Cheesecake Fat Bombs 🍓
Creamy, tangy, and sweet bites bursting with luscious strawberry flavor.
Equipment
- Silicone Molds
- Electric Mixer
Ingredients
- 8 oz Cream Cheese
- 3/4 cup Strawberries
- 6 tbsp Salted Butter
- 2.5 tbsp Granular Swerve or Confectioners' Swerve
- 1.5 tsp Vanilla Extract
Instructions
- Allow cream cheese, strawberries, and butter to reach room temperature for about an hour. Microwave the cream cheese for 20 seconds until very soft.
- Puree the strawberries until smooth. Mix the pureed strawberries, sweetener, and vanilla until combined.
- Add the softened cream cheese and butter to the strawberry mixture. Beat with an electric mixer until smooth and free of lumps, scraping sides as needed.
- Distribute the mixture into silicone molds using the back of a spoon, filling about 26 molds.
- Freeze the fat bombs for approximately 2 hours until solid. Serve frozen and store leftovers in a freezer bag.
Notes
Feel free to customize the flavor by adding different extracts or toppings. Keep frozen for best texture.
