Strawberry Cheesecake Fat Bombs Recipe
These Strawberry Cheesecake Fat Bombs are a delightful, creamy treat that satisfy your sweet tooth without the guilt. Bursting with fresh strawberry flavor and coated in a crunchy coconut shell, they’re perfect for a quick snack or a post-workout boost. Enjoy these little bites of heaven!
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2. Strawberry Cheesecake Fat Bombs Directions
- In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered erythritol and vanilla extract, and continue to beat until well combined.
- Gently fold in the chopped strawberries until evenly distributed throughout the cream cheese mixture.
- Using a spoon or a small cookie scoop, portion out the cheesecake mixture into small balls and place them on a baking sheet lined with parchment paper.
- Place the baking sheet in the refrigerator and chill the fat bombs for at least 30 minutes, or until firm.
- In a shallow dish, combine the melted coconut oil and shredded coconut. Roll each fat bomb in the coconut mixture until evenly coated.
- Return the coated fat bombs to the refrigerator and chill for an additional 15-20 minutes, or until the coconut coating is set.
- Once the fat bombs are fully set, transfer them to an airtight container and store them in the refrigerator until ready to enjoy. Serve chilled and savor the creamy, strawberry-infused goodness of these fat bombs.
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