Ingredients
Scale
- 8 oz full-fat cream cheese, softened to room temperature
- 1/4 cup unsalted butter, softened
- 1/2 cup fresh strawberries, hulled and finely chopped
- 3 tablespoons powdered erythritol or monk fruit sweetener
- 1/2 teaspoon pure vanilla extract
- 1 pinch of sea salt
Instructions
- Step 1: Soften and Prepare: Take the cream cheese and butter out of the refrigerator at least 30 minutes before you start. Softening these ingredients is crucial for achieving a smooth, velvety texture without lumps. While they soften, wash your strawberries, remove the green stems, and pat them completely dry to prevent excess moisture from ruining the consistency.
- Step 2: Mash the Strawberries: Place your chopped strawberries in a small bowl. Use a fork or a small potato masher to crush them until they reach a jam-like consistency. If you prefer a smoother fat bomb, you can pulse them in a small food processor for a few seconds. Set these aside to incorporate later.
- Step 3: Whip the Base: In a medium mixing bowl, combine the softened cream cheese, butter, powdered sweetener, vanilla extract, and sea salt. Using a hand mixer on medium speed, whip the mixture until it is light, fluffy, and completely combined. This usually takes about 2 to 3 minutes of active mixing.
- Step 4: Fold and Portion: Gently fold the mashed strawberries into the cream cheese mixture using a spatula. Do not overmix; a few streaks of pink look beautiful. Spoon the mixture into a silicone bite-sized mold or use a small cookie scoop to drop mounds onto a parchment-lined baking sheet.
- Step 5: Freeze and Store: Place the tray or mold into the freezer for at least 60 minutes, or until the fat bombs are firm to the touch. Once they are solid, pop them out of the molds and transfer them to an airtight container or a freezer-safe bag. Store them in the freezer for a firm texture or the refrigerator for a softer, cheesecake-like consistency.
- Cook Time: 70 minutes