We are addicted to this Strawberry Cheesecake Fat Bombs recipe! Seriously, we make it almost every week!
INGREDIENTS:
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe below. If you need to prepare more servings just click on the servings number and select the right amount so you can get the correct ingredients.
DIRECTIONS:
Let the cream cheese, strawberries, and butter sit at room temperature for about 1 Hour to soften before continuing with the recipe.
Puree the strawberries using a small blender like the Nutribullet. Alternatively, you can mash them by hand, but the texture will be less smooth.
In a bowl, combine pureed strawberries, sweetener, and vanilla, stirring until well-mixed.
In a separate bowl, microwave the cream cheese for 10 Secondsuntil very soft and pliable. This is an optional step, but it makes the cream cheese softer and more easily combined with other ingredients.
Add butter and cream cheese to the bowl with the strawberry mixture. Use an electric hand mixer and beat until well-mixed, ideally without any large cream cheese clumps remaining.
Divide the batter into 18 round silicone molds, smoothing the surface with a spatula. Freeze until solid, about 1 Hours, before serving. Store leftovers in the freezer.
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Ingredients
Directions
Let the cream cheese, strawberries, and butter sit at room temperature for about 1 Hour to soften before continuing with the recipe.
Puree the strawberries using a small blender like the Nutribullet. Alternatively, you can mash them by hand, but the texture will be less smooth.
In a bowl, combine pureed strawberries, sweetener, and vanilla, stirring until well-mixed.
In a separate bowl, microwave the cream cheese for 10 Secondsuntil very soft and pliable. This is an optional step, but it makes the cream cheese softer and more easily combined with other ingredients.
Add butter and cream cheese to the bowl with the strawberry mixture. Use an electric hand mixer and beat until well-mixed, ideally without any large cream cheese clumps remaining.
Divide the batter into 18 round silicone molds, smoothing the surface with a spatula. Freeze until solid, about 1 Hours, before serving. Store leftovers in the freezer.