Strawberry-Rhubarb Cheesecake Fat Bombs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tart-sweet twist on classic cheesecake, featuring fresh rhubarb and strawberry compote swirled into creamy keto fat bombs. This keto (low-carb) ready in about 30 minutes layers cream cheese, full-fat Greek yogurt, coconut oil 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 95 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: 30 min Serves 12 95 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 3 oz cream cheese, 2 tbsp full-fat Greek yogurt, 1 tbsp melted coconut oil, 1 tbsp erythritol, and 1 tsp lemon zest; mix until smooth and no lumps remain.
  2. Step 2: Stir in 1/4 cup finely diced fresh rhubarb, 1/4 cup finely chopped fresh strawberries, and 1 tsp chia seeds until evenly distributed, then chill mixture for 20 minutes until slightly thickened.
  3. Step 3: Scoop 1 tsp portions of the mixture using a mini cookie scoop, roll into balls, and place on a parchment-lined tray.
  4. Step 4: Refrigerate for 45 minutes until completely firm and holding shape, then serve chilled.

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Frequently asked questions

How long does Strawberry-Rhubarb Cheesecake Fat Bombs take to make?

Total time is about 30 minutes (30 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Strawberry-Rhubarb Cheesecake Fat Bombs?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Strawberry-Rhubarb Cheesecake Fat Bombs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Strawberry-Rhubarb Cheesecake Fat Bombs for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Strawberry-Rhubarb Cheesecake Fat Bombs low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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