step 2: Mixing
Add the powdered erythritol, pureed strawberries, vanilla extract, lemon juice, and a pinch of salt to the mixture. Mix until all ingredients are well combined and the mixture is smooth and evenly colored. Taste and add a little more sweetener or lemon if you want brighter flavor.
Step 3: Cooking
Scoop out small portions of the mixture and roll them into balls. Use a small cookie scoop or tablespoon for even sizes. Place the balls on the baking sheet lined with parchment paper. This step requires no heat; you are preparing them for firming.
Step 4: Finishing
Freeze for at least 30 minutes until firm. Transfer the firm fat bombs to an airtight container and keep them in the freezer or refrigerator as desired. Enjoy your Strawberry Cheesecake Fat Bombs as a low-carb snack!
How to Serve Strawberry Cheesecake Fat Bombs
Serve chilled or slightly thawed. Let a frozen fat bomb sit at room temperature for 5 minutes for a softer bite. Pair with coffee or tea for a quick dessert. Add a sprinkle of freeze-dried strawberry powder or a tiny lemon zest for a pretty finish. Place them on a small plate for parties or pack a couple in a lunchbox wrapped in parchment.
How to Store Strawberry Cheesecake Fat Bombs
- Fridge: Store in an airtight container for up to 5–7 days. Keep chilled to maintain shape.
- Freezer: Store in a freezer-safe container or bag for up to 3 months. Place parchment between layers to prevent sticking.
- Thawing: Move to the fridge for 20–30 minutes before serving, or sit at room temperature 5–10 minutes for a softer texture.
Expert Tips for Perfect Strawberry Cheesecake Fat Bombs
- Soften cream cheese at room temperature for 20–30 minutes or microwave for 10 seconds to avoid lumps.
- Puree strawberries and strain seeds if you want a smoother texture.
- Use powdered sweetener to avoid a grainy texture. If using granulated, blend it into a powder first.
- Chill the mixing bowl and spoon briefly if the mixture feels too soft while shaping.
- For even balls, use a small cookie scoop and then roll quickly in your palms.
- Taste before shaping. Adjust sweetness or lemon for balance.
- If mixture is too sticky, chill it 10–15 minutes before rolling.
Delicious Variations
- Chocolate Drizzle: Melt 1 oz dark chocolate and drizzle over frozen fat bombs for a chocolate-strawberry combo.
- Coconut Crunch: Roll finished balls in unsweetened shredded coconut for texture.
- Lemon-Berry: Increase lemon juice to 2 teaspoons and add a bit of lemon zest for a brighter tang.
- Blueberry Swap: Use 1/2 cup pureed blueberries instead of strawberries for a different berry flavor.
- Peanut Butter Twist: Substitute almond butter with natural peanut butter for a classic pairing.
Frequently Asked Questions
-
Are these fat bombs keto-friendly?
Yes. They are low in net carbs when using a keto-friendly sweetener like erythritol. Net carbs per serving are about 2 g. Use full-fat cream cheese and unsweetened almond butter to keep them keto. -
Can I use frozen strawberries?
Yes. Thaw and drain excess liquid before pureeing. Too much liquid will make the mixture runny. Strain if needed. -
What sweetener can I use instead of erythritol?
You can use monk fruit sweetener, allulose, or powdered stevia blends. Adjust amounts by taste. If using a liquid sweetener, reduce other liquids slightly. -
How many fat bombs will this recipe make?
About 12 small fat bombs if you use a small cookie scoop (roughly 1 tablespoon each). You can make larger or smaller portions as you like. -
Why are my fat bombs grainy?
If you used granulated sweetener, it can create a gritty texture. Use powdered sweetener or blend granulated sweetener into a powder before mixing. Also ensure cream cheese is fully softened. -
Can I make these ahead for a party?
Yes. Freeze them and transfer to the refrigerator 30 minutes before serving. Keep them chilled on a tray with ice underneath if the party is warm. -
Can I replace almond butter with another nut butter?
Yes. Sunflower seed butter works if you need a nut-free option. Peanut butter or cashew butter also work but will change the flavor and fat profile.
Conclusion
These Strawberry Cheesecake Fat Bombs are an easy, creamy treat you can make in minutes. They offer a bright strawberry taste, a smooth cheesecake texture, and a nutty finish from almond butter. Try them as a quick keto snack or a small dessert any time you want something sweet and satisfying. For more ideas and similar recipes, check out Cheesecake Keto Fat Bombs – Savory Tooth. Enjoy making them — small hands-on time, big flavor rewards!
Print
Strawberry Cheesecake Fat Bombs
- Total Time: 45 minutes
- Yield: 12 fat bombs 1x
- Diet: Keto, Low-carb
Description
A sweet, tangy, and creamy low-carb treat that tastes like a bite-sized cheesecake with fresh strawberry brightness.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup unsweetened almond butter
- 1/4 cup powdered erythritol (or sweetener of choice)
- 1/2 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- In a mixing bowl, combine cream cheese and almond butter until smooth.
- Add powdered erythritol, pureed strawberries, vanilla extract, lemon juice, and a pinch of salt to the mixture and mix until smooth.
- Scoop small portions of the mixture and roll them into balls, placing them on a lined baking sheet.
- Freeze for at least 30 minutes until firm, then store in an airtight container.
Notes
Serve chilled or slightly thawed. Adjust sweetness before freezing if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 130
- Sugar: 2g
- Sodium: 65mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
