For many years, strawberry cheesecake was one of my biggest guilty pleasures. I’m sure that a great many of our readers could say the same about the decadent dessert. A good strawberry cheese is literally the perfect blend of flavors – fresh strawberries and cream cheese with just the right amount of sweetness. Well today I’ll be sharing a recipe for making strawberry cheesecake fat bombs that take everything you know and love about strawberry cheesecake and makes a healthy, keto-friendly snack option out of it. This sweet frozen treat is also way easier to prepare than a normal strawberry cheesecake, making it incredibly convenient to make when you’re pressed for time but craving something yummy.

A Nice and Sweet Frozen Treat

You’ll need ½ cup of fresh strawberries to give your fat bombs their great strawberry flavor. I’m a huge fan of any recipe that includes strawberries – they’re just so tasty! Not only that, but they’re an excellent source of fiber, vitamin C, folate, potassium, and other essential nutrients. Strawberries are also an excellent source of antioxidants, and studies have actually found that strawberry consumption is associated with a modest but significant increased antioxidant activity. (1)

Rounding out the recipe, you’ll also be adding in an all-natural sweetener like Stevia, four ounces of cream cheese, three tablespoons of melted butter, and three tablespoons of melted coconut oil. While it isn’t necessary, I’d recommend leaving the cream cheese at room temperature for a bit before making the fat bombs for easier mixing. And if you’d like to further up the nutritional value of this recipe, you should go for grass-fed butter instead of grain-fed. It provides increased concentrations of heart healthy omega-3 fatty acids and other essential vitamins and minerals, making it a much healthier option to go with. (2)

After blending everything together, transfer the mixture to an ice cube tray. Freeze the fat bombs until they’re hardened, and then place them in an airtight container and keep them in the freezer until you’re ready to serve them.