Strawberry Cheesecake Bombs

Strawberry Cheesecake Bombs


I am big fan of strawberry cheesecake. While I used to enjoy it with the big sugary mounds of syrupy strawberry compote ladled over my slice, these strawberry cheesecake bombs are a good substitute to get that strawberry-ish flavor.

Although more like strawberry ice cream (of which I know that most people aren’t fans of strawberry ice cream - my husband in particular has a strong dislike of strawberry ice cream) it is still hitting all the right spots for me.

Great enjoyed on their own, especially after dinner when you want to have something a bit bright and dessert-like that isn’t chocolate.

Makes 6 bombs

Per serving (1 bomb): 88.5 cal, .93 g protein, 2.37 g carbs, 9.19 g fat

1 block (8 ounces) cream cheese

½ cup chopped fresh strawberries

6 tablespoons butter, softened at room temp

2 tablespoons erythritol

1 teaspoon vanilla extract

  1. Before you start your recipe, make sure your butter is softened and at room temperature.

  2. In a blender or food processor, puree strawberries. Add erythritol and vanilla and blend again.

  3. In a microwave safe bowl, microwave the cream cheese for 10-30 seconds until soft and semi-melted. Using a stand mixer or electric mixer, add butter and beat until well mixed. Add strawberry mixture and beat again until smooth and color is even throughout.

  4. Using an ice cream scoop or tablespoon, place equal sized rounded portions on waxed paper and place in freezer for 1 hour or so until solid. Keep uneaten bombs in the fridge for up to a week.