No-Bake Keto Strawberry Cheesecake Fat Bombs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich and tangy fat bombs combining cream cheese and fresh strawberry puree for a sweet keto treat. This recipe (keto, low carb), ready in about 10 minutes, layers cream cheese, softened, unsalted butter, softened, powdered erythritol into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 12 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 8 oz softened cream cheese and 4 tbsp softened unsalted butter. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  2. Step 2: Add 3 tbsp powdered erythritol, 1 tsp vanilla extract, and 1 tsp lemon juice to the bowl. Beat again until fully incorporated and fluffy, about 1 minute.
  3. Step 3: Gently fold in 1/4 cup fresh strawberry puree until evenly distributed, giving the mixture a soft pink hue.
  4. Step 4: Spoon the mixture evenly into a silicone mold with 12 cavities, filling each about 3/4 full. Tap the mold gently on the counter to remove air bubbles.
  5. Step 5: Freeze the mold for at least 2 hours until the fat bombs are firm. Remove from mold and store in an airtight container in the freezer until ready to serve.

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